Tips For Ensuring The Safety Of The Kitchen Staff

Tips For Ensuring The Safety Of The Kitchen Staff

by | Sep 6, 2017 | Career

Working in a kitchen is rewarding, but it does present some dangers. Between sharp knives, hot oil and crowded work conditions, you are daily risking your health. So, you want to stay in this job without injury for as long as possible. How do you do this? Well, it’s actually as simple as following some safety guidelines.

The Right Shoes

The first element in safety is equipment, and one of your most valuable pieces of equipment is your shoes. Invest in non-slip, comfortable work shoes that can take you standing in them all day. The non-slip part will prevent you from slipping on the inevitable spills that kitchens are notorious for. The comfortable part will spare your back, legs, and feet from stress injuries.

You will also want something that repels water, as standing in soggy shoes for hours after mopping up a spill threatens your toes with fungus. Such slip-resistant, water-resistant and comfortable shoes may take time to find and cost quite a bit when you find them, but the investment will save you a lot of money lost in time off and doctor’s bills later on.

Cover Your Arms

Hot water and hot oil flies in kitchens, and they can leave burns worse than actual fires. To limit the damage that hot oil splashing out of a pan and landing on your arm can do, wear sleeve protectors. These are cloth coverings that cover your wrist to your elbow. This will put an easily-removed barrier between you and the heat.

Find The First Aid Kit

Every restaurant should be equipped with a first aid kit that the kitchen staff can quickly access. Bandaging an injury immediately prevents infections and other future complications. If your kitchen doesn’t have a first aid kit or the one you have is running low, get one. An emergency could happen at any time, and you don’t want to be scrambling around for gauze in the middle of a shift.

Handle Knives Correctly (And Generally Be Aware Of Your Surroundings)

Remember what you learned about knife safety when you were learning to be a chef. Tuck your thumb under the hand you’re using to hold something still when cutting. Hand knives to people handle first (or put it in front of them handle first if possible.) Don’t run, especially not with sharp objects in your hands, and just be aware of your surroundings. Busy kitchens can get crowded and have lots of cutting edges. Don’t fall victim to them.

Change Up Your Tasks

People tend to associate injuries caused by repetitive motion with factories and offices, but any job that requires you to make the same motions over and over stresses the joints and muscles in your body. The stress causes inflammation which leads to pinched nerves, weakness and pain. The best way to avoid this is to change activities and give the stressed group of muscles a rest. Let the line cook take an afternoon off of frying to chop vegetables. Give the prep chef’s hands a break by letting them do the dishes. Variety is both the spice of life, and a dose of prevention in this case.

Watch The Heat

Kitchens get hot. Restaurant kitchens can get particularly hot because they are crowded and have sources of heat running all day long. They should be properly ventilated, with a screen door that allows hot air to leave and a fan to move the heat along. A line chef, of course, doesn’t have much control over that, but he or she can take along bottles of cool water to sip from throughout the day and dress in layers. Try to wear breathable clothes as much as possible, and make sure any ventilation available is on.

Every great job has its risks, but you can mitigate them with a little care. Follow these guidelines and you will enjoy a long, safe career in the food industry.

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Tips for Newly Hired and Promoted Restaurant Managers

Tips for Newly Hired and Promoted Restaurant Managers

by | Aug 29, 2017 | Career

The National Restaurant Association (NRS) states that many new managers are often so eager to be endorsed and make others happy that they make common mistakes. They may institute changes too quickly, hold friends to different standards and think that relationships will remain the same. The following tips will help newly hired and promoted managers avoid common mistakes and achieve success.

Soft Skills

Research by Gallup reveals that companies that hire supervisors and managers based on their people skills and core talents will experience better employee engagement. The research shows that these companies may see a 17 percent increase in productivity, a 30 percent increase in employee engagement and 48 percent increase in overall profitability. Employee turnover rates may decrease up to 19 percent. All of these successful statistics depend on the restaurant manager’s strong interpersonal skills. Good leaders must be flexible and spontaneous to deal with random operational and personnel problems.  An authoritative demeanor and calm voice will help maintain stability in stressed kitchens. Being patient and organized will help maintain quality and efficiency.

Understand Motivation

Many restaurant supervisors may have strong professional skills, but they may lack human resources training or business administration experience. Managers must be able to analyze, understand and motivate their staff. The pressure is intense and the turnover rates are high, so understand individual motivations and collective goals will help restaurant managers maintain employee satisfaction. There are many well-known motivational theories, such as Sirota’s Three Factor Theory that states that employees’ basic needs should be met and that company and employee goals should be aligned. McClelland’s Human Motivation Theory states that employees are motivated by power, affiliation, and achievement. Regardless of the theory, restaurant managers should be able to understand motivation to cultivate respect and top performances.

