getyourbusinessnoticednow

Being a Restaurant Server Is 100% a Sales Position—And Here’s Why

Wed, 02 Apr 2025 07:23:47 GMT

Stop Thinking You’re “Just a Server”

If you believe your job is simply to take orders and carry plates from the kitchen to the table, you’re missing the real opportunity.

The truth?

Restaurant servers are frontline sales professionals. The ones who understand this aren’t just getting bigger tips—they’re creating bigger careers.

Servers who know how to sell don’t get skipped on the floor. They’re requested by name. And they leave every shift with a heavier envelope than the rest.

What Is Sales in a Restaurant, Really?

Sales isn’t sleazy. It’s not about pushing people. It’s about helping guests get what they truly want—even if they don’t know it yet.

Picture a table of four staring at the menu like it’s a Rubik’s Cube. They’re lost. You step in with confidence:

A warm smile
A smart recommendation
A genuine read of their vibe

You guide them through the experience. You elevate their meal. And by doing so, you increase their satisfaction—and your tip.

That’s not manipulation. That’s hospitality done right. That’s sales .

5 Proven Sales Skills Every Top Server Uses

1. You’re the Face of the Brand

No one remembers the ad. They remember you —the one who made them feel welcome, cared for, and seen. You’re not just serving food—you’re selling feeling. That’s what gets people to come back, ask for you by name, and leave glowing reviews.

2. You Control the Check Size

Let’s be honest:

A $60 check can become $120
A 20% tip can become 40%
A bored guest can become a loyal regular

All because of YOU .

Every time you suggest a premium item, offer dessert, or upsell a side—it’s not just about the money. It’s about showing your guests a better time, and they’ll thank you for it.

3. You Read Guests in Seconds

Top salespeople don’t guess—they read.

You can tell if a table wants quick service, extra attention, or quiet privacy. You adjust your tone, timing, and energy. That’s not luck. That’s emotional intelligence. That’s what makes you unforgettable.

4. You Handle Objections Like a Pro

Guest says no to dessert?

Try: “Totally get it. Just so you know, our mini apple crisp is the perfect bite to share if you change your mind.”

Boom—sold.

Or when something goes wrong? You don’t hide. You lean in, listen, and recover the situation with grace. That’s next-level service —and it’s exactly what top servers do.

5. You Sell the Experience

People don’t come to your restaurant just for food—they come for how they’ll feel. You’re not selling:

Pancakes… you’re selling nostalgia
Burgers… you’re selling comfort
Cocktails… you’re selling escape

When you smile, connect, and elevate their night, you’re doing more than taking orders. You’re building loyalty.

Why Adopting a Sales Mindset Pays Off Big

When you treat serving like sales, here's what happens:

Check averages go up
Tips increase fast
Guests request you by name
Managers notice and promote you
You feel in control of your income

Final Word: You’re Not Just a Server. You’re a Sales Closer.

You are:

A mood-maker
A memory builder
A revenue generator
A trusted guide in every guest’s dining experience

And if you act like it, you’ll earn like it .

So next time you clock in, don’t just show up. Step up. Smile like it’s your signature. Suggest like you care. Close like a pro.

Because the best servers?

They don’t wait for better tips. They earn them—one upsell, one smile, one table at a time.

Glenn David is a hospitality consultant. When he was a full-time server, he developed a playbook that allowed him to work almost exclusively by appointment in a full-service restaurant setting. He runs a successful, Chicago based company today providing entertainment and full-service catering to individuals, companies and municipalities throughout the Great Lakes region. And, he provides on going coaching and training to individual servers and to restaurant owners/managers in order to significantly increase their revenues through providing mind blowing service.

Are You Tipping Out More Than You Should?

Thu, 06 Mar 2025 18:49:48 GMT

Are They Stealing Your Wages?

Here’s What You Need to Know (Before You Lose Another Dime)

Working in the restaurant industry is tough enough without your paycheck playing hide-and-seek. You clock in, grind through double shifts, charm customers who barely tip, and somehow—your money still disappears.

If you’ve ever looked at your paycheck and thought, Something’s not right, you’re probably onto something.

1. They’re Stealing Your Tips… and Calling It ‘Fair’

You ever notice how your hard-earned tips somehow become everyone’s tip money? Like some twisted Robin Hood scheme, except instead of stealing from the rich, they’re just screwing you.

They call it a “tip-out.” You know, that 6% cut they take from your sweat and redistribute to others so their paychecks don’t look embarrassing. Is it legal? Maybe. Maybe not. But do you think they’re going to tell you the truth? Hell no. What are your legal options?

2. Your Paycheck is Short… Again?!

Ah yes, the mystical disappearing paycheck trick—happens every week. You hustle, sweat through two shirts, and put up with customers who think “medium-rare” means “still mooing.” Then—BAM!—your paycheck is lighter than a diner side salad.

And when you ask? “Oh, must be a payroll error.”

You know what’s an error? Thinking you won’t notice when they pocket a few hours of your hard-earned cash. What do you do now? Your paycheck shouldn’t feel like a game of roulette.

3. Fired Over ONE Bad Shift? That’s Not a Mistake—That’s a Setup.

You felt it coming.

The cold shoulder from management. The shift cuts . The weird tension in the air.

And then—boom. They “accidentally” left you off next week’s schedule.

No conversation. No warning. Just gone.

And you sit there wondering: Was it something I said? Did I do something wrong?

Maybe you were late once. Maybe you had a bad night. Maybe a customer complained.

But let’s be real:

They were looking for a reason.
They wanted you gone.
And now you’re left scrambling— rent’s due, bills are due, and you don’t have time to waste.

Guess what. You don't just have to take it. Why?

Some of these firings are ILLEGAL.

And if they did it to you, who’s to say they won’t do it to the next person? So, what legal steps can YOU take to combat this situation?

4: Your Boss Won’t Give You a Break? Let’s Talk About THAT.

Ever notice how managers get all the breaks, but the second you ask for one, you’re suddenly “lazy”?

Here’s the thing: If you’re working 6+ hours without a break , that might be illegal. But they count on you being too busy chasing tips to say anything.

Find out if your boss is breaking the law.
Get attorney-backed advice.
Protect your paycheck AND your sanity.

Listen, you work too damn hard to get shorted like this.

If your employer is playing fast and loose with labor laws, you don’t have to sit there and take it. You CAN take action. However, all these situations are LEGAL matters and you are going to need to speak with an ATTORNEY in YOUR state that specializes in employment law. And, now YOU CAN.

With LegalShield, you can talk to a real employment attorney for less than the price of a shift meal—no crazy retainers, no hourly fees, just real answers when you need them.

✅ Unlimited consultations (Ask as many questions as you want!)

