Here’s How to Spot a Food Critic In Your Restaurant

Here’s How to Spot a Food Critic In Your Restaurant

by | Sep 14, 2016 | IndiNews

The moment a food critic steps into your restaurant, you want to make their experience the best one possible. There are plenty of ways for people to learn about your everyday spectacular customer service, wonderful dishes, and amazing environment, but a food critic’s opinion still has the ability to make or break your restaurant. There’s just one problem: you have to recognize who the food critic is! While you won’t be able to identify them a hundred percent of the time, knowing how to spot a food critic will give you an extra advantage the next time one slips into your restaurant.

The Time Matters

Most of the time, food critics aren’t going to arrive at your restaurant during your busiest times. Instead, they’ll arrive at odd times. Very early reservations are often a giveaway that you’re dealing with a food critic, as are particularly late visits. Customers who come in before the dinner rush on more than one occasion are particularly likely to be food critics, especially if it’s a face you don’t see on a regular basis.

Keep in mind that many food critics prefer to check out a restaurant more than once in order to get a real feel for the dishes, the staff, and the ambiance of the restaurant. You probably know your regular customers fairly well, so the sudden appearance of a customer at an odd time who comes in two or three times in the space of a week is a sign that you’re dealing with a food critic.

Customers who come in before the dinner rush on more than one occasion are particularly likely to be food critics.

Watch for Warning Signs

Many restaurants are on the lookout for customers who come in alone, especially those arriving at odd times. There are, however, several other warning signs that may indicate that you’re dealing with a food critic:

  • Detailed questions about the food, including how it’s prepared, where it’s sourced, and more.
  • A customer who visits the restroom frequently or appears to spend more time than usual on their phone. Critics have to take notes somehow!
  • A customer who pays detailed attention to the server’s spiel at the beginning of the meal.
  • A customer who is very interested in everything going on around the restaurant, constantly looking around and taking everything in.

A customer who pays detailed attention to the server’s spiel at the beginning of the meal is likely to be a food critic.

Observe the Food

Food critics need to taste as many dishes as possible when they visit a restaurant. When they come in alone, they may order an appetizer, entree, and desert for a single individual or check out more than one dish, even if that means leaving with a large number of leftovers. A food critic who dines with a group, on the other hand, might seem more difficult to spot–until you take note of the following behaviors.

  • Everyone at the table orders something different, especially if they order more than just the entree. At a typical table, you’ll see a couple of people who order the same thing.
  • Plates that are passed around the table, especially if they seem targeted at one individual.
  • Small portions of food placed on bread plates and moved to a particular individual at the table.

A savvy server can note these behaviors and let the restaurant managers know that they’re dealing with a food critic, ensuring that you’re able to respond appropriately.

Once you’ve identified a food critic, your goal is to make their experience at your restaurant the best one possible. Ideally, you want your best server to be the one to wait on the food critic to ensure that they’re getting the best service. Treat the food critic like every other guest: offering them the best your restaurant can provide.

You might also like…

Sirvo Says: Let’s Get Pizza!

Sirvo Says: Let’s Get Pizza!

Pizza, it’s a classic that everyone loves, but not all can do right. So, we did the research and found the best pizza places that Denver has to offer!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
Open Call for The Stanley Marketplace Career Fair

Open Call for The Stanley Marketplace Career Fair

by | Sep 13, 2016 | Career

Sirvo is proud to announce that on Saturday, September 24th we will be at Stanley Marketplace’s Career Fair, located at 2501 Dallas St., Aurora, CO. Residing in a hangar formerly owned and operated by Stanley Aviation (once Aurora’s largest employer), this new marketplace is sure to be one of Colorado’s hottest locations to shop, eat, drink and have fun!

STANLEY MARKETPLACE CAREER FAIR

Saturday, September 24th 2016

2501 Dallas St., Aurora, CO

1:00 PM – 4:00 PM

Pre-Registration is Required-Head Here to Register

More than 50 independently owned and operated businesses will all be gathered under one roof looking for that next great hire to join their team in one of the most anticipated openings of 2016. This is the place to work!