Real-World Experience

The above-mentioned theories provide insights into the conceptual motivation of employee’s actions. Seasoned restaurant managers know that while employees will have different motivations, they will all follow Maslow’s basic two motivations of safety and survival. That is, employees most value their salaries and job stability. Restaurant manager should know how to create mutually beneficial and long-term relationships between the restaurant and employees. For example, performance reviews that randomly criticize issues without future goals and commitments are not as effective as continual communication and reinforcement.  Performance goals and expectations should be connected to salary increases and job opportunities.

In Defense of Delegation

One of the most important skills a restaurant manager must master is the science of delegation. Even a superstar cannot accomplish everything on their own each day. The best way to help both new supervisors and employees grow is through appropriate delegation. This starts with establishing individual roles and responsibilities. Restaurant managers should learn how to organize themselves so they can direct tasks, follow-up with staff and minimize poor performance. Organized delegation will free them up to focus on more important managerial tasks such as budgeting, marketing, and quality control. Restaurant managers who carefully match the right people with the right tasks and tools will enjoy better results.

Professional Feedback

Reality TV shows with vulgar celebrity chefs often glamorize and exaggerate the conflict and hostility in professional kitchens. While it is true that the restaurant industry runs on extremely tight budgets, schedules and performance standards, the best restaurant managers use their business acumen, HR knowledge, and respectful attitudes to provide feedback, identify problems and discipline staff. Giving real-time feedback in a loud and busy kitchen environment is difficult because many people are either too sensitive or indifferent. Employees need factual feedback to improve their productivity and performance. Constructive criticism that focuses on objective issues will improve issues and mitigate risks.

These tips will help new restaurant managers increase their professional competency and decrease their occupational frustration. Restaurant managers should consider avoiding these nine bad habits. It’s helpful to continually hone skills and seek knowledge through legitimate resources. A good way to find a restaurant management job is to use a job search site that allows you to follow companies, save jobs for later and apply with one click.

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What to Do When You’re the Only Waitress at Your Cafe

What to Do When You’re the Only Waitress at Your Cafe

by | Jul 5, 2017 | Career

Being the lone waitress in a cafe is often, well… lonely. There’s no one to socialize with, share the daily frustrations of your shift with, or to ask for help when you start to get overwhelmed. It can be a great, rewarding job, but you may struggle with the fact that you’re alone in your specific job throughout the day. If you’re feeling a little lonely, these tips can help make it easier.

1. Look for tasks that will help you keep busy. There are plenty of things to be done throughout your shift, from rolling silverware to wiping down tables. When you have things to keep you busy, you’ll have less time to dwell on the fact that you’re feeling a little lonely. Going above and beyond won’t just keep you busy; it will also make you stand out as an amazing employee.

2. Consider the freedom that’s available to you. Talk with your bosses about what you’re expected to do when there are no further tasks to take care of. Are you allowed to have a seat and pull out your phone if there are no customers needing your attention? Can you engage in other hobbies as long as you don’t need to actively take care of a customer? Make sure you’re familiar with the policies of your workplace and know how you’re expected to behave when there’s not work to be done, but you still have to be on the job.

3. Perfect your small talk skills. Interacting with customers, especially the good ones, is a great way to decrease loneliness and help you feel less isolated during your shift. Take the time to chat with regulars and get to know them, from memorizing their drink orders to knowing a little bit about their lives. Chat with customers as they come into the restaurant. Make sure, however, that you’re prepared to respond to social cues. Some customers come to a restaurant to spend time with each other–couples on a date, friends, and coworkers. Others come for a quiet meal. Others, however–especially those who come in alone and don’t seem to be glued to their phone, a book, or some other activity–will welcome the chance to interact just as much as you will.

4. Focus on the benefits. After a long, lonely day at work–especially when there have been few customers and the kitchen staff hasn’t been interesting in socializing–it can be hard to look on the bright side. Fortunately, there are a number of benefits to being the only waitress on the scene. Focus on them to help your day stay bright!

  • You’re in full control of the floor, so you don’t have to worry about another server upsetting your pattern or forgetting important items.
  • You get to keep all of your tips instead of putting them in a communal pool to share with other servers.
  • You’re able to maintain a great deal more freedom throughout the work day. In many cases, you’ll be able to choose your own activities when you aren’t busy with customers.
  • You can be sure that every table in the building receives the best possible service from you.

From busy shifts when it seems as though everyone in town is flocking to your normally quiet little restaurant to long, lonely shifts when no one comes through the door, being the “lone wolf” waitress or waiter at your restaurant or cafe can be tough. By utilizing these strategies, however, you’ll be able to make the most out of your shift and maximize your job satisfaction. Sure, there’s no one to roll your eyes with over the difficult customers; but there’s not a whole lot of server drama, either!

