Erick F. Crawford
  • Male
  • oakley, ca
  • United States
Share on Facebook
Share Twitter

Erick F. Crawford's connections

  • Shane Christensen
  • April Higdon
  • Flicka
  • Martin Montero
  • Surfer Girl
  • Ted Cohn
  • Sarah
  • Michael L. Atkinson
  • FohBoh

Erick F. Crawford

Latest Activity

Erick F. Crawford posted a group

After the Shift

This forum is for Servers, Bartenders & Hosts. Had a rough day? Want to test a new idea? Great customers? Have a beef with something...and a solution to help others? Have fun, keep it clean and respectful of others ideas on opinions.See More
Dec 30, 2011
Sybil Presley commented on Erick F. Crawford's group After the Shift
"Check out my kiss my grits video at"
May 15, 2011
Marta Weissenborn joined Erick F. Crawford's group

After the Shift

This forum is for Servers, Bartenders & Hosts. Had a rough day? Want to test a new idea? Great customers? Have a beef with something...and a solution to help others? Have fun, keep it clean and respectful of others ideas on opinions.See More
May 11, 2011
Katie Hammaker joined Erick F. Crawford's group

After the Shift

This forum is for Servers, Bartenders & Hosts. Had a rough day? Want to test a new idea? Great customers? Have a beef with something...and a solution to help others? Have fun, keep it clean and respectful of others ideas on opinions.See More
Jul 6, 2010

Profile Information

What best describes my company
Casual, Hotel Fine dining, Upscale Casual
Starting a restaurant, Consulting, New ventures, Job inquiries, Networking, Discovering new wines, Discovering new restaurants
Years in the Industry
15 in the Restaurant Industry 4.5 (and counting) in the US Navy

Bla Bla Bla

Erick F. Crawford's Photos

  • Add Photos
  • View All

Erick F. Crawford's Blog

Interesting Week

Posted on December 20, 2007 at 11:33am 1 Comment

What an interesting week! This post has little to do with the restaurant industry but it is relativly funny so I thought to share it.

Yesterday morning I was off to court for an unemployment hearing that we are fighting tooth and nail as all should indeed be. Traveling down the freeway in moderatly heavy traffic a car pulled into my lane doing a tenth of the speed I car probably totaled. Their car, little to no dammage. In case you are wondering, no one was hurt in any way at…


Nothing Heavy Tonight

Posted on December 19, 2007 at 1:52am 0 Comments

Our projected customer count tonight was over 350 which is very slow for my store. When I arrived to the store around 12:45 I entered a ghost town when there should have been 367 people coming in, eating and departing. Being proactive, I called six servers, one bartender and a host and told them not to come in to work tonight. With these instant cuts, the shift began with nine servers, three hosts (one too many but two are trained as servers so they became my reserve force) and one bartender…


Management by Checklist

Posted on December 10, 2007 at 8:10pm 2 Comments

There are pros and cons to management by checklist and there are as many people in the industry who live by the checklist as there are that do not.

There are many checklists that a restaurant can have, checkout lists for both the FOH and BOH, opening duties, cash handling, cleaning crew, side work, hiring, terminating and the checklist goes on. Recently, my restaurant implemented a floor drain checklist. With so many checklists one wonders why there is not a checklist to keep them all…


Documentation can save your company money!

Posted on December 6, 2007 at 8:52am 5 Comments

I had originally posted this under the Restaurant Manager Forum but realized that I am the only member! I told myself something I already decided that I will post it here as well...with one more to follow.

Document, Document, Document!

Documentation of employee performance can and will save a company a great deal of money in unemployment insurance, there will never be enough paragraphs written that can stress this point enough. I am reminded of this finer point of…


Slow but Busy...with High Morale

Posted on December 2, 2007 at 7:47pm 3 Comments

Slow but busy.

During peak season, it is far less challenging to have projects completed, employees tend to move with purpose and the cleanliness of the store maintained. A challenge of any manager is keeping staff busy and alert when seasonal changes are marred with the typical drop in…


Comment Wall (6 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 9:38am on March 6, 2009, Craig Priebe said…
Hi Erick
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is TODAY Friday March 6
Craig Priebe
"Grilled Pizzas & Piadinas"
At 8:52pm on March 13, 2008, Adam R. Cox said…
Thank you very much for your service! I appreciate it!
At 12:09pm on January 10, 2008, Shane Christensen said…
if you need POC to join i can get them. it is thru NAVELSG in Norfolk
At 10:17am on January 10, 2008, Shane Christensen said…
hey boss, just got back from Ali Al Salem US Navy Customs Sierra
At 10:14am on January 10, 2008, Flicka said…
Congratulations on your Navy service and thank you. My son also serves in the Navy, based out of Coronado. He's presently in Thailand sleeping on the jungle floor -say bug repellent wears off and he has ant bites all over. Hopefully you will not experience this.
I am a sailor of a different type - recreational and racing. Have sailed for over 50 years and just love it. Maybe I can figure out how to attach some pictures of sun rises/sunsets over the water - you obviously enjoy them.
I have my own catering business - finished academic culinary school and an internship, but didn't write up the latter and thus have not graduated. Have always loved food and cooking. I love the rush and camaraderie of the prep and service periods. Read cookbooks like novels and am always trying new things.
I enjoyed your post about handling angry customers - always a tough job. Sounds like you really have a handle on it. It sounds as if in your position your are 'empowered to make it right', which makes it a lot easier to really 'hear' the guest without taking it personally and keep your focus on trying to find a way to turn the customer from wrath to a good ambassador.
My children (3 of them- all grown now) have always called me the 'service police' because I always pay attention to the service I receive and comment about it. It really makes a difference to me. As I mentioned in the forum on tipping - I do not ever tip below 15% without telling either the server (preferably) or the host/hostess(if server is too hostile) what expectation or requirement was not met. My input is usually cordially received. I can only remember two restaurants that I never did return to and talked about poorly (for years-until they closed )- one because the service was so inexcusably inattentive and the other because I had been served a salad containing a cigarette butt, and they not only charged us for the ala carte salad but the blue cheese dressing as well, and were indignant when we requested they remove it from the bill. Personally I think my entire meal should have been comped - I certainly had a bad tatse in my mouth both literally and figuratively! :-(
Enough BMW (_itch, moan & whining). Thanks for responding to my inquiry about the bridge location. Good luck to you. Keep in touch if you like.
At 2:07am on December 19, 2007, Christine Lim said…
Awww...and Singapore misses the both of you!




Social Wine Club for Craft Wineries


Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service