Last week we mentioned the top four things a server must do in any restaurant. Now here's a list of what to avoid!
Be pushy, interrupt It's true what your grandma told you— patience is a virtue. Wait for pauses in conversation before checking in on a table or reciting specials. While it's good to be attentive, don't obsessively refill drinks or clear plates when other guests are still eating. It's good to be available, but more important to be discreetly helpful than annoyingly hovering.
Be hard to reach The other side of this coin is to make yourself available to your table at all times, even when you are completely slammed. When you're moving, your eyes should be constantly scanning. You can't be everywhere at once, especially when you're busy, but simply making eye contact with a patron and acknowledging that you will help them soon goes a long way toward alleviating the tension a guest feels when they need you and you're nowhere to be found— or worse still, they can see you and you're ignoring them.
Get defensive Dealing with criticism is part and parcel of being a waiter, and it's important to take complaints with grace, even (and especially) the outrageous ones. A well-run restaurant empowers its staff to take customer problems and make them right. You will never make any situation better by blaming the customer.
Reach way over a table This never goes well, and only increases the chances that you'll spill/pour/slop something on some poor guest, which could be one of the most humiliating experiences you can have as a waiter— so don't do it!
For more information on how Waitrainer can help your staff get the best training, click here.
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.
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.
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.
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.