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re: Contacting a restaurant for bad service..
Posted on 6/19/14 at 5:59 am to Goldfinger
Posted on 6/19/14 at 5:59 am to Goldfinger
In reality we all don't live on an island. In reality people are told when they suck. In reality those people fix their screwups or lose a job.
1
Posted on 6/19/14 at 6:30 am to Goldfinger
quote:
Steer clear of my place.
What is your place?
quote:
We might of had 2 people call in sick and not much of anything you can do about that. It might then take the kitchen longer to get the food out and well in reality that's the reality. You can sit there and complain that it took so long to get your food but reality is reality. 2 guys aint doing the work of 4.
This is irrelevant to most customers. Most of them do not think beyond themselves. It may suck as a restaurant owner but it's something you have to step up to fix. That's why it is good to rotate people so you won't have to rely on certain people. Or it means as a owner, you have to put your duties on hold and get into the kitchen to speed things up.
I do agree with you that some people go into a restaurant looking for things to criticize. I've seen that with some people. They hold restaurants to a higher standard for some reason.
Posted on 6/19/14 at 8:01 am to Winkface
quote:
In reality we all don't live on an island. In reality people are told when they suck. In reality those people fix their screwups or lose a job.
Ah...yes. The whole real life dilemma.
Posted on 6/19/14 at 8:11 am to JasonL79
quote:Or wash dishes at 11:30 at night because your dishwasher decided he didn't feel like finishing his shift and walked out because he was working too hard, so dishes are piled up to the ceiling.
Or it means as a owner, you have to put your duties on hold and get into the kitchen to speed things up.
I haven't been in day-to-day operations of a restaurant in about 8 years or so. Don't miss days like that or irrational & looking for a free meal guests. That's probably was one of the most frustrating part of the operations for me.
Anyways, in retrospect I didn't need to start a thread specifically bitching about BH. I don't post on any any of the Yelps or Urbanspoons of the world because I know how frustrating it was reading some of the comments from the restaurant's perspective, but this site has a much more concentrated and knowledgeable type of poster...well most of you at least
. I was more venting and bored than anything and was more interested in discussing what it actually takes to contact management after the fact and what you expect out of it, but that's not how I set up my OP.
Posted on 6/19/14 at 12:19 pm to Langland
quote:
I understand the need to hold on the records and such, but I'm not understanding why you keep people on longer than you want. Give me an example of what you are talking about. What type of lawsuit are you protecting yourself from? I'm sincerely curious.
Don't mistake this as an everyday thing. It is definitely situational. Maybe my assistants didn't do their job and document all incidents. Maybe the documentation is thin on supporting termination when an employee has been playing the race card. Maybe I'm paranoid and it stems from several phone conversations with judges and growing up in Las Vegas with the unions.
quote:
We might of had 2 people call in sick and not much of anything you can do about that.
You have to love how people are oblivious to what goes on behind the scenes. These situations are frustrating because you did what is right and kept sick employees out of work. Guests still don't care.
quote:
I haven't been in day-to-day operations of a restaurant in about 8 years or so. Don't miss days like that or irrational & looking for a free meal guests. That's probably was one of the most frustrating part of the operations for me.
I'm trying to find my way out of the day-to-day operations, but it has been hard to find comparable income. I really would like to work with a better class of employee as well.
This post was edited on 6/19/14 at 12:34 pm
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