Bruce Buschel is opening a seafood restaurant in Manhattan and The New York Times is giving him some online column inches to document the gruelling start-up process (we’d call it an “opening soon blog” here). This week, he’s been working on a list of 100 things his staff should never do. So far, they’ve been totally bang on, so much so that I’d suggest Vancouver restaurant managers/owners print it out and circulate it among the neophytes in their crews. Read the first 50 here (hat tip to reader PD).
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Hi Andrew,
Regarding #17 – it seems that it’s more common now in Vancouver for restaurants to teach their service staff to take plates when guests are finished as that is what more and more diners are expecting. Perhaps asking “May I take your plate” if another party member is still eating.
What are your sentiments on that one?
-Jake
A agree that we’re leaning that way in Vancouver. I think it depends on the restaurant and the style of service. In fine dining, I like to assume protocol will always be protocol, regardless of time and place. At more casual restaurants, however, “may I take your plate” should work just fine