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Nur Yunlu
1 day ago

I always find learning the menu challenge when I start to work in a new restaurant. Be honest with each other! The best way to learn anything can take time. There is no such thing that I memorize everything on the menu in a week. Even though I worked at the restaurant for more than six months, there are some items on the menu I didn't remember correctly.

A server should know the menu very well, which helps the server be confident during interaction with guests. Since a pandemic happened to us, I have to change my workplace three times this year. One of the common suggestions; when a server needs to learn the menu items is the Flash Cards technique. Flashcards are typically two-sided, with the prompt on one side and the information about the prompt on the other.

I use the flashcard learning technique when I start to work in a new restaurant. In a short time, it helps me to learn some ingredients. There are always some menu items that make me confused to remember.

My other method is taking small notes about the menu items in my notebook. If a patron asks me about a specific menu item or ingredients, I can check the information in my notes and answer their question fast. After I followed this procedure to answer the menu questions, I started to remember them, and I didn't even need to look them up anymore to answer questions.

I hope you find this information helpful. Please add your comment if you have any other techniques to help you learn the menu faster.

#foodservices #foodservice #wordsofadvice #advice #jobsearch #interview #firstjob

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Michelle Morris

Flash cards?

Flash cards?

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Justin Dela Cruz

If ur a server learn ur cooks lingo it will help

If ur a server learn ur cooks lingo it will help

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Nur Yunlu
17 days ago

Nobody in the food industry asked the patron if they had any food allergies when I started to work in the restaurant ten years ago. It wasn't even a thing.

One of our patrons yelled at me because every food delivered to the table had a cilantro topic on food. His reaction "What if he has a cilantro allergy." It was six years ago.

After I saw the patron's reaction, I just started asking my table if they had any allergies or dietary restrictions every time.

Some servers believe that If patrons have real allergies, they let the server know. They don't need to ask them.

Some patrons look up the ingredients of a dish on the menu instead of asking their server. The problem is not all the ingredients are listed on the menu.

Most of the time, the dish sends back to the kitchen, and they have to cook the food again without allergen ingredients. It is causing losing money for the establishment.

If the server knows the patron has an allergy and does not let the kitchen knows. Patron gets sick because of the allergen. A server can lose its job.

At some point, a server must ask allergen and deliver the information to the kitchen vital. We don't want our patrons to get sick just because we do not pay attention.

#foodservices #foodservice #firstjob #advice #myjob #aboutmyjob

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Lisa Burdette
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1 person found this answer helpful

Being someone who has food allergies I would definitely ask about their dietary restrictions.

Being someone who has food allergies I would definitely ask about their dietary restrictions.

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Alonzo Brown

The answer is simple; you don't ask a customer about his/her allergies for three fundamental reasons:

(1) Allergies are a medical condition covered by HIPAA regulations. If you tell anyone (include a cook) about any specific person's medical condition, you are then in breach of the HIPAA privacy rule. Then, how do you protect that health information that you just received. So, don't ask so that you can't divulge it. If customers have a condition of a set of conditions with potential negative health or safety risks for them, they are responsible to manage that condition, not you, although you can assist.

(2) Should on decide to ask about allergies, would you also ask by food intolerances? About religious restrictions? Food preferences? And then where does it stop? How many questions are enough questions? Would you ask customers to fill a medical and religious survey before taking their food order? Do you then ask about their mental conditions in order to assess if that allergy is real or perceived? What about conditional allergies? Of course not. Don't open this Pandora box; there is always someone who will sneak in a curve ball. So, don't engage.

(3) Allergies, intolerances, restrictions, sensitivities, indispositions, preferences and aversions are all restrictions. So, should you want to ask a question, just ask "do you have any food restriction that I need to inform the manager"? The question is neither specifically about health, religion or ethnicity so as not to offend or pry into someone's privacy. Let the customer decide to qualify the restriction. Then, the manager needs to be food allergen certified so that he/she knows what are the next steps and implications of the restrictions. When the customer disclose the information, it is no longer private and therefore no longer a protected information

The answer is simple; you don't ask a customer about his/her allergies for three fundamental reasons:

(1) Allergies are a medical condition covered by HIPAA regulations. If you tell anyone (include a cook) about any specific person's medical condition, you are then in breach of the HIPAA privacy rule. Then, how do you protect that health information that you just received. So, don't ask so that you can't divulge it. If customers have a condition of a set of conditions with potential negative health or safety risks for them, they are responsible to manage that condition, not you, although you can assist.

(2) Should on decide to ask about allergies, would you also ask by food intolerances? About religious restrictions? Food preferences? And then where does it stop? How many questions are enough questions? Would you ask customers to fill a medical and religious survey before taking their food order? Do you then ask about their mental conditions in order to assess if that allergy is real or perceived? What about conditional allergies? Of course not. Don't open this Pandora box; there is always someone who will sneak in a curve ball. So, don't engage.

