To Tip Or Not To Tip

baygo · 03-07-2010, 01:48 PM

Quote:

Originally Posted by Rattlesnake Guy

Must be the academy awards...

I nominate this this thread title for the most misleading in the Restaurant Category.

"To Tip Or Not To Tip"

The actual question has nothing to do with either tipping or not tipping.
Brilliant use of the misdirection by this future restaurateur.
I can't wait to try his daily special... Is it fish or is it chicken?

"To Tip Or Not To Tip" is a question that each and every indiviual who visits my establishment will ask themselves. I'd rather the decision to do so is based on the service opposed to the tradition.

Truth in Specials labeling; We are rigging our kitchen with an online observation system. You will be able to watch the production of our/your food at will via the web. Please notify me immediately should you see the use of fish when chicken is implied.

Seeker · 03-07-2010, 09:04 PM

So are you saying we bring our laptops or other wifi device and watch our dishes being prepared?

baygo · 03-07-2010, 11:28 PM

Quote:

Originally Posted by Seeker

So are you saying we bring our laptops or other wifi device and watch our dishes being prepared?

You can watch on your cellphone or other portable web capable device if you like, or you can watch from home as we make the food for others. We will have monitors visible from some tables.

chipj29 · 03-08-2010, 08:23 AM

This is an interesting subject. Years ago when I was in the restaurant biz, we opened a restaurant (franchise) in Derry. Built it from the ground up. Us managers set up shop in a construction trailer on-site and hired the entire staff right out of that trailer. I am not sure the exact number of applications we got, but we filled a plastic milk crate. I would estimate 1,000+ applications came in. When the applications were dropped off, one of the managers would have a brief conversation with every single applicant. This gave us a very general idea of the person behind the application.
We looked at every single application dozens of times. We set up three bins, good, bad and otherwise and filed the applications accordingly. Our goal was to hire over 125 employees, so it was a lot of work. We set up official interviews with all of the people in the "good" bin. When it got closer to the opening date, we interviewed some of the people whose applications were not in the "good" bin.

What I learned was that I wish it was possible to interview every single applicant, as there were some (not very many) whose application did not make it in to the "good" bin, that we ended up hiring.
I also learned that while you could glean a lot of info from someones paper application, you could not always get the true picture of that person.

I can also tell you that there were no applicants that we did not hire based on who their previous employer was.

SIKSUKR · 03-08-2010, 09:11 AM

I only have one recommendation. Former employees of Waldo Peppers that Pepper gave thumbs up.

Happy Gourmand · 03-08-2010, 04:37 PM

Don't hire people thinking you can train them to be nice....almost impossible.
Instead, hire nice people. You can't tell nice people from from not so nice people by reading their resume. Resumes are mostly fluff and almost useless when hiring service personnel. One exception is somebody who has worked at the same establishment for many years...even then you need to find out why they want to make a change.
Hireing people....whew...I don't miss that!!

SAMIAM · 03-08-2010, 06:44 PM

OK.....I'll share an insider secret.....only known to Samiam and a few others.
When you are interviewing a new employee.........walk outside and look into their car. If it is dirty, McD'd wrappers and coffee cups on the floor and junk everywhere.....they don't get hired. A persons car shows their personality......it has never failed. If they are neat and tidy in their own life, they will do the same on the job.

phoenix · 03-08-2010, 07:36 PM

agree Samiam

Heaven · 03-08-2010, 07:53 PM

What a sneaky trick, almost better than my trick of looking at the condition of the inside of someone's microwave ; )

jrc · 03-08-2010, 08:38 PM

Quote:

Originally Posted by SAMIAM

OK.....I'll share an insider secret.....only known to Samiam and a few others.
When you are interviewing a new employee.........walk outside and look into their car. If it is dirty, McD'd wrappers and coffee cups on the floor and junk everywhere.....they don't get hired. A persons car shows their personality......it has never failed. If they are neat and tidy in their own life, they will do the same on the job.

