The ABC’s of Being a Restaurant Employee

The ABC’s of Being a Restaurant Employee

by | Sep 7, 2016 | Career

From job searching to getting along with new coworkers, being a restaurant employee demands dedication, creativity, and a hospitable attitude. The path from the first job application to an experienced employee is long and often rocky, but take heart! The following tips guide you through the whole process: the search, training and continued improvement, interaction with coworkers, and finally interaction with guests.

Job Search ABC’s

  • Assertive: Nothing gets you nothing, so go for what you want and keep after it. Apply for as many positions as possible – we have a ton of great job opportunities on Sirvo!
  • Believable: The best way to appear trustworthy when interviewing for a to be a restaurant employee is to be honest — if you lie, it will become apparent quickly. Need more interviewing tips? Check out how to answer the 5 most common interview questions.
  • Careful: If at all possible, talk to past or current employees before taking a job to see if it will be a good fit.

How To… Know Which Position to Accept: Look at factors such as location, hours, flexibility, salary, coworkers, and of course, if you like the food you would be preparing or serving. Pick the one that fits your schedule and personality the best.

Do… Apply at Different Locations: Different kinds of food, different atmospheres, different sizes — you never know where you will find your perfect fit.

Do Not… Make Assumptions: You know nothing about a place until you do your research, so never assume you know something based solely on what it serves, the tables it uses, or any other peripheral factor.

The best way to appear trustworthy when interviewing for a job is to be honest.

Job Performance ABC’s

  • Ambitious: Take your progress into your own hands, show interest, and look for ways to take steps forward.
  • Busy: No orders? Ask someone to teach you something — a new plate, an off-menu special, a new drink, etc.
  • Creative: Step out of your box and try something you know nothing about — what do you have to lose?

How To… Get Feedback: Correctly made orders are good feedback, but if you are looking for something a bit more in-depth, take some time to talk to a manager or trainer — most are happy to do either a formal or an informal evaluation and go over your strengths and weaknesses.

Do… Take Advantage of Opportunities: If someone offers to show you something, take them up on it.

Do Not… Act Like a Know-It-All: So maybe you have experience and nothing feels new, but that does not mean you know everything about being a restaurant employee — stay open to learning.

If someone offers to show you something, take them up on it.

Interacting With Coworkers ABC’s

  • Agreeable: You spend a lot of time at work, be nice.
  • Bold: Experienced coworkers may intimidate you initially, but they are one of your biggest assets in learning and improving, so go after them.
  • Considerate: Pick up a little slack and clean up after yourself before you leave — your coworkers will always be happy to see you.

How To… Work With Even the Most Difficult: There will always be people you cannot stand, so when it comes time for your shift with them, ignore their snide comments or complaints and just focus on your own work.

Do… Try to Fit In: This does not mean following along with a mob mentality, it means learning names, going along with inside jokes, and doing your part without complaining.

Do Not… Let People Walk Over You: Stand up for yourself, even if you think people may not like it.

You spend a lot of time at work, so be nice!

Customer Service ABC’s

  • Approachable: Guests who know where to find a listening ear become repeat visitors, so do your best to be personable and friendly.
  • Bulletproof: People get picky — and angry — about their food. Shake it off — at the end of the day, it is just food.
  • Circumspect: Stay aware, always.

How To… Calm an Angry Guest: The first step is listening and sympathizing, next offer a plan of action that goes above and beyond what they expect, and finally make sure the guest leaves happy. Here are even more tips on dealing with angry guests.

Do… Make Friends: They come for the food, and come back — or not — for the service.

Do Not… Share Work Drama: What happens at work should always stay amongst coworkers. People come to eat, not hear gossip about their second favorite server — their favorite is you, of course.

Throughout your journey in restaurant service, your work ethic, attitude, and people skills will determine what kind of experience you have. While this ultimately depends on you, following these ABC’s, How To’s, Do’s, and Do Not’s will set you on the fast track to a successful, fulfilling, and lucrative career. So go get started!

