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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 32

How to manage kitchen rushes

If we can somehow find a way to control the flow from the door to the kitchen, we would be swimming in money. Any advice?

Should restaurants recharge customers' cellphones?

And is it rude for them even to ask? Advice Guy weighs in on the debate.

Cooking tests for executive chefs

Are there any formats you recommend for executive chef cooking tests?

How long should restaurants keep signed credit card receipts?

I am confused on how long should a restaurant keep (store) signed credit card (merchant copy) receipts? BOE says 3 years, IRS says 3 years, State of CA says 4 but in some articles I have read 5-7 years. What do you recommend?

Should managers be part of a tip pool?

Is it legally wrong to include salaried managers in a tip pool?

Passing on swipe fees to servers

Last week we addressed whether it is legal to pass on credit card swipe fees to guests so naturally, the next question would be whether that cost can be borne by servers.

Credit card swipe fee laws

Can the owner of an establishment to pass on their credit card charges to their customers?

Catering service charge

How do we state service charges to comply with the new [automatic gratuity] standards? 

How to handle a drunk guest

When a guest drinks too much, should I restrain or forcibly prevent them from driving home?

Offering discounts for conference attendees

When did it become an expectation to offer discounts at an already reasonably priced restaurant?

How to overcome short tips on parties with deposits

How do you suggest we overcome short tips from parties who pay a deposit and then pay for the amount shown on the bill rather than on the actual amount of the bill?

Suggested tips vs. automatic gratuity

Servers should not expect to be tipped on sales tax, since they do nothing to generate that charge, and their tips should be based on food and beverage sales, and of course quality of service. Am I wrong?

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