✅ 24/7 emergency legal help (Because we all know emergencies don’t just happen 9-5.)

✅ Know your rights & keep your hard-earned money

Stop being a victim. Click below to GET ANSWERS and protect your paycheck. You'll be glad you did.

Click HERE now .

Never Forget a Guest's Name Again

Sat, 01 Mar 2025 00:12:51 GMT

What If You NEVER Forgot a Guest’s Name Again?

Ever had that awkward moment when a guest walks in, and you can’t remember their name ? Or worse—do you ever find yourself struggling to recall their usual drink, favorite dish, or last conversation?

Would you be more likely to return to a bar or restaurant where the staff remembers your name, your drink, and how you like your steak? Your guests feel the same way.

Are Your Staff’s Memory Gaps Costing You Repeat Business?

Your restaurant thrives on returning customers, strong guest relationships, and word-of-mouth. But when your staff forgets guest names, orders, or past visits , it sends the message: “You don’t matter to us.”

Think about it:

A regular sits at the bar , and instead of “Welcome back, Mike! Old Fashioned?” they get a “Hey, what can I get you?” How does that make them feel?
A VIP client books a private event , and your staff struggles to recall their previous requests . Do you think they’ll book again ?
A high-spending guest visits after six months , and your servers have no recollection of them . Do you think that person will feel valued or ignored?

Every one of these moments costs you repeat business, loyalty, and five-star reviews.

The Proven Solution That Creates More Regulars & Bigger Tabs

Now imagine your staff effortlessly recalling every guest’s name, drink, order history, and personal details — every time. How would that impact guest satisfaction, check averages, and return visits?

With our Memory Training System , your team will:

✅ Turn First-Time Guests into Lifelong Regulars – A guest who feels valued comes back—and spends more.
✅ Boost Average Check Sizes – Guests trust servers who confidently suggest pairings and upsells.
✅ Increase Five-Star Reviews – Personalized service leads to rave reviews and free marketing.
✅ Reduce Training Time & Improve Service Standards – Make your staff sharper, faster, and more confident.
✅ Create a VIP Experience for Every Guest – No more awkward “I forgot your name” moments—just next-level hospitality.

Proven Techniques That Work Immediately

This system is based on proven memory strategies used by memory champions, top salespeople, and elite professionals.

"Our servers and bartenders now remember guests by name, recall their orders, and make personalized recommendations. It has transformed our hospitality!" – Tom S., Restaurant GM

"We’ve seen a direct increase in repeat customers since implementing this training. Our guests feel known and valued, and it’s showing in our revenue." – Lisa K., Bar Owner

How Many More Guests Will You Lose Before Fixing This?

Your staff should be turning guests into regulars—not forgetting them.

�� Let’s set up a quick training session and show you how to create a restaurant that guests never forget.

�� Schedule a Free Consultation Now

P.S. This training works instantly —within minutes , your team will start recalling names, orders, and guest details effortlessly.

Give your staff the tools to create VIP experiences, grow repeat business, and dominate the competition.

Are you working on appointment?

Tue, 25 Feb 2025 00:16:47 GMT

Booked & Beloved: When Exceptional Service Turns Dining into a Personal Appointment

Are you working on appointment? Is your service level so high that people will only come and dine when you are working and no other server will do? Can you imagine providing service that is so exceptional that guests eagerly reserve their dining experience around one standout server...YOU?

If not, then there is clearly room for improvement. And, yes, that is PRECISELY what we train people to do. Of course, that leads people to ask us the question: "Do YOU work on appointment?" And, the answer is, "Yes." We built up a playbook that allowed us to pick and choose our shifts. Why? Because patrons were calling up and requesting us to serve them at certain dates and times. And, no sensible manager, owner or operator is going to turn down a reasonable request from a guest to have their favorite server.

And, yes, it's not uncommon to see 75% gratuities. To give you an idea of my last private party, the bill was about $39,000; and, I got paid about $17,000 on that. It was a 4 hour party for families, not a $10,000 table in a VIP room at a club in Manhattan.

So, what's the answer to the million dollar question: "Exactly HOW do you turn an ordinary server into a personal concierge—someone whose engaging presence makes every meal an exclusive event ?

We are going to give you some basics right here. And, if you decide you are willing to make an investment in yourself, we provide one on one coaching for individual servers. And, we provide group coaching for restaurants, hotels, banquet facilities, resorts and hospitality organizations.

A quick aside: this program is transformational. If you are not making a generous, six figure income while working in hospitality OR you are not continually booking yourself in to consistently better paying situations, then you are doing something wrong. And, it isn't going to change unless YOU change. So, this isn't going to be a few tips and "tricks." You are going to need to be willing to do what it takes to get the results that you want. You are going to need to make the investment in yourself so you can live the way that you want. And, that is going to take right action and dedication. The nice part is that you don't have to do it alone. So, are you ready to get the basics? GREAT! Let's go.

Transforming Mindset & Immersive Role Adoption

Look. You've heard the saying that if you keep doing the same thing then you are going to continue to get the same results. Well, a shift in how you behave on a long term basis requires an internal change in attitude and outlook. If your thinking doesn't change, then you will fall back in to your old pattern of behavior sooner than later. So, how you think and view the people who come in to the restaurant has to align with the overall results you want to see. Otherwise, your gains will be minimal at best. And, you may get so frustrated that you actually hinder your service product rather than enhancing it. So, what do you do?

Embrace a Service-First Philosophy

If you are a server, you have to view EVERY interaction as an opportunity to enhance someone’s day. Your role has to extend far beyond taking orders. You have to become a trusted guide, an engaging storyteller and a true ambassador for your restaurant. And, if you are a manager, you have to train your people how to gain and live this outlook.

Some people are inspirational. Some people, no matter how bleak things look, are a beacon to everyone else. They just shine. Well, you are in the "hospitality business." Your JOB is to be provide a warm and friendly reception towards your customers and even strangers.

Your duty is to CREATE a welcoming environment where people feel valued AND comfortable. Attentive service is just part of your responsibility. You have to show GENUINE kindness. You need to be treating your guests as if God just walked through the door.

At the very least, they should be treated as a welcome and honored guest in your own home. And, your livelihood and the welfare of your loved ones is on the line. If you are not WILLING to adopt this mindset, then the hospitality business is not for you. However, if you are are ready to embrace this mindset, keep going. Because, you are on your way to greatness.

Let's face it. You probably see the logic in what you just read. You may even want to embrace this philosophy. However, you may feel stuck. Or, you just may not know HOW to get over the proverbial hump.

Don't worry. That's what we do in our one on one or group coaching sessions. And, they are perfectly adapted for YOU. Everyone is unique so the individual method for each person is going to be different.

