tag:blogger.com,1999:blog-92221426166528672322024-02-06T20:20:16.558-06:00Working in the RestaurantA blog about working in the hospitality industry, covering every subject from getting your first job to quiting your current job, plus everything in between.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-9222142616652867232.post-87005888673313079352016-01-20T21:08:00.001-06:002016-01-20T21:08:13.080-06:00What Food Can You Remember?This was an interesting questions asked of me the other day, but my Grandmother asked if I remembered the soup she made on election day. Well, that was about four years ago, so I had to tell her I couldn't quite remember it, but it got my gears turning. What food can I remember? Yeah, lunch yesterday is a no brainer but do I remember the last time I had an exceptional Reuben? When is the last time you had an exceptional meal that the food really stood out? Do you remember the occasion or the event? Was it some place local or was it while on vacation?
Food is such a massive part of our lives. We eat three times a day and it's such a significant part of our lives. Food provides the fuel that allows us to take on the challenges of everything else in the day. A pint of ice cream can sooth a bad break up, a chicken pot pie can warm the soul, or a grilled cheese can bring us back to our childhood.
I know this blog is predominately about getting a job, but you need to understand why food is so important to really be able to want to get a job and to excel at your job in the restaurant.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-42993979880828624882015-11-05T13:42:00.000-06:002016-01-20T22:54:22.499-06:00Fired, Terminated, Laid-Off: Not good<p dir=ltr>The hospitality industry is like many others in that it is loaded with liars, thieves, and other low lives. I am not saying that all are this way, and it is not fair to generalize, but when the majority of the staff are making minimum wage and can't afford to feed their family it really is no surprise when food starts disappearing. Needless to say, if you are stealing you will eventually get caught and get fired - as you should. If you assault someone while at work or throw a burrito across the front line, again expect termination paperwork in your near future. Unfortunately, the argument that only the minimum wage employees are the thieves is not really valid either. Managers in our industry are commonly promoted when a shift manager happens to be at work when the area manager comes in to fire the general manager. I've seen managers "borrow" money from the safe to buy drugs and sell them during the shift and then "repay" the petty cash and pocket the rest. There is very little accountability for a lot of managers out <u>there</u>. A lot of these problems are because it is such a hustle to get out of work. Area managers are responsible for ten or more restaurants covering a span of miles or states even and are expected to keep the general managers in check? The general managers are working 50, 60, 70+ hours a week and if they see an opportunity to get out of work they jump at it. They show up late, leave early, etc. The point of this introduction is to illustrate the fact that hospitality industry has a high turn over for a couple reasons, but it basically boils down to a bad work environment. Good employees leave because the bad ones are allowed (almost encouraged) to carry on with their behavior. Bad managers run good employees off when they feel threatened. The saying that "people don't quit jobs, they quit managers" is true. Everything rolls down from the top. Bad area managers lead to bad general managers which in turn allows for a bad staff. So, what happens as a GREAT manager when you find yourself muscled out of a job because of a bad boss? You might find yourself in this situation if you are taking the time to read blogs about being a restaurant manager. Good managers try to improve situations and don't feed the fire of workplace drama. Here's what I suggest you do: - Get references from your employer while you are still employed and while you are still on good terms. After assisting heavily with the closing of a location I asked my area manager for a letter of recommendation that explained that I was performing additional duties and explained that I saw it as an accomplishment. I wasn't even looking for a job at the time. Get good references when you can before it is too late. - Keep in contact with former bosses. It doesn't hurt to check in occasionally. Use networking sites like LinkedIn if you are so inclined. It's good to avoid burning bridges. - Keep in contact with former employees. In the restaurant world you see a lot of different people coming and going. While you may have a cook working for you now to put himself through college, who knows where he will be in a few years once he is graduated. - Keep your resume up to date and relevant. Don't list the six months of construction work you did while you were between jobs as relevant work experience. If you struggle with writing a resume or knowing how to present one, you can get all kinds of help online from various websites or contact me (zwetschgen1@gmail.com) and I am willing to help you! If the writing is on the wall and you already know you are not going to keep this job long term, the best time to find a job is when you have a job. Start the job search today. <a href="http://kansascity.craigslist.org">Craigslist.org</a>, <a href="Indeed.com">Indeed.com</a>, <a href="ZipRecruiter.com">ZipRecruiter.com</a>, <a href="Monster.com">Monster.com</a><a href="Monster.com"> </a>, <a href="Snagajob.com">SnagAJob.com</a>, and the list goes on and on! Once you've been terminated - assuming it wasn't for drugs or a legitimate offense - file for unemployment or you may forfeit your benefits if you wait too long. As a great manager you may think you will bounce right back, but as you already know things don't always go according to plan. You need to be prepared to be searching for a job for the long haul. I know you came from a decent position and just made a bad choice or got a new manager that just didn't like you, but don't be too proud to take a couple lower paying gigs to get by until your big break. Take some time and look into selling some junk, picking up a side hustle, or even blogging! There's lots of options out there. Keep your chin up and work through it. Keep busy, keep improving your skill set. Don't stop working at improving yourself and providing value. Set a schedule, maybe something like this: 8: Wake up and prepare for the day, shower, shave, breakfast, etc. 9: Check e-mails for interview requests, scan the websites, check the local paper, get in contact with your network. Keep track of the places you applied. 12: Lunch! 1: Do something productive you've been putting off because of work - cleaning, etc. 2: Check for late posted job openings between 2-4 p.m. as this is when many restaurants slow down. It wouldn't hurt to start driving around and inquiring in person at various locations. 5: Dinner! 6: Relax, movie, workout, etc. Obviously this will change when you get an interview or something similar! That's the important thing. You might have a late night side gig playing drums in your band or you may end up working through the morning at a side construction job doing manual labor, how ever it works out keeping a schedule and being productive is essential if you don't want to sleep half the day away and then bum the rest of the day sitting on the sofa!</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com1tag:blogger.com,1999:blog-9222142616652867232.post-58312382346979094592015-08-01T00:12:00.001-05:002015-08-01T00:23:13.892-05:00Entitlement Complex<p dir=ltr>Any time you make a mistake, or maybe you don't, maybe someone else did or maybe it's just a general complaint or the customer misspoke and as a result things were not perfect, but occasionally you will run into these people that have these entitlement complexes. If you ran out of something or if it took too long they expect to be compensated. This is only really in the hospitality industry. <br>
If a guest orders a baked potato, but you just sold the last one and they need time to cook more they basically expect to eat dessert for free. If I walk into an auto part store and ask for a specific bolt they can get me one, but they have to special order it and it will take a week, shoot in some stores I might even have to pay for the shipping of the part. <br>
No body demands to see a manager when the clothing stores or shoe stores don't have their size. You suck it up and order a pair or you just get a different kind.<br>
If a guest feels they waited too long for their chicken or steak to cook they feel the need to call a manager over and gripe. How many times do you think someone cried about how long a surgery was taking to a doctor? Basically unless you want to make a trip to the doctor's office because of food borne illness let the food cook. <br>
A lot of the problem is that restaurant employees are so concerned with dealing with irate customers they have to approach every situation like a stand off. No one wants to deal with cranky customers. Be a reasonable person and things should work out for you.</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com3tag:blogger.com,1999:blog-9222142616652867232.post-75282901751681323532015-07-14T03:12:00.001-05:002015-11-10T16:09:04.087-06:00Shoes and Uniforms<p dir=ltr>Many of my posts get a lot of hits, but strangely enough one of the most common ones is <a href="http:// http://workingintherestaurant.blogspot.com/2014/04/working-in-restaurant-shoes.html?m=1">SHOES</a>! <br>
I suppose it makes sense because working in the restaurant takes a huge toll on your feet, ankles, knees, and back. It is hard work when you stand or walk on hard tile floors for 40+ hours a week. <br>
Shoes are by far the most important part of your uniform. Everyone makes a work shoe or some kind of slip resistant shoe. You can get shoes from Wal-Mart or Payless <u>to</u> high end shoes like Birkenstock or SAS shoes. I believe you get what you pay for. Shoes for Crews, Saf-T-Step, and the like aren't the best. I recommend a solid work shoe from a company like Wolverine or Timberland. <br>
