100 Things Restaurant Staffers Should Never Do (Part 2)
This is the second half of the 100 do’s and don’ts from last week’s post. Again, this list is for one particular restaurant, mine, which is under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s).
Not even a hundred suggestions can cover all the bases, so one is grateful for the many comments following the 50, including striking “you guys” from the restaurant lexicon and making sure the alcohol order is taken lickety-split. Thanks for all of the help.
51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.
52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.
53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.
Filed Under: Hospitality Management