(3) Allergies, intolerances, restrictions, sensitivities, indispositions, preferences and aversions are all restrictions. So, should you want to ask a question, just ask "do you have any food restriction that I need to inform the manager"? The question is neither specifically about health, religion or ethnicity so as not to offend or pry into someone's privacy. Let the customer decide to qualify the restriction. Then, the manager needs to be food allergen certified so that he/she knows what are the next steps and implications of the restrictions. When the customer disclose the information, it is no longer private and therefore no longer a protected information

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Nur Yunlu
9 days ago

It is always exciting to start working in a new restaurant; new faces and a new environment always make us feel good starting in our new place.

At the same time, learning about the new menu, new drinks, and different customer types can make us overwhelmed.

Training shouldn’t be overwhelming for new servers since the restaurant you work that a good training program.

  • The first day of the training; should introduce the location of the coolers, dry storage, sections, and coffee room. The rest of the shift should be following around experienced servers and seeing the environment and how that works.

  • The second day of the training should be at the expo. Running food helps to learn table numbers and what the dish looks like. End of the shift, a trainer should be testing some of the popular dishes at the restaurant.

  • The third day of the training should be behind the bar with the bartender. An experienced bartender can explain the signature cocktails ingredients, wines, beers, and refreshers.

  • The fourth day of the training should be introducing the POS system. The trainer server should take notes of all the orders and place the order on the POS system with the experienced server's observation. It helps to learn the POS system faster.

  • On the last training day, a new server should start taking tables under the experienced server observation.

I believe these steps follow by a training program. The new server is ready to start without any overwhelm.

#foodservices #jobsearch #foodservice #advice #firstjob #aboutmyjob #wordsofadvice #application

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Nur Yunlu
20 days ago

We used to have a dish that some guests/customers sent back to the kitchen, and that dish price was the highest on the menu. Patron's satisfaction was low.

The kitchen team realized the main course When guests sent back the food, and servers delivered complaints about the food as well.

As a server, I was responsible for the customers' experience with food taste and service at the restaurant. If there is a problem with the dish, I should have let the kitchen know. We can fix it as a restaurant team all over.

After the complaints about the dish, I started to let the patrons know about the meal before they ordered it. The patrons appreciated my honest suggestion.

In the end, I care about the big picture! I prefer my guests to have a great experience and come back to our restaurant. Instead of calculating selling the highest price dish and thinking that making extra 10 bucks to make my check bigger!

If your guests can't satisfy with the food and service, it doesn’t matter how their check is high. Patrons will not come back to your business! Don’t forget that if there are no patrons, there is no money for the front house team! #foodservices #foodservice #advice #firstjob #aboutmyjob

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Joseph Baron
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1 person found this answer helpful

No I wouldn't say anything people have different taste they may enjoy it don't want to spoil anything

No I wouldn't say anything people have different taste they may enjoy it don't want to spoil anything

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Joseph Baron

I don't like sending food back to any kitchen

I don't like sending food back to any kitchen

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Posted to #tupelohoney
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Angela M Bartley
Community Specialist
Community Specialist
about 1 month ago

Are you still lookin for a great local job? Come in and meet with managers after Memorial Day to discuss immediate hiring opportunities. When will you start working? How much can you make? What’s your work schedule? All these questions and more will be answered during this interview opportunity.

Interested? Use the Tupelo Honey event link I added below to learn more and register for your interview today!

Application Tip -> 15 top resume tips to land that dream job

Important Disclaimer: This job lead is a Tupelo Honey direct hiring opportunity and NOT a Jobcase sponsored job alert. Interested applicants are encouraged to practice due diligence during the application process and pursue any additional inquiries for this position at Tupelo Honey Careers

#TupeloHoney #hiringnews #jobsearch #fulltime #parttime #foodservice #cook #management #restaurant #NationWideUSA

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Nur Yunlu
29 days ago

In my experience, restaurants switched their tips system. Some of them still work with personal tips, and some of them house pooling tips.

Tip pooling is all the tip money from the night is collected and redistributed evenly or by a set percentage — instead of each server keeping the tips they earned individually.

To split servers' tips based on hours worked,* add up the total tips and divide by the total hours worked. Then, multiply that figure by the hours an individual server worked.*

As a result, teamwork and group cohesion improve because everyone knows a good customer experience usually results in a higher tip and more money in their pocket at the end of the day. #foodservices #foodservice

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Ryan Graves

I was a server for a long time and I can say that this does NOT work. There are those that regularly make more money and there are those that will rely on us to make their money. I've had a $500 night end up $100. The last place I worked did pool tips and I didn't work there long but I can say there were only a few times when pooling tips didn't hurt me and even if yours talking $10 less a night that's hundreds of dollars every month.

