Is this going too far?
Check the article below about customers refusing to pay an autmatic gratuity (posted on the menu) because the service was unsatisfactory.
If I set a mandatory gratuity of 18% then I cap my potential of 25% or more that I can earn with extraordinary service.
The mandatory gratuity/seervice charge is nothing more than a formal statement of entitlement!
What do you think?
Students Arrested… Continue
Added by Paul Paz on November 22, 2009 at 1:02pm —
Im a 21 year old who went to culinary school and worked at a french restaurant called Passionne in Montclair, Nj. Fantastic food, made with passion, and made authentic. We made our own bread..which i made...a foccacia that would give you an orgasm. Anyway...now because of reasons we dont need to speak of someshit happened and im working at the cheescake factory. yeah...a chain restaurant...So thats how i went into the job thinking..everything comes in a bag and they use mocrowaves and… Continue
Added by LineCook21 on November 21, 2009 at 11:28pm —
Readers to this blog will know how much I value and seek good service in our ever-expanding hospitality industry, but it seems to be getting harder and harder to find…then just when you think you have found it, just when you think this is great service, he’s done everything right, I have the correct (and hot) meal in front of me, he’s ensured my drink is topped up and then….just when I’m about to plan how to report such exemplary service and even name… Continue
Added by Barry Chandler on November 21, 2009 at 10:59pm —
Staff rarely have the same enthusiasm or drive for their work like you do as the business owner. I was reminded of this when a staff member came to remove my empty glass in the middle of my lunch yesterday, but didn’t offer me a refill. Had she offered, I would have taken another.
With staff members on duty, serving additional drinks doesn’t cost any more. So what can you do to make them more productive? Well training is obviously the first… Continue
Added by Barry Chandler on November 21, 2009 at 10:52pm —
First of all, what is the passive job seeker? Well generally, they are already employed, and although not actively looking for a new job, they are always keeping their eyes open for an opportunity to move their careers forward.
Why are they so valuable? The first point is a simple one but can't be ignored, and that's the fact that since they are already employed it's a sign that they are likely employable. An extrapolation of this would be that they are likely doing well in their… Continue
Added by Giuseppe Rosati on November 21, 2009 at 8:08pm —
I think we have a shot at the distinguished Achievement Award. If you agree, please vote with this nomination form by December 6th!
Thank you. We love winning awards :-)
HERE IS THE FORM.
Added by FohBoh on November 21, 2009 at 4:12pm —
Some estimates that I’ve read recently:
• 67% of all internet users engage in social media (twitter, facebook, linkedin, etc..)
• 72.8% of all internet users read blogs
• The data from recently issued surveys shows that employers are more and more extensively recruiting on social networks, such as Facebook and Twitter. It also shows that the companies appear more satisfied with these types of recruits versus the ones they find solely from job… Continue
Added by Giuseppe Rosati on November 21, 2009 at 11:32am —
#BagelTweetup 3 will be a pre-Thanksgiving breakfast Tweetup at Georgetown Bagelry. Come meet other business owners, parents post school-dropoff, those trekking into the office to work for the day, and other fun neighborhood people. Thanksgiving will only be 2 days away so escape the humdrum and enjoy a cup of coffee and your favorite bagel for a bit.CHARITY: Free bagel adventure with donation to DC Central Kitchen - let's feed the hungry this holiday season. When: Tuesday, November 24 8-10am… Continue
Added by Mary Beall Adler on November 21, 2009 at 10:52am —
Lower your food cost today, without changing how you do anything and maybe even put some of that savings in your bank account! [pause for cheesy Infomercial Music]
We work in a world of percentages: Food Cost Percentage, Labor Cost Percentage, Profit Percentage. The list goes on and on and we face tremendous pressure and often depend on achieving our percentage goals so that we can make our bonuses or even keep our jobs.
There are hundreds of… Continue
Added by beingthechef on November 20, 2009 at 10:25pm —
Hello Fellow FohBohists!
FoodCalc has just launched a new, fun contest in which you could win a free nutrition analysis package courtesy of FoodCalc (a $699 value)!