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6 Signs That You Should Quit Your Job

6 Signs That You Should Quit Your Job

by | Jun 6, 2017 | Career

Staying in the same job offers comfort and consistency, but many workers outgrow their position, lack room for advancement and miss out on potential career opportunities. Staying in your comfort zone is definitely easier than quitting and navigating the job search market, but the rewards may be worth the risks. This is because new jobs offer fresh challenges, excitement and growth prospects.

Morning Sickness

If the first thing you feel in the morning after waking up is dread, then maybe it’s time for a career change. Ideally, you should be excited to start your day, upbeat about your long commute or thinking about what you will accomplish by the end of your shift. If the job doesn’t make you happy and fulfilled, having nice bosses, coworkers and customers isn’t enough to keep you motivated. Taking inventory of the pros and cons is the best way to identify and decide if a career change is truly needed.

Pros vs. Cons

Create a list with at least a few descriptive categories, such as like, dislike and talents. The first column should include things that you like and love about your past and current jobs. The second column should include things that you dislike doing and lack competencies in, such as math or desk work.  The third column should have things that you passionately enjoy doing and dream about experiencing. These could include hobbies and extracurricular activities. Identifying non-negotiable items and values will help you to creatively brainstorm new career goals.

Time to Be Selfish

Many workers sacrifice their own self-interests for the sake of their friends, family, and community. For example, some people are pushed by their parents into pursuing a degree they loathe, but others relocate to unfamiliar cities to help out family members. Jobs that involve intense public interaction, such as teaching, social work, and customer service, benefit the community but burn out the dedicated workers. If you have already devoted years to civic or familial obligations, maybe it’s time to transition to a career that revolves around your needs and preferences.

Stress Management

Certain industries experience high turnover rates because of stress and pressure. This includes everything from waitressing to firefighting to executive management. If work-related stress is seriously affecting your health, it’s time to consider your career options. The negative variables that physically and mentally impact you, such as the work, people or culture, may be adjusted through internal adjustments. For example, an experienced waitress may be ready to change restaurants or apply for supervisory positions. A stressed out supervisor in the service industry may simply need to transfer to an itinerant, specialized or administrative position.

The Wall

Workers who are overqualified for their position may be stuck in a career rut that fails to utilize their skills and training. Sometimes, management simply doesn’t want to acknowledge that you have more to offer or that you are making significant contributions. This is true if you have been repeatedly been passed over for promotions, not given challenging assignments or awarded with due recognition. The more that your innovative ideas and experiential advice are answered with denials or silence, the more you should consider a job change. It’s a good idea to use available career resources to find your dream job.

Toxic Environments

Most workers won’t directly experience bullying, harassment or verbal abuse, but they may have to silently suffer in unpleasant or passively aggressive work conditions. This could be a narcissistic boss, self-centered coworkers, and bureaucratic leadership dynamics. Human resources could be driven by policy adherence and cutting corners instead of investing in employees. The company may be driven by profits at the costs of sustainability, quality products, and customer satisfaction. Any of these growth-inducing behaviors may motivate you to switch careers.

In the end, a job isn’t just about a salary and stability, it’s about a quality of life and personal achievements.  The BLS states that the average adult spends 8.8 hours in work-related activities during the week, which is anywhere between 180 to 200 hours per month. Holistically analyzing and understanding all the dimensions of your skills, career goals and personal dreams will help you find the job that will make you thrive and grow.

Are you ready for a career change? Check out all the open positions up now at sirvo.com/search!

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5 Key Reasons Not to Pocket Tips When You Should Be Splitting Them

5 Key Reasons Not to Pocket Tips When You Should Be Splitting Them

by | May 15, 2017 | Career

When you work in a bar or restaurant where tips are split, it’s critical to the entire functionality of the restaurant environment that you continue to split your tips fairly. Sure, it’s frustrating. You could be having a great night, completely on, while your coworker is struggling to get the simplest drink order right. You could be carrying a heavier load than your coworkers, and therefore receiving more tips as a result. Those are your tips, and you’ve earned them. If the policy at your establishment is that tips are split, however, it’s critical that you split them as required. Pocketing tips, no matter how well-deserved you think they are, is unacceptable behavior–and there are some very good reasons why.

1. Your workplace environment is built on trust. Check out this reddit thread about a bartender who chose to pocket tips instead of sharing them evenly with her coworkers. Even a suspicion that you’re pocketing tips can lead to distrust among your coworkers. Get caught doing it, and you’ll find yourself ostracized and distrusted–or worse.

