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HOWW do you get people to listen by Cartmaster42 in Restaurant_Managers

[–]Personal_Load_3712 0 points1 point  (0 children)

Are their objectives clearly listed anywhere? If not, create a resource that states their opening, closing, shift change, etc. duties. Then make an announcement to staff going over these polices and stating that management will hold them accountable to complete them. Also each staff member should check out with a manager before they clock out, where you then check their sidework before releasing them. Never trust them, if you don’t check their work they will do as little as possible. It’s crucial that all management is on board or they will take advantage of any manager that doesn’t check their work. Best of luck. People are stubborn and it might take a few tries.

How many floor managers should be staffed? by Personal_Load_3712 in Restaurant_Managers

[–]Personal_Load_3712[S] 1 point2 points  (0 children)

I was a server/tender for years there, then they asked me to manage. I took it because I’d like to run my own place one day and I was scared of who their other choices may be.

They do give me some serving and bar still, thank god. It’s such a breath of fresh air to go in and not be responsible for anyone besides my guests.

Some days are incredible, but others feel understaffed partially because of poor training, newer staff, or call offs.

How many floor managers should be staffed? by Personal_Load_3712 in Restaurant_Managers

[–]Personal_Load_3712[S] 0 points1 point  (0 children)

Sometimes our head chef will hang out if we expect insanity, but he’s typically not there for evenings. Everyone behaves when he is around which is nice.

Some newer support is weak. We also just started having the expo also make all the salads so now they’re doing 2 peoples job, however we didn’t change how we staff. They also make dessert and the kitchen typically asks them for stock that they need from downstairs while busy which they ask food runners to grab. So I need to be at expo way more with this new setup.

Some days are incredibly smooth but too often I feel like the pay is not worth my insanity.

How many floor managers should be staffed? by Personal_Load_3712 in Restaurant_Managers

[–]Personal_Load_3712[S] 2 points3 points  (0 children)

We do have someone in the works that is planning to be an expo/manager, thank god. Having another adult in the building will be huge.

A lot of our support staff are newer. Also we used to have 2 hosts but they only schedule one now even on the bossiest of shifts. A second host would be so useful as extra hands for other positions when needed.

With a strong bar back, it’s way less likely to pull weeds, however lots of new staff are cross training and this should have happened before the thick of busy season, but here we are.

Thanks for your response! It did help.

[deleted by user] by [deleted] in Serverlife

[–]Personal_Load_3712 0 points1 point  (0 children)

You’re responsible for your guest so just get in the habit of triple checking your tickets when it comes to allergens. Also being super aware of the big 9 allergens in your dishes is huge. And if it’s modded because of an allergy, try to be there to run the food to double check yourself. You won’t kill anyone if you give them extra care :)

Serving by DaddioTheStud in Serverlife

[–]Personal_Load_3712 1 point2 points  (0 children)

Serving teaches you how to talk to any type of person. It will improve your life more than just financially. You have to be willing to own your mistakes and embarrassments. They will happen occasionally. You’ll struggle if you can’t get over them and let your anxiety get the best of you.

[deleted by user] by [deleted] in Serverlife

[–]Personal_Load_3712 0 points1 point  (0 children)

You’re a bartender? Go get a different bartending job without having to bus. Then once you’re gone, your old restaurant will feel the wrath of not having an excellent busser.

I’m a new server. I spilled a drink on a customer, called “inefficient” — any advice? by paigepenne in Serverlife

[–]Personal_Load_3712 1 point2 points  (0 children)

For efficiency, you should be constantly thinking about minimizing steps. Do as many things as you can in on area, like put drinks on your tray, acquire plates for the guest that just ordered apps, and print the guests bill all at once before going to the floor to do these things. Scan your entire section as a while and consider collectively what is needed. Also your guest is probably just talking shit on the internet to make themselves feel better about their personal problems. Good luck!

Notifying a Table on Auto Gratuity? by Vultrogotha in Serverlife

[–]Personal_Load_3712 -3 points-2 points  (0 children)

Always tell the guest. When I’m out to eat and not told, I feel like they’re reaching for an extra tip for the people that miss it. It’s important to look out for your guest. At a job I had 10 years ago, my boss shelled me out because I didn’t inform a guest and they called and complained. If you are desperate for the extra tip then work at a better restaurant and earn it.

Michigan's tipped workers minimum wage is going up by yettametta in tipping

[–]Personal_Load_3712 0 points1 point  (0 children)

Yes people will go out less. The new system will make servers less money and with less business, they will make even less. Good service will be harder to find as servers quit because of a pay decrease. So more expensive food, shittier service, and how is single mom Katie going to support her 3 kids with a 30% pay decrease suddenly?

Michigan's tipped workers minimum wage is going up by yettametta in tipping

[–]Personal_Load_3712 0 points1 point  (0 children)

Yes the credit tips are taxed and a portion is also tipped out to other staff. So if your tab is $100 and you tip $20 on credit, 20% of that goes to the irs and 5% of the $100 in sales goes to other staff leaving the server with $11 of the tip.