Dining Room. Tuesday , September 05th , 2017 - 01:02:32 AM
During this inaugural couple of weeks help out in the dining room as well. Help with the expediting of service , table check with guests on how they are enjoying their dining experience. Never stop doing table checks. I believe in the hands on approach rather than the delegating approach. Even if it is doing something as simple as getting bread for a table or delivering some drinks to help a waiter who is in the weeds. Remember if a waiter gets swamped for a minute it is the guest who suffers. Put your ego aside and muck in and help.
First of all when you start in such a position you must know the reason you were hired in the first place. Were you told upon hiring what improvements or changes had to be made? What was going well? On one occasion in a very new restaurant I was specifically hired to train the inexperienced staff to serve better, thereby making them more productive on the floor. This in turn positively affected labour cost. On another occasion hired as a Maitre‘d on the ship the staff was experienced so my main goal was to get the different nationalities working together as a tight knit group within a system. Therefore in order to succeed know what it is you have to do. Don‘t fix anything if it isn‘t broke.
Color Palette: Do not assume thatbecause a color is your favorite, it will also look good on the walls of thedining room or create a harmonious whole with the . Also, when choosing a color palette, understand thatwhat looks good in the day in natural light may not necessarily look as good oreven look the same in artificial light. In general, colors such as reds,oranges and yellows work to create a more formal atmosphere while colors suchas golden or creamy yellow, terracotta, wine, burgundy or dusty rose areconsidered ideal for a dining room. These colors are said to stimulate theappetite and also have been shown to promote enjoyable conversation.
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