Advice Guy

An industry expert answers questions on improving restaurant operations

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Q.

Can we deduct any money for credit card fees on tips employees receive?

A.

In most states, including yours, employers may indeed pass credit card fees on tips to the employees provided that that the employees are only paying the fees on the porti

Q.

I have heard that we are only allowed to have servers do so much side work while they are checked in as servers. That if we need them to do more, say roll silverware for an hour, that they have to be paid full minimum wage. Any truth?

A.

In tip credit states, it is important to be sure that employees who do both non-tipped and tipped jobs are paid appropriately for each.

Q.

I recently received a negative comment on an article that included a picture showing me cutting meat with my bare hands. The comment suggested that I'm not a clean cook because I’m not wearing gloves. We are not required to wear gloves and my hands were clean. Do gloves actually make a difference?

A.

A pair of single-use foodservice gloves is a tool that can help ensure safe food. Like any tool, it is only effective when properly used.

Q.

Can I cook raw chicken wings in a flashbake oven and will they be crispy?

A.

Flashbake ovens use a combination of intense light and infrared energy to cook items quickly at extremely high temperatures, most notably pizza.

Q.

I am opening a new property. I have been interviewing chefs and showing them the kitchen. A lot of them are saying they would need an additional walk-in refrigerator. My architect assured me everything is industry standard. Is there a usual formula?

A.

Commercial kitchen designer James Feustel of Feustel Foodservice Design says, “You can use roughly one square foot per seat

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