Posts tagged #server-training
Hey Team! Saturday night, 7pm. Four-top, first time in your place. They're looking at the menu, one of them looks up at the server and says, "What wo…
Hey Team! The gastropub format is one of the hardest menus to train. Not because the food is complicated, and not because the beer list is long. It's…
Hey Team! Prix fixe is a completely different job than à la carte. I don't think enough operators actually say that out loud to their staff before th…
Hey Team! You know that table. You've had that table. They sat down five minutes ago and before the server even sets down the bread, someone opens wi…
Hey Team! Wine bar guests are a different animal. You know this if you've ever run one. They walk in already knowing something, sometimes a lot, and …
Hey Team! You've got a menu. You've probably got a pretty good idea which items on it are making you money and which ones are just taking up space on…
Hey Team! Sunday brunch at a diner. Forty covers deep, two servers calling out, and a brand new hire just got cut loose on her own section after one …
Hey Team! Brunch is not a casual meal. I know it looks like one from the outside. Guests show up in sunglasses, order a Bloody Mary at 10:15am, and n…
Hey Team! A cheese course is one of the highest-margin items on any menu that runs one. Think about it. You've got maybe six ounces of product, some …
Hey Team! Saturday night, 7:45pm. A table of four sits down and one of them mentions she has celiac disease. Your server nods, points to the GF symbo…
Hey Team! If you've ever worked a serious BBQ spot, you know the question. Guest looks up from the menu, squints a little, and asks "what's the diffe…
Hey Team! Sunday brunch rush. Every table sat, a 45-minute wait out the door, your best server working a six-top in the corner. She sells every entré…
Hey Team! You've seen the face. You ask for volunteers to run a role-play drill before service and half the room suddenly finds something fascinating…
Hey Team! Fox News ran a piece this week on the solo dining boom, and I got to weigh in. Solo reservations are up 22% year over year, and the averag…
Hey Team! Walk into a bakery cafe at 6:45 on a Tuesday morning and tell me what you see. Croissants cooling on the rack. Half a case of overnight pas…
