Tuesday, August 30, 2011
Stagger Your Tables
Is it a two top or an eight top? How backed up are the appetizers? You don't want to ring in appetizers then go ahead and ring up their mains. What about if there is a wait for the appys and their rare steaks are coming up soon after? Give your people time to eat their appys.
It is not a race. Think about how you are going to time your tables. If you don't you will put yourself in the weeds because you improperly rang everything up when you shouldn't have.
The guests will not like it and you will look like a fool. Stay calm and don't panic. Just think about what you are doing.
Slow down everything so everyone gets the good service and maybe your average check will go higher cause you may get a chance to sell another cocktail and dessert after.
You gotta think about these things...
It is not just take the order and punch everything in and hope for the best.
Radio talk show host of "The Hospitality Industry News Network" and author of "You Only Live Once" about his early years traveling around and working on ships and foreign countries Steven blogs about his thoughts on the restaurant industry as he sees it today.
Check out his web site at www.stevennicolle.com for more information.