Following up on a post a couple weeks ago for Tips to live by in the kitchen I thought I would do one that is a bit more Industry oriented
- Always tip the service staff when not on duty (and don't be cheap! - they will remember!)
- If your pay checks bounce then it is time to look for a new job,,, NOW!
- Be honest, always, especially if it is about trying to get a night off from work - The chef will find out, always, especially if you lied!
- If you are not management, don't answer your phone on your day off, EVER.
- On Call shifts you should expect to come in, don't make plans until you called to see if your working
- 3 second rules (or 5 for that matter) are bullshit, it hits the floor it never is to hit the plate!
- Never sacrifice quality for speed and never put quality over speed; know the balance and get it done
- Murphy's law says whatever you just 86'd three servers are about to order it
- Communicate! Communicate! Communicate! everything.
- Know what final 5's are and be sure to communicate those to expo and / or manager/ sous - f' it tell everyone!
- When working nights you will find that the day shift did jack shit for you during day.
- When doing day shift you will find night guys did a half ass close every damn time
- ALWAYS restock your station at end of the shift.
- Set yourself up for success, be prepared for the busiest night ever every night.
- At the end of your shift take a mental note of how service was and what you can do in your station to make it better.
- There is a time for fun and a time for focus, know the difference!
- If your getting in the weeds let someone know before your buried not after
- Never be FOH vs BOH person, we are all a team, even that idiot server who always screws up or the server who always has the tables that are in a rush.
- Shit rolls down hill so remember that when bitching and complaining to the higher ups.
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