I've written about it briefly, but I prefer Birkenstocks. They are a solid piece of rubber like material. Totally waterproof. They wash up easy and will take all kinds of abuse from sauces, oils, grease, gunk, and grime. They are slip resistant enough to keep me safe. They have arch support and removable insoles. They fit my wide foot really well and have a spacious toe box. There's not much worse than the feeling of smooshed toes at the end of a 12 hour day. The clogs don't have laces to fumble with and never come untied or anything of that nature. They really work well. <br>
Most every uniform in the industry is different. Most will require black, slip-resistant shoes, in fact beware of any restaurant that tells you to wear whatever you want, not a good sign. You'll have to wear socks. You'd think that goes without saying but multiple times have I seen people without socks on. Depending on where you work you'll probably need to provide your own pants, again typically that will vary from restaurant to restaurant. At Domino's Pizza it seems like the employees are allowed to wear shorts, at Applebee's they were blue jeans, khakis at Dairy Queen, and black pants at Burger King. Dickies are a solid choice for work pants or shorts. Your manager will let you know what is accepted. You're generally provided a shirt, coat, or whatever the top is. Most places you'll be wearing a hat or visor, some require a hair net. It's a difficult topic to write on since so much is different between restaurants. There's not much of an industry standard. Jewelry and fake nails are generally frowned upon, but some places that's totally fine. There's just a very diverse world out there. </p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-55917801192581733702015-07-10T00:37:00.001-05:002015-07-14T03:15:00.279-05:00General Managers wear many hats & are a hat rack!<p dir=ltr>General Managers, like myself, are responsible for the day to day operations within the restaurant. Obviously that means the General Manager must know how to perform every function within the restaurant (from busser and dish washer to bartender and grill cook) as well as many, many unseen jobs, to include:<br>
<b>Plumber</b> plunging toilets and repairing the three compartment sink. Leave the gas lines to a professional.<br>
<b>Psychiatrist </b>dealing with and giving advice on everyone's problems and trying to sort out the schedule when employees call in.<br>
<b>Electrician</b> resetting the hood electronics, changing light bulbs and ballasts, new receptacles when one burns up, new wiring, switches, or plugs, changing breakers. Ice machine stops running, oven switch not working, fryer timer stopped beeping.<br>
<b>IT </b>setting up pack monitors, resetting routers, new printer, credit card machine, POS systems stop working, software downloads, security cameras.<br>
<b>Painter</b> parking lines, walls, equipment, ceilings, railings, handicapped zones, cabinets, pretty much anything.<br>
<b>Landscaper</b> pulling weeds, spraying weeds, laying mulch or rock, pulling dead shrubs, planting bushes, flowers, trimming bushes, mowing grass (if you're unlucky enough), power washing, etc.<br>
<b>Detective</b> to sort out where the missing cash is going or the lost inventory. <br>
<b>Interior Designer </b>decorations, advertising, plants, tables, chairs, booths, new equipment, old equipment, registers, table settings, lighting, front of house as well as back of house.<br>
<b>Mason</b> or <b>carpenter</b><b> </b>to lay floor tile, coving, walk-ins, brick, stone, FRP, dry wall, ceiling tiles, or build walls altogether.<br>
<b>Caterer </b>and <b>Planner</b> to organize, sort, assemble, and execute parties, dinners, lunches and all other kinds of gatherings. People may call and say they have a family reunion or they are bringing food to a wake, there's no telling how much you'll have to do in a week.</p>
<p dir=ltr>The list is never ending. Cab driver to pick people up for shifts or drop them off at the end of the day, weatherman, news anchor, travel guide, mechanic, locksmith, security, singer, etc. Etc.</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-49954724914538202092015-07-07T20:10:00.001-05:002015-07-07T20:10:23.111-05:00Value Your EmployeesIts been a while since my last blog, but true to form I remain steadfast in my employment as a general manager. My duties haven't gone away and the daily struggle is always real. There is always something going on in my restaurant. Our week is filled with the basics: inventory, truck ordering, scheduling, but inevitably corporate will decide that I can be doing just a little bit more. Some times I am asked to travel to other restaurants and act as a consultant to identify problems and make suggestions and apply a little training to the current management team. Some times they ask for more simple things that simply bog my employees down. Customer service surveys, new deployment charts, customer cleaning points, new promotions all the time.
Promotions are necessary. They just can't pile new products on top of coupons and the first of the month, and ask us to push new surveys expecting amazing speed of service. It's enough to drive you crazy. I find that treating my employees right is the most important aspect of running my restaurant. They are my key people. They are the ones cooking the food and exchanging the dollars. If corporate is asking too much from me, to ask more from them I make my voice heard. I stand up for my employees. It is important to never forget that hospitality is not only extended to our customers who may be back tomorrow or we may never see again, but also to the guys and girls that come in day in and day out that we depend on. Take care of them first and everything else will fall in line.
I hope to find myself writing more. Time is always the limiting factor. It seems like I have a fair number of visitors, but very few followers. What are you interested in reading about?Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-41756871506739472622014-05-21T10:30:00.001-05:002014-05-21T10:30:19.531-05:00A Certain Kind Of Person<p>Basically it takes a certain kind of person to work in the restaurant world. If I knew then what I know now I wouldn't change my life, but I might have made better decisions based on what I know. I would like to explain what working in the restaurant can look like for you if you decide you're a long term kind of person: <br>
Long hours: 50 a week or so. Which isn't horrible, but if you have family then its a little rough. Also, it limits when you'll be free and days you can get off. While that's not bad consider that in most of the rest of the work place you will only work 40 hours with paid holidays and vacation time that you can use without wondering if the building is burning to the ground. Other industies have better hours.<br>
Pay: You'll work like a dog and get paid like one. If you're accustomed to the minimum wage or low shift manager pay a salary wage may look amazing, but when you divide it down its not stellar. In addition to the pay the benefits are typically rough too. All of this will depend on if you work at a mom and pop restaurant or a hotel or country club too though. <br>
Public: Many jobs deal with the public but everyone eats. We see every kind in restaurants. These people love to complain and nag. If you go to a shoe store you don't ask to get a discount because they don't have your size in a certain style. Same goes for restaurants but people want something free.<br>
No respect: Pretty much. This industry has earned a reputation for uneducated labor and as such even as a manager most people look down on you and there's little respect for the title.<br>
Stress: Super high stress. Some people cope with it better than others and some are alcoholics.</p>
<p>It can't all be bad?</p>
<p>You will meet tons of people. You will see things that you never imagined, you will hear stories that may haunt your dreams, you will earn some respect from people that have been in your shoes. You will have a story to tell at nearly every occasion. You won't have as much trouble as some finding another job or a new job. You'll learn customer service skills, cash handling, problem solving, management skills, and all kinds of HR skills. Its not all bad, but for me I dont want to work until I am 80 because I can't make enough money to save any or my employer doesn't offer 401k. I don't want to be forced to retire because my body can keep up with the work pace. Its a hard life we live in the restaurant and the time we spend in is amazing, but there will come a time to decide on an exit strategy and then act on it.</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-32742107617308114522014-04-15T07:53:00.001-05:002014-05-06T01:36:28.311-05:00Dealing with Difficult Customers <p>I personally believe that the biggest problem we face in the service industry is that our society believes that, "the customer is always right." I say the customer is NOT always right, but that does not mean you should tell the customer that they are wrong. You generally only see a difficult customer when there is a complaint. Yes, there is a whole range of difficulties from bratty children to pompous jerks, but even they are civil. We've all had them. Some people feel like the world is coming to an end because there is ketchup on his burger or because a steak isn't medium well it means she can publicly humiliate you, even if you're just the food runner bringing the food to the table. People will complain about anything and everything. If it is too salty (though it wasn't salted at all), if it's too green, too hot/cold. It is unbelievable.<br>
Customers don't mind paying you in pennies or having massive complicated orders. The customer doesn't care what it costs to change their mind even after a steak has been cooked. Many times as a server you may get stiffed as the cooks put too much dressing on the chopped salad. These are the difficult customers I am talking about. You are sure to get put through the gauntlet of complaints at some point in your career. I try my best to blog about information that isn't always written about, like the importance of good shoes or listening, but there is a lot of good information written on handling difficult people and customers in general. I usually generalize people into one of a couple categories, mainly people who are reasonable and people who are unreasonable. My logic is that the reasonable people will work with you to solve any problems or understand it wasn't your fault necessarily, and are willing to compromise. Unreasonable people don't care, demand perfection, and get angry with every chance they get. There is no pleasing an unreasonable person and believe me you will know the difference and it won't be hard to determine if your guest is cool or not. <br>
