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- One Line Change Added $4 to Every Check. Here’s the Exact Script.
- A Good Worker Is Not the Same as a Trained One
- My Approach to Effective One-on-One Meetings with Supervisors & Managers
- How I Approach Having a Hard Conversation with a Server
- 5 Practical Ways I’ve Integrated AI Automation Into Daily Restaurant Management
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One Line Change Added $4 to Every Check. Here’s the Exact Script.
My servers were slow on sparkling water. Not lazy. Slow. There’s a difference. They were asking for it eventually, but late in the interaction, awkwardly, and half the time not at all. I noticed it on the floor. I confirmed it on the numbers. So I brought it up at pre-shift. The pushback was immediate:…
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A Good Worker Is Not the Same as a Trained One
We gave the same written knowledge test to every server and bartender on the team. It wasn’t targeted at anyone. It was a standards reset. A check in. All we really wanted to knowwas where the team actually stood, not where we assumed they stood. One of our bartenders failed. Badly. It hurt more that…
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How to Hire Front-of-House Staff Without Wasting Hours
Hiring FOH staff shouldn’t feel like a second full-time job. But far too many restaurant owners get stuck rewriting job ads, chasing flaky applicants, and hosting endless interviews that go nowhere— and don’t worry; if this is you, you’re not alone. The truth? Most restaurant hiring systems aren’t systems at all. They’re a bunch of…