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Restaurant Customers on Delivery Do’s and Don’ts

Restaurant Customers on Delivery Do’s and Don’ts

by | Aug 29, 2016 | IndiNews

Many operators have already identified meal delivery as a way to expand their business without having to make a capital investment. But delivery programs must reflect customer preferences if they’re going to succeed. Foodservice consumer research firm Sandelman surveyed quick-serve delivery customers to find out what they want, and the results could provide useful guidelines for both fast-casual and full-service operators looking to break into or do better in the food delivery game.

No app, no problem

Despite the seeming ubiquity of ordering apps, restaurants don’t necessarily need one to capture their share of the delivery business. Seventy-eight percent of active QSR delivery users told Sandelman they had used their telephone to place an order, 51 percent had gone through a chain’s website, and 15 percent had employed a chain’s mobile app. To be sure, millennial-aged customers used mobile apps more than other demographic groups. But only 19 percent of millennials had ordered this way during the previous year.

Giving users a variety of ordering alternatives to phone orders could help improve ease of ordering and encourage more frequent delivery orders.

When asked about their preferred method of placing delivery orders, 53 percent said “calling on the phone,” 35 percent responded “chain website” and just seven percent opted for “chain mobile app.”

But the more options you offer, the better, Sandelman suggests. “Giving users a variety of ordering alternatives to phone orders (e.g., website, chain app) could help improve ease of ordering and encourage more frequent delivery orders, especially among younger users.”

Calibrate your service fee

How much extra are customers willing to pay you to deliver their restaurant meal? Sandelman found that $3.35 was the average delivery charge consumers classified as “reasonable.” The highest delivery charge these customers would “consider” was $4.74. However, younger consumers are willing to pay more.

“Keeping the delivery charge within a reasonable range can encourage delivery orders,” Sandelman advises. “Free delivery, perhaps on a limited basis, may be a way to entice trial among nonusers.”

While delivery charges (38 percent) were the top reason quick-service customers said they didn’t order delivery more often, there are other issues.

The highest delivery charge these customers would “consider” was $4.74. However, younger consumers are willing to pay more.

Speed is of the essence

Three in 10 consumers said that delivery could take too long.

What constitutes “too long”? Current delivery users told Sandelman that 30 minutes is a reasonable wait between placing and receiving a delivery order. What isn’t reasonable? 51 minutes or more.

“To give delivery a try, nonusers may need extra convincing that their orders will be delivered promptly,” the firm notes.

Target residential customers

When survey respondents were asked about their likely occasions for ordering delivery, the top two categories by a mile were “dinner at home” (81 percent) and “lunch at home” (65 percent). Half said they would order lunch at work.

Fifty-two percent of survey said the primary reason they order delivery is that they simply don’t feel like going out.

It’s no wonder dinner at home won. Fifty-two percent of survey respondents told Sandelman the primary reason they order delivery is that they simply don’t feel like going out. Another reason thought to be a key driver of delivery—lack of time to cook—was mentioned by just 31 percent of respondents. Another 22 percent said they did not have the time to go out. The survey also found that “lack of transportation was also more of an issue for younger users.”

Keep payment simple

A majority of Sandelman respondents—55 percent—prefer to pay for delivery orders with a credit card when they place their order. Thirty-six percent would rather pay in cash when their order arrives. Only two percent want to pay via mobile phone, and only two percent want to pay using their credit card when their order arrives. These preferences were little changed for male/female or aged-base demographic groups.

Meal delivery is an undeniable trend in the restaurant industry. But successful delivery programs don’t happen automatically. Be sure to keep the results of this Sandelman study in mind as you develop or fine-tune your restaurant’s approach.

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How Culinary Internships Can Get You a Job

How Culinary Internships Can Get You a Job

by | Aug 24, 2016 | Career

It’s been said that you can’t get a job without experience, but you can’t get experience unless you have a job. So, what do you do about this? Take an internship! This is even true about culinary internships.

Benefits of an Internship

You’re probably wondering how culinary internships can get you a job. Well, to begin with, as a culinary intern you’ll learn many new techniques for cooking and baking in the “real” world (outside the classroom). You’ll also learn speed, organization, time management, and perfect your knife skills while working on the line during service.

Regardless of what path you see your culinary career taking, your internship time spent in a professional kitchen is invaluable to your career. For instance, personal chefs must understand how to set up a kitchen, private chefs must learn how to act quickly, and a test kitchen chef must learn to think on their feet while creating recipes.

