tips, tricks, and thoughts from the hospitality industry
1. Keep in mind that some restaurants don’t allow modifications. If that bothers you, keep in mind that there are plenty of restaurants that do allow them, and you will probably be happier patronizing those establishments rather than stewing in a restaurant that you feel is not accommodating you. 2. […]
The front desk can be your best friend or your worst enemy whether you are a guest, a server, or a front of house manager. The amount of information that a host is privy to and the logistical finesse required to keep service running smoothly is enormous. Nowadays, however, the […]
It seems that with every passing day the protocol for tipping changes. Service charges are springing up on checks while the tradition of automatic gratuity for large parties is going the way of the dodo. What is restaurant customer to do? I’ll be honest with you, it is currently a […]
Expo: short for “expediter”, a person who organizes the flow of food from the kitchen into the dining room. This requires a strong knowledge of how long it takes each dish to cook (cook time) and how quickly the kitchen is currently cooking each dish (ticket time). Good expos will […]
Bussers and backwaiters are both dining room– “front of house”– staff in a restaurant. They perform service that does not include taking orders, pouring wine, or delivering drinks from the bar. They clear tables, refill water, perform bread service, and reset tables between guests. Sometimes they will ‘mark’ tables, i.e. […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.