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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 25

Supplier struggles: Finding the decision-maker

Suppliers often hit a roadblock when trying to reach the point person for purchasing decisions. Advice Guy tells some work-arounds and best practices for avoiding the faceless buying entity.

Changing employee job duties

When is it appropriate to change the job duties of an employee, and does it require an increase in pay?

Is it legal to require BOH tip outs?

Front-of-house tip outs are common practice, but what does the law say about including kitchen staff in tip pools? 

Should guests get to taste before they order?

Advice Guy addresses whether it's best practice or a big mistake to let guests taste menu items before ordering. 

How to kick guests out at close

There are other ways to get guests to leave after close than the not-so-subtle mopping around the table. Advice Guy gives his suggestions.

When should servers pay for a mistake?

A server asks Advice Guy when she's liable for costing her employer money—and when she's being exploited.

Should you pay yourself first?

When money is tight, operators often have to choose whether to pay themselves, the staff or their vendors. Here's what Advice Guy recommends when you're in that pickle.

Can steam table temperatures be too high?

If a steam table's temperature is too high, can it ruin a product? Advice Guy says it can definitely cause some problems. Here's how to check your product.

Can flashbake ovens be used on meat pies?

Can an operation cook a meat pie in a flashbake oven if the filling is precooked? Advice Guy says to make sure food-safety standards are met.

What is the best method for garnishing with basil?

Garnishing with items that can come out of plastic shakers is easy enough, but when it comes to basil, it's hard to get an even spread. Advice Guy shares tips.

Charging for employee mistakes

Is it legal to charge restaurant staff for their mistakes? Is it the same in every state? Advice guy fills us in on when and where charges stack up.

Can tip outs be mandated?

Can restaurant owners and managers mandate tip out percentage? If so, is the rule applicable across all states? Advice Guy offers some insights.

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