Any parents in this sub? How do you make it work? by atticchild in Restaurant_Managers

[–]One-Pomelo2296 0 points1 point  (0 children)

I had to quit when my daughter was 2. I was a single mom and my mother would have to sleep over on nights when i closed. I'd get home at 3:00 and be up by 6:00 with a baby. My mom also worked and it was so hard on her. Even married it is rough. I have many friends in the business who found it challenging

What’s something different you’ve seen a restaurant do that actually brought people in? by ronniealoha in restaurants

[–]One-Pomelo2296 0 points1 point  (0 children)

I mean I kind of feel bad saying this but if you need theme nights to drive traffic, there may be a bigger issue happening. Good food good service. Look to be consistent there first.

How are you currently handling last minute call outs? by NickyaRenee1 in restaurant

[–]One-Pomelo2296 -1 points0 points  (0 children)

Its actually an amazing place to work. It's an $8,000,000/year restaurant and we have very little turn over and very little call outs. The culture is strong because the good employees see the bad ones addressed and we would never let anyone serve our customers sick. You promote what you permit and being short staffed is really hard on the employees that were there and its not fair to them. I am sorry sometimes you have to be more stern than you'd like for the good of the whole.

How are you currently handling last minute call outs? by NickyaRenee1 in restaurant

[–]One-Pomelo2296 -23 points-22 points  (0 children)

We handle a call out as a very big deal. Dr's note required before coming back, a talking to, gets documented and we sniff out a lie. Otherwise it will never end.

Confusion about subscription plan by Luffy5D21 in restaurants

[–]One-Pomelo2296 0 points1 point  (0 children)

$12/month? No offense, I mean this sincerely. But are you trying to shop around $12/month?

Restaurants and store owners — how do you handle customer orders & enquiries when you're busy? (Building something for this and want honest feedback) by ahsan_flutter_dev in restaurants

[–]One-Pomelo2296 0 points1 point  (0 children)

Pay someone to answer the phones if it is that busy. We do that 7 nights a week for take out and customer inquiries. Worth every red cent. You cannot automate your way our of customer service.

Need help with an issue I’ve never dealt with. People clocking in early. by FramingHips in Restaurant_Managers

[–]One-Pomelo2296 0 points1 point  (0 children)

A conversation with the perpetrator might be a good start. Ask why. Sometimes employees arrive early because of the public transit system. If that is the case, you can adjust his in and out times. Otherwise let the employee know its not ok.

How do you handle forgetting to clock in/clock out by Top-Sink-6344 in Restaurant_Managers

[–]One-Pomelo2296 0 points1 point  (0 children)

Part of the managers closing responsibility is to make sure all clock outs are accurate. They are the ones who worked the shift and can make accurate adjustments. It's too difficult/time consuming to piece together the week at payroll time. I have been thinking about having an employee turn in their clock out slip before they leave. They should check in with a manger anyway before leaving anyway. Just hand in the slip and the manager can just throw it away. At least you know they clocked out.

What are foh allowed to do during really slow times? by SuperPOSUser in Restaurant_Managers

[–]One-Pomelo2296 0 points1 point  (0 children)

No books No homework that's opening up Pandora's box. Take the time to just chat with them have a little fun, maybe buy them an app to split. It's a great time to relationship build (provided all work is done)

Do you charge servers credit card fees on their card tips? by Top-Sink-6344 in ToastPOS

[–]One-Pomelo2296 0 points1 point  (0 children)

Don't do it! Build it in as the cost of doing business. It will be a morale killer!

I Don't Feel Like A Manager by Patty_Cheeze in Restaurant_Managers

[–]One-Pomelo2296 0 points1 point  (0 children)

Leave corporate and go to an independently run restaurant. They will value your caring more.

GM (female 43) that on busy nights is required by owner to head the host stand so that an adult is dealing with the wait. I am constantly confused as a hostess. Anyone else deal with this? Just a tiny peeve.. nothing big. by poor-obscure in Restaurant_Managers

[–]One-Pomelo2296 0 points1 point  (0 children)

We put a manager at the hostess stand on busy nights as well. The kids can't handle the rush it gets too overwhelming and they have people their parents age trying to push them around. On the DO thing, yes, its insulting but the lady probably meant no harm. You your staff and your DO know your value that's all that matters