That being said, what can you expect?

Define Your Vision and Purpose.

To have long term change, you have to be motivated internally. You need something that makes you want to get out of bed in the morning with a smile. You have to have a PURPOSE. What is your purpose? What needs to happen to give your job meaning? What impact do you want to have on each and every guest?

For me, I am in the business of putting smiles on faces. I try to bring some joy to each and every person I come in contact with, no matter where I go. For me, God put me here to be of service to Him and to my fellow man. And, it's my duty and my privilege to carry that out. Guess what they call that in business? It's called a Mission Statement.

And, we will help you clarify your "Why" or your "Purpose." And, then we'll help you come up with a BOLD Mission Statement to serve as your compass and your daily guide. How does that sound?

Reframe your internal dialogue.

What you believe is what you will achieve. Whatever you tell yourself on an ongoing basis is precisely what is going to happen in your life. "As within, so without." Have you ever heard of "You reap what you sow?" If you have negative, limiting beliefs, you have to identify them and replace them with empowering, uplifting beliefs. It's usually the small ones that we tell ourselves each and every day. It may be just as simple as, "I'm just a server."

Do you know what I answer when people ask me what I do? I answer, "I am a curator of memorable experiences. I am SOOOO blessed. I get to put smiles on faces for a living. I get to create a special occasion for each and every person with whom I do business." How cool is that?

What are you telling yourself about your job on a day to day business? Whatever you believe determines how you will act. And, your actions determine your outcome.

We'll quickly dissect what you are telling yourself and replace it with language that fuels your passion and your energy. It will be in alignment with your PURPOSE and your MISSION. Who knows? It may just be as simple as saying to yourself, "Today, I create magic in every interaction!"

Cultivate Peak Emotional & Physical States

You have to take care of yourself physically. For the most part, your physical state drives your emotional state. Start your day with something that energizes you. Do some power yoga. Engage in some deep breathing. Take a brisk walk. Go and workout at the gym. Enroll in a martial arts class. Do what you need to do to elevate your energy levels.

Tony Robbins is a master at this and he gets paid about $500,000 a day to teach these techniques. You can get his book, "Unleash the Power Within" and learn how to anchor these positive feelings with the snap of a finger. I went to one of Tony Robbins seminars in college. After a couple of hours, I broke a board with my hand. It works. No kidding.

One of our goals will be finding some type of invigorating activity that works for you and your schedule. It's essential that you FEEL great. From working in hospitality, you may work alongside people who are EXTREMELY negative. The sad part about losers is that they’d like you to be the same as they are. They envy any success you might attain. They’re happiest when they can drag you down to their level. I guess it’s because misery likes company. So make certain you are centered and can weather the storm. Do what you need to do to lift yourself up!

Immerse Yourself in the Role

Has any movie star just walked out on the set without learning their lines, with no rehearsal and just shot each scene of the movie in one take? Of course not. In fact, did you know that a few minute scene from a movie usually takes an entire day of shooting to get it right? That's one of the reasons it takes so long to make a movie. It takes an entire day of shooting to just get 2 minutes of footage.

What does this mean for you?

If you are a server, you should be practicing real-life scenarios through immersive role-playing exercises. If you are a MANAGER, you should be TEACHING your people how to act in different situations. Simulate a variety of dining experiences, from a jubilant family celebration to a quiet, intimate dinner. Walk through each stage of the engagement. If you have a lot of guts, hire your own secret shopper to come in and critique the heck out of you. Or, have a fellow employee shadow you and give you honest feedback on your ability, temperament and performance. If you choose the latter, pick the employee that you think can't stand you to be your judge. You may gain more insight from them than anyone else.

Why are you role-playing?

You are practicing what is needed in order to be a SERVICE FIRST maestro. You are playing out all of these different scenarios - both pleasant and upsetting - so that you can deal with them masterfully. You are NOT a server. You are an ambassador, a storyteller and a trusted guide. Just like a professional actor gets in to character through hundreds of hours of rehearsal and pre-rehearsal, you have to embrace the idea that EVERY guest interaction is a performance where YOU are the star. And, you are not going to get an Oscar unless you have put in the time to master your craft.

Unlike a professional actor, you only get one shot.

You are performing LIVE. You really don't get do-overs. You certainly are going to get a couple of dozen "takes" with any particular patron. And, online reviews show just how unforgiving people can be, even if you DIDN'T do something wrong. From role playing all different kinds of situations, you will be able to display a SERVICE FIRST mentality. You will be an ambassador who completely transforms a dining experience and provides fond memories for years to come.

We will give you some different scenarios that many people face, yet, they have never been taught how to handle them properly.

By the way, do you know when the most successful hospitality organizations stop training their people? Never.

Commit to Continuous Growth

Reflect at the end of each day. Keep a journal. Write down what went well and how you can improve. Identify your mistakes and see how you can avoid them in the future. Mostly, focus on how you can improve and continually get better. The best way to keep weeds out of your grass is to have a very healthy lawn.

Also, one of the best ways to learn is to get feedback from your peers. And, all of the greatest performers in the history of humanity had a mentor or a coach. If Michael Jordan and Tiger Woods had a coach, then we need one too.

You want to ask people for honest feedback so that you can benefit from those insights and formulate your growth plan. Learning from each and every interaction accelerates your transformation. If you have a trusted confidante, great. If not, we are happy to help mentor you in your current situation. Sometimes it's helpful to have someone who is emotionally detached and can bring a fresh pair or objective eyes to a situation.

Take Massive Action

Consistency is key. If you are a server, use every shift as an opportunity to experiment with new approaches and refine your techniques. If you are a trainer or a manager, you should be doing A/B testing and see what methods work best on average. If you are an EXCEPTIONAL manager or trainer, you should be devising a unique game plan for EACH and EVERY server under you. That's something we can help you do so that all parties are rewarded.

In either case, every small win builds momentum towards creating a service that guests will specifically schedule. After all, you don't want to be standing around hoping someone walks in the door and you happen to get seated. You want to be showing up at work knowing that your schedule is full and you have SUPER HAPPY people that scheduled their dining around YOUR schedule.

This is just PART 1 of the playbook.

We'll be teaching you tried, true and proven techniques on how to serve, how to engage people and how to manage difficult situations. We'll be showing you ways to get people to keep coming back and asking for you by making their experience magical.

The only thing left for you to do is start. It's time to transform your mindset and the entire dining experience. The more you embrace a service-first philosophy, the more your passion for what you do will grow. Your guests will begin to see you as more than a server. They will see you as an essential part of their memorable moments, making them eager to “dine by appointment.”