2. Tip sharing builds teamwork. Everyone has a bad night occasionally. Maybe you’ve had the longest day on record, you haven’t been feeling your best, or family drama hit just before you came into work. Perhaps it’s just one of those shifts when you feel as though you can’t get anything right: just remembering drink orders is a huge challenge, much less anything more complicated. When those days happen, you desperately want you coworkers to pick up the slack for you–and may even need it in order to keep your establishment running as smoothly as it needs to run. Tip sharing encourages an atmosphere of camaraderie: all of you work together to keep the customers as happy as possible because each table has an influence on the tips you take home at the end of the night.

3. You don’t always get a choice in your customers. Some customers are naturally great tippers. Perhaps they’ve worked in a service job themselves, or maybe they just have a great sense of empathy for people who work in the industry. Whatever the case, even if they receive sub-par service, they’re still likely to leave a decent tip. Others, on the other hand, cling tightly to every dollar and won’t leave a great tip even if they receive the best service of the night. You can’t control which customers come your way, but a section full of poor tippers can completely ruin your night! On the other hand, across the course of the night, good and bad tippers tend to even out, so sharing your tips helps keep your income steadier.

4. It’s unethical. You want to have a reputation for integrity, especially if you commonly work with money. One of the fastest ways to destroy that reputation is to fail to put your contribution into the tip jar. Keep in mind that when you leave at the end of the night, you’re getting a percentage of your coworkers’ tips. As a result, you owe them the same percentage of yours.

5. It could cost you your job. If you’re pocketing your tips instead of putting them in the communal tip jar as company policy dictates, you’re stealing from your coworkers. In most restaurants and bars, stealing from the company is grounds for immediate termination. There’s no way around it: pocketing tips is stealing. It could quickly result in you not having a job to pocket tips from. All things considered, at the end of the night, it’s probably not worth it for the little bit of extra money you’re able to get from it.

Seeing your hard-earned tips make their way into a communal jar can be disheartening. It’s less disheartening, however, to realize that when great tips come in, it doesn’t matter who was in charge of the table. Everyone in the bar or restaurant benefits! Don’t give into the temptation to slide your tips into your own pocket instead of adding them to the communal jar. In the end, it’s not worth it.

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A Few Things to Know When Applying for your First Restaurant Position

A Few Things to Know When Applying for your First Restaurant Position

by | May 5, 2017 | Career

You may hang out in restaurants with your friends and family regularly. But seeing the restaurant from the customer’s POV and from the staff’s are two different perspectives.

Whether you’re considering a taking a job in the service industry to make a few extra bucks, or if you’re thinking of turning it into a lifelong career, here are five things to keep in mind when applying for your first position.

You’ll need to do some research first.

This is good practice for any job. For the restaurant industry, you’ll want to know what the different restaurant types are and what kind of work you can expect at each.

You’ll also want to know a bit about the restaurant itself, what their hours are, what their busy times of the day and the week are, and what kind of food they serve. Believe it or not, all of these will factor into when the restaurant manager schedules you.

You need to have a flexible schedule.

Speaking of schedules. Keep this in mind: the service industry is busy when all other industries are not working. So you may be working nights, holidays, and weekends regularly.

Be willing to work your way up.

Whether you’re applying for a position in the kitchen or for a position in the dining area, you’ll need to understand how each position of the restaurant functions. The best way to do this is to learn things from the ground up, so don’t take it personally if the hiring manager offers you a less prestigious position than you had in mind.

If you can show you’re willing to accept the challenge and work your way up, chances are you won’t be in that position for long.

Be ready to get your hands dirty.

We mean this in the literal and figurative sense of the phrase. As we said above, showing your positive attitude will earn you accolades quickly. But along with that, you may actually be getting your hands dirty.

What we mean is you’ll be cleaning all the time.

Whether you’re cleaning up in the kitchen after the rush, or cleaning up after a patron is done with their meal you can expect to be washing your hands a lot.

You’ll be on your feet for long periods.

This is fast paced, physical industry. Patrons don’t like to wait for their food. People want their food and drinks and they want it now!

This leaves no time to rest or sit down. And as we touched on earlier, every position of the restaurant is important and can’t function without the other. Expect to push yourself a bit to ensure great service.

A few other quick tips to make sure you get that job:

  • You don’t have to wear a suit and tie, but you still need to show up looking serious about getting the position. Leave the shorts, flip flops, dirty, and torn clothes at home.
  • Show your personality. Whether you’re in the front of the house of the back, managers want to see that you’re going to get along well with others and that you’ll be able to provide great customer service.
  • Having a pen and a resume with you when applying is always a good idea.

With these tips in mind, you shouldn’t have a tough time finding the right fit at all. When you’re ready to get that first industry job, feel free to visit our job search page and kick your new career off.

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Experience Sirvo for yourself

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