Sometimes accepting an unpaid internship and working at another job while interning pays off with bigger returns than if you’d accepted a paid internship.

Considerations When Pursuing an Internship

Having some idea of where you want to see your career go is the first step, and a very important one, in deciding where you should seek out an internship. It’s also important to think about what city you want to spend most of your life living in. While moving to a big city for an internship is fun, moving away from there afterwards may prove difficult.

This is because one of the main points of doing an internship is creating contacts and networking. If you do this someplace, you may find they don’t have contacts available in the city you actually want to live in. Simply put, good local references are more beneficial than all your great skills and techniques combined.

When interning in a small, chef-driven place you get to work directly with the chefs and line cooks.

Another important consideration is the environment you wish to do your internship in. When interning in a small, chef-driven place you get to work directly with the chefs and line cooks. This doesn’t always happen in big restaurants, where it’s easier to ignore you.

It’s also important for you to consider whether you can afford to take an unpaid internship. Sometimes accepting an unpaid internship and working at another job while interning pays off with bigger returns than if you’d accepted a paid internship. If you feel as though you can keep up with everything, then you’ll look as though you’re truly dedicated to your profession. Of course, only you can decide this.

One other thing you’ll want to do before choosing where you’ll do your internship is to actually spend time reading about the restaurant. You not only want to lookout for what employees are saying about the restaurant and its work environment, you also want to learn what diners are saying about the food, service, atmosphere, and chef.

Working every station looks good to potential employees as they recognize you have basic experience in various areas of the kitchen.

 

Getting the Most out of Your Internship

In the same way you must take some time to consider whether the internship is right for you, it’s also important to stay on your feet while working an internship. This is a time during which you can do some really great networking. Get to know the line cooks, servers, and other restaurant staff. They’re all an important part of the team when you’re working in a kitchen as a chef.

Some people sincerely believe small, successful restaurants are where you’ll find the best internships because you’re expected to actually do some work. In fact, by the end of your time there, you’ll probably have worked every station. This looks good to potential employees as they recognize you have basic experience in various areas of the kitchen.

Remember, you don’t want to take an internship at a big restaurant just so you can have its name on your résumé. Make sure it sounds as though it will meet your expectations. Instead, accept an internship at a restaurant where you think you’ll be happy (you never know until you start working there). It should also be a place that challenges you so you have a great opportunity to build your skills.

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Tips for Effective Body Language During An Interview

Tips for Effective Body Language During An Interview

by | Aug 17, 2016 | Career

When it comes time to interview for that next job, be ready to impress your future employer with not only stellar answers but also effective body language. With only a limited amount of time to prove yourself during the interview, it’s crucial that you use your body to convey your confidence and know-how. And here’s how.

Stay positive

Your body language follows your mind. If you’re thinking negative thoughts, your body will consciously create negative energy. Instead, stay positive inside your head, and your body language will respond with confidence.

Also, if your mind is thinking positive thoughts, you’re more likely to smile. When you smile, the room will glow, especially if the room has bad lighting.

Sit up straight

A third of all job hunters have bad posture. Practice sitting upright in a chair. Slouching interviewees look like insecure people who aren’t confident in their skills.

If you’re thinking negative thoughts, your body will consciously create negative energy.

Practice a firm handshake

Since first impressions are crucial within the first 10 seconds of meeting someone, your need to perfect the handshake. All good handshakes have between 60% and 75% pressure. Don’t go 100%, but don’t be lazy and give 50% effort. Find that Goldilocks medium, and you will do great!

Make reasonable eye contact

You don’t have to stare into your interviewer’s soul, but you should at least make some eye contact with your interviewer. If you need to look somewhere else when you’re talking, look up, not down. You don’t want to look down often because the top of your head is not what companies are looking for.

Reduce nervous ticks

These habits might include playing with your hair, biting your fingernails, or crossing your arms. Have a friend tell you (in a nice way) which of your habits they notice so you don’t repeat them during an interview.

Stay positive inside your head, and your body language will respond with confidence.

React to their body language

Do your research on the company to get a sense of their business. Once you’ve done your research, read their body language during the interview. If they look puzzled, elaborate on one of your answers.

