THE SATURDAY MARKET THEORY OF WAITING TABLES ©
by Paul C. Paz
Added by Paul Paz on May 3, 2011 at 11:09am —
Me"Merry Christmas" or "Happy Holidays"? Continue
Added by Paul Paz on December 3, 2010 at 8:42am —
FRONT DOOR DYNAMICS
by Paul C. Paz – www.WaitersWorld.com Continue
Seasoned Views Magazine August…
Added by Paul Paz on August 7, 2010 at 11:15am —
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.
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 —
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 —
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 —
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 —
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.
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 —
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 —
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 —
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.)
International Dining Etiquette
Added by Paul Paz on August 31, 2009 at 10:54pm —
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.
Added by Paul Paz on August 13, 2009 at 3:39pm —
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.
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 —
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.
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 —
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?
96,000 lbs. of Ground Beef Recalled For Possible E. Coli… Continue
Added by Paul Paz on May 23, 2009 at 11:17pm —
Thought this invitation should be extended to our FOHBOH group. Surely there must be some GREAT candidates in our midst!
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 —
So what's your pet peeve when it comes to resaurant etiquette?
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
the behave differently… Continue
Added by Paul Paz on May 13, 2009 at 9:25am —
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 —
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 —
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.
Added by Paul Paz on May 2, 2009 at 8:05am —