I've worked in restaurants in the past, mainly as a server so I don't have the intense experience inside a commercial kitchen, I've only ever observed it from the expo line.
Is anyone here that has worked in the industry, in a kitchen, watch the show? How close is it to your experience in a kitchen? Do you thrive in a high pressure work environment?
Some common mistakes we all make during the shift as a server.
They are easy to prevent those mistakes. It helps us to get through our shift without stress.
One of the common mistakes is miscommunication with your table. After taking food or drinks orders, repeat the guest's order and double-check that order is correct.
During rush hours, Unavoidable to make mistakes on the POS system. Ring in the wrong food or drinks. The best way to prevent those mistakes is to double-check the POS system before you send it to the kitchen or bar.
If you have any other suggestions to prevent mistakes, please, share them with us in the comment.
The food industry dress code was known for a black shirt, black shoes, and black pants for so long. I was told to wear black when I got my first restaurant job.
Some places prefer a little bit casual such as dark jeans and a restaurant shirt or t-shirt where the restaurant logo appears on the shirt. My experience with the restaurant shirt was of low quality, which is hard to work on the hot summer patio. The uniforms give by the restaurant for free. If you need more than a shirt, my old job wanted us to pay if we get an extra shirt.
One of my restaurant job dress codes was a light blue color stripes shirt, choice of scarf, and black pants and shoes. I must admit that annoying to wear a scarf, especially in the hot summertime.
My latest restaurant job doesn’t require any uniform. We can wear any style of button-up shirt or blouse for a woman as long as a person looks good and sharp. Sometimes, restaurant guests struggle a figure out if that person works in the restaurant or is just a restaurant guest.
All overdressed comfortably during my restaurant shift was helpful. I have never become a big fan of ugly uniforms.
How do you feel about the restaurant uniforms or uniform-free casual style? Please share your opinion about uniform pros and cons with your comments.
Would you prefer to apply Automatic Gratuity to six and more people or let them tip without automatic gratuity at the restaurant?
Auto gratuity features are available with modern POS platforms. Most restaurants will only apply the automatic gratuity fee to larger parties of six or more people.
Some restaurants will do this without prior request and will state this policy on their menus, usually listed near the bottom of the menu.
Some restaurants receive complaints about automatic gratuity from customers. Sometimes patrons do not pay attention to their checks. They tipped additionally.
I used to work in a restaurant the server needed to get a signature from a customer if patrons tipped additionally on top of the automatic gratuity. It was proof that the customer was willing to tip the server additionally. If there is no sign from the patrons, the restaurant does not allow us to take additional tips.
I worked in a restaurant that doesn't allow me to apply the automatic gratuity if a group party is more than six people. In the past, the restaurant received complaints because of the automatic gratuity.
In the end, automatic gratuity is the guaranteed tip for servers. Especially after taking care of the large group party and providing top service for them.
Unfortunately, some people are still out there who are not willing to tip their server enough after demanding attention interaction while dining in. I have an experienced group of people who spent 500 dollars. They tipped me five dollars.
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.
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.
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.
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
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
These are the ones I found! Feel free to add it to inform the community.