- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Hypo: If you owned a restaurant what would you do to target the best clientele?
Posted on 3/14/17 at 7:31 am to MontyFranklyn
Posted on 3/14/17 at 7:31 am to MontyFranklyn
quote:
No. Regardless of how well you do your job there are still some people that don't know how or don't care to tip well.
Worked in a high end steak house in Atlanta (Hal's)bout 20 years ago.I was always close to 20% with my tips.
Yea,there were a few folks who wouldn't tip that much on principle but others would balance it out by tipping more than 20+.Just about every other capable server averaged the same.
0
Posted on 3/14/17 at 7:39 am to RedPants
Never in my life heard of people putting ketchup on steak
Posted on 3/14/17 at 7:46 am to OweO
That's a goal, not a plan.
Posted on 3/14/17 at 7:58 am to fr33manator
quote:
So you'd want a bunch of trashy, face tattoo having methed up honkies in there?
Not really but this is better than asshats with illegal guns wanting to fight about their napkins
Posted on 3/14/17 at 8:34 am to CorkSoaker
quote:
If you attract women, especially moms, you will win.
Women yes,Moms a big huge no.If you want high end clientele the very LAST thing you want is any kids running around.
Posted on 3/14/17 at 8:52 am to fr33manator
No set menu, just the three or four selections the house has for that particular evening.
That way you can provide an exclusive and more precisely prepared dining experience. When you aren't forced in to making 100 different things at a moderate level, you can concentrate on making a few things very well.
It also cuts down on prep time, all but eliminates waste, and reduces staff necessary to do so.
That way you can spend your food cost on high quality ingredients and staff rather than factoring in waste and having to buy a thousand different things.
That way you can provide an exclusive and more precisely prepared dining experience. When you aren't forced in to making 100 different things at a moderate level, you can concentrate on making a few things very well.
It also cuts down on prep time, all but eliminates waste, and reduces staff necessary to do so.
That way you can spend your food cost on high quality ingredients and staff rather than factoring in waste and having to buy a thousand different things.
Page 6 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News