What to Know When You Date Someone in the Restaurant Industry

What to Know When You Date Someone in the Restaurant Industry

by | Nov 9, 2016 | IndiNews

Dating can be challenging, no matter what industries you both work in. The restaurant industry in particular can have specific challenges that can make it difficult to maintain a long-term relationship unless you know what you’re getting into. If you’re dating somebody who works in the restaurant industry, here are some things you should know.

Weekends aren’t weekends

When you work a normal 9-5 job, Friday night marks the beginning of your weekend. Saturdays and Sundays are lazy days, sometimes spent catching up on Netflix, shopping or just lounging around the house. Friday nights and Saturday nights are dedicated to going out.

In the restaurant industry, though, things get switched. Friday and Saturday nights are busy nights, and your partner probably prefers to work these nights since they tend to lead to bigger tips than, say, a Wednesday night orThursday afternoon.

In the restaurant industry, though, things get switched.

When dating someone in the industry, prepare yourself for going out during the week and not seeing your partner on weekends. This is just part of the deal. But, as an added bonus, you won’t be dealing with crowds when you go out on a Monday!

How you treat restaurant workers matters

When you do go out to eat, your partner is going to pay attention to how you treat the staff at the restaurant you are in, no matter what type of place it is.

Are you polite to the hostess, even if she doesn’t greet you right away? Are you patient with the waiter, who is clearly new at his job? How do you talk about the food? Perhaps most importantly, how do you tip?

If you tend to fall on the low end of the tipping scale, now’s the time to up the ante or think about whether you really want to date someone in the restaurant industry after all.

If you tend to fall on the low end of the tipping scale, now’s the time to up the ante.

Feet are the way to his/her heart

Nope, it’s not the stomach but the feet that can unlock the key to your partner’s heart. No matter what role they have in a restaurant, they are on their feet pretty much all day long.

Treating your partner to a nice long foot massage at the end of a hard day is pretty much the nicest thing you can do for him or her.

Going out to eat might not be fun anymore

But not for the reason you might think. This one depends on your partner, their role in the restaurant and how seriously they take their job. Some people are able to remove themselves from their work environment and enjoy dining at another restaurant whole heartedly.

Others may find themselves criticizing anything at the restaurant that is out of place.

Others, though, may find themselves criticizing anything at the restaurant that is out of place or not done to perfection. Know this going in. It might simplify your life to perfect your cooking skills and eat in most nights.

Get used to really late nights

Getting back to the whole working on Friday and Saturday nights deal, it’s good to know that restaurant workers’ evenings don’t usually end as soon as their shift does. Many workers head straight from the restaurant to the late night bar down the street to blow off steam and unwind after a grueling shift.

You’re going to need to be able to stay up late and meet them at their favorite late night bar.

If you want to see your beau, you’re going to need to be able to stay up late and meet them at their favorite late night bar. Bonus: this is a great way to get to know their friends, many of whom they probably work with.

Every industry arguably has quirks, but dating someone in the restaurant industry has special considerations. Knowing what you are getting yourself into can help you understand your partner and be supportive. 

You might also like…

7 Ways to Make Your Resume Stronger

7 Ways to Make Your Resume Stronger

Crafting a strong resume is the first step in attaining the employment you’ve always wanted. Don’t just slap it together; instead, take the time to do it right with these helpful tips!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
This is How to Upsell Menu Items Like a Pro

This is How to Upsell Menu Items Like a Pro

by | Nov 2, 2016 | Career

The more you can sell to any one customer or party, the more money you make off of the table. Seems like simple math, right? In order to properly convince your customers that they need to make more expensive choices, however, you need to avoid annoying them with constant attempts to upsell. Here are the basics so you can hit the ground running with your upselling game.

Make It Natural

The best servers don’t let customers know that they’re trying to increase their sales. Instead, they make an offer that sounds perfectly natural for each stage of the meal.

When you first comes to the table, for example, you might start off, not by asking if the customer would like to enjoy an appetizer or if you can take their drink order, but by suggesting a particular appetizer that is on special or has been receiving special attention.

The best servers don’t let customers know that they’re trying to increase their sales.

When the suggestions are part of the conversation, customers are less likely to realize that they’re being upsold, and more likely to take you up on the offer.

Make It Tempting

Every time you suggest that a customer purchase something that they weren’t already planning to buy, from an appetizer to dessert, you should make it tempting.

Suggesting that it’s your favorite dish or describing the dish in detail is a great way to tempt customers and convince them that they need to try it. Describing the perfect after-dinner coffee or suggesting a great drink to go with the meal is another excellent tactic for tempting customers to add on an extra purchase.

Be Specific

So, you know those customers who come in and order right away? Well, it’s likely that they’ve decided that they are going to skip the appetizer, dessert and maybe even drinks altogether, and just get an entree, period. These customers are tricky to upsell because they already have an idea in their minds.

Suggesting a specific item is a great way to add to the temptation.

However, suggesting a specific item is a great way to add to the temptation and maybe even get them to bite. By describing a dish or drink in detail, you help to create a picture in the customer’s head, which may entice them to get more than they originally intended. Plus, you’ll come off looking like a pro!

Show Enthusiasm

Customers are more likely to be intrigued by a special offering if there is an indication that it just cannot be missed. Showing a little extra enthusiasm can be exactly that – a sign that this is a must have. You’ll sell much more if you’re excited about what you’re selling rather than acting indifferent.

Don’t underestimate the power of a positive nature when it comes to convincing customers to try something new!

Read the Customer

Some customers are more likely to take a server’s suggestion than others.  A customer who is in a hurry or who is short with you and doesn’t want to engage in conversation is unlikely to be convinced by upselling techniques.

