Restaurant Etiquette: Quiz Answers

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If you missed the quiz portion, go back and check it out.  If you are coming from the quiz, welcome.  Please pass your tests to the left to grade.  We are working on the honor system here folks.  No cheating.

Read the full post at Restaurant Laughs

Making a Difference

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Hey guys could we get some saucers?

The weekend is upon us.  Friday and Saturday nights get busy and take a lot out of us.  The pace is faster, the side stations are more crowded, and all of the saucers in the restaurant seem to hide.  The guests do not seem to understand any of this and have far less patience.  This leads to frustration on our part and the feeling of  a battle.  A normally nice restaurant turns into a fortress.  The staff fortifies as an army defending against the invading hordes.  Trying to get them fed so they will retreat.  The evening ends with the restaurant looking like a battlefield.  We gather our wounded at the end of the night and plan our invasion of someplace that stays open later than our restaurant does.

Friday and Saturday nights are called “amateur hour” because the guests are less restaurant savvy.  They are not as aware of the burdens they place on us by all deciding to come out to eat on the same night.  They are less patient, less informed, and less generous.  We wish for one moment they could step in our shoes and know our struggles.  Yet, how often do we extend them the same courtesy?  Take a couple minutes to watch this video before answering.

Read the full post at Tips For Improving Your Tips

On A Good Night

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On the great nights

(Note: I am enjoying the final day of my mini vacation.  Having a great trip.  Met my favorite musician and a personal hero yesterday.  Today I will be taking the scenic drive through the Ozark hills of Central Missouri.  This is a post I wrote a couple months ago.  Not my standard fare, but I hope you all enjoy it.)

Some nights I just love waiting tables.  They are the nights where everything goes right.  The guests are congenial and friendly.  You make connections with your tables and they are happy.  They take your recommendations and commend you on them afterwards.  It almost doesn’t seem like work.

Read the full post at Tips For Improving Your Tips

10 Reasons Why Serving Is Not Like Your Job

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Let's hope he isn't working while sick.

After 15 years in the restaurant industry, I can still be surprised at how little some people know about how the industry works.  Restaurants operate in a manner far different than most businesses in the United States.  While most Americans are familiar with restaurants from dining out, very few are aware of the working conditions endured by the average restaurant server.  This lack of knowledge is made worse by the fact that the customer who is unaware of this information determines the wage of servers.  This is why a brief refresher on life as server is worth reviewing for those who dine out.

Here are ten ways serving differs from most occupations:

Read the full post at Tips For Improving Your Tips

Aspirational Dining Defined

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Aspirational Dining

I am a Mac guy.  This means only the occasional interruption for updates from Microsoft.  These are most often for Word for Macs.  Yet in none of these updates have they added to my spell check dictionary words like “Barack Obama, Al Qaeda, or Facebook.”  If they do implement this change they can use this as my “Windows 27 was designed by me” testimonial. When they do develop this technology they should also add the word “aspirational” to my spell check.

The phrase “aspirational” has been used to describe many things you might find endorsed by Martha Stewart.  It is used to describe the desires of people to own, do, and consume things they view as entitlements of the rich.  Anything from a new luxury car to really expensive cheese can be labeled as “aspirational.”  They are the things we want even if we know they are not truly in our price range.  These are the adult versions of that cool bike you thought would bring you a lifetime of happiness as a kid.

Read the full post at The Manager’s Office

The Greatest Customer Complaint Response Ever

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Meet Chef Jonathan Justus, your new restaurant hero

I had lunch today with my friends Emma and Senor Esparza.  They ate at Justus Drugstore last night.  Justus is on the outermost outskirts of what could be considered Kansas City.  In the few years that it has been open it has developed a reputation of being well worth the drive.  I personally have never dined there.  A little to pricey for my blood, but after reading what I am about to share you will see why I have never felt a restaurant owner was more deserving of my hard earned tips.