Always remain calm.<br>
Don't blame the customer.<br>
Listen to the complaint and then fix it. <br>
Tell a manager if you need to. <br>
Don't put it off, that just makes it worse. <br>
Thank them for allowing you to fix it. <br>
Try to go beyond the expectation to resolve any issues.</p>
<p>Remember that it is only a temporary situation and they will be gone in a little while, hopefully sooner than later. Keep calm and don't let the pressure pull you apart. Learn from your mistakes. Take responsiblility when you make an error. Fix things before they become huge issues that requires management intervention. When you get off work go relax. Blow off some steam doing something. Tell someone about it. Working in a restaurant can be extremely stressful, and if its not one thing its another. <br>
</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-39278758381019229072014-04-13T22:02:00.000-05:002015-10-27T00:22:04.439-05:00About the Author<p dir=ltr>My name is Kyle. I am from Kansas City, Missouri.<br>
I got my first job when I was sixteen years old in the hospitality industry at an amusement park in the city. I worked there for the summer and then didn't work until the next summer where I got my second job at a fast food burger place. I worked there for over a year then changed jobs a couple times dabbling outside of the industry, but I ultimately came right back, specifically to the exact burger restaurant I worked at before. This time I was trained as an over night manager. I quit that job to take on the thrills of serving tables. As a server I was always recognized as a leader and I was responsible for training the new servers and ensuring the other servers were performing their side jobs. That went well for a while, but I was going to a university at the time and needed more stable, regular pay so I got out of the restaurant world, but only temporarily because I was right back in cooking pizzas in no time. Next, I went from pizzas to burgers again. I dealt with some pretty bad bosses and I have more than one story to tell. I decided this was going to be my career and it was my passion and I always came back to hospitality, so I started Food & Beverage classes at a college, and with my new enrollment status I took a much better job as a cook at a hotel. I worked there for a year progressing from station to station learning the ins and outs. I worked in individual outlet restaurants to fine dining, and even large banquets, but realized if I wanted to ever make better money I needed that manager experience. I took an entry level shift manager position at an ice cream shop. I worked there a while and worked simultaneously at another ice cream restaurant for a while, until I took a position at a country club as a manager. Quickly I was promoted to the Front-Of-House manager and I led all of the clubs banquets. I moved across the state and took the only job I could find in the hospitality industry at the time in a small town at a snow cone place, but dropped it soon after to take on the responsibilities of the general manager of a fried chicken restaurant. This is where I am today. It's been a long journey filled with twists and turns, but every new job has meant a learning experience and exciting opportunity. I've met hundreds of people in my line of work. I love working in the restaurant. I do not know where the future will take me but I look forward to the adventure.</p>
<p dir=ltr>UPDATE:<br>
Since that time I spent about a week doing what I am going to call consulting for an ice cream shop, closed two of our fried chicken stores and decided before my restaurant closed I needed to find something more stable. I took on a new role that combined my vast experience from pizza to banquets with a third party food service contract company for a university. It's been a wild ride, but I am still passionate about the restaurant. I love solving restaurant problems and I am considering a future in restaurant consulting.</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-706573722705780752014-04-13T02:35:00.001-05:002014-04-13T02:35:07.981-05:00Working in the Restaurant - SHOES!<p>The single most important part of your uniform is your footware. Safety first! Usually you have to provide your own and it is critical to have restaurant work shoes. Your shoes will protect you from slipping, spills, and standing.<br>
<b>Slipping</b>: The number one cause of injury in any work place, not just restaurants, is slips and falls. The restaurant is one of the most dangerous places to have bad shoes. The floors of a restaurant although may be textured tile, once they are covered in a thin layer of oil they become incredibly slick. Similarly on a wet walk-in cooler or ice on the ground in the freezer, the surface we walk on is very slippery. If you've ever accidentally emptied a fryer onto the floor or tried to fill a fryer without closing the drain valve first you will know how slick the floors can get. <br>
Many restaurants have mats down to prevent fatigue and makes slips much less likely, but even still it is very dangerous to not have slip resistant shoes. In a typical restaurant everything is made from hard solid stainless steel with sharp corners, if you fell from standing height on to the edge of a grill or prep table and hit your face or head it would be excruciating. Slipping is very real and very dangerous. You may think your tennis shoes are slip resistant and you'll be fine or you may want to look cool in your red Converse All Stars, but these are horrible shoes for restaurant work!<br>
<b>Spills</b>: Restaurant work shoes typically need to be closed toe, it would be bad to spill hot soup or a pan of bleach on your foot! Sandals in a restaurant are just a bad idea. There is ice flying around, dishes fall, water gets sloshed, drains get clogged, toilets get clogged, you want your shoes water (and pasta sauce) resistant. You will want to be able to spray your shoes off to get the alfredo off of them too. There is nothing worse than getting to work early for a nine hour shift and dropping a pitcher of sweet tea or the raw chicken juices from a bag on your foot and totally saturating your sock to be nasty sticky, sickly, soggy, gross, horrible all day long without a change of socks.<br>
<b>Standing</b>: You really need a shoe that fits and is comfortable. If your shoes are too tight you'll never make it through your first double. If they are too loose you may end up spilling something when you trip over your own feet! You will be standing for the entire day. Comfortable shoes are a must. Depending on the size and layout of the restaurant you may be climbing stairs, walking a hundred feet across the building to the kitchen or bar, or you may just be working 12 to 15 hour days without a break. Your feet will thank you. So will your ankles. And back. As well as your knees, legs, hips, etc.</p>
<p>There are dozens of shoe manufacturers that make shoes with slip resistant soles, each one varies slightly and some are better than others. They are also made in varying styles and designs at different price points so they are definitely worth every penny you spend to protect yourself. Most restaurants require slip resistant shoes.<br>
Black is also an industry standard, unless you are Mario Batali, then you do whatever you want. You can get shoes anywhere these days really: WalMart, Payless, online, pretty much anywhere that sells shoes. </p>
<p>My choice: I've worn a form of Birkenstock work clog for the last five years. They are a little more expensive, but worth it in the long run. The clogs are one piece design to provide complete protection from anything in the restaurant, but come with a removable insole used for arch support and formed foot bed comfort. They come up about 2" so I can stand in a puddle and not really have to worry at all about getting my socks wet. No laces, no fuss. Oil resistant. Slip resistant. Chemical resistant. Lightweight. Perfect for me. <br>
When I am going on a formal trip with upper management or working in a fine dining establishment I have a pair of slip resistant wingtip dress shoes from the Shoes For Crews brand. They are extremely slip resistant and fit the bill of a more formal look than my clogs, but they don't compare comfort-wise and I have personally seen employees burn through the SFC brand footware in six month under pretty harsh conditions with the degreaser and various chemicals used in floor cleaning. <br>
I've heard good things about SAS Shoes, but they seem a little heavy for me to have to move around quickly in all day, every week for fifty hours or so.</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-73655320442313425692014-04-12T12:52:00.001-05:002014-04-12T12:52:53.645-05:00Restaurant Blog Topics<p>I have been away for a number of years. Life got busy with an engagement, moving, new job in a run down, poorly managed restaurant, then a break up and just dealing with all that. I have been in the restaurant industry this whole time, learning, gaining experiences, growing my career, and hopefully gaining some new insight for anyone reading the blog. I am hoping I will be back to writing more and more articles, and I am interested in knowing what people are looking to know about the restaurant world. Leave me a comment about your interests and I will try to tell you about what I know.</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-33222900922124556642012-01-22T00:37:00.000-06:002012-01-22T00:37:17.286-06:00Skilled verses Unskilled LaborToo often do people think of working in a restaurant as unskilled labor that can be performed by anyone, which is partially true, however it is not complete truth. Most people haven't taken the time to look at it from another perspective or they haven't worked in a restaurant to really understand. <br />
Yes, it is true that anyone can work in a restaurant (high school kids, retirees, felons, college students, single mothers, drug dealers, me, etc.) and no formal education is required for most restaurants to hire someone (unlike doctors, teachers, lawyers, etc.).<br />
