ELECTRONIC HOUSE CALL - April 28, 2000

MORE STUPID BOSS TRICKS
A subscriber wrote the following. I have edited it slightly for brevity and clarity.
I have resigned my position as part of the management team that recently opened up a new restaurant in South Florida. The things I've learned over the years from operating my own restaurants, and all I've learned from you and other professionals were NOT adhered to. There was constant chaos and almost daily turnover. My executive chef has been putting in over 100 hours a week, the night manager almost 90, the other day manager almost 80, and last week I put in almost 70, mostly swing shifts. I am a single parent and my kids come first, second and third. There is no amount of money that warrants me being away from them every night and not being able to parent them.

I am very well liked and do a very good job on the floor. But I will not and can not work the hours he wanted me to. Many enlightened professional food service operators have come to realize that working more than 60 hours a week is counterproductive and costs more money in the end. Others still try to suck every hour they can under the guise of salary and have a burnt out, disgruntled, inharmonious staff on board.

The boss wants to talk with me about staying on board part time to assist in implementing some sound principles of management and doing some marketing and administrative duties. I might take a bit less money to get home and take care of my kids (an hour commute each way in traffic), allowing me to remain part of the team. If not, it may be time to find another way to put food on the table.

A note from the Doc:
This should be a reminder to the readership that you deserve the staff you get. Productivity is not a linear equation. If it was, the more hours you worked, the more money you would make (and you know that is not true!) The members of your staff are real people with real lives and real problems. Help them do a better job taking care of their needs and they will do a better job helping you take care of yours.

TO SCAM OR NOT TO SCAM?
Rob LaMaster from the Arizona Restaurant Association in Tucson <Rlamaster@aol.com> sent this note:
I just had a member who owns a fairly upscale restaurant call me with a curious situation. They had a three person party with a bill of around $150. The customer put a credit card in the check presenter and the server (a 10+ year employee of the restaurant) returned with the credit card charged for $150. The customer asked what happened to the $100 bill that he had put in with the card, and insisted that he only be charged $50. The server swears there was never anything but a credit card in the presenter. The customer paid the full tab, but insists on a $100 refund. The owner is offering a $100 gift certificate, but wants to know if anyone els has heard of this as a scam.

If you have any information that may be helpful, please respond directly to Ron with a copy to me.

HOW TO BE DROPPED FROM THE LIST
Please keep me advised as your e-mail address changes or if you are having problems with your e-mail account. The third time a message is returned as undeliverable, I drop that name off the mailing list.

[ Home ] [ Top ] [ Email Restaurant Doctor ]

© 2000 Restaurant Doctor