by Danielle McFarland
April 1, 2013
in
Human Resources & Training, Server Speak
No Comments »
Server Speak: The road to veteran status
You know you’ve been in the hospitality business for a long time when…
Name: Jessica Jones
Years in industry: 18
Position: Bartender
Kings Wine Bar
Minneapolis
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.
by Danielle McFarland
March 5, 2013
in
Human Resources & Training, Server Speak
No Comments »
Server Speak: Secrets to Success
Serving secrets to success:
Name: Doug Anderson
Years in industry: 33
Position: Editor
The Belmore/New Skyway Lounge
Minneapolis
by Mike Mitchelson
February 12, 2013
in
Health, Human Resources & Training, Services
3 Comments »
Curbing the industry’s cigarette craving
If you’ve watched Master Chef on FOX, you’ve seen Joe Bastianich. He’s the slim, shaved-headed judge that makes contestants squirm the most with his quiet, intense demeanor and critical look. If you’ve never watched the show, industry pros know Bastianich as an East Coast entrepreneurial force and wine connoisseur who owns Italian vineyards and shares ownership in 18 acclaimed eateries (among them Babbo, Del Posto, Felidia, The Spotted Pig and the New York Italian market centerpiece Eataly) with notable partners such as Mario Battali, Dave Pasternack, April Bloomfield and, of course, his mother, the chef Lydia Bastianich.
by Danielle McFarland
February 4, 2013
in
Human Resources & Training, Server Speak
No Comments »
Server Speak: Valentines 2013
Industry Valentines…or the people we just flat out admire
Name: Julie Holscher
Years in industry: 10+
Position: Bartender
Legends Bar & Grill
NE Minneapolis
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.
by Danielle McFarland
December 3, 2012
in
Human Resources & Training, Server Speak
No Comments »
Server Speak: Sticky Situations
How do you manage sticky situations with guests?
Name: Randy Stanley
Years in industry: 30+
Position: Divisional VP & Partner
Parasole Restaurant Holdings, Inc.
Minneapolis
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.
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