An industry expert answers questions on improving restaurant operations
I had a guest not tip his server and on the back of the receipt the customer wrote "I don't tip [insert racial slur here]." If this customer comes back into the restaurant, what are my options? I have a number of servers that have said they would not wait on this customer if he does come back in.
I recently had a guest ask not to have a particular server “because his accent is hard to understand.” I happened to have that party assigned to a different section anyway but suspect this was about race more than difficulty understanding. The more I think about it the angrier I get that that would happen in 2014. Plus he is my best server. Am I even allowed to honor a request like that?
This sounds like a guest you could do without.
One of my employees left me high and dry with no notice. Isn’t two weeks’ notice the industry standard?
Like most problems, it comes down to a disconnect between expectations and reality. You expect employees to resign with at least two weeks notice; the employee feels she
Do I respond to negative Yelp reviews or let it go?
I want to teach some Caribbean cooking classes. How do I get started? How much should I charge? How many students should I have in class?
Teaching cooking classes seems like a natural for many chefs and restaurateurs. After all, much of your job involves training staff and communicating to guests.