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Message
Things that EVERY restaurant manager should know but don't
Posted on 6/27/18 at 5:02 pm
Posted on 6/27/18 at 5:02 pm
1. Every salt and pepper shaker on each table should be checked at least once each day. Salt gets wet and the holes get clogged and then they don't work.
2. Fix the damn tables that rock back and forth and aren't level. It's crazy just how many restaurants don't fix this problem and when they do fix it they usually put a folded up napkin under one of the table legs.
3. At the top of each servers list should be to get the customer his alcoholic beverage as soon as possible. The more they drink, the more they will order another one and the more money the check and tip will be.
4. Everyone needs more napkins so just tell your hostess to go ahead and put a few extras on the table.
5. What can you add to this list?
2. Fix the damn tables that rock back and forth and aren't level. It's crazy just how many restaurants don't fix this problem and when they do fix it they usually put a folded up napkin under one of the table legs.
3. At the top of each servers list should be to get the customer his alcoholic beverage as soon as possible. The more they drink, the more they will order another one and the more money the check and tip will be.
4. Everyone needs more napkins so just tell your hostess to go ahead and put a few extras on the table.
5. What can you add to this list?
32
Posted on 6/27/18 at 5:04 pm to Mie2cents
The customer isn't always right.
Posted on 6/27/18 at 5:04 pm to Mie2cents
Why more napkins?? Are you eating nothing but wings and roast beef poboys??
Posted on 6/27/18 at 5:06 pm to Mie2cents
Don't ask if I need more water/tea/coke if I haven't got the check yet.
Just top it off please, the answer is always yes.
Just top it off please, the answer is always yes.
This post was edited on 6/28/18 at 10:31 am
Posted on 6/27/18 at 5:06 pm to Mie2cents
Depends on what type of establishment it is
Like the putting extra napkins thing probably makes sense if you're at a poboy shop but not so much at a fine dining place
I had the wobbly table thing at an otherwise really nice restaurant recently. The server mentioned that particular table has been like that as long as she worked there. Not her fault but you'd think the owner would either fix or replace it.
Like the putting extra napkins thing probably makes sense if you're at a poboy shop but not so much at a fine dining place
I had the wobbly table thing at an otherwise really nice restaurant recently. The server mentioned that particular table has been like that as long as she worked there. Not her fault but you'd think the owner would either fix or replace it.
Posted on 6/27/18 at 5:11 pm to Mie2cents
You don’t have to bake a cake if you don’t want to
Posted on 6/27/18 at 5:15 pm to TigerWise
I want my cake, wanna eat it too
Posted on 6/27/18 at 5:16 pm to Mie2cents
What kinda places you going to with cheap salt shakers and broken tables?
This post was edited on 6/30/18 at 7:13 pm
Posted on 6/27/18 at 5:16 pm to Mie2cents
quote:
2. Fix the damn tables that rock back and forth and aren't level. It's crazy just how many restaurants don't fix this problem and when they do fix it they usually put a folded up napkin under one of the table legs.
This drives me insane
Posted on 6/27/18 at 5:25 pm to Mie2cents
quote:And wipe down the outside of the shakers. Sticky shakers are disgusting.
Every salt and pepper shaker on each table should be checked at least once each day. Salt gets wet and the holes get clogged and then they don't work.
Posted on 6/27/18 at 5:39 pm to Darla Hood
Tell me the specials at the same time you give me a menu and sell more specials that way increasing the check and the tip.
When I get my tea fixed like I like it don’t top it off, bring me a new glass with ice.
When I get my tea fixed like I like it don’t top it off, bring me a new glass with ice.
Posted on 6/27/18 at 5:43 pm to RetiredTiger
Train the wait staff. Serving people correctly is a learned skill, teach them right from the start from the hostess/matire de to the bussing people.
This post was edited on 6/27/18 at 5:48 pm
Posted on 6/27/18 at 5:43 pm to Mie2cents
You must go to a lot of bad places
Posted on 6/27/18 at 5:47 pm to Mie2cents
Give out more drink menus.
You sit down and there is one drink menu for the table, yet that is the first thing they ask you if you want.
I can't think of a single restaurant that has figured this bit of rocket science.
You sit down and there is one drink menu for the table, yet that is the first thing they ask you if you want.
I can't think of a single restaurant that has figured this bit of rocket science.
Posted on 6/27/18 at 5:48 pm to RetiredTiger
Also, write the damn specials down somewhere. If you can’t afford menu inserts, then how about a chalkboard near the hostess station, on a prominent spot in the dining room, or in plastic table-tent stand ups? I like to read the specials along with the menu....hearing someone recite them drives me nuts (at a non-fine-dining place), and everyone wants to know the prices. Just write the damn things down.
Posted on 6/27/18 at 5:49 pm to hungryone
quote:
everyone wants to know the prices. Just write the damn things down.
Yes!
Posted on 6/27/18 at 5:51 pm to Tigertown in ATL
Not a lot of bad places no, a lot of places people think are average because of untrained staff.
Posted on 6/27/18 at 6:37 pm to Mie2cents
6. Stop trying to memorize my order. Write it down. Get it right.
Posted on 6/27/18 at 6:40 pm to Mie2cents
Make sure the ketchup bottles are filled. I hate having to get my fat arse up and take one off another table.
Posted on 6/27/18 at 6:40 pm to Btrtigerfan
quote:
Stop trying to memorize my order. Write it down. Get it right.
This. I don't need to be impressed by the server's memory.
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