What Is TIPS Training, And Should You Get It?

What Is TIPS Training, And Should You Get It?

Restaurants often make the most profit from serving alcohol, but it’s a high risk/ high reward sort of situation. You don’t want your establishment to get into trouble for serving alcohol to minors or causing car accidents. You also don’t want to deal with the downside of intoxicated guests. Knowing this, a company called Training for Intervention Procedures, or TIPS, set up a certification program to teach employees of most liquor license holders to deal with those risks.

The 35-year old program covers the legal responsibilities of establishments, the effects of alcohol on people, and various customer-friendly ways to provide alcohol service in a responsible manner. It covers identifying IDs and intoxication. It also gives you a chance to practice some ways of dealing with real-life scenarios.

There are quite a few states, such as Maryland and New Mexico, that require liquor licensees have someone associated with that license trained in responsible alcohol serving and have a certificate from that training. That said, not all municipalities have this requirement, and some places, such as Texas and Maine, have voluntary programs. It can come down to the personal preference of an owner in other municipalities, such as much of California.

Keeping customers from getting intoxicated keeps your place of business comfortable for all your guests and shows that you care about their safety.

There are a couple of benefits of taking the TIPS or similar training programs. Your employees will gain confidence in dealing with intoxicated guests. They will have some ideas about how to control the environment so that the drinking doesn’t get out of hand. Keeping customers from getting intoxicated keeps your place of business comfortable for all your guests and shows that you care about their safety.

It is always good to have refreshers about the rules involved in serving alcohol. There are a few kinds of liabilities that could apply to your establishment, and they vary from location to location. Does your city have social host laws, where you can be held liable for injury to an intoxicated guest if the alcohol is served improperly? Is there criminal charges you could be liable to? You want to keep track of these types of rules. They change sometimes, and the people evading the rules evolve their techniques. Having employees at least occasionally take courses in responsible alcohol service can keep you on the safe side of the law. Should something untoward happen to an intoxicated customer or a minor trying to get drinks, you can point to the program as a sign that you had done your due diligence, as well.

Having employees at least occasionally take courses in responsible alcohol service can keep you on the safe side of the law.

There are also insurance companies that give you discounts for having such a training program in place, and having a nationally-recognized certificate is an easy way to prove that your restaurant has an acceptably trained staff. Insurance companies like to know that at least one threat to the property is being controlled for.

All that said, TIPS charges $40 a person for online training, and they charge varying amounts for on site and off site classes, depending on location and trainer. Other programs will also charge you. You don’t want to be accused of cutting corners here, but at the same time, it’s a cost you have to weigh up.

Additionally, some places, such as Washington, have requirements for trainers and for responsible alcohol service training. Always check ahead of time to see if your municipality requires training and what type of certification they will accept. Many places let cities or counties decide on what they want, and they can be pretty restrictive. You don’t want to download the eTIPS program and later discover that your state doesn’t accept online certifications.

As you can see, whether you need to get someone TIPS certified will depend on your jurisdiction and your establishment’s needs. Keep the foregoing in mind, and you will be able to make an informed decision.

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6 Signs That You Should Quit Your Job

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How to Master Food Plating: Five Videos to Help You

How to Master Food Plating: Five Videos to Help You

When world-famous chefs plate their masterpieces on television they make it look easy, so people don’t realize how difficult it actually is to put food on the plate in an attractive, appealing way. It’s somewhat easy to copy a more experienced chef’s style, but most new chefs really want to have their own unique plating style to represent their food.  Just as an artist signs his work of art, so do chefs add a signature to their stunning plates of food through their plating techniques.

Mastering food plating doesn’t come without knowledge and practice and the Institute of Culinary Education has produced some videos that can help. Let’s take a look at what these five videos have to offer.

1. Essential Elements of Plating

In the first video, Essential Elements of Plating, Michael Laiskonis, who is the creative director of the ICE, talks about presenting food as a creative means of expression. He discusses four important presentation elements: composition, balance, shape and texture and gives tips for each of these elements.

Composition tips:

  • use an asymmetrical food arrangement on the plate
  • arrange items in odd numbers
  • use complementary colors

Balance tips:

  • change the focus of the dish, moving away from the expected
  • leave negative space on the plate
  • choose a plate that will creatively showcase the ingredients

Shape tips:

  • create a theme using similar shapes
  • less is more
  • keep it simple and refined

Texture tips:

  • combine different textures: crunchy, creamy, chewy, etc.
  • include contrasting temperatures
  • use a plate that allows elements to intermingle

2. Plating Reimagined

The second video, Plating Reimagined: One Entrée. Three Ways, presented by James Briscione who shows viewers how to present an entrée of duck accompanied by beets, squash, mushrooms, pearl onions and micro-greens in three different ways.