It's time to go out there and create unforgettable experiences! And, if you want to streamline the process and receive guidance from someone who has been through the initial stages and is seeing the results - getting a successful mentor - fill out the form below and let's get you on the fast path. You'll be glad you did.

Humor in Restaurant Service - A Guide for Servers

Sun, 26 Jan 2025 17:33:46 GMT

The Art of Using Humor in Restaurant Service: A Guide for Servers

Humor, when used appropriately, can elevate the guest experience, build rapport, and lead to higher tips. However, its success depends on timing, cultural nuances, and sensitivity to the patron’s mood and preferences. Let’s break down this delicate art.

The Psychology of Humor in Service

Humor is a social tool that can reduce stress, increase relatability, and foster positive associations. Research by Professor Rod A. Martin (2007), a leading authority on humor psychology, suggests that humor promotes interpersonal connection and decreases tension. In a service environment, humor can make patrons feel at ease and transform a transactional interaction into a memorable experience.

A study published in the Journal of Applied Social Psychology (2009) found that servers who engaged in light humor received significantly higher tips than those who didn’t. However, the humor must align with the context and personality of the patrons to be effective.

Cultural Disparities in Humor

Humor is not universally interpreted the same way. Some cultures value subtle, self-deprecating humor, while others enjoy bold, playful banter.

For example:

Western Cultures: Tend to appreciate sarcasm and wit, especially in informal settings.
Eastern Cultures: Prefer subtle, respectful humor that doesn’t disrupt harmony.
Latin Cultures: Often embrace playful and animated humor, which matches their warm, expressive interactions.

Servers should adapt their humor style based on the cultural makeup of their patrons to avoid misinterpretation.

Gender Dynamics in Humor

The effectiveness of humor can vary depending on the gender of both the server and the patron. Here’s a closer look:

Male Servers

Humor is often perceived as charismatic and confident when used by male servers.
Patrons (regardless of gender) may respond positively to light-hearted jokes or playful teasing if the server demonstrates a professional demeanor.

Female Servers

Female servers often face stricter social perceptions; their humor may need to be more polished and situationally aware to avoid being misinterpreted.
Male patrons may perceive humor as flirtatious, while female patrons might interpret it as relatable or endearing.

Patron Gender

Men: Generally respond better to playful or mildly self-deprecating humor. Male patrons tend to enjoy humor that affirms their own sense of confidence.
Women: Often appreciate wit, cleverness, and humor that feels inclusive rather than isolating or teasing.

Pros and Cons of Using Humor

Pros:

Increased Tips: Patrons who laugh often reward servers for creating an enjoyable experience.
Improved Atmosphere: Humor lightens the mood and contributes to a pleasant dining environment.
Memorability: Guests are more likely to return when the experience is fun and engaging.

Cons:

Misinterpretation: Poorly timed or culturally insensitive humor can offend patrons.
Energy Drain: Servers must gauge each table’s mood, which can be mentally taxing.
Inconsistency: What works for one table may fall flat at another.

Common Objections:

“What if they don’t laugh?”
“I’m not naturally funny—will it feel forced?”
“What if I accidentally offend someone?”

Recommendations for Most Situations

Start Small: Use light, situational humor like commenting on the weather or making a playful remark about the menu.
Mirror the Patron’s Mood: If the guests seem open and relaxed, try slightly bolder humor. If they appear serious or rushed, keep the tone professional.
Be Self-Deprecating (Mildly): For example, if you spill water, saying, “Clearly, I moonlight as a juggler” can diffuse tension and make you relatable.

Examples of Safe Humor:

To a couple deciding what to order: “Good news—everything is calorie-free if you don’t tell me.”
If a guest drops a fork: “No problem. We’ve got an unlimited supply of forks; it’s knives we’re running low on.”

When to Refrain from Using Humor

Guests Are Upset: If patrons are visibly annoyed or have a complaint, humor may seem dismissive or disrespectful.
Cultural Barriers Are Apparent: Avoid humor if there’s a clear cultural or language barrier.
Highly Formal Settings: In fine dining or high-stakes business dinners, stick to polished professionalism.

Gender and Humor Use: Key Differences

While gender may play a role in humor perception, the differences are situational. Both male and female servers can successfully use humor by focusing on:

Authenticity: Humor should feel natural, not forced.
Adaptability: Adjust to the dynamics of the table, considering age, culture, and gender.

Final Recommendation

Use light, situational humor as a default approach in the majority of situations. Keep jokes neutral, inclusive, and short. Avoid humor during conflicts or with patrons who appear formal or unengaged.

By practicing and observing guest reactions, humor can become a powerful tool to maximize tips, improve guest satisfaction, and make the server’s job more enjoyable.

Employee Body Odor Guidance

Fri, 24 Jan 2025 23:24:12 GMT

What do you do when you have a strong odor coming from one of your employees?

We recently saw this post in one of the trade groups. This situation needs to be handled properly so that the situation does not escalate to the harm of all parties involved.

Below is a structured, conversational guide for restaurant management on handling the sensitive issue of an employee with severe body odor. Each step references key considerations from reputable HR and legal resources.

Preparation & Policy Alignment

Review Existing Policies

Before initiating any conversation, take a moment to look over your restaurant’s employee handbook or HR policy . Many organizations include sections on personal hygiene or dress code, which often reference odor-free or fragrance-neutral expectations.

Check for Specific Language
If your handbook explicitly mentions “personal hygiene,” use that as your foundation.
If the language is vague, plan to clarify or update the policies to be more explicit about hygiene standards.

Ensure Legal & Cultural Sensitivity
Americans with Disabilities Act (ADA) considerations: If an underlying medical condition (e.g., hyperhidrosis) causes body odor, employers may need to accommodate the employee within reason. (Source: EEOC Guidance on ADA )
Cultural or religious practices: Some employees may have personal grooming habits tied to culture or religion. Speak to an HR specialist if you’re unsure how to approach this topic respectfully.

Communication Strategy

Set the Right Tone: Empathy & Privacy

Approach the conversation in a private, discreet setting—like a manager’s office or a quiet corner. Emphasize that your intent is to protect the employee’s professional image and ensure a comfortable work environment for everyone.

Opening the Conversation
Lead with understanding: “I really value your contributions here—you’ve been an essential part of our team. However, I’ve noticed something that might be impacting your comfort and interactions with our guests.”
Be clear and factual: “Some team members have noticed a strong odor, and I wanted to discuss this with you to find a helpful solution.”

Active Listening
Give the employee a chance to respond or explain any factors that might be at play (medical conditions, living situation, cultural practices).
Avoid making assumptions or jumping to conclusions—foster a genuine, respectful dialogue.

Managing Emotions
Acknowledge feelings of embarrassment: “I understand this is a sensitive topic, and I appreciate your willingness to discuss it openly.”
Reassure that the goal is support, not reprimand.

