Jonathan Deutsch, Ph.D.

Can servers be required to deep clean the restaurant kitchen?

Advice Guy: Many restaurants have a weekly all-hands deep clean, at least in the back of house, which I highly recommend.

When it comes to creative signage, how much can restaurants push the envelope?

Advice Guy: For signs about employee handwashing and the like, bars and restaurants shouldn’t test the limits of health code compliance.

Is it OK to give customers incentives for good reviews?

Advice Guy: Certain methods of encouragement, such as signage, can work well, while offering discounts or free items in exchange for positive reviews is dicier.

How much notice should a chef give when quitting?

Advice Guy: Many people look at start beginning of the year as a time for new opportunities, but resignations should be approached as a conversation.

What to do when an employee quits with no notice

Advice Guy: While two weeks’ notice is a common professional courtesy in restaurants, your workers are likely at-will employees who can come and go as they please.

What is the right way to account for employee meals?

Advice Guy: Too many restaurants just lump this into their cost of goods sold and figure that it won’t really matter.

Restaurant reads to reinvigorate you for the new year

Advice Guy: Books by industry leaders are a great tool to help you think about your own practice and goals.

Are Wagyu burgers a waste of money?

Advice Guy: It would be a horrible waste to grind a cut of Wagyu into a burger. However, it's pretty unlikely that's what is actually happening.

Can restaurant owners set aside tips to fund a holiday party for employees?

Advice Guy: Nope. Tips received by management should go in the tip pool and be distributed the way other pooled tips are.

How to set a chef appearance fee

Advice Guy offers three strategies for chefs trying to figure out how much to charge for event appearances.

What can I do about fake restaurant reviews?

Advice Guy: Here are the steps restaurant operators can take when someone with an agenda is posting clearly fake reviews.

How do I tell a customer they won't like the wine they order?

Advice Guy: This week's restaurant advice column discusses what to do when a customer orders something the sommelier doesn't think they'll like.

Page 1

1
2
3
4
5
…