No, it is not true that anyone can work in a restaurant. Some people simply cannot hack it. Many people know they just cannot interact with customers, some people cannot deal with the nonsense that goes on in the kitchen, some people are threatened by the enviornment - a restaurant has far different work place culture than that accounting firm you interned at. There are at least two people in the world: Those who can work in restaurants and those who cannot. <br />
Furthermore, it takes someone who can work in a restaurant to put in time to learn to actually build some real skills in the kitchen or in the front-of-house:<br />
Cook = Unskilled labor<br />
Chef = Skilled labor<br />
Restaurants have such high turn-over rates for reasons more than just lacking salaries, it's a select breed of people that can manage to keep their job and sanity while working in a hectic restaurant.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-3634993042631220182012-01-03T00:23:00.000-06:002012-01-03T00:23:37.704-06:00Time ManagementIn nearly every single restaurant role, from waitress to general manager, everyone needs to be a master of time management. Being able to accurately measure how long it is going to take to do something and then executing in that time or less is cruitial. In a restaurant there is typically ten things you constantly had to have done five minutes ago. There is little time for someone to methodically complete one task at a time. You must be a fantastic multi-tasker and be able to get things done as soon as possible, in as little time as possible. <br />
As a server you need to know when to send the order for the entrees, too soon and the guests will still be working on the salad, too late and they will be waiting on you. Cooks need to know when to start the steaks or the well done burger, time everything to come out of the kitchen at the same time. The host needs to know how long before the next table is free and an average wait time. The manager needs to know all of that and when to start the schedule so employees aren't waiting on them to know when they work. <br />
When it's slow, you can't just sit around. You need to keep busy, manage your time, and always have the appearance of cleaning something. Anything looks better than standing around. If you can stay busy - you'll go a lot further than those that loaf.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-35816447353192072022011-11-28T19:59:00.000-06:002011-11-28T19:59:13.649-06:00Letter of ResignationI would like to start off this topic by stating that I am no job expert, but I have held over fifteen jobs and interviewed for even more. I have turned offers down, I have been called by former employers and asked if I would come back, I've been rehired twice, I have been given counter offers, I have been turned down, but I have never been fired. Most of the reasons that I have had so much luck with my career has been the passion I have for the work. I love working in the hospitality industry. I am a hard worker and I am good at what I do, no amount of reading can motivate you to be a good employee or work hard, it's a personal thing each of us must find out for ourselves. <br />
Every situation is different, some people can simply tell their boss, "Hey, I've got to give you my two weeks, my last day is going to be on the 5th." Others are not so lucky. I think that most managers will appreciate a letter of resignation, some times a letter isn't necessary, but as long as you give some notice it will help. <br />
The length of notice varies, many of the entry level positions could probably squeak by with only a week, but some corperate run places will require two weeks or they get upset. I would avoid giving any more than two weeks notice, no matter your position, any longer and things get awkward quick.<br />
The letter should be short, sweet, and to the point:<br />
<br />
Date<br />
<br />
Dear Boss,<br />
<br />
At this time I must tender my resignation. My last day with Company XYZ will be on (two weeks). I appreciate the opportunity to work for your company. I hope my contributions have been valuable. I wish you all the best in the future.<br />
<br />
Sincerely,<br />
<br />
Name<br />
<br />
<br />
You should type your letter, then sign it at the bottom. Address the letter to what ever you would typically call your boss, "Mr. White," "Mike," or "Chef Paul," are just possible examples. It would be strange to address a letter to your boss using anything but what you normally call them.<br />
Obviously, if you don't wish them all the best in the future, maybe leave that out, but don't include too much of anything else:<br />
<ul><li>Avoid the "why"</li>
<li>Avoid anything personal (leaving for medical reasons, new job, marriage, moving, baby, etc.)</li>
<li>Avoid anything that made you mad (bad management, lazy coworkers, poor pay)</li>
<li>Avoid anything long and drawn out, keep it short!</li>
<li>Avoid handwritten letters, typed is professional - let's keep it professional, not personal.</li>
</ul>A boss will appreciate the letter greatly. They might think you're a little strange, but professional. The letter will also help clear any confusion about when you will be done. I've seen relationships take a hard hit because one employee said he needed to work until the 28th and the manager thought he was done by the 26th. <br />
When the time comes to try to get hired again they'll say, "Oh, that guy's solid," or "she won't walk out on me or not show up." Just give notice and write a simple letter!Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-73451957051664050262011-11-07T18:19:00.001-06:002011-11-16T18:09:13.019-06:00Filling Out The ApplicationThis blog has, although intended for general restaurant industry advice, taken a turn more specifically about finding a job, filling out the application, handling the interview, and general advice of that nature. I don't mind writing about either subject. In fact I pride myself on having the skills necessary to get a job - especially in this job market.<br />
<br />
I wanted to take the time to methodically go through the process of filling out an application and giving possible (valid/good) responses to each line item as well as their importance. It is important to remember that an application is a legal document, so, I must tell you that I am not a professional career advisor nor do I claim that the information within this blog has been written by a legal authority so take it for what it is - good common sense with a bit of experience mixed in.<br />
<br />
<u>Date:</u> Write the date in Month, Day, Year format. 11/7/11 being today. This is generally understood and accepted in the United States (it may vary in other countries). The date is important, because when a manager goes to file it they will slide it into a filing cabinet, and if they have less than perfect record keeping and organizational skills it may get jumbled up, then without the date on it the manager will never know if the application was filled out a day ago or six months ago. The date will also make it easier for the organized manager to find your application when you check on it's status.<br />
<br />
<u>Name:</u> Obviously, you write your proper legal name. Even if everyone calls you Bill, still write William. Also, there may be a line for other names you might be known as such as Billy or a nickname like Sonny. You may be required to list your maiden name as a married woman. This information will be important if hired. <br />
<br />
<u>Address:</u> This line is going to be used for your personal information. If the company needs to send you anything, a paycheck possibly, this is where they will send it. Write where ever you want your check to be sent. BE WARNED that your address may bring up red flags if your home address is in either a different state or far from the company location. If you are applying for a job in New York and you list your address as New Mexico they may be less likely to offer you a job. However, you should never lie on any portion of your application, it may haunt you later.<br />
<br />
<u>Telephone Number:</u> This is the primary way your possible employer will get <span style="background-color: yellow;">in contact</span> with you. It seems like common sense to tell you to make sure the number is valid, listed with the area code, you can afford to answer the phone (have minutes on it or ensure you can accept incoming calls), it is yours or somewhere you can have a message taken (not a public/work phone), and alert anyone that may be taking messages for you to answer calls professionally. <br />
Likewise, make sure your voice mail is also professional. Do not have a perspective employer listen to you say, "Hey! I'm probably drunk or hung over so leave a message when it beeps. Deuces." It will not look good toward your character.<br />
<br />
<u>SSN:</u> Make sure it's yours and legitimate. The pattern, if you don't know is three digits, two digits, then four digits, separated by dashes, i.e. 123-45-6789. This will be used to verify your right to work.<br />
There may be other questions about if you are a legal citizen, check the appropriate boxes.<br />
<br />
<u>Age:</u> An employer cannot ask how old you are, but they can ask if you are above a certain age to determine if you are legally allowed to perform some of the functions the job entails. Usually these questions will be in the form of "Are you at least 16 years old? Are you at least 18 years old?" Check these boxes accordingly. If you check the 'Yes, I am over 18 years old box' then make sure you do NOT check the 'No, I am not 16 years old' box. I've seen it done.<br />
<br />
<u>Position Desired:</u> Check any and all that apply. It would not hurt to check some jobs that you wouldn't be thrilled to have and some jobs that you may not be qualified for. I mean this, if you are applying to be a bartender, it would be wise to inform them you wouldn't mind being a dishwasher and you would also like to be a shift manager. BE WARNED! You may be offered the dish washing position and if you need the job it will get your foot in the door, but if you don't NEED the job, you can always decline the offer.<br />
<br />
<u>Hours Desired/Required:</u> These questions will come in a variety of styles:<br />