Actionable Steps & Support

Provide Practical Solutions

After laying out the concern, shift focus to actionable ways the employee can address and improve the situation.

Review Hygiene Guidelines Together
Reference any official restaurant policies on uniforms, showering, deodorant usage, etc.
Ask if the employee needs any resources—some workplaces offer deodorant or uniform laundry services on-site.
Offer Support & Clarify Expectations
Medical/Healthcare Resources: If the odor might be due to a medical issue, suggest checking with a doctor. Under the ADA, you may need to explore reasonable accommodations if the situation qualifies as a disability.
Uniform and Laundering: Discuss frequency of uniform changes. Provide extra uniforms if possible.
Possible Sensitivities: Explore if the odor is related to certain dietary practices or chemicals used at work.
Document the Discussion
According to Society for Human Resource Management (SHRM) guidelines, it’s wise to keep a brief, factual record of when this conversation took place, what was discussed, and next steps. (Source: SHRM Documentation Best Practices )

Follow-Up & Monitoring

Create a Supportive Follow-Up Process

Tackling the matter once isn’t always enough; a quick, respectful follow-up ensures the issue is resolved and prevents future misunderstandings.

Schedule a Check-In
Set a date a week or two later to touch base privately: “Let’s reconnect in a week to see if you feel more comfortable and if everything is on track.”
This sends the message that you care and are willing to help.
Respect Privacy
Keep any follow-up discussions confidential. The employee should feel safe that their personal situation isn’t broadcast to the rest of the team.
Reinforce Positive Change
If there’s an improvement, acknowledge it: “I really appreciate the effort you’ve made. It’s noticed by everyone, and it helps keep our team comfortable.”

Sustaining a Positive Work Environment

Institutionalize Best Practices

Finally, use this experience as a springboard to strengthen your workplace culture and uphold hygiene standards.

Update or Clarify Policies
If your handbook lacks clarity, add a short section that highlights personal hygiene expectations, uniform care, and respectful workplace communication.
Ongoing Training
Host brief sessions on professional appearance and hygiene to create a proactive environment where standards are understood and reinforced.
Tie it into overall food safety standards —the CDC and local health departments emphasize the importance of personal cleanliness in restaurant settings. (Source: CDC - Food Service Guidelines )
Encourage Open Communication
A supportive team culture thrives on transparent, empathetic conversation. Encourage staff to approach management with any workplace concerns.

Potential Pitfalls to Avoid

Public Confrontation : Never address body odor in front of other employees or customers. Always have the conversation in a private space.
Discriminatory Language : Avoid making any comments that could be construed as biased or insensitive (regarding race, religion, disability, etc.).
Neglecting Follow-Up : Failing to check back with the employee can leave issues unresolved or deepen embarrassment.

Summary

Addressing an employee’s severe body odor in a restaurant setting requires a balance of respect, empathy, and professional clarity . By reviewing existing policies, having a private and supportive conversation, offering actionable resources, and following up to ensure continued success, you cultivate a positive environment for both employees and guests. Remember to document the conversation appropriately and seek expert HR advice if any legal or cultural nuances arise.

References & Resources

EEOC Guidance on ADA : https://www.eeoc.gov/laws/guidance
SHRM Documentation Best Practices : https://www.shrm.org/resourcesandtools/tools-and-samples/hr-qa/pages/documentation.aspx
CDC - Food Service Guidelines : https://www.cdc.gov/foodsafety/

By incorporating these steps and insights, restaurant managers can maintain a hygienic, comfortable dining environment and support their employees in a respectful, legally sound manner.

What to do when regular customers leave bad reviews

Sat, 18 Jan 2025 02:26:15 GMT

What to do when regular customers leave bad reviews.

Here is a story of a server from a very well-known restaurant chain. We have left out his name and the name of the restaurant for obvious reasons. And, we listed some options of how this situation can be handled in the best interests of all parties involved.

I work at a Chilis and I just found out that one of my regulars frequently leaves me bad reviews. This overly nice couple order and split our 10$ lunch combo every Thursday after they seat themselves in my section ofc. She demands the salad on a square plate with no onions no croutons, extra cheese and diced tomatoes. Extra honey mustard and as little "bad" lettuce as possible. She makes it a point to pick out the white lettuce every time I walk by lol. The husband gets his double burger with no mustard nor salt on his fries. You would think thats easy enough but this is where my food runners or cooks like to mess up lol.

Anywho they always insist on repeating the instructions to me in a condescending tone. This ofc is because I am not the one that reminds everyone every thursday of their arrival lol. Ps they do leave a 4$ tip which does look good on paper bit his is however after splitting a 10$ lunch cmb and they get the free drink with our rewards.

Pps they let me know of every time we get something wrong....not right. I am fighting every urge I have to tell these w to fk off lol.

Help please lol.

The frustration anyone might feel goes without saying. Here are our suggestions on how to address the situation to everyone's benefit.

Dealing with challenging regulars can be frustrating, especially when they seem to demand perfection without acknowledging your efforts. Here's some expert advice on how to navigate this situation professionally, protect your mental well-being, and maintain good guest service standards:

1️⃣ Shift Your Mindset

�� Think of it as a challenge : These guests are an opportunity to refine your attention to detail and patience—skills that will serve you well in the long run.
�� Don’t take it personally : Their behavior says more about them than it does about your abilities.

2️⃣ Manage Expectations

✅ Greet them proactively : When they arrive, say, "Welcome back! I’ll get your usual started: salad on a square plate, no onions, croutons, or white lettuce, and extra honey mustard, right?" This shows you’re attentive and avoids them repeating themselves.
✅ Politely interrupt : If they start over-explaining, gently say, "Got it! I’ve already got it noted down as you like it."

3️⃣ Build a Connection

�� Find common ground : Compliment their consistency or preferences. For example, "You always know just what you like—it makes it easy for me to get it perfect for you!"
�� Thank them for feedback : If they point out mistakes, say, "Thanks for letting me know—I’ll make sure it’s perfect next time!" This can disarm their complaints.

4️⃣ Address the Reviews Tactfully

⚠️ Don’t confront them directly : This will only escalate things.
✅ Work with management : See if the bad reviews can be addressed professionally. For example, "We’ve spoken to the team about ensuring orders are consistent, and we appreciate your feedback."

5️⃣ Protect Your Mental Health

�� Detach emotionally : They’re just another table. They don’t define your skills or worth.
�� Celebrate your wins : Acknowledge that you consistently handle their complicated orders—it’s no small feat!
�� Vent appropriately : Talk to a trusted colleague after your shift to let off steam.

