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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 6
Workforce

Here are better ways for servers to address customers

Advice Guy: As restaurants struggle with staffing, some servers might not receive hospitality training, resulting in insensitive or annoying language that can also inhibit sales.

Workforce

Does it make sense to offer restaurant employees daily pay?

Advice Guy: Earned wage access isn’t right for every operation. However, if the idea is appealing to your current and prospective employees, it's worth exploring.

Workforce

Should a restaurant worker get overtime for assisting in an emergency situation?

Advice Guy: Unless there is an applicable company policy or local regulation, employers aren’t required to pay overtime for this sort of situation unless the staffer works more than 40 hours.

Workforce

When hiring a manager, is it OK to ask for references of workers they’ve supervised?

Advice Guy: Checking specific types of references, such as former employers and former employees, can give useful perspective.

Workforce

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.

Workforce

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.

Operations

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.

Workforce

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.

Workforce

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.

Operations

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.

Workforce

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.

Food

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.

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