Yard House Restaurants’ Post

Ziosk Decoded - A Conversation with Ziosk’s Founder and CEO Jack Baum “Paying the check wasn’t a positive touchpoint for the servers to hold on to. So now we’re giving the servers more time to have positive touch points to talk about the menu, to check back with the table, and lean into the service.” - Jack Baum In the first episode of Ziosk Decoded, we interviewed our Founder and CEO, Jack Baum. In this episode he tells us what led to his vision for Ziosk. #PressPlay to dive into the discussion and learn more! #ziosk #restaurantindustry #restauranttech #restaurantoperations #hospitality

The high earning potential the tip credit provides is what draws servers to a career in the restaurant industry. That’s why servers want to preserve — not eliminate — the tip credit. Learn more in Restaurant Business Online: https://bit.ly/3Yuej4U

What Are the Best Greeting Examples for Restaurant Servers? What Are the Best Greeting Examples for Restaurant Servers? In the fast-paced world we live in, a genuine, personalized greeting can make all the difference in building strong, positive relationships with your patrons. Find out why it's essential for businesses to establish a scripted greeting process for their employees and learn how to implement it effectively. Plus, discover the keys to being a successful restaurant server and making a lasting impression on your guests. Cheers to you all! Good luck! To read the rest of this article, please click on the link below: https://lnkd.in/e58EitWp

APW Wyott makes a whole host of food warmers, servers and cookers. Whether you have a fractional or full-size warmer, anyone on your staff can easily use these units. Take a look at our guides for a full range of APW Wyott food warmer operating instructions. #PartsTownTips #APWWyott #RestaurantEquipment #FoodserviceTech

🎉 TGIF 🌟 TIP: To Ensure Prompt Service 🌟 In the spirit of “Insuring Prompt Service” (TIPS, get it?), do you prefer to show your appreciation up front, ensuring the servers are motivated from the get-go? Or do you believe in waiting until after the meal, tipping based on the quality of service received? Share your tipping etiquette below! 👇 And remember, whether you're tipping before or after, kindness is always on the menu! 😄🍴

Look your server in the eye. I tend not to judge people. Live and let live. But I’ve got to admit that one thing that I notice, and do at times judge people for, is how they treat their servers at restaurants. Being in the industry, I feel like I know how hard the job/jobs of serving customers in restaurants are. I always appreciate good service (and tip for it). It’s so simple to treat servers with the care that they show to you. A clear part of that is looking then in the eye. Simple, human, caring thing to do.

Test your knowledge A restaurant owner is required to allocate tip income to the servers. For the current year, total food and drink sales equaled $100,000. Total tips reported by servers equaled $5,000. What amount is the employer to allocate? A. $3,000 B. $8,000 C. $0 D. $5,000

When I was a catering manager, part of my duties was to oversee the setup of functions. I remember one event where I was working with the CEO's PA, and we had to arrange the room so that all attendees could see the head table and presentation. She wanted food to be served, but without the servers obstructing the view of the attendees. One table near the head table was so close to the wall that the servers could not serve from behind. I spoke with the PA and explained that if the table stayed where it was, the servers would have to serve from the front of the table. I suggested that we move the table forward enough so that the servers could serve from behind. She agreed to this. I left, thinking all was fine. Imagine my surprise when she lodged a complaint, stating that the servers had blocked the view of the attendees by serving that table from the front. Upon investigating, I discovered that after I had left, the PA had decided to move the table back. I reminded her of the conversation we had during the setup and explained that you cannot expect the servers to serve from behind if you do not leave any room for them. It taught me that you can offer solutions, but customers are not always going to listen, yet still blame you. All you can do is make sure you have done everything you can to help them and let them know why they had the outcome they did. #CustomerService #ProfessionalDilemmas #ProblemSolving #CustomerExpectations #CommunicationSkills #CustomerRelations

A bit off topic from my normal anti-trafficking posts...but after a conversation today, glad to post this. Dear Church people, When you leave Church and want to go out to eat at a restaurant, can I say a few things? For many servers at restaurants, Sunday afternoons are not their favorite day to work. I know quite a few people in the service industry, including my two kiddos. When you show up in your Sunday attire, it's a giveaway that you just left Church, remember those who are serving you, are watching how you act and treat your server. When you order your food, be kind. Those who are serving you are watching your behavior. When you need something else at your table, try to ask for them at the same time so that your server doesn't have to make so many trips to the kitchen for just your table. Remember your server and those around them are watching. When you pay for your food, remember to tip good because servers rely upon tips to pay their bills. Remember those who are serving you are watching. When you leave a fake dollar bill with a repentance scripture on the back of the bill and then fold it up like you are tipping your server, remember those who are serving you are watching. When you finish your $50-$100+ meal and leave a $3 tip and a pamplet about repentance, please remember that your server and those around are watching you. When an industry knows that Church people can be the worst to wait on, on Sundays...that should be a problem. Our actions will always speak louder than our words. We all fall short and mess up. But wouldn't it be a change for Sundays to be the day that restaurant servers look forward to, because Church people practice what they preach and servers know it will be a good day because of who they will be waiting on, those who love to share a smile and make a positive impression because of who they are and what they learned in Church. Why? Because those who will be waiting on you while you eat, are watching how you act, how you treat your family, how you treat your server, and if/how you tip. Dare to be different. You just never know how your actions can impact the life of someone else. We can do better Church.

Post Text: "Did you know? 🤔 Montoya Solutions offers a wide range of staffing services, including banquet servers, housekeepers, and kitchen staff! Let us help you create unforgettable experiences for your guests. #StaffingSolutions #Hospitality"