Talk the Talk: Understanding Restaurant Jargon
Restaurants operate in a unique environment. Unlike an office or retail job, restaurants are loud, crowded, and fast-paced, and employees tend to be much more casual. Friendships form quickly because everyone has to work together to be successful. Over time, this
Restaurant Business — How to The Survive Coronavirus Crisis?
It’s possible that your city hasn’t been much affected by Coronavirus yet, but it’s just a matter of time. It is spreading fast and it is coming. It not about “if”, it’s about “when”. Seattle has been declared ground zero for Coronavirus (COVID-19)
The Joys of Family Meal
There’s one thing every person in the world has in common — we all have to eat. Food is our common denominator, so sharing a meal is a way to bond with anyone, no matter how different they are from
Server Tips: How to Budget When You’re Paid in Cash
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
Weird Things That Make Cooks Happy
Cooking can be a very stressful job. If you work in a kitchen, you know that the fast pace, the kitchen drama, and the learning curve can drive you around the bend. You will have good days and not-so-good days.
10 Unwritten Rules of Professional Kitchens
Celebrated chef Gavin Kaysen tells every intern at the world-renowned Café Boulud the same thing: “You can come to this restaurant and you can give us 99% and the cooks will give you nothing in return, or you can give
Dear Back of House: A Note from Front of House
In a previous post, the back of house gave the front of house a few tips on how to work better together. At the end of the day, we are all trying our best to make as few mistakes as
Waiter/ Waitress problems – Speak your mind out!
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.
4 Types Of Challenging Customers And How To Deal With Them
How to deal with specific challenging customers in the restaurant industry
All About the Chef’s Knife
The most important unwritten rule in a kitchen is don’t touch a chef’s knives. If you break this rule, you should just look for another job because forgiveness is unlikely. Knives are an integral part of a chef’s job and