  • The Classic Approach, in which the chef plates the entrée in the center of the plate in a circular fashion
  • The New Nordic Approach which is asymmetrical. In this style, plate the entrée only on one half of the plate, the other half is clean
  • The Linear Approach, or simply, line it up. The chef plates the food across the center of the plate in a line

3. Five Must-Have Plating Tools

Five Must-Have Plating Tools is the third video, also presented by James Briscione who is the Director of Culinary Development at ICE. In the video he shows viewers what his five essential tools are and how to use them to turn simple dishes into visually inspiring and exciting dishes.

  • A large metal spoon for placing large objects on the plate and for dropping sauces and purees as well as creating a spread of puree
  • A small offset spatula for fine placement of smaller things and for spreading purees with the edge of the spatula to create a wider, more dramatic look
  • A squeeze bottle for a more controlled application of thicker sauces and purees
  • A ring mold for either punching out shapes or for stacking food to create height on the plate
  • Tweezers for fine tuning and delicate placement
  • James’ bonus tool is a kitchen towel which is for cleaning the edges of plates from smudges or fingerprints

4. Plating Reimagined: One Dessert. Three Ways.

In the fourth video, Plating Reimagined: One Dessert. Three Ways, Michael Laiskonis uses passion fruit, almonds, cocoa and sugar as his base flavors to create chocolate cake three ways and shows viewers three different plating techniques.

  • The Classic Approach, chocolate-passion Entremet. He assembles the prepared ingredients in a large ring mold, freezes it, covers it with chocolate and places it in the center of a round plate
  • The Contemporary Approach, chocolate-passion Verrine. The chef pours all the prepared ingredients, which are in semi-liquid form, in layers into a glass
  • The Nouveau Approach, chocolate-passion a la mode. The chef places prepared ingredients in a bowl, off-center, in odd-numbered groups

5. Tips for Buying Restaurant Dinnerware

In the final video, Tips for Buying Restaurant Dinnerware, Kate Edwards from ICE, explains how dinnerware acts as a bridge that connects the food, service and ambiance with the guest. She has excellent tips and tricks to follow in order to make the best choices when it comes to buying restaurant dinnerware.

Mastering food plating may seem daunting, but with practice and knowledge it is very possible to learn how to put your personal signature on your amazing plate of food.

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Why You Should Never Hesitate To Cut Guests Off

Why You Should Never Hesitate To Cut Guests Off

If your establishment serves alcohol, you have experienced at least one drunk customer. He or she ordered drink after drink, getting louder and sloppier with each one, and you were faced with a dilemma. You wanted to keep the customer happy, and clearly you are there to provide what the customer asks for. However, the drunk customer quickly became a problem. When you are faced with this situation, you should never hesitate to cut a guest off, and here is why:

1. The Other Customers

In a seated restaurant, there are few things worse than sitting near a drunk and belligerent diner, unless it is sitting next to a drunk and over-friendly diner. They are loud and intrusive. Your other guests want to relax and not worry about the person next to them stumbling into them or getting into a shouting match. If your other guests are uncomfortable, they leave early, possibly not ordering things they normally would have.

They aren’t wrong to do this, either. Drunk guests present a danger to other people, knocking into them and starting fights. They also get into car accidents. Sober customers that drive will want to get out of the parking lot before the drunk guest gets in a car and drives into someone.

Your other guests want to relax and not worry about the person next to them stumbling into them or getting into a shouting match.

2. Your Waitstaff

Drunk guests are hard to serve, and the waitstaff’s job is hard enough. No one gets paid enough to clean up after someone who got sick from too much alcohol, fend off someone who is drunkenly hitting on them, or trying to help customers stumble out the door. There just isn’t enough money in the world to make up for dealing with that sort of thing all the time, and it can contribute to employees quitting.

3. Your Reputation

It never takes long for the locals to figure out where they can sit and imbibe all day. This attracts the type of guests who monopolize bar stools and scare away other paying customers.