I hire a lot of engineers, few would pass your test!

jniff101 · 03-08-2010, 10:22 PM

Unfortuantely for me being a mother of young children my car never seems to be clean anymore. So I do have the occasional happymeal boxes

or half eaten apples from the night before. And usually moms will pick up a few night shift waitressing jobs to make ends meet so I think I'll have to respectfully disagree with samiam.

RI Swamp Yankee · 03-08-2010, 10:23 PM

Quote:

Originally Posted by jrc

I hire a lot of engineers, few would pass your test!

With engineers it is just the opposite. Never trust an engineer with a clean desk.

SAMIAM · 03-09-2010, 07:59 AM

Fair enough jnif101.........been guilty myself a time or too. Didn't mean to imply that a few wrappers on the floor were cause not to hire.....I mean down and out DIRTY......1/2 inch of sand on all the floors, windows you can't see out of, bottles, cans, papers, dog hair and junk everywhere.

CrawfordCentury · 03-11-2010, 04:51 PM

Quote:

Originally Posted by SAMIAM

Fair enough jnif101.........been guilty myself a time or too. Didn't mean to imply that a few wrappers on the floor were cause not to hire.....I mean down and out DIRTY......1/2 inch of sand on all the floors, windows you can't see out of, bottles, cans, papers, dog hair and junk everywhere.

You'd get a kick outta my truck. There's a permalayer of loose bark, woodchips, and other biomass from hauling firewood.

Also too, bar and chain oil does NOT come out of the upholstery easily at all.

That, and I'm physically incapable of driving past a free pile of stuff kicked out to the curb. On any given day there might be in the back of the truck a bucket half full of nails, a spool of copper wire that'll get scrapped out, or any manner of things. One day en route to a fancy reception for work, I came upon a mounted deer's head that was atop the rubbish buckets awaiting the trashman. Bunch of folks recognized it as my vehicle parked there. Good for laughs.

I will fess up that I have a lotta sand. And I got no excuse seeing as though I don't drive a Toyota - can't cop out by saying that the mat's stuck to the gas pedal.

SAMIAM · 03-11-2010, 05:53 PM

Crawford.......tou're FIRED

CrawfordCentury · 03-12-2010, 09:09 AM

Quote:

Originally Posted by SAMIAM

Crawford.......tou're FIRED

tou're sooooo mean.

Bummer. On the bright side, I understand that there's a restaurant specializing in Tappas that's hiring.

SAMIAM · 03-12-2010, 05:38 PM

Making fun of my typo's.....now you're REALLY fired.

baygo · 03-12-2010, 11:27 PM

Quote:

Originally Posted by CrawfordCentury

tou're sooooo mean.

Bummer. On the bright side, I understand that there's a restaurant specializing in Tappas that's hiring.

Tapas

http://en.wikipedia.org/wiki/Tapas

SAMIAM · 03-13-2010, 07:59 AM

Ha ha,Crawford......"He who casts the first stone".........

Shedwannabe · 03-13-2010, 08:40 AM

Quote:

Originally Posted by SAMIAM

Ha ha,Crawford......"He who casts the first stone".........

Perfect reply - I've been laughing my head off about you and Crawford's interchange, and Baygo's insertion was the perfect opportunity.. and you seized it!

CrawfordCentury · 03-14-2010, 03:01 PM

Quote:

Originally Posted by SAMIAM

Ha ha,Crawford......"He who casts the first stone".........

Oh no you didn't! LOL!!!!

I'ev been knonw to maek tyops myslef, mispselling evan the simlpest of wrods.

From the link:

Quote:

...the tapas tradition began when king Alfonso X of Castile or Alfonso the Wise, recovered from an illness by drinking wine mixed with small dishes between meals. After regaining his health, the king ordered that taverns were not allowed to serve wine to customers unless the beverage was accompanied by a small snack or tapa. The word became a kind of loophole in the law to allow drinkers to consume alcohol.

Pay me no mind. I'm obviously drunk.

Pepper · 03-14-2010, 06:37 PM

I'm loving this thread now!

