Paul Paz's Blog (32)

Saturday Market Theory of Waiting Tables

THE SATURDAY MARKET THEORY OF WAITING TABLES ©

by Paul C. Paz

It's my morning…

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Added by Paul Paz on May 3, 2011 at 11:09am — 3 Comments

"Merry Christmas" or "Happy Holidays"?

Me"Merry Christmas" or "Happy Holidays"?

It's a…

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Added by Paul Paz on December 3, 2010 at 8:42am — 2 Comments

Front Door Dynamics & The Eleven Deadly Sins For Hosts

FRONT DOOR DYNAMICS

by Paul C. Paz – www.WaitersWorld.com

Seasoned Views Magazine August…

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Added by Paul Paz on August 7, 2010 at 11:15am — 3 Comments

A Year-and-a-Half After CBS News First Visited, Town Hit Hard By Recession Still Struggling to Bounce Back

I posted the original CBS newstory documenting the economic crush and its impact on a small Illinois restaurant and the staff. Here's the link to a follow-up story. There's also a link to the original story for more background.

Paul



In Elkhart, Few Signs of Recession's End

A Year-and-a-Half After CBS News First Visited, Town Hit Hard By Recession Still Struggling to Bounce Back

By Seth…
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Added by Paul Paz on March 30, 2010 at 5:08am — 5 Comments

Paying credit card tips via payroll checks instead of the customary practice of paying out at the end of each shift

I have heard that some employers are considering paying tips added on credit cards via the company's regular payday cycle in paychecks instead of the usual and customary practice of paying these tips out in cash at the end of each shift.



In light of all the restaurants failing and leaving employees empty handed on the outstanding pay checks for hours already worked, is this practice evolving to enable restaurants to "float" the cash from these credit card tips for the period of the… Continue

Added by Paul Paz on January 30, 2010 at 10:16pm — 13 Comments

Cursing as the customary dialect in the restaurant industry



I pride myself not to curse in the exchanges I have with my co-workers during the shifts that we share. The job is already stressful enough and disrespecting eachother (especially when under stress) only opens the door to exacerbation of violence in the workplace (keeping in mind that the restaurant industry ranks high in the USA for death in the workplace by homicide).



The link below is an example of the language often used in the… Continue

Added by Paul Paz on December 1, 2009 at 1:00am — 5 Comments

LetsSayThanks.com - A gift for our military away from home during these holidays

XEROX IS DOING SOMETHING REALLY NEAT! It takes less than a minute to participate! If you go to www.LetsSayThanks.com you can pick out a thank you card and Xerox will print it and it will be sent to a soldier that is currently serving in Iraq. You can't pick out who gets it, but it will go to a member of the armed s...ervices.



How AMAZING it would be if we could get everyone we know to send one!!! It is FREE and it only takes a second. Wouldn't it be wonderful if the soldiers… Continue

Added by Paul Paz on November 26, 2009 at 12:21am — No Comments

Guns in bars law overturned - Should we also arm the staff?

Our industry ranks high in the US labor force when it comes to death in the work place. Given the stresses of the job, in all positions, what's the practical benefit of arming the customers when imbibing their favorite alcoholic beverage? Interesting points made in the editorial column below.

Any thoughts?

Paul





Guns-in-bars ruling is a win for tourism industry

BY GAIL KERR • TENNESSEAN.COM - NOVEMBER 22,…
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Added by Paul Paz on November 22, 2009 at 3:15pm — No Comments

"Students Arrested for Not Paying Tip" - Automatic Gratuties

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?



Paul



Students Arrested… Continue

Added by Paul Paz on November 22, 2009 at 1:02pm — 5 Comments

Restaurants & Alcohol Abuse in the Workplace

This past weekend a peer in another state contacted me requesting advice on what to do and how to handle an employee who was regularly intoxicated while on the clock.



The GM is the offending employee.



The last straw was the GM, during the shift, approaching a table that a waiter was describing the details of one of the features to the seated guests. The GM barged into the moment declaring the employee was incorrect. The GM then presented their own version of the… Continue

Added by Paul Paz on September 28, 2009 at 1:44am — 25 Comments

Quiz: International Dining Etiquette

A friend sent me this.
Just something corny and simple to relax with.
What do you know about international dining etiquette?
(You might have to copy-paste the link to your browser.)
Enjoy!
Paul

International Dining Etiquette
http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.fekids.com%2Fimg%2Fkln2Fflash2FDontGrossOutTheWorld.swf&h=b8c9df715cb8a8d6c348572845751dd1

Added by Paul Paz on August 31, 2009 at 10:54pm — No Comments

"SM For Dummies" - AARP podcast on E-Commerce (Facebook, Twitter, et al)

Found this on the AARP website of all places!