6️⃣ Address the Tipping Issue

�� Since their tipping is minimal, focus your energy on tables where your efforts are better rewarded. But always stay professional—they still impact your section and the restaurant’s image.

�� What to Avoid

Never lash out or show frustration—it could hurt your reputation.
Don’t let their behavior ruin your day. Prioritize your other tables!

By staying professional, managing expectations, and protecting your mental well-being, you can handle these situations effectively. Your ability to stay composed in the face of challenges shows true professionalism. ��

There's almost always a way to turn a difficult situation in to a win/win. If you are server, you need to know how to handle difficult situations to preserve your own sanity and your ability to earn. If you are a manager, you need to make certain you and your staff know how to handle these situations so you can keep your sanity and retain your good people.

Kindly reach out to us for one-on-one or group training. Crisis management is not intuitive. It's a learned skill-set that has to be practiced constantly to become proficient. Give us a call. You'll be glad you did.☺

Handling Negative Reviews Online

Sat, 18 Jan 2025 01:38:22 GMT

We've all seen it - the dreaded 1-star review.

Let's face it. It is NEVER fun to see one of those ratings. However, it's essential that you address it. And, you want to make certain it is done properly.

Below is a friendly, step-by-step plan you can follow whenever you see a dreaded one-star review pop up—even if it sends your blood pressure through the roof at first.

Don’t worry. You’re not alone.

Research shows most restaurant owners feel the sting of a single bad review more than the lift of multiple great ones (that’s the “negativity bias” talking). Let’s walk through a clear process to handle those tough reviews with grace, composure, and strategy.

Take a breath and assess the situation.

Sometimes the best first move is no move at all. When a harsh review pops up, step away from the keyboard for a moment—even if it’s frustrating.

Remind yourself that you ultimately control how you respond, even if you can’t control what people say about your restaurant. This calm, collected approach helps you avoid impulsive, knee-jerk replies. It also addresses our natural “negativity bias” (Baumeister et al., 2001), which makes that one bad comment feel louder than the good ones.

Investigate the review thoroughly.

Before responding, take a good look at the details. Ask your team if they recall the situation. Check reservation systems, receipts, or server notes if something feels suspicious. This detective work tells you if the reviewer has a valid complaint or if their story is questionable. That knowledge helps you respond more effectively.

Craft a CALM, empathetic response.

Open by thanking the reviewer for their feedback. Even if you disagree, acknowledge that you hear their concern. Keep it short and solution-focused—if you messed up, say so and outline how you plan to fix it.

This thoughtful approach matches what Harvard Business Review has found: polite, timely replies can boost a restaurant’s image and reassure potential customers.

Move the conversation offline.

After briefly acknowledging the issue publicly, invite the reviewer to call or email you directly. This keeps sensitive or detailed back-and-forth away from prying eyes. Plus, the Thomas-Kilmann Conflict Mode frameworks suggests that real problem-solving is easier in private discussions rather than public debates.

Offer a genuine resolution (if appropriate)

If the complaint is legitimate, propose a real fix—maybe a refund, a replacement meal, or a special invite to come back. If the review is clearly misleading or malicious, calmly set the record straight.

Either way, remain professional in your public response. Research (Schlosser, 2011) suggests customers are more likely to soften or even change a negative view if they see genuine efforts to make things right.

Follow Up

If the reviewer takes you up on your resolution, make sure the return visit or next interaction goes smoothly. It never hurts to ask if they’d consider updating their review later, but don’t push it. At minimum, an excellent second impression can turn a negative reviewer into someone who appreciates your willingness to improve.

Actively gather more positive reviews.

Encourage happy customers to share their good experiences on Yelp or Google. A friendly, genuine ask at the end of a meal, or a subtle “Thank you for dining with us! Leave a review” card, can go a long way. Over time, a healthy number of great reviews will naturally push the odd bad one down the list.

Harvard Business School research even links an extra star rating on Yelp with higher revenue, so it’s worth the effort.

Learn from the feedback

Look for recurring themes. If multiple people point out slow service or an underwhelming dish, that may be a sign it’s time for some staff training or menu tweaks. Constructive criticism might sting, but it’s a goldmine if you use it to elevate your entire dining experience.

Final thoughts

Yes, that one-star zinger can overshadow your glowing five-star reviews—and it’s definitely not fun to read. But by staying calm, investigating the facts, responding with empathy, and offering real solutions, you can often turn a negative into something positive (or at least neutralize the damage). Over time, consistent service, thoughtful engagement, and a willingness to learn from feedback will keep your reputation strong enough to withstand an occasional rough review.

And, if you would just rather have an expert in crisis management mitigate the damage and show you in a positive light, you can always have us handle it for you.☺ Click HERE to see what we can do for you.

Asking For Reviews Effectively

Sat, 18 Jan 2025 01:02:11 GMT

Natural approaches for asking for reviews.

Are you comfortable asking for reviews from your patrons? Is your boss indifferent about whether you are requesting reviews from your patrons?

Below are multiple approaches to asking for reviews in a way that feels natural rather than awkward or desperate. Each approach is rooted in well-tested techniques of persuasion, reciprocity, and genuine human connection. Where applicable, I’ve included references to proven strategies and studies. Enjoy!

Keep It Simple and Personal

Instead of feeling like you’re begging, think of it like this: you just did your best to make someone’s night awesome, and if they really enjoyed it, maybe they’ll be happy to help you out. A quick line works best, something like:

“It was so great serving you. If you had a good time, I’d love it if you mentioned it in a review. It really makes a difference for me and the restaurant.”

Why It Feels Less Awkward

It’s friendly and direct without sounding needy.
People often want to reciprocate kindness (this is something Robert Cialdini talks about in Influence—when someone’s nice to us, we’re more likely to want to be nice back).

Time Your Ask for Maximum Effect (a.k.a. Peak-End Rule)

There’s this idea called the “peak-end rule” (Daniel Kahneman studied it) which basically says people remember the highlight of an experience and how it ended. If you ask for a review right after they’ve had a “wow” moment—maybe you surprised them with a small dessert or you nailed that perfect drink recommendation—they’re more likely to say yes.

“I’m so glad you loved the dessert. If you’re comfortable sharing your experience, a quick review would mean a lot to me.”

Why It Works

You’re catching them while they’re still excited, so they’re more likely to follow through.

Show Them How Their Review Helps Others

We all like to help people—especially if it’s quick and easy. You can highlight that by saying something like:

“If you’ve got a minute to leave a review, it really helps other people find great spots—and helps me, too!”

Why It Works

People enjoy doing something that feels good and helpful.
You’re showing that it’s not just about you—it’s also about guiding future customers (this ties into social proof, another persuasion principle).