Argie's Wife · 03-10-2010, 09:56 AM

Quote:

Originally Posted by SAMIAM

OK.....I'll share an insider secret.....only known to Samiam and a few others.
When you are interviewing a new employee.........walk outside and look into their car. If it is dirty, McD'd wrappers and coffee cups on the floor and junk everywhere.....they don't get hired. A persons car shows their personality......it has never failed. If they are neat and tidy in their own life, they will do the same on the job.

Minivans don't count, right?

What if you clean your car every week but have little mud trackers and yuck makers that ride in your car?

PennyPenny · 03-11-2010, 07:57 PM

Quote:

Originally Posted by SAMIAM

OK.....I'll share an insider secret.....only known to Samiam and a few others.
When you are interviewing a new employee.........walk outside and look into their car. If it is dirty, McD'd wrappers and coffee cups on the floor and junk everywhere.....they don't get hired. A persons car shows their personality......it has never failed. If they are neat and tidy in their own life, they will do the same on the job.

SAMIAM Thank Goodness my local employer never looked in my car! I have worked in the same restaurant for 6 years. Is my car messy? Yup. Am I, No. I am the employee who always says, order medium gloves, I added bleach to the water, the floor is slippery etc. There are a few of us who are the exception. AC

PennyPenny · 03-11-2010, 07:46 PM

Quote:

Originally Posted by baygo

"To Tip Or Not To Tip" is a question that each and every indiviual who visits my establishment will ask themselves. I'd rather the decision to do so is based on the service opposed to the tradition.

Truth in Specials labeling; We are rigging our kitchen with an online observation system. You will be able to watch the production of our/your food at will via the web. Please notify me immediately should you see the use of fish when chicken is implied.

WOW. You are opening yourself up to a can of worms there. What if the State of NH/Health inspector comes in and monitors the kitchen via the web? They probably have to identify themself but you don't get a warning that they are there and watching. Is this your first time in the restaurant business?

baygo · 03-11-2010, 08:17 PM

Quote:

Originally Posted by PennyPenny

WOW. You are opening yourself up to a can of worms there. What if the State of NH/Health inspector comes in and monitors the kitchen via the web? They probably have to identify themself but you don't get a warning that they are there and watching. Is this your first time in the restaurant business?

This is my third restaurant. I have a track record of success. I also have so much confidence in the way my staff handles food that I am happy to open up to anyone. Bring it on. Want to make sure we're clean? Log in. Want to learn how to make a dish? Log in. Don't want to cook. Come in

PennyPenny · 03-11-2010, 09:10 PM

Quote:

Originally Posted by baygo

This is my third restaurant. I have a track record of success. I also have so much confidence in the way my staff handles food that I am happy to open up to anyone. Bring it on. Want to make sure we're clean? Log in. Want to learn how to make a dish? Log in. Don't want to cook. Come in

Glad you have had success in the restaurant business and hope you have continued success. Geez.

03-08-2010, 08:23 AM	#4
chipj29 Senior Member Join Date: Apr 2004 Location: Bow Posts: 1,874 Thanks: 521 Thanked 308 Times in 162 Posts	This is an interesting subject. Years ago when I was in the restaurant biz, we opened a restaurant (franchise) in Derry. Built it from the ground up. Us managers set up shop in a construction trailer on-site and hired the entire staff right out of that trailer. I am not sure the exact number of applications we got, but we filled a plastic milk crate. I would estimate 1,000+ applications came in. When the applications were dropped off, one of the managers would have a brief conversation with every single applicant. This gave us a very general idea of the person behind the application. We looked at every single application dozens of times. We set up three bins, good, bad and otherwise and filed the applications accordingly. Our goal was to hire over 125 employees, so it was a lot of work. We set up official interviews with all of the people in the "good" bin. When it got closer to the opening date, we interviewed some of the people whose applications were not in the "good" bin. What I learned was that I wish it was possible to interview every single applicant, as there were some (not very many) whose application did not make it in to the "good" bin, that we ended up hiring. I also learned that while you could glean a lot of info from someones paper application, you could not always get the true picture of that person. I can also tell you that there were no applicants that we did not hire based on who their previous employer was. __________________ Getting ready for winter! Last edited by chipj29; 03-08-2010 at 12:14 PM.

