Tag Archives | Serving

And This Is How It Ends

Four years ago, I took a big step up in restaurants to start my current job.  A co-worker’s girlfriend recommended me to her boss.  I interviewed and was hired on the spot.  I still remember the way it felt walking into the restaurant for that interview.  How impressive the building was.  How professional the staff […]

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Is Running Hot Food Always The Priority?

I have worked for a number of companies and managers over the years that repeated a similar mantra.  “Running hot food from the window is the top priority.”  This is often heard from the mouths of managers, kitchen staff, and expediters.  It has been emphasized so often that it is often accepted as factual.  While […]

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The Lost Art Of Suggestive Selling

“Subtlety is the art of saying what you think and getting out of the way before it is understood.” –Anonymous   We as a society have really lost the power of subtlety.  It could be because we have lost the patience to unravel it.  We receive far more information on a daily basis than our […]

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A World Without Tips

I am still incredibly grateful for my recent guest post on tipping.  It inspired my response that discussed the economics of tipping.  It also raised a few other interesting points that I am now learning are common misconceptions about restaurants.  For people who have never worked in a restaurant, these misconceptions can easily be mistaken […]

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The Economics of Tipping

I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.”  Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen.  I wonder if the […]

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