<ul><li>When can you work?</li>
<li>When can't you work?</li>
<li>Are you available nights?</li>
<li>Are you available weekends?</li>
<li>Can you stay later than your scheduled shift?</li>
<li>Are you seeking: Full-time, part-time, temporary, or seasonal employment?</li>
<li>When can you start?</li>
</ul>Obviously, I cannot answer these questions for you. You know what is going on in your life, and you know when you can or cannot work. Some helpful hints include to not divulge any planned appointments, trips, or possible reasons why you may have to miss a day until after you are hired. It can look poorly on you if you decide to hide information about a month you'll be needing off for a family vacation just a few weeks down the road.<br />
<br />
<u>Felonies:</u><br />
<br />
<u>Who do you know:</u> These questions are along the lines of "How did you hear about the opening" or "Do you have any friends/family that work here" Before you list any one's name, make sure it is okay with them. Do not list some one's name without consulting that individual. The reasons are a few fold:<br />
<ol><li>That person may not be willing to stick their name/reputation out for you.</li>
<li>That person may not have good report with their manager.</li>
<li>That person may not like their job.</li>
<li>You might be 'guilty-by-association' if the management team doesn't like that person.</li>
<li>Management team might assume you will be too chatty if you are believed to be best friends.</li>
</ol>Be careful with this one, it can come back to haunt you.<br />
<br />
<u>Salary Desired/Required:</u> Some employers ask how much you 'require' and salary negotiations are a topic for a whole different post. In most cases minimum wage is the expected, especially in the restaurant world, but you should write 'neogotable.'<br />
<br />
<u>Previous Experience</u>: There is a couple parts on this subject the "Have you ever applied here before?" with the "Have you ever worked here before?" and the other side, "List former employers" section. Answer the first two honestly. In some cases it will help - it will show that you not only have relevant work experience, but you have relevant work experience HERE or it may be bad in a situation where a new manager/management team is brought in and they have been informed to clean house and not rehire any of the former staff (for whatever reason).<br />
<br />
The second part of the application where you fill out the previous employer information is important, and if your manager is worth a grain of salt should check references with these employers. So, while you may be a little fuzzy on your employment dates, there is a good chance your former employer may be too. <br />
<br />
Go back at least three employers, some may require four, others want employers based on a number of years. Just fill in the blanks they give you, and if they request more experience fill out another page of employers.<br />
<br />
Have the phone numbers and addresses of these employers written down. If a manager goes to check your references and they cannot figure out which location you worked at they may assume you lied on your application - which is a not-so-fancy way of saying you're not getting a job.<br />
<br />
Many of us in the restaurant world aren't given an official title - so you may be creative, but don't take too much latitude. If you were a cook and you list your title as Executive Kitchen Chef they might not find it as humorous as you do. As a cook you could write "Line Cook" or "Intermediate Line Cook" or be specific like "Grill Cook" or "Saute Cook." Remember if you are just applying to be a bus boy and you write that at a previous restaurant you were the "Sanitation Captain" they may feel you are over qualified, even if it is simply an exaggeration of your title.<br />
<br />
List salary information as accurately as you can remember. This could be a whole post by itself.<br />
<br />
List your supervisor's name as accurately as you can remember. Also, with this situation if you didn't/don't get along with the Restaurant General Manager, you might want to list the Assistant <br />
Manager or if your immediate supervisor can speak towards your skills better than a company boss can then it may be better to list someone like a shift manager.<br />
In this same category, it can be difficult for many employers to hire you if your former work is of a higher caliber than your current position seeking - try to have an explanation for this. If you were an assistant manager and now you are applying for a hostess position it may way a red flag, but if you explain that you are going back to school and as a result can only work a few hours a week they will probably understand the situation.<br />
<br />
Many managers don't check references, so it is a good idea to always allow a perspective employer to contact your current or former employers, even if your work was less than stellar. If you did something just ridiculous like stole something or assaulted someone... Don't check 'yes'<br />
<br />
There are a thousand different ways to say nearly everything. So, avoid damaging your reputation when filling out the section on reason for leaving. If you were laid-off, explain there was a lack of work. If you were fired for a disagreement write something like 'Tense workplace environment.' Most of these situations would need to be addressed on a case by case basis - there is no blanket statement. If you are currently employed simply write that "Currently employed."<br />
<br />
Some applications will ask what skills you possess or your interests. The interests portion may be used as a spur during an interview, but the skills are important and should be relevant. It doesn't matter if you are a cattle rancher if you want to flip burgers. Include any certificates/licenses you possess as well as years of experience total you may have.<br />
<br />
<u>Education:</u> List your high school's name and location and under course work or field of study write "General" and under degree write "High School Diploma" if you graduated. Pretty simple. List any college or vocational school course work as well - this may not have to be relevant, but it shows a certain level of responsibility and education.<br />
<br />
<u>References:</u> Some applications list personal references. Just put any three people that will speak of you like you are a saint, this is what the manager should be expecting. One of the least important parts of the application in my opinion. Be sure to tell these people that someone may be calling about a job reference.<br />
<br />
<u>Legal Stuff:</u> Read this, make sure the application is as accurate as you can possibly make it, don't lie, if you do lie you may have problems later. Sign and date.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-66681717022249400992011-09-29T22:53:00.001-05:002011-11-16T18:10:10.562-06:00Getting A Job in a Restaurant - What NOT to DoMost of the people reading this blog are mostly interested in the actual process of getting a job and many of them have questions about getting and maintaining a job in the restaurant/hospitality industry. I have given my two cents on things you should do, but there are some things that I haven't mentioned, possibly out of my own common sense filter or out of error, that you most certainly should NOT do.<br />
<br />
Most of these things will be based on real world scenarios:<br />
1. Don't forget a pen. Some managers won't hire anyone that asks for a pen. Can't bring a pen = unprepared (for application, work, life, etc.)<br />
2. Don't turn your phone on. Leave it in the car, leave it at home, don't put it on vibrate, just DON'T let it be the reason you don't get a job. Recently, I was getting ready to explain to a gentleman we were only looking to hire a single cook, when his phone rang, he told me to hang on, and then took two seconds to realize it was a wrong number. That wrong number cost him a job. Never 'shush' anyone you want something from.<br />
3. Don't expect an interview on the spot. Be ready for one however.<br />
4. Don't ever say, "Are you ready to give me a job yet?" Use some tact when asking about the status of your application.<br />
5. Don't call the manager or come in more than once a week. Managers are busy, they don't really have time to deal with the same old person over and over. If you haven't been hired in a few weeks time, then you had better put your application in elsewhere.<br />
6. Don't fill your application with grammatical errors, typos, and scribbles. It just looks like you don't know what you are doing. Avoid looking silly if at all possible.<br />
7. Similarly, fill the application out with the same pen, don't change colors. A change in color will show an employer you had to ask your mom your social security number.<br />
8. Similarly, don't have someone else fill your application out for you. It will look like your mom had to force you to get a job. <br />
9. Similarly, don't have someone else bring your application in for you, pick one up for you, or check on it's status for you. If you aren't responsible enough to pick one up, drop it off, and call to check on it's status, then you probably won't go through half as much effort to work for me.<br />
10. Don't dress like you normally would - unless you always dress prepared for an interview. Wear something nice, button down, slacks, dress shoes, maybe... maybe even a tie. Again, you probably won't get an on-the-spot interview, but if you look half way professional maybe you will.<br />
11. Don't show up unprepared (either dropping off an application or for an interview). If I ask , "What did you like about your last job," or "What are some of your strengths in the kitchen?" Don't give me the impression you were not ready for these questions. Review sample questions and formulate possible answers.<br />
12. Don't lie. We will know or we will find out, and either way - you're screwed.<br />
13. Don't leave any piercings in. In most restaurants the number/style/size of piercings are both a company policy and is a matter of following health codes. Don't be offended if a manager can't hire you because you have some kind of permanent piercing or something along those lines, it's generally nothing personal - just company policy.<br />
<br />
