I spoke to my class today about my recent experience at a restaurant where I was served by a well-trained, confident, and competent bartender assisting probably 30 guests with a smile and with great follow-through. Meanwhile, at the same time, there were probably 4 or 5 waitstaff belly-aching in the corner of the bar within my earshot about "not getting enough 4-tops, this server getting better tables, and how much they can't stand the host".
Unfortunately, this is something I see way too often in the food industry. People piss and moan in the public areas and think no one is listening.
Here are some suggestions for policies to put into place on the floor of your food establishment.
1. No discussion of work policies and procedures on the sales floor
2. Document, discipline, dismiss policies for prevention of this activity occurring again
3. Continual training to show people the downfalls of this type of dialogue.
Tell me your stories of witnessing poor dialogue in food establishments by emailing me at
robert@galaconcierge.com
Unfortunately, this is something I see way too often in the food industry. People piss and moan in the public areas and think no one is listening.
Here are some suggestions for policies to put into place on the floor of your food establishment.
1. No discussion of work policies and procedures on the sales floor
2. Document, discipline, dismiss policies for prevention of this activity occurring again
3. Continual training to show people the downfalls of this type of dialogue.
Tell me your stories of witnessing poor dialogue in food establishments by emailing me at
robert@galaconcierge.com
Leave a comment