Back of the house employees are often overlooked, especially when it comes to hiring, training and management. But they play an important role for every restaurant. They make sure everything runs smoothly behind the scenes — from making sure the kitchen is stocked with ingredients to cleaning tables. A well-organized back-of-house area makes food prep easier and improves customer service, according to a recent survey conducted by the National Restaurant Association. These five tips will help you organize your back of the house. 1. Create a space for each department 2. Keep supplies organized 3. Make sure your team knows where things are located 4. Use technology to improve efficiency 5. Have a plan for emergencies
A busser cleans up behind the scenes. They are usually hired to clean tables before people sit down. This includes wiping down tables, cleaning off chairs, mopping floors, and vacuuming. They work under the supervision of a restaurant manager and waitstaff. Most restaurants require employees to wear uniforms. Some restaurants hire part-time bussers while others employ full-time workers. The average hourly wage for a busser ranges from $9-$13 per hour. In addition to tips, bussers receive a base salary. Many bussers work second jobs during the day.
Camping out in restaurants is irritating for everyone involved. Waitstaff hate campers since they take away seats that might otherwise be occupied by paying customers, while restaurant owners are annoyed at having to clean up messes left behind by patrons who aren’t willing to pay for food. However, there is one group of people who benefit greatly from camping out in restaurants: restaurateurs. They make more money when they charge a premium price for a table, and they know it. And they know that most of those people camping out in their restaurants are tourists, meaning they’re likely to come back again soon. So what do you think about camping out in restaurants? Would you ever do it? Do you think it’s fair to charge extra for a seat that isn’t being used? Let us know in the comments section below.
Check presenters are an easy and convenient way to provide guests with a paper copy of their bill. You don't even have to print it yourself - you can just download one of our free check presenters from our online store and hand them over to your customer. If you'd rather not take up space on your countertop, we offer a range of portable options too. Our mobile check presenter fits neatly into most bags and purses, making it ideal for those spontaneous trips away. And if you're looking for something a little bigger, we've got you covered there too - our large check presenter is perfect for larger parties or events where you'll need to accommodate multiple people.
Comping is a great way to keep customers happy while increasing sales without having to spend money on advertising. But how do you know whether someone is actually being compensated? Here are some ways to find out. 1. Ask the server The best place to start is asking the person serving you. If he/she says no, there’s probably something fishy going on. If they say yes, make sure to follow up with questions like: • How much did I owe? • What type of deal was offered? • Was my meal free because I asked? 2. Check receipts
- A Restaurant Word You Should Know About In most restaurants, there are certain words you'll hear over and over again. Words like "service," "waiter," "cook," "manager." But one word you might not know much about is "corner." When someone says "corner" in a restaurant, it often refers to a turning point where things change direction. For example, if you're walking down a hallway and see a door on your left side, that's a corner. If you walk into that room, you've entered another part of the space. But what happens if you want to make sure everyone knows you're entering a different area? Well, you could say "I'm entering the kitchen now." Or you could just yell out "Corner!" So why do people use this term in restaurants? Why does it matter? And how did it start? Well, let's go back to the beginning...
Doublesitting is a common restaurant practice where servers take turns serving tables. If you haven’t heard of it, chances are you’re one of the few people who doesn’t do it. But, according to a recent survey conducted by the National Restaurant Association, nearly half of Americans say they double-sit — even though most restaurants offer no guarantees of seating order. The reasons why customers choose to double-sit vary widely. Some guests simply want to make sure they get a table quickly while others are concerned about waiting too long for a seat. And some diners just like having a second opinion. But, if you’ve never done doublesitting, here are a few things you might not know: • You’ll probably end up sitting next to someone else. • Your server won’t know exactly how many people are coming into the restaurant. • There’s nothing wrong with asking your server to move seats if you feel uncomfortable. • Sometimes, your server will ask you to switch seats.
You may bring your own wine to a restaurant, however, you cannot take it out of the country.
It's customary to leave a small tip (usually 15-20%) at the end of the meal.