Make It Super Easy with a Follow-Up

Sometimes, a simple card or slip of paper with a QR code can do the trick. Hand it to them along with the check, and say:

“Thanks so much for coming in. If you want to share your experience later, just scan this code—no pressure!”

Why It Works

Convenience is key. If they don’t have to hunt down the restaurant’s page, they’re more likely to actually leave a review.
Various restaurant marketing studies have shown that when you remove the hassle, response rates go up.

Ask for Genuine Feedback

You can also lean into curiosity:

“If there’s anything we could’ve done better, I’d love to know so we can improve. And if we got it right, we’d be thrilled if you left a quick review!”

Why It Works

It shows humility and that you’re genuinely open to learning—not just fishing for compliments.

Add a Dash of Humor (If It Fits Your Vibe)

If you’ve had fun rapport with the table:

“If you had an awesome time, shout it out in a review. If not… let’s pretend this never happened,” wink.

Why It Works

Humor breaks the tension. Just be sure it matches the mood of the table.

Remember: You’re Not Begging

Finally, the biggest tip is to change your mindset. You’re not saying, “Please tell my boss I’m good.” You’re saying, “If you genuinely enjoyed yourself, I’d love if you spread the word.” When you focus on how your service made their experience better, it feels more natural to ask them to share that.

Parting Thoughts

Practice a line or two that feels natural to you. Trust that customers who really enjoyed your service are usually happy to leave a nice word. You’ll be surprised how many people respond positively, especially if you’re not putting pressure on them or making it weird. Good luck, and here’s hoping the reviews roll in and help you score that promotion!

Elevate Your Service with the Peak-End Rule

Mon, 24 Jun 2024 03:09:24 GMT

Creating Unforgettable Dining Experiences

Hey there, restaurant servers, bartenders, and managers!

Does every meal you serve turn into a cherished memory for your guests?

Are your patrons raving about their experience, recommending your place to everyone they know?

There are restaurants all over the globe where it takes months to get in the door. There are full service, casual dining restaurants that are busy non-stop from opening to close.

Is your place like that?

It makes sense to ask why not and do something about it. However, we'll provide you with one secret to achieving loads of business. The method lies in a powerful psychological principle known as the "peak-end rule." Trust me. This is a game-changer, and it's worth every second of your time to understand it.

What’s the Peak-End Rule?

So, what exactly is the peak-end rule? Nobel Prize-winning psychologist Daniel Kahneman came up with this idea. It means that people judge experiences mostly based on two moments: the peak (the most intense point) and the end. In other words, no matter how long or short the experience, these two moments leave the biggest impression.

Think about it: A guest enjoys a great meal at your restaurant. The food is fantastic, the service is excellent, but it’s that surprise birthday dessert at the end that they’ll remember and talk about for days.

How to Turn Every Meal into a Memorable Experience

Understanding the peak-end rule can revolutionize the dining experience at your restaurant. Here’s how you can use this insight to your advantage:

Create Unforgettable Peaks

The peak of the dining experience is that moment of sheer delight or surprise. It could be the first bite of a perfectly cooked steak, the arrival of a beautifully presented cocktail, or a personalized greeting from the chef. Here’s how to make those moments pop:

- Signature Moments: Develop unique, high-impact elements in your service. Think tableside preparations, dramatic dessert presentations, or surprise amuse-bouches.

- Engage the Senses: Combine sight, sound, taste, and smell. Serving a dish under a smoking cloche, for example, creates a visual and aromatic spectacle.

Ensure a Memorable End

The end of the meal is your last chance to leave a lasting impression. A pleasant surprise or thoughtful gesture can elevate the entire experience:

- Unexpected Treats: Offer complimentary petit fours, a personalized thank-you note, or a small gift. These final touches are often what guests remember most.

- Personalized Farewell: Sincerely thank your guests, address them by name, and invite them back. Personalization shows you care about their individual experience.

Train Your Team

Creating consistent, memorable experiences requires a well-trained team. Here’s how to get everyone on board:

- Role-Playing Scenarios: Practice creating peaks and memorable endings in training sessions. Role-playing helps staff understand the importance of these moments and how to nail them.

- Empower Creativity: Encourage your team to think creatively about how they can surprise and delight guests. Empower them to take initiative and make each dining experience unique.

The Science Behind It

Scientific research backs up the effectiveness of the peak-end rule. By focusing on the most intense moments and the ending of the dining experience, you’re tapping into the way human memory works. Positive peaks and endings are more likely to be remembered, shared, and praised, leading to higher overall satisfaction and more word-of-mouth recommendations.

Kahneman's research (2011) shows that our memories of experiences are shaped by the most intense moments and the final impression. This insight is invaluable for the hospitality industry, where creating memorable experiences is key to success.

Ready to Wow Your Guests?

By using the peak-end rule, you can turn every meal into a memorable event. This psychological insight is your secret weapon for creating extraordinary dining experiences that guests will talk about long after they leave your restaurant. Imagine the boost to your reputation, guest loyalty, and ultimately, your bottom line.

Does it matter if you are a turn and burn, casual dining, concept or fine dining establishment? Absolutely not.

You can revolutionize your service and turn your establishment into a beacon of exceptional dining.

Stay tuned for our exclusive training programs and workshops designed to elevate your hospitality skills to new heights.

Remember, it’s not just about serving food and drinks – it’s about creating memories. And with the peak-end rule, you’re equipped to make every memory an unforgettable one.

If you are a server or a manager, we can help create ways for you and your establishment to stand out from EVERYONE ELSE.

Ready to get started? Fill out the simple form below. And, we'll send you some information to get the ball rolling...no credit card required.

The Science of Smiling and Its Impact on Tips in the Hospitality Industry

Tue, 30 Jan 2024 23:24:09 GMT

A genuine smile, also known as a Duchenne smile, is not just a simple facial expression; it is a scientifically proven method of engaging with others and creating a positive atmosphere.

In the hospitality industry, where customer satisfaction and service quality are paramount, understanding the science behind a genuine smile can significantly impact your ability to increase tips and enhance the overall dining experience.

The Physiology of a Genuine Smile

A genuine smile involves both the zygomatic major muscle (which lifts the corners of the mouth) and the orbicularis oculi muscle (which raises the cheeks and forms crow's feet around the eyes).
This type of smile is associated with positive emotions, such as happiness and joy, and is more likely to be perceived as authentic and trustworthy by others.

The Psychology of Smiling

Research has shown that smiling can have a positive impact on our mood and well-being, as it releases endorphins and serotonin in the brain.
In the hospitality industry, a genuine smile can create a welcoming and friendly atmosphere, putting guests at ease and making them feel more comfortable.

