Would you say anything about the dish if your guests order it?
If the restaurant you worked at had a dish on the menu, patrons don't be satisfied with that dish.
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
Even during the time I was going there years and years ago, it was an unusual choice to attend Bartending School. There seemed to be barely any reason to pay hard earned money on someone else teaching you, when you could simply get a job at the bottom rung of a restaurant and learn all those skills and more, over time (and while getting PAID instead of PAYING)!! 🍹 ✨ 🍺 ✨ 🍷 ✨ 🍸 ✨
However, I was too curious to resist, and since I had branched out into Bartending at 20 , before I was even of legal age to drink what I was serving, I thought it would be a good idea to get a structured education of some kind. It seemed worthwhile to do a little research and practice before applying to my first restaurant position. I can’t say whether it was worth it or not, but I can say I ended up learning a lot more on the job than I ever did in school. 💁♀️
It was fun to play with bottles of colored water quickly making fake drinks, I loved 💗 connecting with my classmates and it certainly built my confidence - but I’m the only person I’ve EVER met who has gone to professional Bartending School.
Has anyone else out there been to Bartending School? Anyone have any certifications or take any classes to help you get ahead at work?? Is hands on training better than simulated situations designed to prepare you?? Or is it better to jump right in to a job??
There is no doubt the Pandemic impacted and disrupted almost every single part of our lives, but one of the most obviously hardest hit industries was the Hospitality sector. 👩🍳 🍽 ☕️ 🍻 👨🍳 🛎
It was a rollercoaster🎢 of openings and closings, full of lots of uncertainty about what was safe or not - and when. Not to mention the budgets and wages that were already stretched so thin - now pushed to the brink. 💸 It felt like every single day was hard for a while.
But now we seem to be turning some kind of corner, and it’s up to us to build this brand new world the way we want it to be. So whats the new normal for summertime dining and work in the Service Industry? ☀️ 🍹
What are the ways you’ve noticed restaurants or bars changing now that we are two years into the pandemic?? Have there been any positive impacts you’ve noticed from the pandemic at all?? Is it starting to get easier working in restaurants now that it’s 2022 vs 2020?? Whats next for **Hospitality?? 🍽
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
Upselling is the practice of encouraging guests to purchase higher-end food or drinks, for example, the server suggested an expensive dish.
Cross-selling offers guests a different but complementary item in addition to what they have already chosen, for example, the server recommends the wine with a pair of the guest's dishes.
Most restaurant managers or owners expect servers to sell expensive foods and wines.
Every guest has a different financial background and budget to spend money at the restaurant.
Upselling shouldn't have become harassing your guests to make them buy something they didn't like or need.
It always makes me feel uncomfortable because it does not make sense to me to try to sell something that people do not want to purchase.