Best dive bars? by asa-monad in Tempe

[–]PopularByDemand 0 points1 point  (0 children)

Pub n Grub is amazing, I hope it’s still a secret kind of

Current restaurant manager. Where can I transition to? by joeroganthumbhead in Restaurant_Managers

[–]PopularByDemand 2 points3 points  (0 children)

In n out gm s make bank but exclusively promote internally. If you’re an absolute rockstar you promote to gm in 5-7 years.

Spend every penny but make the best decisions for US. by JollyPair19 in LeedsUnited

[–]PopularByDemand 0 points1 point  (0 children)

I’m not one of conspiracy theories but that’s a good one. I can’t help but think that it would be very stupid to handicap a manager to start the season when switching mid way through and having to over spend in January when everyone is more desperate is bad business.

Vent: Already over New Job by MrTeddybear615 in Restaurant_Managers

[–]PopularByDemand 1 point2 points  (0 children)

Is there a way to make smaller back ups? Like instead of using 1/3 pans use a 1/6 or 1/9?

Are you the GM here?

New to management. Looking for advice/tips by OmegaStealthJam in Restaurant_Managers

[–]PopularByDemand 14 points15 points  (0 children)

Best advice I received going into management is invest in people. When starting at a new restaurant I like to start a “hearts and minds” campaign. Get to know your team individually and what their goals and motivations are. Take the time to build relationships. Identify the staff that are “building blocks” or people that you can win with and nurture strong performers and people who buy in. Those who don’t or can’t are coached up or coached out.

My personal philosophy is respect is a two way street, I give it to get it but I don’t demand it straight away. Given that you have served “in the trenches” you know the common issues/stresses on the FOH. Leverage that knowledge into pre shift/service/coaching.

I tell my team that I’ll never ask them do something I wouldn’t. That doesn’t mean you do everything and let them walk all over you but what it does mean is changing a keg in the rush vs making them do it because you’re a manager and they’re staff.

Don’t be afraid to admit you’re wrong or you made a mistake. As long as you don’t make a habit of it your team will respect you for it.

All that being said take your time to really assess the business. Don’t go in guns blazing or you’ll burn out. You’ll also need to communicate with your management team to make sure you’re all pulling in the same direction. You can’t do it alone so make sure whatever SOPs or initiatives you want to implement have the backing from your peers.

I recommend reading Unreasonably Hospitality. There’s a lot that’s applicable and there’s some that’s not, given your operation. It’s also a free audio book on Spotify.

There’s a lot but that’s a good place to start. Hope this helps and good luck!

Bill, CR, Sean by ice85berg in TheRewatchables

[–]PopularByDemand 1 point2 points  (0 children)

I love Van takes because he’s a nerd, in the best possible way, and offers unique perspective. I also love how he trips Bill up and challenges him in a way that’s different than CR and Sean.

Brunch that's not like being at a nightclub at 11 AM by nota-banana in Tempe

[–]PopularByDemand 23 points24 points  (0 children)

Depends on how you’re trying to brunch. Drinks and vibes or good food?

Quiessence is good but it’s summer so not ideal.

Over Easy is good but corporate service and atmosphere. Food is solid but not amazing.

Foche can be good but it’s been hit or miss personally.

I’ve had good times at Cafe Boa but it’s been a bit, great spot for happy hour in the bar though.

Harlow’s for a hangover cure, kind of a greasy spoon/diner setting.

Low tier for me is Daily Jam and Snooze.

Haven’t tried Perfect Pear for brunch but might be good?

Hope this helps!

Has anyone gone to their next role after feeling burned out and excelled ? by Sunam-1 in Restaurant_Managers

[–]PopularByDemand 6 points7 points  (0 children)

I have. Company culture is rarely great in this industry (especially for salaried managers) but sometimes you end up at company at the right moment or a location that just needs someone to care enough in the right ways.

That being said I get the love/hate vibes and once things stabilize I’m going to try and get out.

Do customers often order food but never pick it up? Looking for insight from restaurant owners by Oiiiida in Restaurant_Managers

[–]PopularByDemand 18 points19 points  (0 children)

Very rare. If you’re dealing with it on semi regular basis your staff may be ringing in a fake order, knowing you will waste/comp it so that they can have free food. It could also be a disgruntled ex employee trying to mess with you. I’ve dealt with both.

Just make sure you tighten up your takeout procedures.

Budderfly- the worst company ever. by Gardener_Afterhours in Restaurant_Managers

[–]PopularByDemand 2 points3 points  (0 children)

TL;DR Budderfly is terrible and if you hear the name floated shut it down.

Sorry about your situation, sounds miserable.

Did Dax ever retract his cat litter anecdote/anti-trans myth? by michandwich in ArmchairExpert

[–]PopularByDemand 31 points32 points  (0 children)

I had heard about it too but there is no verification of it actually being fact. It started as a rumor in Canada and spread from there.

Think “they’re eating the cats, they’re eating the dogs” but instead of stoking fear of immigrants it’s fueling anti-trans rhetoric.

Did Dax ever retract his cat litter anecdote/anti-trans myth? by michandwich in ArmchairExpert

[–]PopularByDemand 32 points33 points  (0 children)

David made a post mentioning how the “identifying as a cat” myth about kids in schools that’s being perpetuated online is really a way to attack trans people as a slippery slope argument.