I was a server for a long time and I can say that this does NOT work. There are those that regularly make more money and there are those that will rely on us to make their money. I've had a $500 night end up $100. The last place I worked did pool tips and I didn't work there long but I can say there were only a few times when pooling tips didn't hurt me and even if yours talking $10 less a night that's hundreds of dollars every month.

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Craig Richardson

Pooling tips (in my opinion) is a horrible idea. Everyone works hard for what they earn. They do not work hard to earn for others.

Pooling tips (in my opinion) is a horrible idea. Everyone works hard for what they earn. They do not work hard to earn for others.

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Nur Yunlu
22 days ago

I used to work at a small bar that served food. I was working the Sunday shift, and it was usually slow. That is why we only worked with two people. My boss lives close by, and if the restaurant gets busy, we can call him, and he can help us.

It was one of the rare crazy Sundays. I was doing three people's jobs (making drinks, answering the phone, hosting, running food, and taking care of tables).The restaurant started filling up very quickly, and I could hear my heart rate rapidly!

My boss wasn't able to be there to help us! It was very stressful because some customers weren't happy with my poor service. The fact that I was the only person as a server and the other person was a service assistant. I had 14 tables at the same time. It took time to make a drink and deliver the food while the kitchen bell rang nonstop while I was making cocktails.

In the end, the rush ended without conflict. Eventually, the restaurant's pace slowed down. When I looked back that night, I didn't lose myself. I was calm, kind, and focused. Everybody got the right food and drinks with 20 minutes delayed. I was still providing service, and most people saw us as understaffed and working hard. #foodservices #foodservice #restaurant

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Deanna Ortiz
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Omg I still have server dreams about days like this! Just staying focused, making sure that you are verbal with your customers, telling them what is going on. And eventually it has to end! I use to tell myself that whenever I was in the weeds 'it can't last forever!' ahha

Omg I still have server dreams about days like this! Just staying focused, making sure that you are verbal with your customers, telling them what is going on. And eventually it has to end! I use to tell myself that whenever I was in the weeds 'it can't last forever!' ahha

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John Johnson

I would shut up and do my job, because that’s what I was hired to do.

I would shut up and do my job, because that’s what I was hired to do.

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Nur Yunlu
about 1 month ago

Teamwork is a key to helping each other and being able to ask to help your coworkers.

#foodservice #restaurant

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Manoj Chandrasekar
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Teamwork

Teamwork

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Cynthia Breece

Take a moment and think about what you are doing and how you can improve the situation. It is important for you to stay calm

Take a moment and think about what you are doing and how you can improve the situation. It is important for you to stay calm

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Posted to #joliet
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Lawrence White
Community Specialist
Community Specialist
over 6 months ago

#Joliet, #Illinois - Hollywood Casino is now hiring for multiple positions!

Hollywood Casino offers a fun casino environment with paid training, benefits including paid time off, tuition reimbursement, and 401K.

Job Opportunities Include:

  • Custodial - EVS Attendant (Cleaning/Housekeeping)
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  • Cash Handling - Cage Cashier, Count Employee
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  • Hotel - Night Auditor, Hotel Service/Telecom (Front Desk)
  • Food & Beverage - Busperson, Deli Service Worker, Maitre'D

Learn more about Hollywood Casino and apply online at Hollywood Casino Careers

#HollywoodCasino #hiringnews #jobsearch #hospitality #cutodian #security #foodservice #fulltime #parttime #Joliet #illinois #MidWest

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Posted to #sanmanuelcasino
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Lawrence White
Community Specialist
Community Specialist
over 6 months ago

Highland, CA - San Manuel Casino is hiring! Join the virtual career expo on Thursday, February 18.

What is the San Manuel Career Expo Event?:

  • This is an event that will include several departments within San Manuel Casino and Tribal operations. You will have an opportunity to explore current job openings, meet and interview with hiring managers, receive a potential job offer and learn more about our entire enterprise and upcoming Casino expansion.

When does the Career Expo take place?:

  • Thursday, February 18, 2021. Check the agenda for full details and interview timeframes.

How should I prepare for a successful Virtual Hiring Event experience?

  • Prepare just as though you were attending an in-person event. Have an electronic copy of your resume ready and be prepared to talk about your experience, skills and what makes you the best fit for San Manuel. Also, be ready to go on camera. Sit in a well-lit space, check your microphone and video prior to the event, and make sure you are free from distractions.

Go to San Manuel Casino Virtual Career Expo for more hiring event Q&A.

Register to attend and check out all the job opportunities at San Manuel Casino Virtual Career Expo

#SanManuelCasino #California #Highland #hiringnews #jobsearch #fulltime #parttime #foodservice #entertainment #security #hospitality #customerservice #management #maintenance #administration

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