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lynette birch
2 months ago
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Amber Kearney
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To me it's the constant changes that we're trying to adapt through in the past three years. I love my job but we need to keep a delicate balance to keep everyone and ourselves safe.

To me it's the constant changes that we're trying to adapt through in the past three years. I love my job but we need to keep a delicate balance to keep everyone and ourselves safe.

8w
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Sara JonesCommunity Specialist
Community Specialist

We had a great discussion where lots of members shared their honest perspective about food service jobs. Check it out and maybe connect with members that you want to follow up with more questions!

We had a great discussion where lots of members shared their honest perspective about food service jobs. Check it out and maybe connect with members that you want to follow up with more questions!

8w
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Nur Yunlu

The biggest challenge is working in an unorganized restaurant. Lack of support in the front and back house of the restaurant. When the restaurant accepts customers more than the restaurant can handle, customer satisfaction will decrease, and they will not return. As restaurant workers, if I don't have any support, I'm not able to fix this problem myself. Team and support are very important in the restaurant environment.

The biggest challenge is working in an unorganized restaurant. Lack of support in the front and back house of the restaurant. When the restaurant accepts customers more than the restaurant can handle, customer satisfaction will decrease, and they will not return. As restaurant workers, if I don't have any support, I'm not able to fix this problem myself. Team and support are very important in the restaurant environment.

4w
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Deanna Ortiz

Keeping everything organized was a big challenge when I first started. Making sure you know which step of service you're on for each table, and being able to manage a bunch of different tasks. But once you get the flow and hang of it, its very easy!

Keeping everything organized was a big challenge when I first started. Making sure you know which step of service you're on for each table, and being able to manage a bunch of different tasks. But once you get the flow and hang of it, its very easy!

5w
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Wilson EO

you have to know the person’s specific instruction on how they want their food prepared with them in mind , you’re putting your heart having a positive attitude knowing they will be truly happy on the service they will get.

you have to know the person’s specific instruction on how they want their food prepared with them in mind , you’re putting your heart having a positive attitude knowing they will be truly happy on the service they will get.

7w
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KILIFI TUAITANU

Staffing. Keeping your staff on a constant basis especially during this time

Staffing. Keeping your staff on a constant basis especially during this time

7w
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Joshua Graham

Coming from the perspective of a server, it's about keeping your eye on the human aspect of servicing the customer. I have worked enough bottom barrel food service jobs to know that when serving customers one shouldn't lose sight that these are people like you, they pay for the food they're expecting (sometimes that's not what they get), but serving them as if it's their first time meeting you is the goal (like a first date). Meet them with a smile and a serviceable attitude, accept that while you can't please everyone, please those who know the score. Don't burn yourself out, and work with the dependable group of coworkers in your area. The hardest thing is the temptation to disassociate what food service was made for, to bring home to the customer and welcome them back with as if they're the most important people in the room. The hard thing is keeping your vision clear, your feet grounded, and a hand open.

Coming from the perspective of a server, it's about keeping your eye on the human aspect of servicing the customer. I have worked enough bottom barrel food service jobs to know that when serving customers one shouldn't lose sight that these are people like you, they pay for the food they're expecting (sometimes that's not what they get), but serving them as if it's their first time meeting you is the goal (like a first date). Meet them with a smile and a serviceable attitude, accept that while you can't please everyone, please those who know the score. Don't burn yourself out, and work with the dependable group of coworkers in your area. The hardest thing is the temptation to disassociate what food service was made for, to bring home to the customer and welcome them back with as if they're the most important people in the room. The hard thing is keeping your vision clear, your feet grounded, and a hand open.

7w
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William Gibb

To me, it's all about listening to the customers and delivering the right needs to the customer, definitely following change and new standards in today's market, designing the right operating model, and employing the right people to exceed all customer expectations every day. The challenge in today's market is the shortage of qualified people who want to work in the food service industry

To me, it's all about listening to the customers and delivering the right needs to the customer, definitely following change and new standards in today's market, designing the right operating model, and employing the right people to exceed all customer expectations every day. The challenge in today's market is the shortage of qualified people who want to work in the food service industry

7w
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kreashida terrell

I guess it all depends on where you're working at. It's patience, getting done in a timely manner, coworkers, and the pay

I guess it all depends on where you're working at. It's patience, getting done in a timely manner, coworkers, and the pay

8w
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Vidaul Ruiz

Que la comida llegue a tienpo con el cliente

Que la comida llegue a tienpo con el cliente

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