I'm sure the list goes on and on...Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-53856514731736200842011-08-01T01:27:00.000-05:002011-08-01T01:27:26.266-05:00Job Profiles: Front Line / CounterIt is important to remember that in the restaurant world, all experience counts. Most chefs and many restaurant owners all started in a fast food scenario or worked their way up from washing dishes. No job is beneath you, and it is all valuable in your career ladder. Service industry skills are valued by all industries. Everyone is looking for people with outstanding customer service skills, and the restaurant is a good place to get them. That being said...<br />
Anyone that has worked in a fast food restaurant knows the position of front counter (counter) or front line. This person is the direct interaction between the customer and the restaurant. The front counter employee has several duties, but these should be their priorities:<br />
<ol><li>Greet/Treat every guest with a smile and a friendly attitude within a quick amount of time.</li>
<li>Keep the dining room/lobby/front clean.</li>
<li>Keep the bathrooms clean.</li>
</ol>No one wants to feel ignored, unwelcome, or like they are hassling someone so the greeting is very important. Everyone, no matter their position, should greet the customer in an authentic and friendly manner. "Welcome to WhereEver Burger" verses "So glad to see you on this Sunday afternoon. Thanks for joining us at WhereEver Burger. Are you interested in the Sunday Sandwhich Special?" If you greet someone with a genuine love for the job with real hospitality it will make it very hard for them to start yelling at you if you make a mistake or the order is wrong. If you don't care about how you treat them, they will not care how they treat you. <br />
The other side to the coin is that, the greeting needs to be fairly quick. The front counter employee should ALWAYS be in sight of the register (POS). If you can see the register, it is likely that you can see anyone waiting. This should not be a problem because the front counter crew should always either be at the front counter cleaning, stocking, expediting (packing), taking an order or in the dining room cleaning, stocking, or taking care of a guest. The only time they won't be able to see a guest coming is when they are cleaning the bathroom or using the bathroom. In either case the counter person should tell the manager or someone else to watch the front line while they are away.<br />
The front line (behind the actual counter) should be kept stocked with all trays, cups, condiments, sides, containers, bags, and anything else they need. This area should remain clean as well, if you don't keep it clean it gets cluttered quickly, which makes it easier to confuse orders and slows the whole operation down. The lobby needs to be as clean as a surgery scrub room, well, maybe not that clean, but just as clean as possible. It should not be STICKY! (Almost nothing is worse than a sticky restaurant lobby). Everything should be clean from the napkin holder to the salt and pepper shakers. The lobby should be checked every 15 minutes or as often as possible. As a restaurant manager if I see even one empty tray on a trash can I feel that the lobby needs to be checked. <br />
Bathrooms need to be checked every 30 minutes if not more often (every time you check the lobby, check the bathroom). Checking the bathroom doesn't mean going in noticing it's a mess then leaving it. It means checking the toilet paper, paper towels, soap, sanitizer, toilets, sinks, trash, walls, and floors, then filling/cleaning it all.<br />
You are not a cook, so limit the amount of time you spend in the kitchen. If you have to do dishes, let someone know you are away from your register.<br />
You are not a manager, if someone wants to speak to a manager or yell at you, go get a manager. The guest can yell at them not you, chances are you don't make enough money to put up with that nonsense.<br />
Don't let anyone else make change or use your register. Thievery is too prevalent in the restaurant world to trust anyone to handle your money. You are responsible for the money, if you mess up you will get written up.<br />
Follow these general guidelines and I can assure you things will start to look up for you at work. Obviously every restaurant is different. I haven't worked at every restaurant so I can't say how the job roles are for every place, but this is a solid set of rules to live by.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEW0wuCAFymrEjxHZTeN17VDBxDG9LaWDk-G1JZWwCXbCXtHoCOrhlfx3q51RCucajJi7jHHClIdWGyDaXzCJNqJAgmb1KD_EezBIB7w_2s1Lh5CyDov-GRq1xOTCLUyRKE3lq0K0CA/s1600/burgerking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEW0wuCAFymrEjxHZTeN17VDBxDG9LaWDk-G1JZWwCXbCXtHoCOrhlfx3q51RCucajJi7jHHClIdWGyDaXzCJNqJAgmb1KD_EezBIB7w_2s1Lh5CyDov-GRq1xOTCLUyRKE3lq0K0CA/s320/burgerking.jpg" width="320" /></a></div><div align="center">Long ago I served my time working the front counter.</div>Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-78069008930014736862011-07-24T12:05:00.000-05:002011-07-24T12:05:19.639-05:00Why are restaurant failure rates so high?I recently have been doing some searches to discover some new ways to improve sales in my store. I came across one little jewel, although unhelpful to me was a prime example of how no matter how good you think (or know) you are restaurants are not that simple.<br />
<br />
Author: Bradley James Bryant (I thought it was a man, evidently it's a woman).<br />
<br />
Degree: MASTERS of BUSINESS ADMINISTRATION with an emphasis in FINANCE from Florida A & M University<br />
<br />
She writes...<br />
<br />
"Identify your most profitable items. These items should be marketed the most to your customers. The one thing to remember here is that "highest profitability" is not always synonymous with "most expensive." For instance, an alcholic beverage may only cost $2 to make, but you might be able sell it for $10--a 500 percent return. However, lobster may cost $10 to purchase with a $20 menu price--a sizable but inferior 100 percent return. Obviously, you're better off selling the drink in this case."<br />
<br />
...which you should be aware is almost direct plagerism from this site: <a _mce_href="http://www.restaurantpitfallsandprofits.com/restaurant_profit_margin.htm" href="http://www.restaurantpitfallsandprofits.com/restaurant_profit_margin.htm">http://www.restaurantpitfallsandprofits.com/restaurant_profit_margin.htm</a><br />
<br />
"Identify the most profitable items and promote them well. Do everything you can to ensure that these ‘most profitable items’ become the darling items of your customers. Keep in mind that the most profitable items are not always the most expensive. One you have these identified, you may instruct your servers to subtly promote these items to your guests. The more of these items that are sold, the higher your restaurant profit margin would be."<br />
<br />
Still, this may seem logical, and she has a Master's degree with an emphasis in finance so she knows what she's talking about right?<br />
<br />
WRONG!<br />
<br />
<br />
<br />
My comment:<br />
<br />
I stopped reading this after the very first point. The very first concept of any business is that DOLLARS PAY BILLS, PERCENTS DO NOT. When the liquor delivery comes and I tell him I have a 500% return on my drinks he's going to ask if I have any cash for the product (percents don't pay bills). If your food cost is 3% but you can't afford to pay your employees you go under. Using your same numbers, although comparing a drink to an entree is skrewed, I will work with it. Generally if you are comparing menu items it is important to first compare items in the same category of sales (a drink effects beverage cost, an entree effects food cost, you can't compare them) Depending on the drink it might even be classified as liquor, beer, or wine. If I was going to write this I would have compared a chicken breast to a lobster, anyhow. If 100 people walk into your restaurant on any give day and they all order the drink, you make $800 (with a 20% beverage cost, yay for you) BUT if the same 100 walk in and order the lobster you make $1,000 (with a 50% food cost and $200 more dollars in your pocket). You said identify your most profitable items, this means their profit margins. The drink has a profit margin of $8 and the lobster a profit margin of $10, the lobster is more profitable. You, just like hundreds of thousands before you, successfully just failed to identify the most profitable items on the menu. It is because of these kinds of business concepts that aren't fully understood many restaurants go under. There is a constant power struggle between the ownership and the management. The owners want the highest profit margin, but they give bonuses to managers with the best food costs (it's strange really).<br />
<br />
<br />
<br />
These people. I never grow tired of listening to the "statistics" of restaurant failures. If the author spent six years working in a restaurant instead of getting that coveted (yet worthless in this case) degree, she might have been able to give a good answer. She screwed up the only part she didn't steal from someone else. <br />
<br />
I love working in restaurants too much. <br />
<br />
<br />
<br />
Read the full article here: How to Improve Restaurant Sales | eHow.com <br />
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http://www.ehow.com/how_5638124_improve-restaurant-sales.html#ixzz1T2gJwx7OHospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-20623383880207813062011-07-18T15:08:00.000-05:002011-07-18T15:08:55.256-05:00Making the Most of Your Fast Food JobWorking in a fast food place, although not really glamorous, will/can teach you a lot. You may be thinking, "How can you compare my greasy spoon on the corner to that steakhouse down the road!" Here's how:1. Service Industry Job<br />
Whether you are asking to super size a meal or if they want their filet medium rare we are interacting with (not customers or clients) guests. Some places will take it so far as to say friends. Every guest wants some of the same basic things including: outstanding service, quick service, quality products.<br />
<br />
<u>Outstanding Service</u><br />
