We used to have a dish that some guests/customers sent back to the kitchen, and that dish price was the highest on the menu. Patron's satisfaction was low.

The kitchen team realized the main course When guests sent back the food, and servers delivered complaints about the food as well.

As a server, I was responsible for the customers' experience with food taste and service at the restaurant. If there is a problem with the dish, I should have let the kitchen know. We can fix it as a restaurant team all over.

After the complaints about the dish, I started to let the patrons know about the meal before they ordered it. The patrons appreciated my honest suggestion.

In the end, I care about the big picture! I prefer my guests to have a great experience and come back to our restaurant. Instead of calculating selling the highest price dish and thinking that making extra 10 bucks to make my check bigger!

If your guests can't satisfy with the food and service, it doesn’t matter how their check is high. Patrons will not come back to your business! Don’t forget that if there are no patrons, there is no money for the front house team! #foodservices #foodservice #advice #firstjob #aboutmyjob

I used to work at a small bar that served food. I was working the Sunday shift, and it was usually slow. That is why we only worked with two people. My boss lives close by, and if the restaurant gets busy, we can call him, and he can help us.

It was one of the rare crazy Sundays. I was doing three people's jobs *(making drinks, answering the phone, hosting, running food, and taking care of tables).*The restaurant started filling up very quickly, and I could hear my heart rate rapidly!

My boss wasn't able to be there to help us! It was very stressful because some customers weren't happy with my poor service. The fact that I was the only person as a server and the other person was a service assistant. I had 14 tables at the same time. It took time to make a drink and deliver the food while the kitchen bell rang nonstop while I was making cocktails.

In the end, the rush ended without conflict. Eventually, the restaurant's pace slowed down. When I looked back that night, I didn't lose myself. I was calm, kind, and focused. Everybody got the right food and drinks with 20 minutes delayed. I was still providing service, and most people saw us as understaffed and working hard. #foodservices #foodservice #restaurant

These are the ones I found! Feel free to add it to inform the community.

• Works well under pressure
• Conflict resolution
• Team player
• Able to multitask
• Strong customer service
• Ability to communicate with others
• Handling money and finances
• Problem-Solving in a fast environment

#foodservice #foodservices

Fine Dining – There is a host or maître d, who is in charge of all servers, bussers, and the sommeliers, or wine stewards. The fine dining experience promises the customer a full-service restaurant with highly trained staff in uniform or more formal attire than jeans and a t-shirt. The kitchen staff is usually formally trained and has a traditional hierarchy in staffing.

Bistro/Trattoria – This is a nice restaurant, often family-owned, and ranges from tablecloth-covered to a simple style. A bistro is more typically French, offering contemporary cuisine with good-sized portions. Wine is often available but from a limited list. Trattorias are traditionally Italian and are less formal than the fine dining experience. The service is casual, the prices are reasonable, and the emphasis is on return customers rather than fancy food.

Family – These restaurants are family-style, diners, or theme restaurants. The food is simple, and the staff is less experienced than in a fine dining or bistro establishment. #foodservices #foodservice

I’ve never been asked to stage as a server, but have had a couple friends who had to work an unpaid stage shift before starting higher up serving jobs or chef jobs. I understand the ‘benefit’ for employers but I think that it doesn’t sound appealing to me as someone looking for work. #foodservice

In my experience, restaurants switched their tips system. Some of them still work with personal tips, and some of them house pooling tips.

Tip pooling is all the tip money from the night is collected and redistributed evenly or by a set percentage — instead of each server keeping the tips they earned individually.

To split servers' tips based on hours worked,* add up the total tips and divide by the total hours worked. Then, multiply that figure by the hours an individual server worked.*

As a result, teamwork and group cohesion improve because everyone knows a good customer experience usually results in a higher tip and more money in their pocket at the end of the day. #foodservices #foodservice

Teamwork is a key to helping each other and being able to ask to help your coworkers.

#foodservice #restaurant