They were telling me about how incredible the food and wine was and how the chef joined them for a glass.  Then Emma full of glee interjected with a story.  She said she had read an incredibly negative review.  As we waited in line at Oklahoma Joe’s for America’s best meal served inside a gas station, she conveyed the details of this complaint.  After coming home and reading it, I can say she did not do it justice (HA! Get it a complaint about Justus Drugstore).  Enough of my puns, here is the review from Yelp!:

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Set Schedules As A Manager

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"Did you get my note on the back of a bubble gum wrapper asking for this thursday off?"

One of the most time consuming tasks a manager faces during the week is writing the server schedule.  Hours can be spent digging up scraps of paper and consulting server availability just to get coverage for a particular shift.  This is followed by the inevitable complaints from people who work too little or too much.  It is a task most managers dread.  It is also one that can be avoided.

This week I have discussed the advantages and disadvantages to having a set schedule from a server’s perspective.  Today I wanted to wrap this topic up by discussing the impact it has on managers.  All things considered, I think this can be tremendously beneficial for managers.  There are some downsides though.  Knowing both the advantages and the disadvantages will help you make a better decision when debating set scheduling.

There are a few disadvantages to implementing set schedules as a manager.

Read the full post at The Manager’s Office

The Advantages of Set Schedules

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If you were curious, this is what this blog looks like in paper form. Can you think of a picture for this topic?

Yesterday I discussed the disadvantages of having a set schedule.  While I think I managed to make some valid points, it was sort of hollow.  The primary reason I am still at my current job is because of my schedule.  It took about two and a half years, but I managed to get my ideal schedule.  I get the opportunity to change it from time to time, but I can’t figure out how to improve on it.

Set schedules are not perfect, but for a server who wants to maintain some sort of structure in their life it is as close as can be asked for.  This is a tremendous tool for recruiting and retaining employees.  It is a no cost benefit a restaurant can offer that allows them to stand out from the competition.  There are still many variables inherent in the restaurant business, but this is one of the best ways available for employers to try to alleviate them.  Once you have worked with a set schedule, it is very difficult to walk away from.

There are four significant advantages to set schedules that make them desirable.

Read the full post at Tips For Improving Your Tips

The Disadvantages of Set Schedules

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As Close As You Can Get As A Server

 

Saturday night I spent some time on the patio with one of the newer servers at my restaurant.  He is low on seniority, but has spent more years serving than I have.  I estimate total the two of us have between three and four decades of serving experience.  I am pretty high on seniority at my restaurant, but nevertheless we were in neighboring sections on the patio on a reasonably busy Saturday night watching the rain.  After nearly four hours (five for him) we were sent home without receiving a table.

I work at a restaurant that has a set schedule.  They take it a step further by rotating sections by an established system.  This means that seniority and experience do not factor into what station I have on a given night.  I know in advance what station I will have, what sidework is mine, and how likely it is that my station will be cut.  This has both positive and negative impacts on how I view my job.  Today I will discuss the negatives and tomorrow I will address the benefits of having a set schedule.

Here are some of the drawbacks of set schedules:

Read the full post at Tips For Improving Your Tips

My Response: 25 Things Chefs Never Tell You

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Like I would pass up an opportunity to post this picture

I am trying to fight through the worst bout of writer’s block I have had since I started writing this blog.  I started at least three different posts yesterday that ended up in the recycle bin.  In my last post I promised to get back to some server related posts, but my brain has forced me to break that promise.  In the meantime I have been holding this one back for just such an occasion.

An article recently came to my attention that I am surprised none of my fellow bloggers jumped on.  The Food Network recently did a survey of chefs around the country.  They wrote up the results in an article titled “25 Things Chefs Never Tell You.”  For the most part I think it was a balanced and informative article.  There are probably a number of points that most diners are not aware of.  I recommend the article for those of you who have not put in time working in a restaurant.

Read the full post at Restaurant Laughs

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