I went to the restaurant opening at Café Maude. I was surprised seeing all of my old work cronies bartending there—it seemed more like a 10-year high school reunion.
Industry Valentines…or the people we just flat out admire
Last week I was here in the daytime by myself—no managers, no servers. From Noon to 1:30 my sales went from $20 to $800. I was drowning in the meantime. The cooks came out of the kitchen and started bussing tables, and filling waters and sodas. I tried tipping them after the rush and they said, “No that’s our job.” I’ve worked at a lot of places, but our kitchen guys are the nicest. If I make a mistake they just say, It’s OK, Chica.
How do you manage sticky situations with guests?
Have a culture of connection. It all starts in the very beginning—when someone calls in to make a reservation, or when they walk through the restaurant door.
Giving industry thanks:
When we work, we can be real with our customers and they really appreciate it. So, it doesn’t really feel like we’re working because we’re just having fun and look forward to going back to our tables. The customers get something out of this experience, and we get something out of it as well. The more fake a server has to act, the more they get jaded because of playing a part. Here we can be ourselves and fresh, and that is one of the things keeps people coming back.
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