Continue to Site >>>

Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 24

Sushi food safety

As the growth of sushi has pushed it onto more and more menus, operators need to know how to safely prep and serve the dish—and Advice Guy has the need-to-know info. 

Can you schedule servers for cleaning shifts?

Many operations in need of some spring cleaning look to their wait staff for help. Advice Guy tells how to keep this practice legal and fair to your servers. 

When not to charge for server slip-ups

In the past, Advice Guy has addressed several situations in which it’s legal to charge an employee for a mistake—but when is it better to spare the server and eat the cost? 

Branding your custom product

When developing a product, is it OK to advertise the names of other operations who use it? Advice Guy lays out why this may not be the best labeling plan.

Should you pay for employee uniforms?

Uniforms can be a costly expense—so should the staff shoulder it, or the employer? Advice Guy addresses the legality of making employees bear the cost, and his recommendations for which route to take. 

How to regulate booze at catered events

With grad parties in full swing, operators have to tread carefully when serving alcohol in all-ages environments. Here, Advice Guy discusses the most effective ways for caterers to keep track of drinkers at parties. 

Where should your brand name go?

This week, Advice Guy explains whether private-label products would be a boon or a bust for your business.

Can your operation donate surplus food?

Many restaurateurs are unaware of the protections and tax incentives that exist to encourage donating surplus food. Here’s a rundown on the legalese and potential liability issues.

Leftover food: Dump, donate or surrender to staff?

Advice Guy addresses the potential problems with passing leftovers off to employees, and best practices for dealing with extra food.

How to use sales to drive servers

In an increasingly data-driven environment, Advice Guy tells how to use individual sales as a tool to inform staff, motivate servers and boost those figures without affecting hospitality.

Training the newbie employee

What do you do when a new hire has a great attitude but no experience?

Will eliminating tipping affect quality of service?

Advice Guy addresses whether the no-tipping trend at full-service restaurants will affect how hard servers work. 

  • Page 24