(Yes, I qualify as a member!)



I have to thank one of our newest members, Lori Little, for the reference! (Aahhh... the power of SM networking!)



This is a very convenient way to learn more about SM as I can multitask (wash dishes, check emails, etc.) while listening to this podcast!



I found it very informative, revealing and in layman’s terms, so it was easy to understand the explanations.



It… Continue

Added by Paul Paz on August 13, 2009 at 3:39pm — No Comments

"My Tweeter Won't Tweet" ... Some comic relief from all that IStuff surrounding us.

A friend sent me this. It is important to remember that no matter your reach with technology... restaurant businesses still boil down to those successful face-to-face engagements tableside between the staff and the customers! It is not flashy or glamorous and is built one table at a time. It is about human relationships.

Paul





My Tweeter Won't Tweet



Things are spiraling out of control. I think I have become lost in a world of electronic…
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Added by Paul Paz on July 10, 2009 at 10:00am — 1 Comment

It's not just about the money... Tony Sandilla, Career Professional Waiter, on the privilige of serving our communties

I received this note from my good friend and colleague, Tony Sandilla. We've corresponded for many years via the net and have nver met face to tace! It is a privilige to have come to know him and I know he represents many of our peers throughout the USA and the world.

Paul





FROM TONY SANDILLA:



Mr. Paz, I had the privilege yesterday morning of working a very special catering. It was an off-site gig. I went with about six others, including cooks and great…
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Added by Paul Paz on June 29, 2009 at 10:57am — No Comments

Food Safety: 223-tons of CA & OH ground beef recalled this week

223-tons of California and Ohoo ground beef recalled this week...



Will at put a damper on your Memorial Day BBQ or do you just cook all ground beef well-done?



Are we getting worse at food safety or better at monitoring safety?



Paul





96,000 lbs. of Ground Beef Recalled For Possible E. Coli… Continue

Added by Paul Paz on May 23, 2009 at 11:17pm — No Comments

Do you know an exceptional server? 2009 Sante Magazine Awards

Thought this invitation should be extended to our FOHBOH group. Surely there must be some GREAT candidates in our midst!

Paul





2009 Sante Magazine Awards

Do you know an exceptional server?


Santé understands how important servers are to making a restaurant hum. That's why we honor them with an award. Pay tribute to an excellent server by entering him or her to win a Service Hospitality Award, the most prestigious service distinction in the…
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Added by Paul Paz on May 15, 2009 at 1:13am — No Comments

National Etiquette Week--May 11-15: What's your pet peeve?

So what's your pet peeve when it comes to resaurant etiquette?



Categories:



1. Staff to Customer

Absence of eye-contact and a smile as an ivitation to service.



2. Staff to Staff

"Dissing" eachother or their company in the presence of customers.



3. Management to Staff

Mocking or condescending public treatment of staff in public.



4. Staff to Management

Ass-kissers the behave differently… Continue

Added by Paul Paz on May 13, 2009 at 9:25am — 4 Comments

America's Longest-Running Restaurants: Does your town "represent"?

Saw this article on the FOHBOH restaurant news link and it got me thinking about that topic.



What's your community got to compete in this arena?



Here in the Portland, OR market we celebrate Hubers. Been around almost as long as I have been a waiter,,, well almost.



James & Jim Louie (brothers) run Hubers with superb class! Both are the Hosts with the Most! Best Spanish Coffee..... ever... globally!!! It's a must if you… Continue

Added by Paul Paz on May 13, 2009 at 1:50am — 2 Comments

5/5/09 - Paul Paz celebrates 29-year Anniversary in his career and industry of choice.

Hello...



Just want to share my celebration of 29-years in my career and industry of choice: Professional Waiter!



Never did I even dream that this career path would be such an adventure. My success is the result of great trainers, peers, and employers. All of whom lead by example more than just talk.



Because today is Cinco de Mayo, I would also like to thank the immigrant workforce who, for more years than I have been in our industry, have work so hard to keep… Continue

Added by Paul Paz on May 5, 2009 at 10:47am — 5 Comments

Spitting on Waiters and other random assaults related to service

Hello...

I've been approached by a newspaper reporter seeking stories about customers spitting on the service staff because of poor service (real or perceive). Also interested in any over-the-top bad behaviors by customers against waiters related to service dissatisfaction.

Need a reply within 24-hours to meet the deadline for research.

Thanks!

Paul
Tips@WaitersWorld.com

Added by Paul Paz on May 2, 2009 at 8:05am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

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

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

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 TALKS VIDEO

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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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