Advice Guy

An industry expert answers questions on improving restaurant operations

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Question: 
Dear Advice Guy,Why do we have to pay for every little mistake, even when the mistake is the fault of the kitchen?
Answer: 

Building on a previous question a few months ago on whether an employer...

Question: 
Dear Advice Guy,If things are tight, should I pay myself first and payroll and bills next or should I sacrifice myself?
Question: 
Dear Advice Guy,If the steam table temperature is too high, can it ruin product?
Answer: 

Definitely. While most of our focus on steam table temperature is about keeping the product over the required minimum, too hot can definitely be a problem for product...

Question: 
Dear Advice Guy,Can I use a Flashbake oven for meat-filled puff pastry pies? The meat filling is already cooked before filling. 
Answer: 

You are smart to ask this question from a food safety perspective rather than just going for it. The challenge with high-temperature baking as happens in a Flashbake oven...

Question: 
Dear Advice Guy,We currently use basil chiffonade as a garnish on our pizzas. The problem is we either have to put on a glove to touch it which takes a lot of time or use tongs which clumps it and doesn't give it an even spread. For parm and parsley we use plastic shakers with small to medium holed lids. Basil does not work for either of those. Is there a better method to garnishing with basil that I am missing?
Answer: 

This is an example of no question too small. While it may seem trivial, for a high volume pizza place making hundreds of pies each night, the little annoyances become...

Question: 
Dear Advice Guy,In the State of Washington, is it legal to charge staff for their mistakes?
Answer: 

Charging employees for mistakes like inputting wrong orders into the POS, register shortages, breakage, or dine-and-dash guests is a widespread practice. You are right to...

Question: 
Dear Advice Guy,My employer is forcing waitstaff to tip out nearly 45% to busboy, runners and bar. This sounds like an obscene amount. Can restaurant owners and managers mandate the tip out percentage? 
Answer: 

The short answer is yes, in general, and while laws vary by state, the operator can determine the house...

Question: 
Dear Advice Guy,My work makes us tip out the sushi chef. On average for me it’s $15-20 per shift. It’s so much money. Wondering what the laws are about employees tipping out sushi chefs.
Answer: 

Recently I’ve had a number of questions relating to the ...

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