People do not take their kids or parents to a restaurant where they think they will have to watch somebody drink themselves sick. They don’t want to take their dates places where they would be subjected to somebody tottering around drunkenly. It only takes a few bad apples to drive away people, and cutting off guests early keeps those bad apples in check.

It only takes a few bad apples to drive away people, and cutting off guests early keeps those bad apples in check.

4. The Customer’s Safety

With each drink, customers become more prone to accidents. They become more vulnerable to robbery and more prone to bad judgment. All this means that it isn’t just the other customers who are in danger when one customer gets drunk. The drinker could decide to drive home and get in an accident, they could drop glasses and cut themselves, or any number of bad scenarios.

5. Liability

Many states hold responsible the last person to serve alcohol to someone if that person gets into a car accident. The local law enforcement officers will track the driver’s movements until they reach the last establishment they were at and charge the restaurant or bar with overserving that person. That puts you in a world of legal hurt that you just don’t need.

Even if such rules were not on the books, a restaurant or bar is open to legal trouble when drunk guests act out. If the police are constantly showing up to deal with misbehaving guests, you are going to have some trouble renewing your liquor license. At the very least, the neighboring businesses and residents will give you grief. Your guests would be scaring away other business’s customers, after all, and we all rely on our neighbors sometimes.

These factors hurt your bottom line, hurt your community, and hurt your guests. Servers can avoid all of this by cutting a guest off before they drink themselves sick. It may be hard to stop filling a drunk customer’s order, but it is always the right thing to do.

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How To Deal With Coworker Conflict

How To Deal With Coworker Conflict

Coworkers are like family: you don’t (usually) get to choose them. Instead, coworkers are typically, and dare we say hopefully, hired because of their resume and not because of their easy-going personality. What this inevitably means is that a good portion of your professional life is going to be spent sharing a space with individuals you’d rather never see at all. Not only is that bad news for you, it’s bad for business because coworker problems inhibit productivity and customer service.

When CPP Inc., publishers of the Myers-Briggs Assessment and the Thomas-Kilmann Conflict Mode Instrument, commissioned a study on workplace conflict they found that U.S. employees spend an average of 2.8 hours dealing with conflict on a weekly basis. That’s the equivalent of 385 million working days! Thus, no matter how laid back you are, it’s only a matter of time before you have to deal with some coworker friction.

Here are the three major ways coworkers clash, and what you can do to solve it.

1.) You have the same goal, but a different perspective on how best to make it happen.

Maybe you went to two different culinary schools that stressed two different techniques to do the same job. Maybe your coworker is a tank, and they can’t handle any job or conversation if it isn’t done in the most efficient manner possible. Or maybe you’re the tank, and your coworker gets so caught up in the details the food starts turning cold.

Despite the fact that there is conflict, it’s because both of you care a lot.

If you’re in this situation, where all parties ultimately are hoping for the success of the meal service but are struggling to make it happen due to differences in style or opinion, take heart. Despite the fact that there is conflict, it’s because both of you care a lot.

In this situation you need to:

A.) Value the strengths your coworkers bring to the table, and act like it. If Bill’s plating is the best in the city, tell him. Tell him you appreciate his eye for detail, and his commitment to excellence.

B.) Compromise, because that’s what adults do. If you’re able to recognize that your coworkers are gifted individuals you will promote unity, you will learn from them, and you will see the strength in multiple talent sets. Work through a practical and doable compromise that will allow Bill to plate, without ruining the quality of the food.

C.) Communicate, communicate, communicate. It’s likely that if you talk to Bill with respect and appreciation, he’ll do the same. It’s likely he’s a reasonable professional who recognizes that his plating skills will be in vain if the food isn’t served promptly. So talk to him about the aforementioned compromise like you’re talking to the plating prodigy he is.

2.) You don’t have the same goal at all.

Maybe Bill isn’t actually concerned with having a stellar meal service, maybe all he cares about is his plating and making sure he gets credit for said plating. Or perhaps you’re dealing with an individual who doesn’t have thick skin and refuses to let things go even at the cost of the kitchen running smoothly. If this is the situation you find yourself in it’s going to take a bit more gumption.

Here’s what you need to do:

A.) Give them a chance. The reality is that sometimes people don’t actually realize how they’re influencing everyone else. It can seem impossible, but it’s true. So at a time when you are calm and collected, with as much kindness and gentleness as you can muster, explain the situation from your perspective. Maybe, they didn’t realize. Maybe, you’ll learn about some hard things in their personal life, and they’ll be willing to talk through some solutions. But maybe not.

