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Foodservice Industry Survey and Panel Group

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Nov 2, 2010

30 Comments 8 Likes

Operator - ChefMarcus Guiliano left a comment for Tony Garner

"Hello Tony,Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings. Marcus Guiliano Chef on a Mission"

Nov 1, 2010

Tony Garner replied to Edie's discussion How long do your stick around without advancement?

"I hung in my job for 3 years started as a server and got hourly key team member(shift manager) at a year and a half. I hung in there getting the bad shifts, short hours, just trying to get my name in the hat. We were going from 5…"

Oct 22, 2010

Tony Garner replied to Marilyn Sherman's discussion Is your focus on training servers to increase check average? Or is your focus on providing great customer service training and increases check average and tip % will come?

"I believe that all training should be on customer service because if you try to get one check up, and have bad service that customer will not be back so you lost that later money for that few extra dollars you made on that night."

Oct 22, 2010

Tony Garner replied to Howard Appell's discussion Hooters Undercover.

"Yeah the show said he has left the company for other ventures. we all knew what that meant. right? the only way he got away with that before the show is that is was a franchise and not corporate."

Oct 22, 2010

Tony Garner replied to Susan's discussion Drink times

"alcohol away from the bar 3 minutes alcohol at the bar 1 minute and non-alcoholic anywhere in restaraunt 90 seconds after initial greet on all"

Oct 22, 2010

Tony Garner replied to Matthew Brown's discussion FOH training program

"Do you have a training team in place now? Or is this a from the floor up FOH training? "

Oct 22, 2010

Tony Garner replied to Joel Lazeski's discussion Restaurant Staff Retention Strategy

"You see there are cycles. Management sometimes tries to crack down when they let it get to out of hand in the first place. Or, maybe they are going for a promotion or it's right around bonus time. This is where the trend…"

Oct 22, 2010

Tony Garner replied to Amanda Brandon's discussion 85% of Consumers Say They'll Pay More for Premium Customer Service

"I don't really understand a problem in your post. As a person in the "service industry" and also a guest in establishments I see every day that I can overlook small problems with food or atmosphere as long as it is made right…"

Oct 22, 2010

Tony Garner replied to Michael Biesemeyer's discussion Attitude of Indifference By Employees

"Just give a damn. Care about your employees and they will reciprocate that. "

Oct 21, 2010

Tony Garner replied to Michael Biesemeyer's discussion The Talent Pool Is Getting Deep

"One more thing don't always say WE WANT EXPERIENCE. That can take some of your best workers away. I had never served before, but they gave me a chance. I relished the job oppurtunity and excelled in it. I went from…"

Oct 21, 2010

Tony Garner replied to Chris C's discussion What's more memorable for customers, great food or great service?

"I agree the food can be subpar but if you have service that is top notch you wont even notice it. You always can tell once the server does something the guest will find more things wrong to complain/comment on."

Oct 21, 2010

Tony Garner replied to Chris Fielder's discussion Staff Scheduling Software

"The best i have seen was hotschedules. I used it as an hourly team member and also management. I had the iphone app which made everything super easy. You can check availability, send messages, swap shifts. It is a great tool."

Oct 21, 2010

Tony Garner replied to kris's discussion In need of a few ideas for contests/games for wait staff

"I am not sure how your restaraunt does their dish room. But, my restaraunt has played the "lemon game." It worked because the servers pulled the dishes from the dish room to put on the line. If a team member came in…"

Oct 21, 2010

Tony Garner replied to Amy Bodek's discussion latest waiter attire

"I understand you said all black is overplayed but depending what your chefs are wearing, black chef coats for foh (short sleeve) have a good sleek look to them."

Oct 21, 2010

Tony Garner is now a member of FohBoh

Oct 21, 2010

Welcome Them!