Archive for waitstaff
July 31, 2006 at 12:31 pm
· Filed under article, food, waitstaff
excerpt:
“Table-side flourishes — think bananas Foster set aflame by a tuxedoed waiter — are en vogue again, but minus the fussiness. While some Chicago restaurants are breathing new life into classic dishes, others are applying the old-school European concept to a range of cuisines.
At the trendiest Mexican restaurants, and even some non-Mexican ones, guacamole mashed table-side has become something to boast about…”
source: “Turning your table into the chef’s table” by Janet Rausa Fuller (Chicago Sun-Times, Jul.31,2006)
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July 10, 2006 at 10:48 am
· Filed under career, free, resource, waitstaff, web site
excerpt:
“At least 51% of new hires in 2005 found their jobs online, according to a recent Booz Allen Hamilton study. The consulting company’s study also shows that 74% of employers say they plan to increase spending this year on online recruiting.”
The National Restaurant Association has aligned with Hcareers, North America’s dominant restaurant job board.
Search and apply online for open positions in the restaurant/foodservice industry. This Job Bank is 100% free for job seekers.”
link:
Restaurant Job Bank
Post a Resume
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July 7, 2006 at 10:04 am
· Filed under advice, article, legal, waitstaff
excerpt:
“A pair of local waiters is blowing the cover on tricks that a restaurant employee might use to boost take-home pay. But who’s scamming whom?
“There’s a lot of money in iced tea,” counsels Scam Bible author R. Chip DeGlinkta.
“If I were to use these yuppies in a scam,” says R. Chip DeGlinkta as he eyes a table of six professionally dressed women sitting across the restaurant, “I might pad the check there.”
The women look relaxed, but on the job. They could be a group of co-workers celebrating a successful sale or conventioneers expensing a meal between meetings. Would they notice a few extra iced teas added to their tab?
“If they decide to pay separate, that’s good, too,” DeGlinkta says. “I’ll split up the checks and recycle items from different checks….”
source: “Turning the Tables” by Todd A. Price (Gambit Weekly, Jan.1,2005) [Google cached copy]
related links:
Ask the Scam Oracle
“Bar Scams – you snooze, you lose” (FHGI.com)
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July 1, 2006 at 1:47 pm
· Filed under article, customer service, etiquette, waitstaff
excerpt:
“I’ve spent most of this column writing about restaurant staff and how they can make a positive experience for every customer. But we diners can make a difference, too. At the Harraseeket Lobster Company in South Freeport, this was certainly the case. In search of a Maine lobster roll on a rainy, dreary evening, I happened upon this famous lobster-in-the-rough joint.
The place was packed. One large group had pushed several smaller tables together. They were finished eating, but were enjoying their night out. The patriarch of the family, noticing the number of people waiting, pronounced, “Time to go. These folks need to sit down and enjoy their lobster.” How many of us have ever done that in a crowded San Diego coastal restaurant?
My experiences on this trip make me want to go back. They also make me hope that this is the way our visitors to San Diego feel about us. Let’s hope our restaurants treat our summer visitors better this year, and while we are at it, let’s try to be better customers, too.”
source: “Dining on the road an eye-opener about service” by Pam Wischkaemper (North County Times, Jun.28,2006)
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June 30, 2006 at 1:22 am
· Filed under article, customer feedback, customer service, managers, pricing, seating, waitstaff
excerpt:
“Calls continue to come in re garding customer concerns and complaints over common dining challenges. Challenge is polite lan guage for a whole parcel of often appal ling and outra geous situa tions.
Because there’s usually some measure of “he said, she said,” some of these calls and e-mails are edited. The concerns still stand – and so, I hope, do my observations.
Loud, noisy restaurants
Why do restaurant owners equate dining, both fine and moderate, with frenzied? We frequently feel as though we are sitting inside a steel drum that is being played on our heads…”
source: “The bad aftertaste of dining out” by Joe Crea (The Plain Dealer, Jun.28,2006)
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June 19, 2006 at 3:25 pm
· Filed under article, research, waitstaff
excerpt:
"John Collins and Nigel Pickhardt, who met 15 years ago waiting tables in New Orleans, have drawn on their experience to warn diners and restaurant owners about the dangers lurking beneath the tablecloth.
Their self-published little handbook — "How to Burn Down the House" from Promethean Books — is a virtual how-to for waiters and bartenders interested in fleecing the customer, and an eye-opener for the hundred million of us who eat out every day. It starts with their own version of profiling."
source: "Restaurant Rogues – Authors Turn the Tables on Wiseguy Waiters" (ABC News, Jun.16,2006)
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June 7, 2006 at 2:42 pm
· Filed under blog, tipping, waitstaff
excerpt:
"From the Former Kissimmee Restaurant Manager Himself:
Hi, I think some of you will be humored by some of the comments I shall share with you.
First, I am English, but have lived here in the States for many years. Coincidentally, I was a restaurant manager in Kissimmee/Hwy. 192 for several years.
You would be amazed at some of the TRICKS of the trade I witnessed…"
source: "Ex-Kissimmee Restaurant manager tells all" by Kelly Griffith (Across the Pond, Jun. 6,2006)
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June 5, 2006 at 11:48 am
· Filed under advice, article, food, menus, ordering, waitstaff
excerpt:
"There’s no way to become a food or wine expert overnight, or even in a year. But you don’t need expertise. All you need is enough confidence to ask questions. The rest is up to the restaurant.
In hiring staff, training them, and holding all those meetings every day, a top restaurant has taken on the burden of providing expertise. If you provide an opening by asking a question, any good restaurant’s staff should be more than happy to share that expertise with you.
One of the most basic lines of inquiry, which can lead to a highly productive dialogue, is asking servers what their favorite dishes are, and what dishes the chef considers specialties of the house."
source: "Get What You Want In Fine Restaurants" by Steven A. Shaw (AskMen.com)
Happy Eating.
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May 27, 2006 at 11:32 pm
· Filed under customer service, free, perspectives, software, waitstaff
excerpt:
"Welcome to your new job. You are a waitress and your job is to serve clients. Do it in 3 steps: 1. Take the order 2. Bring the order 3. Clean the table…"
link: "The Waitress" created by D-Mah
For other waiter/waitress games, click here.
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May 19, 2006 at 11:59 am
· Filed under advice, free, resource, waitstaff
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