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Comments (18)

NELSON SCHULTZ
Dec 20, 2010 11:56 AM

Great article, too bad more "professionals" do not subscribe to these fundamentals...... guess they forgot that you were only given 1 reputation in life, and it will either open doors or close them.

Phil Reed
Apr 21, 2010 7:21 AM

I know Wegmans here in Rochester has gone to using these gloves. I see them on the ladies that work in the sub shop. They put a vinyl glove over the top. I'm curious if this is a Health Dept reg, since they look like mettle scrubbies which always get flagged in an inspection. Interesting post.

George Schaeffer
Feb 18, 2010 11:49 AM

Pretty funny stuff with alot of truth in between. I know some of these people!

Toni Rotella
Feb 18, 2010 11:14 AM

This is actually a very good tip - unfortunately, I have come across this same stiuation when sitting in on interviews of potential candidates. The "Tell me about yourself" question is the opportunity for the candidate to market themselves, really try to convince everyone why you are the right person for the job. Great Blog!

Sarah Dulaney
Jan 2, 2010 8:44 PM

Hello there! I found this post to be very informational. Thank you. If you wouldn't mind, I'd like to syndicate a portion of it on A4R's Points of Sale Blog. Please let me know. Happy Holidays! Sarah www.anything4restaurants.com Hello there! I found this post to be very informational. Thank you. If you wouldn't mind, I'd like to syndicate a portion of it on A4R's Points of Sale Blog (http://www.anything4restaurants.com/blog). Please let me know. Happy Holidays! Sarah http://www.anything4restaurants.com

Joe Harvey
Dec 7, 2009 12:01 PM

We missed you, but get back to work...no more whining excuses... See? That's how we talk to bitchy waitresses.. ;)

Joe Arico
Dec 5, 2009 9:35 PM

Somewhere in the distance there's a man sitting. And, if you listen real closely, you can actually hear Marco Pierre White smiling.

Joe Arico
Nov 18, 2009 11:22 PM

I could care less about this explanation. What I really want is someone to explain to me why in the world was the color white picked out for a chef's coat in the first place? Unless your restaurant only serves Pasta Alfredo, white is the worst color. Plus, most chefs and line cooks in our market don't even wear coats anymore. They look like they just came from a bowling banquet. And why are people saying "BAM" and "kick it up a notch?" Blog Police! Citizen's arrest!

Kathy Kane
Sep 4, 2009 7:14 PM

Enmotion Paper Towel System....No waste and automatic. Just wave your hand under the sensor. You can set-up to automatically dispense the disired length of paper towel and set it, to wait so many seconds before it dispenses again. If you use a quality paper towel you do not need as much. Which leads to savings!!

Joe Arico
Aug 13, 2009 10:04 PM

Passion is the main ingredient of a successful restaurant. Mix in a little crazy and add a dash of "likes to work long hours and never see friends or family" and then you have the restaurant owner. This is why I can't understand how a person could take such a huge risk in owning a restaurant, go through all the details and sleep deprivation, and then hire--and put up with--a bitchy waitress. The solution is to hire people with passion. The result: no more bitchy waitresses.

Jerry Serafine
Jun 3, 2009 8:33 PM

Does the proposed minium wage increase mean that each employee must make at least minimum wage, or is that wage added to the employees tips?

Vincent McConeghy
May 31, 2009 7:03 PM

Dominick My proposal was meant to spark discussion. The practice of service industry tipping is arcane and needs to be addressed from an industry perspective. If the increases pass, your service labor costs will rise a minimum of 27%, your worker's comp cost will rise, your residual service fees will evaporate, and your servers average pay will far out gross the BOH - already a problem, but now exacerbated. There has to be a better way, and that is what this is all about.Thanks for your participation in this discussion.

Dominick Morano
May 31, 2009 6:36 PM

To whom this may concern, In response to upcoming votes on regulation changes for the restaurant industry, I would like to offer my feedback and opinion. Regarding tips, and the prospect of eliminating them, if this measure is passed, we will suffer finding good servers. My servers live for there tips, it is what motivates them, drives them and brings them to work harder and sell. Servers are sales people who's tips are there commission! How could you propose this? This is absolutely INSANE! My restaurant will fail if you take tips away from them. Really, I will be out of business in under a year. Customers will not spend more money in my place if they don't have to tip. Who's idea is that? That's crazY. They will spend the same, and walk out. You will destroy the industry if you eliminate tips. How will this ruin us? I will tell you...servers sell and upsell because they build the checks to get a higher tip. What is the motivation when they have no tip? Answer this question for me, please. When there is no tips, how do I find motivation on my floor? With what ,$7.25 an hour? Come on. Some of my staff makes $15 to $25 per hour with the tips. They make there living with this money. They pay there way through school with this money. They take care of there children. On the hourly rate? I agree with an increase. Its long overdue. On the issue of service charge? This pays my overhead, my additional labor costs, and helps me as a business to cover the "extra" expenses I have accumulated by obtaining the business that I have worked hard to build. And so you know, 80% of that goes to my staff, as there commission. It is absurd to think that "you" can tell me what I do with the money I make. This is not a communist country, we live in America. Next are you going to tell me where I can and cannot advertise? Who and where and how I spend my money in my business with the exception of labor, taxes, and insurance, is none of your business and not your place. Why don't you spend time on issues that really matter and make a difference! I am very upset your concepts, ideas, and plans to what I deem as the ruin of the restaurant industry with regards to the issue of eliminating tips, and restaurants not being able to retain the service charges. What this amounts to, is the community, and prospective customers paying more, and getting less! Dominick Morano Portofino Bistro and Catering

Whitey Proietti
May 31, 2009 11:56 AM

These people have totally lost their minds. In an industry where the mortality rate is out of control, utilities continue to rise, rents constantly on the increase and forget about wholesale food costs, they want now to put the final nail in the coffin. When will it end. Gas prices went up, so wholesale prices rose, gas prices went down, lower then before, wholesale prices never came back to where they were or below???? The system for servers works fine and needs to be left alone. Having to pay

Ashley Ling
May 26, 2009 1:14 PM

Listening is critical for all fields but it is CRITICAL in our line of work! For servers their wallet depends on it! For managers its essential for them to listen to their employees! For line cooks, they need to hear the call for items. For owners, to get feedback from their employees abot what customers want.

Hardy Boice
May 21, 2009 3:47 PM

Paper towels are the only thing that can get your hands clean, I don't care what anybody says!

Ashley Ling
May 21, 2009 3:37 PM

I know you need to really stay up to date on your I-9's....the government is a real stickler for those...Let me know if you need any advice when filling them out

David Smania
May 20, 2009 2:40 AM

I don't know. I still think the new Dyson air dryers are pretty cool! :)