The Impact of Smiling on Tips

A study by Cornell University found that servers who smiled, made eye contact, and used guests' names could increase their tips by as much as 18%.
Another study by the University of Missouri-Columbia revealed that servers who smiled and engaged in friendly conversations with guests received higher tips than those who did not.

Tips for Incorporating Genuine Smiles in the Hospitality Industry

Make eye contact and offer a genuine smile when greeting guests and taking their orders.
Use guests' names when addressing them, as this can help create a more personalized and friendly experience.
Smile genuinely when thanking guests for their patronage and wishing them a pleasant evening.
Encourage your fellow staff members to adopt a friendly and approachable demeanor, as this can create a positive atmosphere throughout the entire establishment.

Understanding the science behind a genuine smile and incorporating it into your hospitality practices can significantly impact your ability to increase tips and enhance the overall dining experience for your guests. By connecting with guests, anticipating their needs, and offering a warm and genuine smile, you can create a memorable and enjoyable experience that will keep them coming back for more.

From Baseball to Burgers: How Little Things Can Lead To Big Rewards

Sat, 27 Jan 2024 00:29:58 GMT

From Baseball to Burgers: How Little Things Can Lead to Big Rewards

Have you ever wondered why a Major League Baseball player can make millions of dollars, while a restaurant server in a mid-price, casual dining environment might make a fraction of that?

The answer lies in the power of little things – and how small differences in performance can lead to enormous rewards.

In the world of sports, we often see the impact of small improvements in performance. For instance, a baseball player who hits just one or two percentage points higher than their peers can see a significant increase in their salary.

According to research by Forbes, the average MLB salary in 2023 was $4.9 million – and that's just the average.

The highest-paid player in the history of baseball, Shohei Ohtani, signed a deal for 10 years, $700 million. And, that does not include his endorsements each year, which will probably be another $50 million.

How does this apply to you?

As a server in a mid-price, casual dining environment, you might not make millions of dollars, but the same principle applies. It's the little things you do like:

greeting your customers with a smile
remembering their preferences
providing STAND OUT service

All of these SEEMINGLY little things can lead to BIG REWARDS in the form of:

tips
repeat business
positive word-of-mouth
5 star ratings on line

Research has shown that customers are more likely to return to a restaurant if they have a positive experience with their server.

A study by the National Restaurant Association found that 7 out of 10 customers say that SERVICE is THE most important factor in their dining experience, even more important than the food itself .

Let's read that again.

7 out of 10 customers say that SERVICE is THE most important factor in their dining experience, even more important than the food itself .

So, how can you apply the power of little things to your role as a server? Here are a few tips:

Smile and be friendly: A genuine smile and a warm greeting can go a long way in making your customers feel welcome and appreciated.
Remember their preferences: By taking note of your customers' favorite dishes, drinks, and table settings, you can provide a more personalized experience that keeps them coming back.
Be attentive and responsive: Keep an eye on your customers' needs and be ready to address any concerns they may have. This could mean refilling their water glasses, clearing empty plates, or making sure their food is cooked to their liking.
Provide excellent service: Go above and beyond to make your customers feel special. This could mean recommending a dish they might enjoy, offering a complimentary dessert, or simply making sure their experience is as enjoyable as possible.

In conclusion, my fellow restaurant server, the power of little things is not limited to the world of sports. By focusing on the details and providing excellent service, you can create a memorable dining experience for your customers – and reap the rewards of increased tips, repeat business, and positive word-of-mouth. So, the next time you're serving a table, remember that even the smallest gestures can make a big difference.

Find out how this waitress increased her tips by 50% by using this one method. NO KIDDING. Click HERE now.

getyourbusinessnoticednow

Being a Restaurant Server Is 100% a Sales Position—And Here’s Why

Stop Thinking You’re “Just a Server”

What Is Sales in a Restaurant, Really?

5 Proven Sales Skills Every Top Server Uses

1. You’re the Face of the Brand

2. You Control the Check Size

3. You Read Guests in Seconds

4. You Handle Objections Like a Pro

5. You Sell the Experience

Why Adopting a Sales Mindset Pays Off Big

Final Word: You’re Not Just a Server. You’re a Sales Closer.

Are You Tipping Out More Than You Should?

Are They Stealing Your Wages?

Here’s What You Need to Know (Before You Lose Another Dime)

1. They’re Stealing Your Tips… and Calling It ‘Fair’

2. Your Paycheck is Short… Again?!

3. Fired Over ONE Bad Shift? That’s Not a Mistake—That’s a Setup.

Some of these firings are ILLEGAL.

4: Your Boss Won’t Give You a Break? Let’s Talk About THAT.

Listen, you work too damn hard to get shorted like this.

Click HERE now .

Never Forget a Guest's Name Again

What If You NEVER Forgot a Guest’s Name Again?

Are Your Staff’s Memory Gaps Costing You Repeat Business?

The Proven Solution That Creates More Regulars & Bigger Tabs

Proven Techniques That Work Immediately

How Many More Guests Will You Lose Before Fixing This?

Are you working on appointment?

Booked & Beloved: When Exceptional Service Turns Dining into a Personal Appointment

Transforming Mindset & Immersive Role Adoption

Embrace a Service-First Philosophy

Define Your Vision and Purpose.

Reframe your internal dialogue.

Cultivate Peak Emotional & Physical States

Immerse Yourself in the Role

What does this mean for you?

Why are you role-playing?

Unlike a professional actor, you only get one shot.

Commit to Continuous Growth

Take Massive Action

This is just PART 1 of the playbook.

Humor in Restaurant Service - A Guide for Servers

The Art of Using Humor in Restaurant Service: A Guide for Servers

The Psychology of Humor in Service

Cultural Disparities in Humor

Gender Dynamics in Humor

Male Servers

Female Servers

Patron Gender

Pros and Cons of Using Humor

Pros:

Cons:

Common Objections:

Recommendations for Most Situations

Examples of Safe Humor:

When to Refrain from Using Humor

Gender and Humor Use: Key Differences

Final Recommendation

Employee Body Odor Guidance

What do you do when you have a strong odor coming from one of your employees?

Preparation & Policy Alignment

﻿ Review Existing Policies

Communication Strategy

Set the Right Tone: Empathy & Privacy

Actionable Steps & Support

Provide Practical Solutions

Follow-Up & Monitoring

Create a Supportive Follow-Up Process

Sustaining a Positive Work Environment

Institutionalize Best Practices

Potential Pitfalls to Avoid

Summary

References & Resources

What to do when regular customers leave bad reviews

What to do when regular customers leave bad reviews.

1️⃣ Shift Your Mindset

2️⃣ Manage Expectations

3️⃣ Build a Connection

4️⃣ Address the Reviews Tactfully

Review Existing Policies