Restaurant Staffing

[SAMIAM]

Originally Posted by Descant

With all the talk about higher restaurant prices, I'm surprised we haven't heard more about reduced portion sizes. One place we used to go often (new owners we never go) specialized in a "tapas" style menu. We'd order multiple times over the course of a visit. I also don't see "extended luncheon menu, or "early bird" specials that are common in other parts of the country. We used to see cafeteria restaurants which is another way to serve lots of meals with reduced staff.

Old time staffing: Who remembers "Dorothy's" in Glendale? Like most seasonal restaurants from say 1945 to 1975, staffing was mostly students. Weekdays in the spring and fall, Dotty might be the only one there, cooking, and a waitress for the dining room. Local customers, (myself included as I was a former employee), would step behind the counter for awhile to take orders, pass out meals, pour coffee, etc.

Reduced portions is happening everywhere….we love Harts turkey dinners and brought one home the other night.Small turkey dinner is over $20 with taxes.
It looked a little small so I put the meat on my portion scale and it was only 4oz.Knowing that whole turkeys cost around $2.25 per lb it was a little disappointing .Totally understand that everyone is facing huge labor costs right now but jeez,guys, maybe could you add another ounce or two ?

[FlyingScot]

Originally Posted by SAMIAM

Reduced portions is happening everywhere….we love Harts turkey dinners and brought one home the other night.Small turkey dinner is over $20 with taxes.
It looked a little small so I put the meat on my portion scale and it was only 4oz.Knowing that whole turkeys cost around $2.25 per lb it was a little disappointing .Totally understand that everyone is facing huge labor costs right now but jeez,guys, maybe could you add another ounce or two ?

I love Hart's too! Pretty sure their small turkey dinner has always been on their menu at right around 3-4 oz, so not sure this would be a portion change.

[Susie Cougar]

Originally Posted by SAMIAM

Reduced portions is happening everywhere….we love Harts turkey dinners and brought one home the other night.Small turkey dinner is over $20 with taxes.
It looked a little small so I put the meat on my portion scale and it was only 4oz.Knowing that whole turkeys cost around $2.25 per lb it was a little disappointing .Totally understand that everyone is facing huge labor costs right now but jeez,guys, maybe could you add another ounce or two ?

Just thinking, Sam, you are obviously comparing that meal to the Village Kitchen. How many ounces of turkey do they serve there and what is the cost now?

[SAMIAM]

Originally Posted by Susie Cougar

Just thinking, Sam, you are obviously comparing that meal to the Village Kitchen. How many ounces of turkey do they serve there and what is the cost now?

Not sure Susie…..I’m guessing 4 oz in the small dinner but its only $11.95 not 20….also the large is only $14.95 I think Harts is close to $30
And Seth has the same staffing problem

[thinkxingu]

Originally Posted by SAMIAM

Not sure Susie…..I’m guessing 4 oz in the small dinner but its only $11.95 not 20….also the large is only $14.95 I think Harts is close to $30

And Seth has the same staffing problem

Though my last experience at Hart's was tastier than usual, there hasn't been a single time I've been impressed by their portions vs. price. We go there simply for offerings other restaurants don't typically have.

That being said, I've noticed a lot of places in the area are now offering "turkey dinners," so there's really no need to go anymore.

Sent from my SM-S911U using Tapatalk

[FlyingScot]

Originally Posted by thinkxingu

Though my last experience at Hart's was tastier than usual, there hasn't been a single time I've been impressed by their portions vs. price. We go there simply for offerings other restaurants don't typically have.

That being said, I've noticed a lot of places in the area are now offering "turkey dinners," so there's really no need to go anymore.

Sent from my SM-S911U using Tapatalk

It always pains me that such a thoughtful pen pal has no appreciation for great dining. You should go to Hart's for:

1) The experience of everyone in your family eating turkey, stuffing, gravy, etc, simultaneously. You can relive Thanksgiving in July Seriously, it fills me with nostalgic joy every time

2) The carrot slaw and Ritz crackers (They're free--your favorite kind of meal!)

3) Their Tanqueray & Tonics are just right

[Susie Cougar]

Originally Posted by SAMIAM

Not sure Susie…..I’m guessing 4 oz in the small dinner but its only $11.95 not 20….also the large is only $14.95 I think Harts is close to $30
And Seth has the same staffing problem

That’s why so many of us have loved the VK for years. good comfort food at a reasonable price.

