Sat April 21, 2018 3:08 am
tragabigzanda wrote:actually, wait, no -- i started as expo/prep, then started waiting tables for the tips. not sure why i got that backwards.
Sat April 21, 2018 3:08 am
Sat April 21, 2018 3:11 am
tragabigzanda wrote:Have you expo'd WM? I'd say it's the toughest gig under sous chef or bar manager.
Sat April 21, 2018 3:13 am
Sat April 21, 2018 3:51 am
Sat April 21, 2018 4:09 am
Kaius wrote:Working in a restaurant on a busy weekend night is a special kind of fun
Sun June 03, 2018 12:01 am
Sun June 03, 2018 12:05 am
washing machine wrote:I'm thinking of buying this book for both of my managers. Not a requirement for them to read it, but it will help immensely with all the physical changes we're going through right now on our patio. The regulars are freaking out and my managers and staff don't know how to deal with their griping. The lesson in here about managing expectations is a good one.
Sun June 03, 2018 12:11 am
tragabigzanda wrote:washing machine wrote:I'm thinking of buying this book for both of my managers. Not a requirement for them to read it, but it will help immensely with all the physical changes we're going through right now on our patio. The regulars are freaking out and my managers and staff don't know how to deal with their griping. The lesson in here about managing expectations is a good one.
foundational, have read it twice and continued to return to it. highly recommended for your team.
Sun June 03, 2018 12:12 am
washing machine wrote:tragabigzanda wrote:washing machine wrote:I'm thinking of buying this book for both of my managers. Not a requirement for them to read it, but it will help immensely with all the physical changes we're going through right now on our patio. The regulars are freaking out and my managers and staff don't know how to deal with their griping. The lesson in here about managing expectations is a good one.
foundational, have read it twice and continued to return to it. highly recommended for your team.
Same here. I look forward to continuing the tradition of passing the book along to newer minds in the industry.
In addition, here's a good one that really has nothing to do with restaurants but everything to do with the kind of collaboration and creativity that goes into managing one among a team of giant FOH and BOH personalities.
Sun June 03, 2018 12:13 am
Sun June 03, 2018 12:27 am