B.) In that case, it’s time to bring management into the situation. Rory Rowland, an expert on the subject says the most important thing to do in workplace conflict is to, “recognize that ripping the bandage off is painful, but after it’s done everything is all better.”

In his own company, he employed that method by bringing both individuals together to act as a third-party. “One of the techniques I used was you couldn’t restate your own position until you stated the other person’s position to their approval. When you’re angry and hurt, the last thing you want to do is restate the other person’s perspective.”

“One of the techniques I used was you couldn’t restate your own position until you stated the other person’s position to their approval. When you’re angry and hurt, the last thing you want to do is restate the other person’s perspective.”

But what he found was that often when people make themselves see the situation from the other side it creates an understanding between individuals. And while understanding doesn’t always lead to total acceptance, it does often lead to politeness and respect. So ask management to act as a third-party, and make it clear that your hope is that everyone involved will thrive.

3.) Sometimes, they’re just a jerk.

Unfortunately, the workplace is full of people who only ever have their best interest at heart. Perhaps you have a coworker who isn’t satisfied with succeeding, unless everyone else around them fails. Or perhaps you’re sharing a shift with an individual whose main priority is doing as little as possible, while still getting paid. In that situation follow the steps for type 2 and then:

A.) Let go. We know–let what?! How do you let go when what you’re really hoping to do is give them a piece of your mind? You do it by realizing you have very little control over what other people do. If you have taken the steps to neutralize the situation and you have made management aware, then do not let them ruin your chances of success or happiness. Take control of what you can, namely your attitude and performance, and reap the rewards of doing so.

Every conflict is an opportunity; it’s a chance to refine your problem-solving skills.

The good news is that every conflict is an opportunity; it’s a chance to refine your problem-solving skills. It’s a chance to prove to your superiors that you have what it takes to be in charge. And it’s ultimately a chance for you to impact the people around you in a positive way.

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Restaurant Employment Tips: How to Turn Over Tables Quickly

Restaurant Employment Tips: How to Turn Over Tables Quickly

In the restaurant world, time is money. Giving customers a wonderful dining experience is always important, but if diners linger too long, it frustrates potential customers waiting for tables – and results in reduced profits. One of the keys to your business is to turn tables over quickly while still maintaining a great atmosphere for diners. This responsibility goes beyond servers; managers, hosts, cooks, and bussers all need to do their part.

Here are seven tips to create an experience that benefits you financially and customers will love:

1. Consider not taking reservations, or requiring confirmations.

Although reservations have some advantages, they can also cause difficulty with turning over tables. No-shows are a common problem in restaurants, and it’s hard to turn over tables that sit there empty. If you do want to use reservations, we recommend floor staff call and confirm all reservations 24-48 hours in advance, encouraging cancellations if diners’ plans changed. You can also require a small cash deposit when diners make reservations in case of a no-show. Cash deposits for reservations tend to reduce no-shows and weed out groups who are on the fence of coming in but want to make reservations ‘just in case’.

Cash deposits for reservations tend to reduce no-shows and weed out groups who are on the fence of coming in but want to make reservations ‘just in case’.

2. Prepare food in advance.

Some food needs to be made on order, but line cooks can prepare a surprising amount of ingredients before the mealtime even starts. Cooks, prepare food that won’t spoil for the most popular dishes in advance, particularly food that requires a large amount of cutting or chopping. Once a meal gets ordered, it’s easier and faster to simply heat up these premade ingredients.

3. Go through the menu quickly and clearly.

When seating the table, give your customers a full menu, including drinks and the daily specials, immediately, so they don’t have to wait to hear the from the server. You’ll want to include key ingredients and side dishes on the menu, as well as marking if the dish is vegetarian, vegan, or gluten-free. By laying out everything in advance, your guests will be less frustrated, and servers will spend less time answering questions before ordering.

By laying out everything in advance, your guests will be less frustrated, and servers will spend less time answering questions before ordering.

4. Assign tables to diners carefully.

The more quickly you can communicate with diners, the faster they’ll be able to get their food and eat it. If you’re working as the hostess for the night, make sure you assign tables so that servers all have a roughly equal number of tables, and don’t have to walk long distances between them.

5. Pay attention to the music you play.

Research from decades ago continues to stand; loud music causes customers to chew and eat their food more quickly, while soft, slower music causes guests to linger over the food. As a restaurant manager, consider using upbeat and faster music with a quick beat to help your diners eat and move more quickly.

