December 8, 2010
12/4, 12/4T2, eight, five, four, how to be a better server, make more tips, nine, one, rule seven, Rules for Servers, Rules of Serving, seven, six, ten, three, top, two
Unfortunately, none of the class could read the rules. Those who cannot read Animal Farm are doomed to repeat it.
Rule Seven: Be the coworker you want to have.
Once you have been at a particular restaurant for any length of time, the floor chart can tell you a great deal about how your shift will go. Most servers can see the people they are working with and find reason for either optimism or frustration. Some shifts, you see names that you know can take care of whatever is thrown at them and still be able to help you if you need it. Other shifts, you are surrounded by people who are lazy and unwilling to help. The difference between a smooth shift and one you have to struggle through can often be just a couple of coworkers.
Which begs a question. When your coworkers see your name on the floor chart are they put at ease or anticipating extra work? No one likes to work with a person who is a ball of stress and can barely keep ahead of their own section. No one likes working with someone who does only the minimum to keep their guests happy. If you are not someone who people feel confident working beside, then you are part of the problem.
Read the full post at Tips For Improving Your Tips
August 29, 2010
A Little Humor
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Hi, may I take your order?
Over the last 15 years I have spent in the service industry, I have had to change my approach. 15 years ago, I was a gangly 6-foot tall 125-pound server with a voice somewhere in the Justin Bieber range. I looked only slightly older than him. A head of grey hair has made me change my demeanor a bit. Nowadays I can pull off the professional waiter role as well as most anyone. The only thing I haven’t learned to control is the shade of red I turn when blushing at awkward situations.
In the past I have written about moments I have made awkward. There are still the “foot in mouth” moments that cause me to be extremely embarrassed. I have not learned to control the physiological response of turning red enough that if I was a lobster, someone would pull me out of the pot. The thing that was left out of the previous post was the fact that I do not cause most of these situations. While I do create awkward situations from time to time, most of the time the blame falls firmly on the guests.
Read the full post at Restaurant Laughs
August 19, 2010
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If you sell seafood at your restaurant, you will inevitably come in contact with pregnant women concerned whether or not it is safe. During pregnancy the only thing you get more than designer baby clothes that the child won’t be able to appreciate is advice on what not to eat. Seafood is confusing to expectant mothers because it’s health benefits are touted as frequently as it is warned against. The key for servers is being able understand what the warnings are about and what seafood to caution against. Being able to concisely explain to expectant mothers what is and is not safe is relatively easy once you understand the reason for the warnings.
Seafood contains a great number of benefits for both mother and child. Seafood contains DHA a type of Omega-3 acid that actually helps with a child’s brain development. Seafood can also be high in calcium, iron, and vitamin D. It has also been linked to delaying premature births. For mothers, seafood is low in fat, but high in protein. The Omega-3s in seafood have even been shown to reduce post partum depression.
Read the full post at Foodie Knowledge
August 14, 2010
A Little Humor, Servers
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On the downside, you work a double with them tomorrow
It is that time of year. Love or at least heavy lust is in the air. That means just one thing in the restaurant business. It is too hot to sit on the patio. Well that and co-workers are starting the annual mating ritual. At the most recent count, there are six confirmed couples at my restaurant. I was discussing this with some co-workers when someone said, “hey, you should write a blog about that.” I had pondered it before, but never thought there was much to cover. My opinion is simple and based on a great deal of experience. Dating co-workers is a horrible idea. My friend disagreed and offered to write the counter-point. So today we kick off a two part series on dating co-workers.
I am a child of the 80s and was raised on John Hughes movies. The hopeless romantic streak runs strong in me. I have been in this business for 15 years and of course I have dated co-workers. I have seen 15 years worth of work couples and even been in a few of their weddings. I have seen co-workers have babies. I have seen co-workers divorce. My opinion is still clear though, don’t date your co-workers.
Read the full post at Restaurant Laughs
August 13, 2010
Foodies, Managers, Servers
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I only chose this picture because I heard she was an economist
Yesterday’s post on extra charges for the various items a guest requests caused me to ponder on a larger scale. It is remarkably common to hear guests say, “I could buy that steak/wine/etc at the store for half that much.” This is the same principle as walking into a car dealership and demanding a price based on the total price of the steel, glass, and plastic contained in the car. In both cases, the price of production goes far beyond the cost of the raw materials. Next week, I will be addressing in detail the difference between the actual cost of an item as simple as a burger and also the actual price of production. When the cost of labor and overhead is factored in, a burger is far less profitable than the average consumer would imagine.
First, it is necessary to establish as a premise that food is a commodity. A meal is comprised of many components each of which has a finite supply. There are only so many acres of wheat or corn being produced. There are also only so much beef, poultry, pork, and seafood being brought to market. This means that supply is more of less the same and therefore demand is what determines the price restaurants pay. The commodity we are all most familiar with is oil. When demand for oil rises worldwide the price rises as well. This is followed shortly by a rise in the price of gasoline. We as consumers understand why this affects gas prices, but rarely do we relate it to restaurants.
Read the full post at The Manager’s Office
August 2, 2010
1111, advice for servers, budget, budgeting for servers, how to be a better restaurant server, making money as a server, Restaurant, Rules for Servers, Rules of Serving, saving money as a server, Server, Server Blog, server income, server tips, server wage, Servers, Service, Tips, tipsfortips, tipsfortips.com, Waiter, Waiting, waitress
Rule Six: Never spend money you haven’t made.
I am glad July of 2010 is behind me. I cannot recall a month that was less lucrative in my serving career. My income dropped by well over 50% last month. Unbearable heat combined with a disproportionate number of patio shifts took a chunk out of my savings. I had planned for a slow month, but not one this slow.
I was fortunate enough to follow my own advice on saving and budgeting. I keep my living expenses low and save during good months. This allowed me to avoid the month being devastating financially. I stay out of debt and carry no credit cards. My car is paid for and my rent is minimal. My savings was depleted, but not drained.
Read the full story at Tips For Improving Your Tips
July 29, 2010
A Little Humor, Designated Drinker, Index, Managers, Uncategorized
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