It’s difficult to keep track of your money and budget when you take home cash. As a server or even as a bartender, you can leave your shift with $150 in your pocket, and somehow the next day you’ve got
Have you ever wished you could tell your restaurant manager something but you were afraid that you would offend them? Or maybe you’re a restaurant manager and you wish you knew what was really on the minds of your staff.
How to deal with specific challenging customers in the restaurant industry
What separates good seamless service from a disjointed one? Communication. If the front of house and the back of house aren’t communicating, service falls apart. So, whether this is new to you, or you just need a reminder—here’s a little
Jobs in the restaurant industry are unlike any others. They’re fast-paced, challenging, and fun, and as a front-of-house employee, you’re vital to the success of a restaurant. Great food will get people in the door, but great service is what