(Hat tip reader JC) As we shared with you last week, NYC restaurateur Bruce Buschel is opening a new seafood joint and The New York Times is giving him some online column inches to document the start-up process. Last week he shared the first 50 of 100 things his staff should never do. They were totally bang on, so much so that I suggested Vancouver restaurant managers/owners print it out and circulate it among their crews. No he has done the next fifty:
51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.
52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.
53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.
And so on…
54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.
55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)
56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)
57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.
Read the rest here.
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Concerning the picture, UGH! Please say the gent washed his hands, changed his hat, put on a new apron and for God’s sakes was not in front of his own restaurant! They have back doors for this! Yes, I’m a smoker but am very careful about when / where I smoke when I’m dressed for work!