[John Mercier]

Originally Posted by SAMIAM

Not sure Susie…..I’m guessing 4 oz in the small dinner but its only $11.95 not 20….also the large is only $14.95 I think Harts is close to $30
And Seth has the same staffing problem

Does Hart's have a staffing problem?
I understand that they are pulling from the same labor pool; but maybe Hart's is providing itself some room to pay the higher labor costs... maybe going after a higher end market?

[tis]

Originally Posted by SAMIAM

Reduced portions is happening everywhere….we love Harts turkey dinners and brought one home the other night.Small turkey dinner is over $20 with taxes.
It looked a little small so I put the meat on my portion scale and it was only 4oz.Knowing that whole turkeys cost around $2.25 per lb it was a little disappointing .Totally understand that everyone is facing huge labor costs right now but jeez,guys, maybe could you add another ounce or two ?

Can you carry your portion scale with you?

[codeman671]

Originally Posted by tis

Can you carry your portion scale with you?

It was takeout, measured at home.

[tis]

Originally Posted by codeman671

It was takeout, measured at home.

Ah ok. I wondered if there was a portable scale.

[SAMIAM]

Originally Posted by tis

Can you carry your portion scale with you?

Haha….no,I don’t go into restaurants and plunk a scale on the table.This was at home.I have a scale for measuring recipe ingrediants

[tis]

Originally Posted by SAMIAM

Haha….no,I don’t go into restaurants and plunk a scale on the table.This was at home.I have a scale for measuring recipe ingrediants

Thanks. I was talking to a friend and she asked me if you took the scale with you and I replied I didn't know, but I must admit her question made me curious. So thanks for the reply. Hope you are enjoying retirement.

[Biggd]

I've noticed two restaurants that I've frequented for the past ten years have lost their long-time bar tenders.
So yes, other establishments are stealing top producing employees.

[WinnisquamZ]

Originally Posted by Biggd

I've noticed two restaurants that I've frequented for the past ten years have lost their long-time bar tenders.
So yes, other establishments are stealing top producing employees.

Stealing is not the appropriate word to use. Giving one more opportunity for growth and income should always be welcomed. Those establishments losing “solid” employees have yet to learn from other’s mistakes. You must identify your “key” employees. It’s difficult as many business owners are out of touch with the daily day to day tasks and work environment.


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[Descant]

Over the years we have found that good wait staff and bartenders have their own following. Management knows that, esp. when folks call for reservations and ask to be "in A's section", or "who's tending bar tonight?" In a local case, not a chain but several restaurants are under one ownership (Not CM in this case). When they open something new, our favorite may move for two reasons. 1. He/she will bring some business with them. 2. They help train new staff in "the way we do things here." So it may not be apparent, but staff are moving but not leaving. This is certainly common in fast food chains where management may operate several stores. One friend in the restaurant business was schooled in culinary arts, but works out front because he can handle five tables when somebody else can only do three, and his table management means more turnover. "That's where the money is".

[Biggd]

Originally Posted by Descant

Over the years we have found that good wait staff and bartenders have their own following. Management knows that, esp. when folks call for reservations and ask to be "in A's section", or "who's tending bar tonight?" In a local case, not a chain but several restaurants are under one ownership (Not CM in this case). When they open something new, our favorite may move for two reasons. 1. He/she will bring some business with them. 2. They help train new staff in "the way we do things here." So it may not be apparent, but staff are moving but not leaving. This is certainly common in fast food chains where management may operate several stores. One friend in the restaurant business was schooled in culinary arts, but works out front because he can handle five tables when somebody else can only do three, and his table management means more turnover. "That's where the money is".

The two that I mentioned moved on to new establishments with new owners after being with them for over ten years, and I will follow them to their new restaurants as I think many others will also.

[John Mercier]

I can see the value of that, as long as the new establishment has a decent back room staff. Great service with under par food prep, I think would push some away.

[Mr. V]

Originally Posted by SAMIAM

Reduced portions is happening everywhere….

Must be an east coast thing, as the Chinese food I ordered two days ago at the Oregon coast came as it always has: a large portion with plenty left over to take away for a midnight snack.