So many of us in the Food & Beverage industry have talked within and amongst ourselves for years if not decades about the reasons and excuses for the endless turnover rate in FOH positions, now to the tune of hundreds of thousands annually throughout all positions in the hospitality business.…

It is sometimes inevitable.  Everyone's running around like crazy trying to get themselves out of the weeds, while more and more people come in to the restaurant.  There's so much to do that one of the most important parts of your job is put at the bottom of the list...cleaning.  Bar glasses pile up, dishes get…

My husband is a chef.  There is a common misconception that because my husband is a chef, then he is constantly in the kitchen cooking up some amazing meals.  Don't get me wrong, I do get spoiled with the occasional dinner throw downs.  But for the most part, I do the cooking at home.  And I found that doing the cooking actually increased my food knowledge, making me a better front of the house…

Check with your guests for any final needs while they are eating dessert.

Review the check for accuracy before you give it to your guests.…

Every employee in the restaurant is responsible for pre-bussing and table maintenance.However,waitresses and waiters are held primarily responsible for maintenance of each table in their section.

Remove empty…

Once all guests have finished the course,clear used plates and utensils.

At times,guests will push their plates away while others are still eating.Go ahead and clear their place.Use your best judgment in their…

When ever food has arrived,wait until guests have start eating,then check back to see if they are happy with preparation of their food.

Never ask if everything is "okay",instead,inquire about specific items in…

Within 10-20 minutes of placing the order for the first course,the food should arrive at the table.It is the waiter's responsibility to determine how the current business volume is affecting the kitchen.

If…

AU KURANT AFFAIR

2 ¾ oz. Absolut Kurant

½ oz. Triple Sec

¼…

(Bivalve Mollusk.lat) All oysters begin their lives as “spat”, miniscule creatures that emerge by the millions from the parent oyster and then look for something to which they can attach themselves.…

      Oceanaire Seafood Room Indianapolis a few years ago. Formula I competition is on and our restaurant has more than 600 reservations, 16 waiters and 4 bartenders are on the floor.…

I. INTRODUCTION

        Many people suffer some level of anxiety when pairing wine with food. You, good reader, can say goodbye to that forever. While there are some finer…

               Ten years ago I accidently ended up in the restaurant business. I started like wait assistance in the casual …