Consider using upbeat and faster music with a quick beat to help your diners eat and move more quickly.

6. Consider having diners pay their bill using modern technology.

After the meal, it can take precious extra minutes for diners to pay the bill, particularly if they’re splitting the bill with friends or paying by credit cards. Instead of making your guests wait, why not have them pay their bill with their phones? There are apps available that make it easy for guests to quickly pay with cards and split the bill amongst themselves, while still tipping the server. It saves time and is more convenient for diners, and helps your restaurant more quickly seat the table again.

7. After diners leave, clean the tables quickly.

After diners leave, it’s the responsibility of table bussers and servers to turn over the table as fast as possible. It’s important for floor staff to remain attentive and be ready right away to clean the table and put on new silverware. Restaurant managers, create a clear and easy to access space with dishes and silverware that your crew can easily access.

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Should You Work Full-Time or Part-Time in the Hospitality Industry?

Should You Work Full-Time or Part-Time in the Hospitality Industry?

Gone are the days when the hospitality industry was regarded as a rung in the ladder as you climb to a “real career”. Tending bar or waiting tables is no longer the limbo between jobs that twenty and thirty-somethings are sentenced to just to make ends meet. Kitchens are no longer staffed by ex-cons or high school dropouts. Mom and Dad can’t complain that you need to get a “real job” anymore!

This is due, in part, to the rise of the foodie culture and changing attitudes towards the foodservice industry. Celebrity chefs, celebrity bartenders, and celebrity restaurateurs have also fed the shift. We’ve accepted that making it in the industry somewhat parallels success as an actor or recording artist. However, there’s a greater chance of finding success in hospitality because you’re in full control of the outcome.

It’s not just about learning customer service skills anymore.

In the industry, you’ll learn business theory while gaining sales prowess and leadership skills. Add the “on the job”, practical skills you’ll pick up in the kitchen and behind the bar, then factor in the charisma you’ll develop in the front of the house and you’ve got a pretty solid foundation for a lasting career.

All of these can be developed over time. And none of them have to do with luck or your personal image. You don’t even have to drop a ton of money at some fancy school of business. Take that, Wharton and M.I.T.!

So, should you work full-time or part-time?

The answer is…. always opt for full-time. Here’s why:

1. Benefits

These come in many forms. Restaurateurs know rock star employees put a lot of time and effort into work so they’re willing to offer benefits to those who earn them. Some no longer require you to work the traditional 40 hours to qualify.

There are the other smaller perks, too, such as FREE FOOD (yeah. we thought we’d shout that one out)! And, although not as important as it used to be, you still have the opportunity to take home cash at the end of each shift.

2. On the Job education

You don’t need years of expensive schooling. You can start making money almost immediately and learn the business from the ground up.

Each and every one of the skills we’ve listed above can be learned and perfected while working. In fact, they HAVE to be because whether you’re in the front of the house or the back, your money and your work reputation depends on it.

3. Flexible schedules

There’s real life going on outside of work and the service industry takes that into account. With a flexible schedule, you can still achieve financial goals without feeling bad about taking a week (or weekend) off to live your life.

Also, you won’t find yourself taking work home and you won’t get calls from the boss or clients at all times of the day. Once your shift is over…it’s out of sight, out of mind.

This is a social industry that touches people from all walks of life.

4. Networking opportunities to last a lifetime

This is a social industry that touches everyone from all walks of life. You’ll meet every type; from celebrities to corporate big wigs to up and comers you may take for granted at first.

You never know just how important a connection made at work will turn out to be down the road.

5. Accepting of all points of view

The service industry has always been a haven for those who feel they don’t fit into society’s square pegs. It’s also been a welcoming starting point for immigrants, some of who’ve stayed in the business and found enormous success.

No matter what your lifestyle, beliefs, or circumstances are, the service industry will reward you on equal footing with everyone else as long as you’re willing to work hard.

And things are only getting better.

There have been myths and nightmares of what life in the industry can be like. You’ve heard of the unhealthy lifestyles, the long hours for little pay, and the horror stories of irate customers. But, with the cultural shift towards acceptance of the foodservice industry as a legitimate professional career, business owners and patrons are more educated than in the past, so these myths are disappearing.

All of that signals endless future opportunities for you.

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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. Could this be you? Read on to find out the 6 Signs That You Should Quit Your Job!

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