Erick F. Crawford
  • Male
  • oakley, ca
  • United States
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  • Shane Christensen
  • April Higdon
  • Flicka
  • Martin Montero
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Erick F. Crawford

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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

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Erick F. Crawford's Blog

Interesting Week

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…


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

Nothing Heavy Tonight

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…


Posted on December 19, 2007 at 1:52am

Management by Checklist

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…


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

Documentation can save your company money!

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…


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

Slow but Busy...with High Morale

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…


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

Comment Wall (6 comments)

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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!




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