Training

Joe

Many years ago, when I was the manager of a restaurant, I had to let an employee go. It was the first time I ever had to fire someone. Let’s face it: it’s not much fun. Joe This employee, whom we will call Joe, never quite got it. He was a good enough kid, eager and all,…

Support!

Want to be an effective leader in your restaurant? Be a presence on the floor, observe what is going on, and send help where it is needed. https://tabletalkpdx.com/2013/05/28 Did you just slam a server with 5 new tables? Send someone over to help get a drink order, say hello, get wine glasses for that bottle…

The Gap

I am not talking about retail clothes stores. There is this space between what owners and managers want, and what they get out of their staff. Let’s call it ‘the gap’. You want to make sure that the gap in your restaurant is as small as possible. How? There is only one way to do…

Who’s the Boss?

Actually, this post should be called, “Where’s the boss?” It’s sad, but too often restaurant employees are left to fend for themselves. That is not how to run a successful restaurant. Or any business for that matter. We probably have all had this happen in our working experience: The owner comes around once a week. Not…

Choo Choo

I thought if I titled this post ‘Train‘ no on would bother to look at it. So, I wouldn’t blame you if you stopped right now. I have mentioned way to many times that training is the key to any restaurant’s success. In fact, in my labor class, we talk about this and why employees…

Variability

In Marketing class, we talk about the four components of service: Inseparability, perishability, intangibility, and variability. Yeah, I know. I am not going to bore you with tales of the other three, but variability is something worth focusing on. It is one of the keys to a successful restaurant, not just with service, but with…

I have written over and over again about the importance of training your staff. It is imperative if you want at least a fighting chance to succeed. This goes for every position in the restaurant. Are you the chef? Show your cooks how you expect the dish to look. Some chefs actually draw pictures for…