If the interviewer gets excited or their eyes light up, give them a couple more details, then let them ask you more questions. This keeps them involved in you, which is your only goal at the interview.

Less is more

Talk less and gesture less. The more nervous you are, the more talkative you become. Go over your strong points and say less. This keeps the interviewer on their toes. You will notice quickly if they’re interested in you or not, and most of their interest is in your body language.

Calm down on style

You’re not applying for a famous designer. Your business-casual style shouldn’t stand out. Don’t go overboard, but don’t look like a slob. Stay in the middle when it comes to style. Force the interviewers to like you for your brain, not for your clothes.

Reading the body language of your interviewer keeps him or her involved in you, which should be your only goal at the interview.

Don’t stress too much about the results

If you’re nervous about the interview, it’s usually because you a) are not prepared or b) believe that this job will solve all of the life’s problems. After reading this guide, you will become prepared, so don’t worry about preparation. But if you think this job will solve all of your problems, remember that this is just one of many opportunities that will come your way.

When it comes down to it, the entire package, from speech to posture to movement, is analyzed during the interview. So, leave the nerves at the door, remember a few of these tips, and be yourself!

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What Makes A Great Line Cook

What Makes A Great Line Cook

by | Jul 6, 2016 | Career

Few line cooks want to be cooking on the line for the rest of their culinary careers. Most dream of becoming head chef or even opening their own restaurants somewhere down the road. That is why most line cooks do it, to learn the ropes of the restaurant industry, get valuable hands-on experience in a kitchen and rise up the ranks. So what can you do to make yourself a better line cook and stand out in a crowded field? Let’s find out!

Show up on time

The importance of punctuality in the restaurant industry cannot be understated. Why? Because the meal service will start on time regardless of whether or not you are ready.

If you show up late or miss a prep, then somebody else have to cover your work and their own, delaying the entire kitchen’s flow. This will also send a negative message to the higher-ups. All in all, no one will be happy with you.

The importance of punctuality in the restaurant industry cannot be understated.

This is not the kind of attention you want to draw. The very first step in being a great line cook is simply showing up on time for the shifts you are scheduled. Not too hard right?

Prep your mis en place

Preparation goes a long way in making your life easier when the restaurant gets busy and you have numerous tickets to fill. When the tickets start coming in, you want to be able to focus on the food without worrying about chopping up your mis en place or making stock.

When you’re not fully prepared with your mis en place, you’ll end up distracting yourself from the incoming orders to chop more vegetables or make more stock and usually the overall quality of the dish suffers when you can’t give it your complete focus.

If you want to prove to head chefs that you have what it takes to move up in the industry, prepare your mis en place and be on top of your tickets.

Ready your station before service begins

Sure, you might not be busy right at five o’clock when service starts, but that does not mean your station should not be ready for a full on dinner rush.

Once again preparation is key to being a great line cook.

Once again preparation is key to being a great line cook. Those who prepare stand out to head chefs and other industry professionals, so make sure that you have enough clean dishes at your station, all your pots, pans, tongs, and other utensils are clean and ready to go, and of course make sure your mis en place is already prepared.

The last thing you want to be doing is scrambling around to get clean dishes in the middle of a dinner rush because that is your time to shine and do your best cooking.

Give every dish your all

Some nights will be harder than others to find the motivation and inspiration to give your best performance, but that is no excuse not to give everything you have every night.

It’s key to remember that for the customers, this is their night out or their special dinner. They came out and are spending good money for the food you are making.

Don’t let them down because they may never come back to your restaurant if they had a bad time, and that is very bad for business.

Clean, clean, clean

When your shift is over, clean your station and the kitchen thoroughly. If you see other stations that haven’t been cleaned properly, take it upon yourself to make sure it’s done right. After all, there is nothing worse than working in a dirty kitchen.

After all, there is nothing worse than working in a dirty kitchen.

In addition to cleaning, be sure to organize your area. This will not only help you when starting your next shift, but show your superiors that you know what it takes to lead, and someday run, a restaurant kitchen.

Working hard and going above and beyond to make sure the job is done right is a great way to stick out to a head chef. If you want to be a great line cook and move up the ladder of the restaurant industry, you have to be willing to do more than is required and always have a positive attitude.

Find Cook jobs on Sirvo now →

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