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Started By
Message
re: Things that EVERY restaurant manager should know but don't
Posted on 6/30/18 at 9:32 am to Deactived
Posted on 6/30/18 at 9:32 am to Deactived
you slide your fingers/hand under it. its really not that hard
as far as food being touched, not really after the cooking process has started, except maybe salads
as far as food being touched, not really after the cooking process has started, except maybe salads
1
Posted on 6/30/18 at 10:48 am to joeleblanc
quote:
you slide your fingers/hand under it. its really not that hard
Go do this to 5 plates at home on a tray and see how quick and easy it is
Posted on 6/30/18 at 12:38 pm to Deactived
I used to be a waiter. I’d do it 3-4 nights a week
Posted on 6/30/18 at 2:05 pm to Mie2cents
quote:
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 varies by restaurant. I have wavy floors and constantly move the tables due to parties. It is a necessary part of my rounds
quote:
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.
They should not be managing if they do not already know this
quote:
Everyone needs more napkins so just tell your hostess to go ahead and put a few extras on the table.
Controlling costs is one of the most important aspects of the job. You do not just give customers access to everything they will need as they will waste product just to waste product.
quote:
Don't hire picky eaters as servers
This should be a question during an interview? fricking Christ...
quote:
Why does ANY establishment still use this style of table?
Cost effective and durable.
quote:
How is it getting there without a thumb on the plate? Your food is touched by hands in the kitchen regardless
Stop getting in the way of giving guests something to complain about. Remember, they are always right
quote:
you slide your fingers/hand under it. its really not that hard Go do this to 5 plates at home on a tray and see how quick and easy it is
frick that. Opposable thumbs are just a mistake of evolution anyways
quote:
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.
More than a few restaurants have this built into their menus. Mom and Pop places have a higher need to control costs and printing can be expensive.
quote:
Front of the house manager or the GM needs to have a presence at the hostess stand.
Absolutely not. You should constant be moving around and checking every position and directing.
Posted on 6/30/18 at 6:47 pm to Mie2cents
My pet peeve is when they constantly want to remove my plate while food is still on it. I tell them no thank you, then every three minutes they ask if they can remove it. If I got food on my plate you can remove it when I get up from the table and leave.
Posted on 6/30/18 at 7:11 pm to andouille
Lmfaooooo
The high echelon waiter should have no aspect of his/her aesthetic that I dislike.
The high echelon waiter should have no aspect of his/her aesthetic that I dislike.
Posted on 6/30/18 at 8:10 pm to LouisianaLady
quote:
The high echelon waiter should have no aspect of his/her aesthetic that I dislike
Only eat at the higest echelon places?
Posted on 7/1/18 at 8:54 am to Mie2cents
Always have someone refilling drinks. Never have it run out. If people have young kids bring the kids meal out ASAP. Save front tables for elderly people. Don’t make them walk across the whole restaurant to a seat especially if they have a walker.
Don’t have your staff just huddle up and talk. Always be watching your tables to see what you need to do.
Make sure th ketchup bottle is open. Don’t just put it down
Don’t have your staff just huddle up and talk. Always be watching your tables to see what you need to do.
Make sure th ketchup bottle is open. Don’t just put it down
This post was edited on 7/1/18 at 8:58 am
Posted on 7/1/18 at 9:16 am to Mie2cents
There are a few things in this thread directed at management, but most are complaints about servers. This whole thread is assuming that there is an abundance of great servers out there willing to follow protocol.
Servers suggesting drinks, prebussing, filling ketchup and wiping down condiments etc. are things that all servers are trained on and supposed to be doing.
Medium to large restaurants have to staff around 40 servers/bartenders. Good chance that about 50% of them don't care and suck (unless you are a fine dining or well respected/busy establishment and then you can be more picky about who you hire). Some managers are tasked with just having to get bodies in the building to fill the schedule and turn over is very hire in the restaurant industry. Same thing with back of the house employees.
Servers suggesting drinks, prebussing, filling ketchup and wiping down condiments etc. are things that all servers are trained on and supposed to be doing.
Medium to large restaurants have to staff around 40 servers/bartenders. Good chance that about 50% of them don't care and suck (unless you are a fine dining or well respected/busy establishment and then you can be more picky about who you hire). Some managers are tasked with just having to get bodies in the building to fill the schedule and turn over is very hire in the restaurant industry. Same thing with back of the house employees.
Posted on 7/1/18 at 10:52 am to jsquardjj
This guy gets it
Posted on 7/1/18 at 5:26 pm to LouisianaLady
quote:
The high echelon waiter should have no aspect of his/her aesthetic that I dislike.
Just came up, but if the waitress has armpit hair is that a deal breaker?
Posted on 7/1/18 at 6:44 pm to fightin tigers
Ew. I was being sarcastic at pawpaw angry about a nose ring on a restaurant worker. I don’t care what a server looks like, unless they’re really unclean.
Armpit hair isn’t something I’ve ever noticed since most restaurants require sleeves. But I admit a bush of armpit hair on a hooters gal would be weird..
Posted on 7/1/18 at 7:04 pm to LouisianaLady
Barrelproof just now.
Chick made a killer old fashioned (granted a little sweet for me), but had some bush on her upper body.
Had to be pointed out to me, didnt see it by myself.
Chick made a killer old fashioned (granted a little sweet for me), but had some bush on her upper body.
Had to be pointed out to me, didnt see it by myself.
Posted on 7/1/18 at 8:35 pm to LouisianaLady
Not angry at all. Just prefer not to be served by someone with a nose ring in.
Posted on 7/1/18 at 8:41 pm to joeleblanc
quote:
Not angry at all. Just prefer not to be served by someone with a nose ring in.
What exactly do you think someone is doing with their nose?
Posted on 7/1/18 at 8:43 pm to LouisianaLady
I have no idea and don’t want to find out
Posted on 7/2/18 at 12:37 am to LouisianaLady
quote:
But I admit a bush of armpit hair on a hooters gal would be weird
I check their pits every shift
Posted on 7/2/18 at 12:54 am to Mie2cents
OK so back on page 2 I made this comment
I received one up vote, and four down votes. I'm just curious as to why? I used to work in the kitchen, and I can't tell you how many times the servers would frick up an order, often forgetting to include something, but yet they'd blame us when dealing with the customer because they didn't want to lose their tips. "Oh, the kitchen messed up and forgot to make it" or "one of the cooks accidentally knocked it on the floor"
quote:
Tell the servers to stop blaming the kitchen when they (the server) frick up the order.
I received one up vote, and four down votes. I'm just curious as to why? I used to work in the kitchen, and I can't tell you how many times the servers would frick up an order, often forgetting to include something, but yet they'd blame us when dealing with the customer because they didn't want to lose their tips. "Oh, the kitchen messed up and forgot to make it" or "one of the cooks accidentally knocked it on the floor"
Posted on 7/2/18 at 1:28 am to the paradigm
There needs to be a thread, "Things that every diner should know but doesn't."
Those who have been in the industry know that it would be one hell of a long list.
Those who have been in the industry know that it would be one hell of a long list.
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