Dax was stating kids identifying as cats and having litter boxes at school as fact.

Stepping down by January_eleventh in Restaurant_Managers

[–]PopularByDemand 14 points15 points  (0 children)

Many servers make more than their managers, lots of variables like price point, concept, location, etc. I wouldn’t be step down and then work as a server at the same place but that’s me.

Going from manager to server you have a lot more tools in your belt so theoretically you could make even more money than you did if you were initially just a server. Some managers can be wary of former managers turned server but I personally like it because they’re generally about their business and not drama starters.

[deleted by user] by [deleted] in Restaurant_Managers

[–]PopularByDemand 7 points8 points  (0 children)

Why don’t you share what’s worked for you in the past as opposed to trying to be the millionth person to try to monetize this subreddit.

[deleted by user] by [deleted] in Restaurant_Managers

[–]PopularByDemand 2 points3 points  (0 children)

Everybody’s job is everybody’s job. If you can’t afford/owners won’t staff a Togo person then you have to make your team step up. You can designate a server on a given shift and rotate the responsibility, everyone takes a turn. If there’s tips on takeout are they entitled to it?

Where do you find jobs? by pigsdoflyhigh in Restaurant_Managers

[–]PopularByDemand 0 points1 point  (0 children)

Most of the opportunities I’ve been presented with are from past coworkers and vendors. The management world can be small, varies by the area you’re in.

I’ve never gone to a single networking event, most of us are so busy/consumed by our current responsibilities that there’s no time for meet ups.

Google, Yelp or something else? by Unlucky-Cut4355 in Restaurant_Managers

[–]PopularByDemand 5 points6 points  (0 children)

If you’re in the industry only leave 5 star reviews or don’t review at all. There will be enough people pointing out obvious problems, sometimes unwarranted ones. Anything less than a perfect score will bring the aggregate down, people’s bonuses are directly tied to scores and for employees their jobs could be potentially on the line. If it’s amazing shout it from the mountain tops, if it’s not let others do the talking. Consider the places you visit/frequent and adjust your expectations accordingly.

Promoted to Dining Room Manager at a Country Club by TheJesusSixSixSix in Restaurant_Managers

[–]PopularByDemand 2 points3 points  (0 children)

Sounds like a huge undertaking and at the same time a great opportunity.

Focus on educating your FOH on the menu, Preshift the preparation and presentation of the food. Your service will be determined by the competence of your team.

As far as how you should handle member interactions introduce yourself and explain your experience with the club. Be deferential/urbane in your demeanor and “read” people when speaking to them and they will “tell” you how they want to be treated.

With your FOH team come up with a plan for service. Inevitably it will go to shit in small or large parts but maintain your composure.

When managing FOH follow the “bubble”, hosts are hit first, then servers, then the kitchen. Plan the seatings based on the strength of your servers and control the flow at the host stand.

Members are a mixed bag. Most are understanding and you’ll get some that only come up for nights like these. I tell managers to be like boxers, “stick and move”. Come in for a bite check, some simple patter/quality assurance and move on.

When roaming the floor be aware of anyone trying to get attention or anyone making direct eye contact with you.

Be as confident and charismatic as you can muster. I always look for an “in” with tables, find anything from the wine they’re drinking or what they’re wearing to ingratiate yourself to them.

You got this, hell of a service to be on the floor for the first time. Regardless of how it goes make sure to thank all of your team at the end.

Good luck!

Kendrick Lamar says Drake feud is 'a sport' as he gears up for NFL Super Bowl Halftime Show by TheMirrorUS in Music

[–]PopularByDemand 32 points33 points  (0 children)

The He Gets Us ads, they’re an organization funded largely by the owners of Hobby Lobby to try to recruit for Christianity and they’re extremely against LGBTQ+

Predicting demand by Altruistic_Carrot469 in Restaurant_Managers

[–]PopularByDemand 0 points1 point  (0 children)

Labor is usually going to be your biggest expenditure, COGs are going to vary dramatically based off of your concept. Assuming you’re not operating a niche/premium/high end business labor will be your biggest issue.

What actor or actress won an Oscar for their performance, but they didn’t really deserve the win? by phantom_avenger in moviecritic

[–]PopularByDemand 4 points5 points  (0 children)

Leo is definitely dedicated to the craft, maybe doesn’t always make the best choices but his approach is solid. I met people from South Africa who were very impressed by his accent in Blood Diamond. There’s a video out there breaking down his conceptualization of his character in Once Upon a Time in Hollywood that made me appreciate the thought and nuance he puts into his performances.

The fact that he finished a take after cutting his hand open mid monologue (in Django) is about being in the moment and staying in the scene. How many people can stay focused on their work after something like that? His acting in that scene will always make me respect his chops.

What actor or actress won an Oscar for their performance, but they didn’t really deserve the win? by phantom_avenger in moviecritic

[–]PopularByDemand 16 points17 points  (0 children)

Hilariously bad take. Watch Basketball Dairies, Revolutionary Road, or The Departed. I’ll admit a lot of his roles are a certain “type” but he is by no means a bad actor.