A 13 year old with a couple dollars wants to be greeted with a warm smile and a friendly 'welcome' just as much as the governer of the state. It is our job to ensure that these two and everyone else is greeted in a way that makes them feel welcome. Honestly, have you ever gone anywhere and hoped someone was a real jerk about your order and told you all about the trouble they were going to, just so you could stuff your face. NO! You want to go somewhere where "everybody knows your name," and "they're always glad you came."<br />
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<u>Quick Service</u><br />
Some people really don't mind waiting, some people (usually us in the hospitality industry) understand that the guy in front of them ordered 65 chicken sandwhiches and as such the kitchen is swamped, and some people just don't care about our problems. Every restaurant I have ever worked in has had some general expectations for the staff as far as the <strong>S</strong>peed <strong>O</strong>f <strong>S</strong>ervice (SOS) is concerned. Do many of us expect to be in and out of the drive-thru in under 60 seconds? Not usually, but when it does happen it's nice. <br />
Soccer moms, business people, and all others generally in a rush do not want something that takes a few minutes to take several minutes, it's that simple. Everyone knows what I am talking about, just be reasonable.<br />
<br />
<u>Quality Products</u><br />
No one wants to pay more than they have to for anything. People are generally aware of the quality of product they will get and we should try our best to meet that standard (however high or low it may be, or we think it is). We cannot lie about the quality of meats used and people will appreciate anything above the norm, at the same time, quality is something we may not be able to directly control. As a cook we cannot decide which bread to order, we are given bread and told to use it, BUT we can use only the bread that's not moldy, the bread that isn't smushed, or we can decide to use the bread that's fallen on the floor. The servers can ask the cooks to remake a steak if it looks burned. We have controls over the quality.<br />
<br />
Multiple times in my career have I been asked to, "Make sure it's perfect. It's for... me, my mom, my dad, our boss, the owner, the owner's daughter, the critic, that celebrity..." Never had I ever had what we should be saying, "Make sure it's perfect. It's for some random customer I've never seen before."<br />
Surely a successful business plan strives on these three things.<br />
<br />
2. Sanitation<br />
Every restaurant (within the bounds of it's authorities) are subject to the same rules. The fast food place on the corner is judged by the health inspectors (city, county, state, etc.) just as harshly as the fine dining restaurant in the country club down the road. Clean is clean, dirty is dirty. It's just that simple. <br />
While working in the front-of-the-house of a fast food restaurant you can learn just about everything you need to know to clean the dining room, but there are some pieces of equipment that don't cross bounds. Finer restaurants may have brass to polish or actual silverware. They may have carpets that require special cleaning, etc. etc.<br />
In the BOH you can learn to do a lot of cleaning, but you may not be exposed to a salamander or flat top grill. It just depends on your restaurant. Something nearly all restaurants have is a deep fryer of some kind, learn to clean it and filter it, but beware! I have worked over a dozen different restaurant jobs and no two fryers are the same. They may operate on the same basic principle, but still very different. Some are interconnected, some are seperate. Some have a drain, some a screw on spout. Some you just spray with hot grease, some you scrub with a green pad and a scraper. Some fryers use oil some use lard. It's a wild world for fryers out there.<br />
<br />
There are dozens of things to compare restaurants that are seemingly different together. Just look on the bright side, you could be moving up the ladder in no time flat in this industry!Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-47564567877087386342011-07-13T18:28:00.001-05:002011-08-04T13:12:31.876-05:00Getting a Job In the Restaurant: ConvictionsI have been conducting numerous interviews lately, many of the applicants have had a felony conviction. Although I am no expert, I feel I can give some advice to your situation if you are in the same boat. Take it for what it is worth.<br />
As stated before in the blog about the applicantion process any time you have a conviction ask to discuss it with the manager right then. Always fill out the application honestly, but when the application asks about your conviction simply write "Will discuss." If you simply write 'assault' or something similar the manager may look it over and decide against even calling you, verses 'will discuss' which opens the gates to almost anything (which may be good or bad for you).<br />
If you feel you need to write something, it's a good idea to write the lesser of the crimes you may have been convicted of. I mean if you get convicted of possession of a controlled substance and possession of stolen property, I would list the stolen property, but ideally again, just write "Will discuss."<br />
Different managers have different opinions on different crimes. A female manager may say absolutely not to an individual convicted of rape, but maybe you were 19 and your girlfriend was 16, it's a complicated world. Some managers say absolutely no persons with drug convictions others say drug convictions aren't violent crimes. Some say fraud is not a problem in a restaurant, some believe it's the worst. It really just depends on who is doing your interview.<br />
While you haven't done yourself any favors for getting a job, it is important to remember than many restaurants are still willing to hire you. Restaurants are typically a fairly rough place. The kitchen crew can typically hold there own, so hiring a (or another) ex-con is not unrealistic. A felony conviction is not necessarily a disqualification at all restaurants (it may be at some). <br />
Treat the interview as professional as possible. Hiring managers want to see someone that has changed their life, not a possible repeat offender. See the post about dressing for an interview. As an ex-con you will be scrutinized more so than others, so you need to be dressed better, arrive earlier, be more polite, be more prepared.<br />
Don't bring up the conviction until the manager does (which, if they are any good manager, they will) Without being too graphic, ligitimately explain your side of the story. Be brief. Do NOT go on and on about it. Make it short and to the point, explain in a sentence or two that it is behind you. Explain you are moving forward and leave it at that. You want the interviewer to remember the interview, not the conviction. Make the conviction a small footnote in the whole interview process.<br />
People understand that life happens and some times you are in the wrong place at the wrong time, BUT BE AWARE! Honesty is the best policy! If the interviewer asks you about your conviction and you said, "No, that wasn't me. Lawyer screwed me." The manager is not likely to believe you. Managers typically would prefer an honest rehabilitated felon over a lying employee.<br />
If you do not get the job don't automatically assume it was because of your conviction, something else might have come up, maybe a better canidate. If you read this and follow it to the 't' don't assume you will get the job.<br />
<br />
Good luck with the job hunt, <br />
I'll be rooting for you.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-30527419667624854892011-07-13T17:48:00.000-05:002011-07-13T17:48:04.002-05:00Working in the Restaurant: Having Fun!Up to this point I have only blogged about getting a job, what work will be like, different working conditions, and that sort of thing. I haven't written a single word on the amount of fun you can have while working in a restaurant. While games can be played anywhere, I think these ones are particularly fun in a restaurant enviornment.<br />
We in the hospitality industry work hard and play hard. It's what we do. There are dozens of games you can play while at work, many of which are competitive, it's our nature... Cooks have races to see who can cook the fastest burger, who can make the best dish out of three ingredients (often times this game is called Iron Chef after the secret ingredient theme), ticket time races, etc. etc. <br />
My favorite game is from the front of the house, but can be played in the back with any participant that isn't aware of what's going on. This game is the word game, some times called the Super Trooper game. The object of the game can go one of two ways 1) Classic version, to see how many times you can say a word while interacting with your guests or 2) to see if you can get your guests to say a particular word. Obviously you can't choose an inappropriate word and you must follow the company rules and policies, and obviously you can't just say "meow meow meow" or ask them, "Hey, can you say 'meow' for me?" It has to be subtle. The more common the word is in your establishment the easier the game is and generally the stranger the word (or more distant from your venue) the harder it is.<br />
Example: <br />
If you work in a pizza restaurant:<br />
Easy Words to say/make them say: cheese, pizza, pepperoni, large, toppings, hot, fresh....<br />
Hard words to say/make them say: kittens, silo, missing, Michigan, bedspread, pain... <br />
All parties playing the game must agree on the word or the words you are trying to get them to say or are saying. Honestly how many times can you say 'freedom' while selling pizzas? Even harder, how can you get the customer to say the word freedom?<br />
Some people get too complicated and claim they get a point for every word that begins with a letter, that's just too complicated!Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-14807821810191665792011-07-04T14:35:00.001-05:002014-04-12T12:46:57.142-05:00Cook Education: Ears Open!<p>Anyone that has ever cooked in a commercial kitchen can tell you that there are lots of things you need to be a good cook. One of the less obvious things is a good set of ears!<br>
