I cannot overstate the importance of getting your dining room manager involved.. . Don't try to hide that ticket times are rising and service is backing up... let them know asap... have them start touching every table... letting people know that it's going to be a longer wait than normal... a few drinks or wine tasting (most bars can handle the additional cost if they're well managed)... can go a long way... I used to always have extra fresh baked bread or biscuits or savory muffins on hand... hey, try this complimentary bread and let us know how you like it... if people have food and drinks in front of them and a manager speaking to them they start to lose concept of time... get ahead of the problem... always be proactive instead of reactive... and yes ... as the leader... be like Fonzie... (c'mon Yolanda, what's Fonzie like? 😆) Yelling and screaming accomplishes nothing... there's a time and place for it, but not during a crazy busy service... it helps no one.... Love your podcasts and thoughts Chef😃💙
All excellent points! I used to use a red, yellow, and green light system. Greenlight is smooth service, Yellow things are on the edge of chaos, Red light is chaos and expect delays.
Honing my mentality for Mother's Day at the Arizona Biltmore. I may have no idea what I'm in for tomorrow, or maybe I've improved enough over the last 3 years to take it in stride.
I cannot overstate the importance of getting your dining room manager involved.. . Don't try to hide that ticket times are rising and service is backing up... let them know asap... have them start touching every table... letting people know that it's going to be a longer wait than normal... a few drinks or wine tasting (most bars can handle the additional cost if they're well managed)... can go a long way... I used to always have extra fresh baked bread or biscuits or savory muffins on hand... hey, try this complimentary bread and let us know how you like it... if people have food and drinks in front of them and a manager speaking to them they start to lose concept of time... get ahead of the problem... always be proactive instead of reactive... and yes ... as the leader... be like Fonzie... (c'mon Yolanda, what's Fonzie like? 😆)
Yelling and screaming accomplishes nothing... there's a time and place for it, but not during a crazy busy service... it helps no one....
Love your podcasts and thoughts Chef😃💙
All excellent points! I used to use a red, yellow, and green light system. Greenlight is smooth service, Yellow things are on the edge of chaos, Red light is chaos and expect delays.
Good to hear what can be done in the other trenches, we can't see what's happening and FOH can't always know what the processes are on the line.
Honing my mentality for Mother's Day at the Arizona Biltmore. I may have no idea what I'm in for tomorrow, or maybe I've improved enough over the last 3 years to take it in stride.
Take it in stride! Good luck