The marketplace has two levels of retail shops, restaurants, microbreweries, coffee shops, ice cream, bakeries, salons, health and fitness studios and so much more! Located in northwest Aurora, The Stanley Marketplace is part of a continued revitalization effort that seeks to take older structures located in the city and restructure them in a way that pays homage to their former glory. A lot of thought and effort is put into these types of spaces and it is meant to be a modern gathering place where you can bring friends or family and spend a day enjoying yourself.

More than 50 independently owned and operated businesses will all be gathered under one roof looking for that next great hire to join their team in one of the most anticipated openings of 2016.

Denverites are already accustomed to this type of scene, as many of us frequent The Source or Industry, both located in RiNo. So when you are wondering what Stanley will look like, think of those buildings and triple the amount of things to do and places to visit. The space is so huge it will also play host to some of the best art, food, music and cultural events (or “Happenings“) we all love to partake in as Coloradans; including CherryArts at The Stanley and 5280 Eats hosted by 5280 Magazine!

So, if you are looking for a fun and exciting environment to work in and have been waiting for an opportunity like The Stanley Marketplace to arrive, then come see us on Saturday, September 24th with your Sirvo resume printed and ready to go! With a place this popular, this is your chance to get your foot in the door. If you have any friends that you think would be interested in applying to work at The Stanley or are looking for a position in hospitality in general, share this blog post and tell them to head over to Sirvo and create their profile.

See you there! 

You might also like…

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.

Sign up
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!

You might also like…

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
Not Every Food Establishment Should Offer Craft Cocktails

Not Every Food Establishment Should Offer Craft Cocktails

by | Aug 12, 2016 | IndiNews

The craft cocktail event horizon has long passed. The truth is that craft cocktails are no longer a new thing. We’ve reached a point where customers expect virtually every restaurant and bar to understand their obligation for offering the drinks, even if it isn’t their main selling point. And that’s a problem. Creating a craft cocktail list and keeping up with it night after night is far trickier than many people think.

Part of the issue lies in the fact that mixing a drink and doing it well is a complicated process. This especially rings true when the server is trying to throw together a dozen different concoctions in just a few minutes to keep bar goers happy. The number of bartenders who can juggle all that at once is blatantly insufficient for the demand.

The truth is that craft cocktails are no longer a new thing.

In addition, numerous establishments that have attempted to implement an ambitious cocktail menu in the past are ultimately forced to return to offering their regular drinks. It’s unrealistic to assume that every 20-something with a few months of hospitality experience can be taught how to make a proper craft cocktail.

More so than execution, however, what trips up restaurants and bars the most is the planning. Given the wide variety of craft cocktails that already exist, it stands to reason that there are literally billions of potential combinations for various ingredients. So it should come as no surprise that many of those cocktails taste quite terrible. Because of this, there are actually fewer combination possibilities that are worth exploring. To top it off, the majority of the great cocktails have already been created and named.

That doesn’t mean an establishment should not experiment and see what they can come up with. Just because most have been done, what’s to say the next great cocktail invention isn’t right around the corner? Restaurants and bars would have a far smaller drink lineup without that experimentation. At the same time, it also doesn’t mean that every business should be trying to create something patrons have never seen before.

The reality is that an increasing number of customers are demanding what used to be a novelty everywhere they go, and it doesn’t matter where they are.

Not all restaurants should attempt to reinvent the wheel when exploring its food options. The same holds true with bars and the drinks they offer.

Despite all of this, the reality is that an increasing number of customers are demanding what used to be a novelty everywhere they go, and it doesn’t matter where they are. Whiskey drinkers are no longer content to stick with a well-made Manhattan. Even diners at Asian restaurants are asking to see a craft cocktail menu, even if the establishment doesn’t have one.

That’s taking it a bit too far.

The unfair assumption that craft cocktails are served anywhere drinks are available damages everyone in the hospitality business. Restaurants and bars can’t please those customers who demand they comply with their unreasonable expectations. Patrons may not be able to guess whether or not a specialty cocktail will actually taste any good. And genuine craft cocktail bars are forced to watch their products become lost in the shuffle.

When someone wants to try something exotic, they will make it a point to find a bar that already has a creative drink on their menu.