An experienced cook can hear the microwave beep while the pressure steamer is releasing steam and the expo is shouting at the server that just dropped a pan because the dishwasher malfunctioned and sprayed her with hot water. It is important to be able to distinguish sounds that are relevant like water boiling, hot pans searing if they are hot enough, and deep fryer oil spackling if it is also hot enough. <br>
It's important to hear and respond to maintain your time management and flow of food through the kitchen. If you are cooking product in a fryer that isn't heated up, you will run into trouble.<br>
There is a whole lot of noise going on in a kitchen, pay attention, listen closely, and focus.</p>
Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-21694886760741901002011-07-02T11:30:00.000-05:002011-07-02T11:30:51.769-05:00Management Education: Cash HandlingI've written a lot about server education and that sort of thing, but I haven't really touched on the management side of things. I ran into this situation the other day and my employee's had no idea how to handle it. A woman paid for her meal, the employee made her change, then the lady said, "You didn't give me enough change back." another way it could have gone (I've seen it) is "Oh, I gave you a $20 not a $10." There is a handful of these kinds of traps just to milk the system. <br />
As a manager you need to stop everything, run a cashier report and count the drawer right then. Don't hand them the cash then count the till later. If the drawer is spot on, then you know the employee made correct change, if it is $10 over or whatever then the wrong change may have been given.<br />
I find that if it's possible:<br />
<ul><li>Don't accept bills over $20. The bigger the bill the more money you could lose.</li>
<li>Don't make change for people who want to break a bill. There are banks for making change, not restaurants.</li>
<li>Don't allow customers an option as to how they get their change back (5 $1's is easier to miscount than one $5). </li>
<li>Don't refund cash on a credit card order. If the card is stolen they get cash and keep spending on the card.</li>
<li>Require a signature on all credit card slips (or all of the ones over $25 at least).</li>
<li>Require the staff to do drawer drops if the draw reaches above a certain number ($250 in example). The drawer should have just enough money to operate out of. If there's a robbery they'll get away with much less.</li>
<li>Keep the safe locked. Sounds simple, but there are a lot of people a lot of places that leave it open.</li>
<li>Make sure employee's face bills. The till should have all the bills facing the same direction. If you have 10 bills in a slot facing 4 different directions it's harder to count and can cause someone to give wrong change.</li>
</ul>These things will all add up to a much more secure cash handling system. Proper training is necessary for handling cash. Young individuals aren't the best at handling cash for some reason (inexperience) so watch them closely.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-67903824070929256842011-06-28T01:17:00.000-05:002011-06-28T01:17:06.010-05:00Getting a Job in the Restaurant / Job ExpectationsGetting a job in a restaurant no matter what position (all job expectations) will include doing things that are never listed on any job description. There is no way you could ever really prepare yourself for some of the things you might be asked to do. It has seemed to me that the less corporate your place of employment, the more likely you'll be asked to do something just crazy. Mom and pop places are notorious for this kind of behavior for a few reasons including no actual job descriptions and no one else around to do the work. <br />
Some of the things I can think of that I've been asked to do includes some tile work (cleaning grout, laying grout, ripping up tile, etc.), plumbing work (from plunging toilets to changing pipes on a three compartment sink), computer systems (setting up POS systems to wiring screens), and all other sorts of general labor like filling in pot holes in the parking lot, laying gravel, pulling weeds, painting signs, setting up racks, putting up shelves, etc.<br />
This kind of thing would never happen at an accounting office or law firm. Can you imagine a lawyer filling in pot holes outside their office? Ha! When you are working in a restaurant you really need to be a jack-of-all-trades. I can only imagine some of the things some people are asked to do.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0tag:blogger.com,1999:blog-9222142616652867232.post-33388181571642083232011-06-12T03:20:00.000-05:002011-06-12T03:20:53.700-05:00Dining Out: Drive-Thru'sRecently someone asked me, "How hard is it really!? Every time I go to WhereEver Burger they get my order wrong!" I will try to explain...<br />
<strong>First</strong>, before the person even hears your order, you have to know what you want. What's the difference between a burrito and an enchillada? Should I get the Double Cheese Burger or the McDouble? Do you know what comes on a Whopper? The whole process starts with you communicating what you think you want to them. (No there isn't mustard on a Whopper).<br />
<strong>Next</strong>, it has to come out of your mouth that way (no big deal, but people miss speak). It's common for people to be thinking Jr. Bacon Cheese Burger but say Double Bacon Cheese Burger. Do you want a Quarter-Pounder or a Double Quarter-Pounder, one word makes all the difference between complete satisfaction and a moody customer.<br />
<strong>Ensure</strong> you speak in a reasonable volume. Do not whisper your order, remove the cigarette from your lips, get off your cell phone, and avoid yelling into my ear. This will help you get what you want.<br />
<strong>So</strong>,<strong> </strong>your end of the deal is taken care of. You feel that all you needed to do was speak and drive around to the first (or second) window. Simple right?<br />
<strong>However, </strong>the words travel to a little box a few feet from you to the speaker. These things arn't cheap to fix, so if the speaker blows, you may get someone asking you to repeat yourself often.<br />
<strong>Even</strong> if the speaker is working fine remember that 327 Hemi makes a lot of noise, not to mention the ambulance flying down the side street, or your kid's in the back seat raising cain. It doesn't help that your drunk friend thinks you are a "Rockstar" if he keeps yelling, your order will be wrong.<br />
<strong>Then</strong> order travels through the box into the restaurant (nothing too complicated)<br />
<strong>Or</strong> in some cases this thing is out-sorced to another country, so the order flies through space to India or some place like that. In either situation you face some static and shorts, your order may come through in waves.<br />
<strong>From</strong> the speaker it goes into the other person's ear. No big deal except for the fryers beeping, the soda fountain running, the kids screaming, the manager yelling, the cash register ringing, the hoods sucking, doors creeking, shoes squeeking, etc. etc.<br />
<u>We will assume for argument's sake that all parties involved are completely fluent in English, which is almost never the case.</u><br />
<strong>The</strong> order goes from the ear to the person, then they input it into the POS. Not complicated but if you are in a hurry and you have to hit several different tiny buttons on a computer, you are likely to make a mistake occasionally. The more "special" your meal the more button strokes.<br />
<strong>Next</strong>, to the kitchen! The order is sent from the computer to a moniter or a printer in the back. The kitchen staff reads the tickets (assuming we are all fluent in English again) and begins to prepare the order. This can be complicated. Words are ALWAYS abbreviated to various things:<br />
<ul><li>Dbl Cbrgr</li>
<li>Dbl w/Chz</li>
<li>D HB w/ Am</li>
</ul>Then you can run into trouble with modifiers (mods):<br />
<ul><li>Dbl w/Chz</li>
<ul><li>86 Am, sub Chedr, no pickles/ketchup, sub must, x onion</li>
</ul><li>Garden</li>
<ul><li>no tom, ranch DOS</li>
</ul></ul><strong>Keep</strong> in mind that different foods can and usually come from different parts of the kitchen. The guy making your burger is not the guy making your salad is not the guy cooking your chicken.<br />
<strong>Let's </strong>assume that is all right. It's all understood and made perfectly. Next the food goes into what is called the window. In an ideal world the only food in the window would be one order, but often times there is too much going on for someone to be waiting for food, but someone does this job and they are called the expoditer. This person gathers up the order. This means the person goes through all the food in the window and finds the items to complete your order. (He/She is reading a moniter or a ticket). <strong>Even</strong> if EVERYTHING is perfect up to this stage if this person grabs the wrong sandwhich and stuffs it into a bag, the order is INSTANTLY and COMPLETELY wrong. Not only is it wrong for YOU it's wrong for the OTHER GUY.<br />
<strong>Past</strong> that there is a steady stream of cars driving through and it has been known that a bag go out the window to another car. It's silly, but it happens. Usually this problem occurs when the expoditor sets the bag down and the window operator thinks it's for the current vehicle when in reality it is for the car behind them.<br />
<strong>Finally</strong>, it goes from the window operator to you!<br />
<br />
Let's recap the number of individuals:<br />
<ul><li>1, You</li>
<li>2, Order Taker</li>
<li>3-6 Kitchen</li>
<li>4-7 Expoditer</li>
<li>5-8 Order Taker/Window Operator</li>
</ul>That's an easy 5 people. <br />
Unfortunately, many of these 4-7 people are as described in an earlier post (high schoolers or passing through). These people are paid minimum wage and are treated pretty crummy, don't expect too much from them. Also, many of them don't speak English very well, but none the less, even if the language barrier is nonexsistant consider this happens hundreds of times a day, so it is possible to get your order right. It seems like a miracle to me that anything does come out right.<br />
Hopefully you are beginning to see how things can get a little mixed up. It's a long complicated process that takes literally minutes if not seconds to complete. There's a lot going on. It's easy to screw up.Hospitalitiarianhttp://www.blogger.com/profile/10608648986563296140noreply@blogger.com0