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…

Continue

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…

Continue

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…

Continue

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…
Continue

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,…
Continue

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…
Continue

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…
Continue

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…
Continue

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

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Read the latest

Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals: -More

Kids LiveWell turns 3 with 42,000 participating eateries

NRA's Kids LiveWell program has grown from 19 restaurant brands to 150, with 42,000 U.S.  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Applauds Workforce Innovation and Opportunity Act

Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 22, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Tropical Smoothie Café Commits $20 Million for Franchisee Financing

Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.

Domino's Pizza Announces Second Quarter 2014 Financial Results

Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service