Summer Help

[tis]

Originally Posted by elbie

I understand the problems, but one thing that really burns my toast is to be asked to wait in the lobby and wait for a table, when I see empty tables available just because they are short handed. I would rather sit at a table and wait for service than stand at the door. JMHO.

I agree with you on this. I would be much happier to be seated at the table and wait a bit for my meal than wait in the lobby. But when I asked about this, I was told, as joey said, that people don't want to wait and the cook only wants to be seated only those that he can cook for. I do think it is not a popular decision though for most of us. I have heard lots of people complain.

[baygo]

Originally Posted by tis

I agree with you on this. I would be much happier to be seated at the table and wait a bit for my meal than wait in the lobby. But when I asked about this, I was told, as joey said, that people don't want to wait and the cook only wants to be seated only those that he can cook for. I do think it is not a popular decision though for most of us. I have heard lots of people complain.

Though some times we fail, I find it hard to believe that anyone in the restaurant business has any intentions other than to please a guests. I earned my first dollar in the business 51 years ago. I've had the fortunate experience to enjoy the tutelage of some very successful restaurateurs along the way. Seating a guest before being ready to serve the guest is universally understood to be a practice that is more likely to lead to disappointment for the guest as well as disappointments for other guest as well as additional stress on staff who hate to see a guest neglected which can lead to other mistakes that consume more time.


Once a guest is seated the clock ticks in double time. The guest who has to wait for the table is left with one complaint whereas the seated guest will now exaggerate the time it took for the server to come by, then the time it took to order drinks, then the time to get the drinks. ect..

My restaurant has a system that I can refer to, to find the actual time every step is taken. I have yet to encounter a guest who stated the time they thought to pass that has actually been reasonably close to actual time.

Yes, there are always exceptions to a rule however when attempting to please the masses it is better to play the odds. We only want you to be happy.

[tis]

Originally Posted by baygo

Though some times we fail, I find it hard to believe that anyone in the restaurant business has any intentions other than to please a guests. I earned my first dollar in the business 51 years ago. I've had the fortunate experience to enjoy the tutelage of some very successful restaurateurs along the way. Seating a guest before being ready to serve the guest is universally understood to be a practice that is more likely to lead to disappointment for the guest as well as disappointments for other guest as well as additional stress on staff who hate to see a guest neglected which can lead to other mistakes that consume more time.


Once a guest is seated the clock ticks in double time. The guest who has to wait for the table is left with one complaint whereas the seated guest will now exaggerate the time it took for the server to come by, then the time it took to order drinks, then the time to get the drinks. ect..



My restaurant has a system that I can refer to, to find the actual time every step is taken. I have yet to encounter a guest who stated the time they thought to pass that has actually been reasonably close to actual time.

Yes, there are always exceptions to a rule however when attempting to please the masses it is better to play the odds. We only want you to be happy.

I appreciate your reply. Not being in the restaurant business, I didn't realize that "seating a guest before being ready to serve the guest is universally understood to be a practice that is more likely to lead to disappointment". Until this summer I have never seen half the tables empty at a restaurant and yet there was an hour wait. I, personally, would be very happy to sit and visit with a couple of drinks alcoholic or not, if the server told us we would have to wait a while, rather than wait on a bench. But apparently I am not in the majority. I have heard the chatter and seen a lot of people leave when they see the empty tables and are told they have to wait so it makes me wonder. Probably this is more evident this year because of the shortage of help. I have never seen it like this before, ever.

[Mr. V]

The problem of finding workers is not a nationwide one; out here on the Left Coast there is no staffing shortage that I can see.

Portland has a vibrant restaurant scene with no lack of folks wanting and willing to work there.

I suspect that is due in part to the fact that a lot of younger folks have moved here because it's a "hip" place to live, a reputation fueled in part by the TV show "Portlandia."

Many arrive here looking for and taking whatever job they can find.

I understand the dynamic is completely different in the lakes region, a quasi-rural area.

One question as to the imported workers: where do they live while working in NH for the season?

I assume that the employer provides /pays for their housing?

If so, wouldn't this negatively affect the employer's overall bottom line profitability profitability?