To Tip Or Not To Tip

baygo · 03-05-2010, 11:02 PM

Quote:

Originally Posted by upthesaukee

I certainly wouldn't hold it against an applicant if they worked at a restaurant that is perceived to have bad service...maybe that is why they left!

So it took them five years to figure out the problem and left or they were the problem?

I'm filtering applications not conducting interviews.

Do you know the difference between table side service and a deli counter? I'm not insinuating that I'm looking for either but trying to help you understand the difference in skill level.

Pepper · 03-06-2010, 12:48 AM

Quote:

Originally Posted by baygo

So it took them five years to figure out the problem and left or they were the problem?

I'm filtering applications not conducting interviews.

Do you know the difference between table side service and a deli counter? I'm not insinuating that I'm looking for either but trying to help you understand the difference in skill level.

Careful now ... many forum members can tell you it is quite possible to have extraordinary service at an establishment with a deli counter.

While I truly understand what you're driving at, I must agree with other posters - your best opportunity to examine the true character of the applicant is during the interview. Weeding through piles of applications is a daunting task, and one I'm extremely familiar with. Best wishes as you embark on the hiring process!

baygo · 03-06-2010, 01:02 AM

Quote:

Originally Posted by Pepper

Careful now ... many forum members can tell you it is quite possible to have extraordinary service at an establishment with a deli counter.

Absolutely agreed upon and I've experienced some myself a number of times. Winning Butcher in Meredith

phoenix · 03-06-2010, 08:40 AM

if anyone knows about great service it is Pepper

Overlake97 · 03-06-2010, 09:02 AM

See Subject line.

Lakepilot · 03-06-2010, 09:18 AM

When service is consistently good in a restaurant, it means management is good. If service is consistently bad - guess what - management is bad. Good management provides training and the proper set of expectations on the part of their employees.

I believe employees want to provide good service, but in some restaurants that isn't possible.

Overlake97 · 03-06-2010, 09:21 AM

I'm surprised no one has mentioned calling previous employers. If you get the same story (good or bad) from more than one person, that should tell you something.

tis · 03-06-2010, 09:30 AM

Quote:

Originally Posted by Overlake97

I'm surprised no one has mentioned calling previous employers. If you get the same story (good or bad) from more than one person, that should tell you something.

Previous employers are EXTREMELY reluctant to say anything about a former employee. In today's world you have to be very careful. If you get anything, you have to read between the lines.

BroadHopper · 03-06-2010, 09:48 AM

For consistently good service, go no further than the folks that works for the Common Man family. Alec is very fussy about who works for him and the formula work. Many of the employees are seasoned workers, not seasonal. It is nice to see the host/hostess and buspersons, work with the waitstaff in bringing you fine dining. Teamwork is the key. Everyone is busy.
If you should see an application with a short tenure at a Common Man, chances are great, he/she did not fit in. I will be surprised if you see an applicant that's been there for years. They don't usually leave.
Same is true at Patrick's Pub. I see the same employees, year after year.

If you should snag someone from these fine establishnment, I will surely use tham as models for the rest of the hires to follow.

angela4design · 03-06-2010, 11:15 AM

IMHO... Luring great quality servers for a startup establishment would be tricky. I think you might have to start with an assured base pay, like catering does. I mean this to ensure that the position can pay the server's bills in order to get them on board. Server minimum wage is under $4 an hour, and that's just not going to make ends meet. Especially if tips are pooled; that only makes for worse service IMO. Quality people will need some financial assurances, especially if they're coming from an establishment like Common Man.

angela4design · 03-06-2010, 11:17 AM

and... why is this thread called "To Tip Or Not To Tip"? Are you debating whether to let the servers keep their tips? I don't understand.

Rattlesnake Gal · 03-06-2010, 11:56 AM

baygo, you should be absolutely clear during your interviews of exactly what you are looking for and expect. Ask them if they are confident in being the right person for the job and hopefully you will get an honest answer. If said interviewee has only worked at a deli counter, you should not rule them out - they may just end up being your shining star. Perhaps you might implement a a trial working period with a review after a certain amount of time?

Good luck!

Overlake97 · 03-06-2010, 12:09 PM

Quote:

Originally Posted by tis

Previous employers are EXTREMELY reluctant to say anything about a former employee. In today's world you have to be very careful.

This applies, mostly, to written comments/references. On the phone, if they can verify that you are who you say you are, they'll provide info - good or bad. Also, if they DON'T give a glowing reference, that would tell you something.

I check references (not for restaurant workers), occasionally, on the phone whenever I see less than glowing written comments (or even sometimes when they ARE glowing). People will be honest more often than you'd expect, despite the not completely unjustified fear of legal action.

tis · 03-06-2010, 12:34 PM

I do not have much luck over the phone either, Overlake. People are just very reluctant to say much as there is so much fear of getting sued today. Now if I know someone they are willing to say more.

And speaking of phones references, I can't figure out why people insist on faxed credit references instead of phone replies. It always seemed to me it would be much harder to prove that you gave a "bad" reference over the phone than a written one. Of course for the faxed (or emailed) ones there is most always a form so the facts are all that are there. I prefer to talk to someone to make a judgement. Tone can tell so much more.

Heaven · 03-06-2010, 05:31 PM

I understand the question. Restaurants that provide good service train their staff, and it shows. Some places I have had good service are, The Woodshed, The Corner House, Full Belli Deli. If someone has worked at one of these places for any length of time they will know what makes good service and how to provide it. Somehow The Restaurant walked away with someone else's nicely trained staff.