Everyone loves to try a creative food or drink once in a while when they go out to eat. But most of us are reasonable enough not to expect every pizza place to have its own unique topping combination. Many people would balk if a restaurant tried something creative with fried chicken. So why should cocktails be any different?

Not all establishments should feel the need to give in to the pressure of coming up with something new – because truth be told, classic combinations are perfectly fine just as they are for the majority of the population most of the time. When someone wants to try something exotic, they will make it a point to find a bar that already has a creative drink on their menu. Let them have their moment, and they’ll return soon enough.

You might also like…

Sirvo Says: Let’s Get Pizza!

Sirvo Says: Let’s Get Pizza!

Pizza, it’s a classic that everyone loves, but not all can do right. So, we did the research and found the best pizza places that Denver has to offer!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
20 Golden Rules for Bartenders

20 Golden Rules for Bartenders

by | Aug 10, 2016 | Career

It is hard to come up with a single, specific and detailed list of instructions for bartenders that teaches each how to be a good bartender. However, here are 21 golden rules for bartenders that can help advance your career. Find out what a good bartender does and does not do by following these tips:

  • Do all that you can to make your bar patrons and guests happy within the specified boundaries of your employer. This will increase the likelihood of happier customers and better tips.
  • Be mindful of the fact that this is not your bar, your party, nor your booze. Respect that someone else is paying for the supplies you use and do not waste anything.
  • Dress like a pro, because you are repeatedly seen by virtually every customer who walks into the party or restaurant. Present yourself as a well-groomed professional.
  • Understand the types of alcohol that you serve. Study up on the various brands and their qualities, because your customers will have questions about it from time to time.
  • Practice the small details associated with cocktail making. These are the details that can separate the amateurs from the professionals.
  • Keep your money neat. This demonstrates to your customers and employers that you are well-organized and on top of their cash.

Study up on the various brands and their qualities, because your customers will have questions about it from time to time.

  • Sometimes, you will receive a small tip. This is the nature of the business. Don’t sweat it.
  • If you allow clientele to run your establishment, you will never regain control. Be in charge with a friendly, yet authoritative tone. Your customers will respect you for it.
  • Learn why and how to give out comps, because these can be real problem solvers when other things don’t work. Your customers will love you for them.
  • Anticipate what the customer wants before he or she asks. Refilling a glass, replacing a coaster or emptying a full ashtray are the types of small touches that the customer appreciates.
  • Control the bar environment. Is the music too loud? How is the temperature? Your customers’ comfort is proportional to how they will rate their experiences in your bar.
  • Branch out. It is important for a bartender to work continually to gain additional bartender skills because it helps keep customers interested.

If you allow clientele to run your establishment, you will never regain control.

  • Learn some jokes. Read the papers to learn some banter. People tip for your service. Be amiable, because these are valuable skills that will set you apart from other bartenders.
  • Keep your bar spotless. Face bottles forward. Keep the bar top clean, because this leaves a lasting impression that will impress the customers and show them your dedication to the job.
  • Use both hands as you work, because this will help you pick up speed as you mix drinks. Bartenders learn to become ambidextrous.
  • Mise en place is a French phrase describing how one arranges tools and ingredients. Do the same thing each time you set up because it will help you stay organized.
  • Always be seen washing your hands. Do not touch your face or hair. Be cool. Don’t be untidy, because these are the types of things that drive customers away.
  • Converse with customers. Greet them when they enter the bar area, and good-bye when they depart.  Find out how they are doing. This is exactly what customers expect from a bartender and will result in more loyalty from the customers and better tips.

Arranges tools and ingredients each time you set up because it will help you stay organized.

  • Refrain from offering advice, and resist the urge to dominate conversations, because you are here to serve your customers. Everything should be about your customers and not about yourself.
  • People expect a lot from their bartenders. Be careful about which aspects of yourself you choose to present at a given moment and select your conversational material carefully. No customer wants to know about that mole you just had removed from your ear lobe. Keep the conversation light, interesting and friendly.

Looking for bartender positions? Check out Sirvo for great opportunities! 

You might also like…

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up