Voice of the Restaurant Industry
In this business you can find yourself working a lot of hours as a manager! At the end of your 5, 6, or 7 days of working ten or more hours per shift, how do you keep the energy alive?
Remember, the management sets tone and energy for the restaurant! Every staff member checks the "Temperature of the restaurant" when they come in for the shift. Attitudes ARE contagious! Do you set the tone and energy for the restaurant? How do you do it?
My restaurant is not a green restaurant by standard but I was curious about how much more it costs to just make the slightest of difference?
I'm basicly talking about being a recycling restaurant at the very least! Lets face it, we produce soooo much garbage in a given work day and if we don't get our trash pick-up on the scheduled day we are overflowing! What would it take to have seperate trash cans, dumpsters, and so on...
I understand this is a huge undertaking. Hell it's…Continue
I've worked in the industry for too many years now and I've never seen ANYTHING that has been really that gross...doesn't mean it doesn't happen!
After the movie "Waiting" came out everyone outside of the business thought that was the way things worked in most restaurants. I've had may people refuse to send thier food back if it was incorrect because they said,"Oh no, I've seen that Waiting movie. I don't want anything to happen to my food."
I'm not saying throw your old or…Continue
Balancing love, business is like walking a tightrope
look at a restaurant as an organic, living being, constantly needing to be massaged, undressed, dressed," says Henry Meer, chef-owner of Cub Room and City Hall in New York. "My wife and I have gone through a tremendous amount of discussion about how, for the first few years, she was the mistress and the restaurant was the wife."
Many good owners and managers are similarly devoted, heart and soul, to their restaurants -- quite…Continue
I know most of us in the industry know how to tip or even tip too much but here is a list of the WORST and BEST Tippers from Bartender Magazine. Agree or disagree? Share your thoughts because of course, there is always exceptions.
The best tippers: