tips, tricks, and thoughts from the hospitality industry
In this age of instant digital gratification, the reservation is quick becoming an endangered species. “But wait,” you say, “I always use my opentable app to book a table at least 30 minutes before I show up anywhere!” While that’s a great idea, it’s not really a reservation; that’s a […]
It’s a continuous struggle in the running of restaurants, balancing the desire of guests to dine at 8:00pm, while maintaining standards of service. You may see a virtually empty dining room when you walk into a given restaurant at 8:00pm some Thursday night. The host may advise that there will […]
I read stuff that is not always food related….Okay, so it was the “10 Best New Restaurants” Issue of GQ, but at least 70% of the issue is not about dining. The cover story, for example, is a profile of decidedly non-food personality Ryan Gosling. It’s written in one […]
It’s a contentious question in the operation of a restaurant, when to comp or not to comp? Is it better to send an appetizer or dessert to a guest who dines with you frequently, or to bank those freebies to compensate for errors made during service? Each restaurant is different. […]
Q: I have been to this “fine dining” restaurant a bunch of times. The owner knows me and my usual dinner-date. We almost always have a bottle of wine, two entrees and either an app or a dessert. We tip well. We went last week, and my date ordered the […]
I'm a former restaurant manager who now writes about food and hospitality. I love to cook, read, write, and eat.