03-08-2010, 09:11 AM	#5
SIKSUKR Senior Member Join Date: Apr 2004 Posts: 5,075 Thanks: 215 Thanked 903 Times in 509 Posts	Start with this one I only have one recommendation. Former employees of Waldo Peppers that Pepper gave thumbs up. __________________ SIKSUKR

03-08-2010, 04:37 PM	#6
Happy Gourmand Senior Member Join Date: Jul 2008 Location: Ruskin FL Posts: 1,027 Thanks: 188 Thanked 322 Times in 179 Posts	Another tip. Don't hire people thinking you can train them to be nice....almost impossible. Instead, hire nice people. You can't tell nice people from from not so nice people by reading their resume. Resumes are mostly fluff and almost useless when hiring service personnel. One exception is somebody who has worked at the same establishment for many years...even then you need to find out why they want to make a change. Hireing people....whew...I don't miss that!!

03-08-2010, 07:36 PM	#8
phoenix Senior Member Join Date: Apr 2004 Location: phoenix and moultonboro Posts: 1,554 Thanks: 61 Thanked 275 Times in 193 Posts	agree Samiam __________________ it's tough to make predictions specially about the future

03-08-2010, 10:22 PM	#11
jniff101 Senior Member Join Date: Dec 2005 Location: Moultonboro Posts: 113 Thanks: 23 Thanked 18 Times in 12 Posts	Disagree....somewhat Unfortuantely for me being a mother of young children my car never seems to be clean anymore. So I do have the occasional happymeal boxes or half eaten apples from the night before. And usually moms will pick up a few night shift waitressing jobs to make ends meet so I think I'll have to respectfully disagree with samiam.

03-07-2010, 09:04 PM	#2
Seeker Senior Member Join Date: Nov 2007 Location: Effingham Posts: 408 Thanks: 37 Thanked 19 Times in 15 Posts	So are you saying we bring our laptops or other wifi device and watch our dishes being prepared?

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03-08-2010, 06:44 PM	#7
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,901 Thanks: 336 Thanked 1,678 Times in 587 Posts	OK.....I'll share an insider secret.....only known to Samiam and a few others. When you are interviewing a new employee.........walk outside and look into their car. If it is dirty, McD'd wrappers and coffee cups on the floor and junk everywhere.....they don't get hired. A persons car shows their personality......it has never failed. If they are neat and tidy in their own life, they will do the same on the job.

03-08-2010, 07:53 PM	#9
Heaven Senior Member Join Date: Jul 2006 Posts: 523 Thanks: 128 Thanked 95 Times in 67 Posts	What a sneaky trick, almost better than my trick of looking at the condition of the inside of someone's microwave ; )

03-09-2010, 07:59 AM	#13
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,901 Thanks: 336 Thanked 1,678 Times in 587 Posts	Fair enough jnif101.........been guilty myself a time or too. Didn't mean to imply that a few wrappers on the floor were cause not to hire.....I mean down and out DIRTY......1/2 inch of sand on all the floors, windows you can't see out of, bottles, cans, papers, dog hair and junk everywhere.

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03-11-2010, 05:53 PM	#15
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,901 Thanks: 336 Thanked 1,678 Times in 587 Posts	Crawford.......tou're FIRED

03-12-2010, 05:38 PM	#17
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,901 Thanks: 336 Thanked 1,678 Times in 587 Posts	Making fun of my typo's.....now you're REALLY fired.

03-13-2010, 07:59 AM	#19
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,901 Thanks: 336 Thanked 1,678 Times in 587 Posts	Ha ha,Crawford......"He who casts the first stone".........

03-14-2010, 06:37 PM	#22
Pepper Senior Member Join Date: Apr 2004 Location: Laconia, NH Posts: 1,284 Thanks: 409 Thanked 155 Times in 40 Posts	I'm loving this thread now! __________________ Never waste time lamenting what was. Simply celebrate what is!

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