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servers

Workforce

With the tip credit falling, full-service D.C. restaurants cut 3,700 jobs

 By Peter Romeo on Mar. 25, 2024

The 12% reduction compares with layoffs of 1.7% for limited-service places, according to federal data.

Operations

In the legal minefield of restaurant surcharges, it's all about disclosure

 By Lisa Jennings on Aug. 02, 2023

Whether a "service charge," "living wage fee" or "happy kitchen fee," how surcharges appear on guest checks—and how they are disclosed—can be key in protecting a restaurant from costly litigation.

Workforce

Some servers think service fees lead to legal theft

By Reyna Estrada on Aug. 02, 2023

Are restaurant service charges transparent enough? Opinions among the supposed beneficiaries of these fees vary.

Operations

Washington, D.C., restaurants learn the outs of service fees

By Peter Romeo on May 22, 2023

Surcharges have become routine after residents voted to kill the tip credit. Now, operators and customers are coming across the unexpected side effects.

Workforce

‘Erratic’ best describes restaurant tipping for servers post-pandemic

By Patricia Cobe on Mar. 21, 2023

Inflation, guest expectations and a customer’s mood all play into how generous or stingy a tip will be. Good service may have nothing—or a lot—to do with it.

Workforce

Boost efficiency—and employee satisfaction—for great customer service

Sponsored content from our partner TipHaus on Nov. 28, 2022

Restaurants have long depended on operational processes running like a well-oiled machine to keep service seamless for customers. The pressures have reached an apex as current labor challenges leave m...

Operations

Remembering the days when restaurants provided service

By Peter Romeo and Nancy Kruse on Jul. 05, 2022

Sweet & Sour: Is the pursuit of frictionless interaction just a ruse for getting guests to do more of the work themselves?

Operations

How restaurants can encourage servers to sell

By Jonathan Deutsch, Ph.D. on Jul. 03, 2019

Servers are salespeople, after all, and their success in that area is key to the health of the operation, Advice Guy says.

Marketing

This week’s restaurant nightmares: Language, people

By Peter Romeo on Aug. 08, 2018

Jack in the Box was dead-on in figuring a suggestively worded ad campaign would stir controversy. The same sort of foresight might’ve helped an upstart chain from sounding racially insensitive. But the true recent nightmares were the actual ones reported by restaurant employees.

Technology

3 new touchpoints for frictionless service

By Kate Leahy on Apr. 16, 2015

Frictionless service—when transactions at restaurants, between ordering, paying and receiving a meal, happen with less human interaction to slow down the process.

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