03-06-2010, 08:40 AM	#4
phoenix Senior Member Join Date: Apr 2004 Location: phoenix and moultonboro Posts: 1,554 Thanks: 61 Thanked 275 Times in 193 Posts	if anyone knows about great service it is Pepper __________________ it's tough to make predictions specially about the future

03-06-2010, 09:02 AM	#5
Overlake97 Senior Member Join Date: Feb 2008 Location: Gilford Posts: 246 Thanks: 146 Thanked 58 Times in 42 Posts	That's Wine'ing Butcher See Subject line.

03-06-2010, 09:21 AM	#7
Overlake97 Senior Member Join Date: Feb 2008 Location: Gilford Posts: 246 Thanks: 146 Thanked 58 Times in 42 Posts	Call Previous Employers I'm surprised no one has mentioned calling previous employers. If you get the same story (good or bad) from more than one person, that should tell you something.

03-06-2010, 09:48 AM	#9
BroadHopper Senior Member Join Date: Oct 2004 Location: Laconia NH Posts: 5,582 Thanks: 3,224 Thanked 1,106 Times in 796 Posts	Common Man chain For consistently good service, go no further than the folks that works for the Common Man family. Alec is very fussy about who works for him and the formula work. Many of the employees are seasoned workers, not seasonal. It is nice to see the host/hostess and buspersons, work with the waitstaff in bringing you fine dining. Teamwork is the key. Everyone is busy. If you should see an application with a short tenure at a Common Man, chances are great, he/she did not fit in. I will be surprised if you see an applicant that's been there for years. They don't usually leave. Same is true at Patrick's Pub. I see the same employees, year after year. If you should snag someone from these fine establishnment, I will surely use tham as models for the rest of the hires to follow. __________________ Someday may never be an actual day.

03-06-2010, 11:56 AM	#12
Rattlesnake Gal Senior Member Join Date: Nov 2003 Location: Central NH Posts: 5,252 Blog Entries: 1 Thanks: 1,451 Thanked 1,349 Times in 475 Posts	Be Clear baygo, you should be absolutely clear during your interviews of exactly what you are looking for and expect. Ask them if they are confident in being the right person for the job and hopefully you will get an honest answer. If said interviewee has only worked at a deli counter, you should not rule them out - they may just end up being your shining star. Perhaps you might implement a a trial working period with a review after a certain amount of time? Good luck!

The Following User Says Thank You to Overlake97 For This Useful Post:
Argie's Wife (03-06-2010)

03-06-2010, 09:18 AM	#6
Lakepilot Senior Member Join Date: Aug 2007 Posts: 446 Thanks: 70 Thanked 57 Times in 40 Posts	When service is consistently good in a restaurant, it means management is good. If service is consistently bad - guess what - management is bad. Good management provides training and the proper set of expectations on the part of their employees. I believe employees want to provide good service, but in some restaurants that isn't possible.

03-06-2010, 11:15 AM	#10
angela4design Senior Member Join Date: Mar 2007 Location: Meredith Posts: 353 Thanks: 45 Thanked 54 Times in 38 Posts	IMHO... Luring great quality servers for a startup establishment would be tricky. I think you might have to start with an assured base pay, like catering does. I mean this to ensure that the position can pay the server's bills in order to get them on board. Server minimum wage is under $4 an hour, and that's just not going to make ends meet. Especially if tips are pooled; that only makes for worse service IMO. Quality people will need some financial assurances, especially if they're coming from an establishment like Common Man.

03-06-2010, 11:17 AM	#11
angela4design Senior Member Join Date: Mar 2007 Location: Meredith Posts: 353 Thanks: 45 Thanked 54 Times in 38 Posts	and... why is this thread called "To Tip Or Not To Tip"? Are you debating whether to let the servers keep their tips? I don't understand.

The Following User Says Thank You to Rattlesnake Gal For This Useful Post:
Lucky1 (03-17-2010)

03-06-2010, 12:34 PM	#14
tis Senior Member Join Date: Jan 2006 Posts: 6,749 Thanks: 752 Thanked 1,459 Times in 1,016 Posts	I do not have much luck over the phone either, Overlake. People are just very reluctant to say much as there is so much fear of getting sued today. Now if I know someone they are willing to say more. And speaking of phones references, I can't figure out why people insist on faxed credit references instead of phone replies. It always seemed to me it would be much harder to prove that you gave a "bad" reference over the phone than a written one. Of course for the faxed (or emailed) ones there is most always a form so the facts are all that are there. I prefer to talk to someone to make a judgement. Tone can tell so much more.

The Following User Says Thank You to tis For This Useful Post:
SPT13 (03-08-2010)

03-06-2010, 05:31 PM	#15
Heaven Senior Member Join Date: Jul 2006 Posts: 523 Thanks: 128 Thanked 95 Times in 67 Posts	I understand the question. Restaurants that provide good service train their staff, and it shows. Some places I have had good service are, The Woodshed, The Corner House, Full Belli Deli. If someone has worked at one of these places for any length of time they will know what makes good service and how to provide it. Somehow The Restaurant walked away with someone else's nicely trained staff.

The Following User Says Thank You to Heaven For This Useful Post:
Pineedles (03-07-2010)