Service

Thursday, December 16, 2010

Here's a tip: Restaurateurs need to treat employees right

Posted By on Thu, Dec 16, 2010 at 8:30 AM

Hey, tip the waiter -- not the manager!
  • Hey, tip the waiter -- not the manager!

The New York Times ran an op-ed piece this week by restaurant survey czars Tim and Nina Zagat, about the flush of restaurant industry class-action lawsuits in New York. The plaintiffs are frequently servers fighting back the tradition of restaurant owners "routinely cheating their workers by confiscating waiters' and busboys' tips to share with managers and other ineligible employees."

One of the big names mentioned in the opinion piece was Lidia Bastianich, the owner of several restaurants in New York and, of course, Lidia's Kansas City. When that operation first opened in the Crossroads, it imported many policies from the New York restaurants, including tip-pooling. I knew that wouldn't last. It didn't.




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Tuesday, November 2, 2010

How do restaurants get rid of a difficult employee?

Posted By on Tue, Nov 2, 2010 at 2:47 PM

Image via Flickr: MyTangerineDreams

In today's online edition of The Atlantic, an American restaurateur in Thailand talks about those problem employees who cripple every restaurant.

Whether server, bartender, or part of the kitchen crew, an employee that's difficult to work with -- late, lazy, rude, bad-tempered -- can be toxic to the success of a restaurant. But how to get rid of them?

The restaurateur in The Atlantic article knew he had to fire the employee, but how could he do it and not alienate the rest of his staff? In other words, he was afraid.



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