All you have to do is check out our contest page here: http://www.foodcalc.com/calorieguess/
, and guess how many calories are in each food.
Good Luck, and happy guessing!
P.S. The answers and results will be… Continue
Added by FoodCalc on November 20, 2009 at 7:30pm —
2010 marks the 25th year that the Nightclub & Bar Show
has been serving the bar and nightclub industry in the US and all indications are that next year’s show will be the biggest and best yet.
We are delighted to help them celebrate this important milestone and are delighted to announce our collaboration with the show. Starting today, we will be writing for the show’s website and providing more of… Continue
Added by Barry Chandler on November 19, 2009 at 11:27pm —
This Guest Charter is worth reading and remembering. As business owners and managers we need to remember the reason for being in business: The Guest
You often accuse me of carrying a chip on my shoulder, but I suspect this is because you do not entirely understand me. Isn’t it normal to expect satisfaction for one’s money spent? Ignore my wants and I will no longer appear in your restaurant. Satisfy those wants and I will become… Continue
Added by Barry Chandler on November 19, 2009 at 11:19pm —
Being based in Ohio, my Irish accent stands out! It normally takes service staff a second or two to “tune” into the different sounds and it’s always a conversation starter with everyone wondering what brought me so far inland!
Recently though, my accent went from being just a conversation starter to being a “for hire” commodity! Two weeks ago, I received a Twitter message from a friend in the city mentioning that the… Continue
Added by Barry Chandler on November 19, 2009 at 11:13pm —
WHAT IS A GUEST?
Never underestimate his/her importance!!! A GUEST:
Is the most important person at our place of business.
Is not dependant on us...we are dependent on him.
Is not an interruption of our work...he is the purpose of it.
Favors us with his presence...we are not doing him a favor by serving him.
Is the essential part of our business...without him we do not exist.
Comes to us with their needs... and we must provide and anticipate their… Continue
Added by Food on Film on November 19, 2009 at 9:06pm —
Well, it is that time of year again. All the commercials on television and news reports are talking about "Black Friday"(the day after Thanksgiving and , traditionally the start of and busiest day of the holiday shopping season).
Stores open at ridiculously early hours, and people , usually are camped out for hours, before the official opening.
I have heard about the retail effect (and every year store executives say the revenue is less than anticipated), but I do not… Continue
Added by Keith Bernhardt on November 19, 2009 at 12:30pm —
Yesterday I attended the Web 2.0 Conference and Exposition at Jacob Javits in NYC. While this was considerably "tech" heavy, there were three conversations I'd like to relate - each of them shows the future for the hospitality industry AND that future is a lot closer than you think.
Cell Phone Technology & Holographic Web Surfing
This emergent technology is only a couple years out and has revolutionary applications for restaurants. I had a conversation with a senior… Continue
Added by Jeffrey J Kingman on November 19, 2009 at 5:40am —
Added by Barry Chandler on November 19, 2009 at 12:45am —
Deloitte published a study today
announcing that 45% of American households are planning an overnight trip that includes a stay in a hotel or other lodging facility from now until March 2010. This opens some doors to restaurant marketers to put their eateries in front of these visitors. What's the best way for a restaurant business to market to tourists visiting their city? My suggestions include local search marketing, upgrading the restaurant's… Continue
Added by Mindi Cabe on November 18, 2009 at 12:06pm —
If you are preparing seafood, this brief post is well worth reading.
Monterey Bay Aquarium lists 14 Fish & other Seafood "Super Foods".
Added by Michael Albert on November 18, 2009 at 9:24am —
I am a professional food server who wants to shake things up in this industry. I want to light a fire inside each and every person who wears a service apron. I want to connect with other servers and feel supported by a vibrant community.
I crave a network that reflects my values, and I know I'm not alone.
I want to meet other servers who are serious about their craft, and are willing to participate in a network of empowered professionals.
I want to lift the… Continue
Added by Michael Biesemeyer on November 18, 2009 at 12:30am —