Continued pressure can result in lower sales or even a dissatisfied customer.

In this case, continued pressure can result in lower sales or even a dissatisfied customer who is unlikely to return to the restaurant. It’s important you learn how to read the restaurant’s customers so that you can determine when a tactic is effective and when you need to give up in order to preserve the customer experience.

Upselling is a tactic used by most salespeople. In a restaurant, it’s the job of the server to convince customers that they want to add a little extra onto their meal, from an appetizer or dessert to an after-dinner drink or two. By learning how to effectively upsell, you can increase your profit, as well as the restaurant’s, on a regular basis.

You might also like…

7 Ways to Make Your Resume Stronger

7 Ways to Make Your Resume Stronger

Crafting a strong resume is the first step in attaining the employment you’ve always wanted. Don’t just slap it together; instead, take the time to do it right with these helpful tips!

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
How to Prevent Employee Theft at a Restaurant

How to Prevent Employee Theft at a Restaurant

by | Oct 10, 2016 | IndiTips

Employee theft is something that most restaurant owners encounter at one time or another. No matter how well you think you know your employees there is always a possibility of theft. Employee theft in restaurants takes many forms, including giving away free food and drinks to customers without authorization, stealing customer’s credit card information and stealing food or alcohol for themselves. If employees know you have a system in place to trace theft, then most will respect that and not try to steal. Here’s how to prevent employee thefts at your restaurant! 

Track all sales

As the restaurant owner, it is hard to be everywhere at once, therefore, it is important to have a good tracking system for food and beverage sales. Tracking food and drink orders through a POS system, you can cut down on the amount of “freebies” that staff might give out without your knowledge. Once an order is placed and sent to the kitchen or bar, the ticket cannot be changed without the manager/owner password. Of course, a POS system used for security purposes only works if the kitchen staff and bartender know not to give out orders without a ticket.

Track food inventory

Stealing food can be as simple as eating a forbidden piece of dessert while on break or it can be more serious, such as taking cases of food right off the delivery truck. Prevent food theft by closely monitoring orders, usage, and waste. Set up a system where at the end of each shift, inventory is taken and waste should always be written down. If the kitchen staff knows they are accountable for the food inventory, they will be careful to keep track of it.

Tracking food and drink orders through a POS system, you can cut down on the amount of “freebies” that staff might give out without your knowledge

Keep all alcohol under lock and key

Alcohol will vanish like magic if left unattended, so the best way to keep employees from stealing alcohol is to keep it locked up. Only the restaurant owner, manager and perhaps bartender, have access to the supply. Like food, you should keep a running inventory of alcohol and check your POS system if a certain type of alcohol is consistently running low. If there are no sales to account for the alcohol use, you can assume that employees are helping themselves to it.

Update your PCI for handling customer credit and debit cards

PCI stands for Payment card industry data security standards. It means the rules that any business, including restaurants, agree to follow if they accept credit cards. PCI standards are administered through banks that handle credit card transactions. A major liability of using a POS system as a credit card processor is that transactions are via the Internet and could be hacked and your customer’s credit card information stolen. It is important to make sure all your computer firewalls and other safety precautions are periodically updated.

You should keep a running inventory of alcohol and check your POS system if a certain type of alcohol is consistently running low.

Limit access to cash drawers and the safe

Only the restaurant owner, manager or head server during their shift should have access to the cash drawer, register or safe. In some instances, only the owner knows the combination to the safe. The fewer hands that touch the cash, the less chance of it being stolen.

You might also like…

7 Ways to Make This Summer Your Best Hiring Season Yet

7 Ways to Make This Summer Your Best Hiring Season Yet

While some people look forward to summer as a time to relax, go on vacation, and maybe hit the beaches, for many others, it’s the time to look for work. So how do you maximize your hiring efforts during this time? Let’s look at 7 ways to make this summer your best hiring season yet!

read more
7 Ways To Save Food From Landfills

7 Ways To Save Food From Landfills

The US wastes about 30% to 40% of the food supply, and that uneaten food goes right to landfills, where it produces methane gas and takes up space. How you decide to stop food waste is up to you; just remember that every little bit counts.

read more

Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.
Sign up
5 Things That Make Your Profile Look Unprofessional

5 Things That Make Your Profile Look Unprofessional

by | Oct 7, 2016 | IndiTips

Good Profile=Hired

One of the great features of online hiring platforms, like Sirvo, is the ability to create a profile unique to you and your accomplishments. Your Sirvo profile acts as a digital resume and is the first thing employers look at when deciding to consider you for an open position. Here are a few suggestions to assist you in making your professional profile stand out from the rest.

Profile & Cover Photo

It’s not necessary for you to upload a profile picture or a cover photo on Sirvo, but if choose to do so, you should definitely use one that shows you in your best light. The hospitality industry is still a fun industry, so we are not suggesting that you should look like you work at a bank. We are just suggesting to maybe not use photo of you and your friends at the bar. Your phone has an amazing camera and plenty of ways to edit and apply filters to enhance your best features.

Completing Your Profile

On Sirvo, your profile acts as a digital resume and is the first thing employers see when you’ve applied to a position. We provide options for you to include your work experience, education, skills and interests. It’s a simple template that can be filled out quickly and is your chance to showcase what you’ve accomplished and why you’re qualified for the position. An unfinished profile is 99% less likely to receive a response from an employer.

Know who you are trying to work for and dress accordingly.

Grammar/Spelling

One would think living in a world of spell-check that simple grammatical or spelling errors would be a thing of the past, but the reality is that the existence of spell-check has made us worse writers prone to simple errors. We see these mistakes being made on all levels, even by major news organizations. We are not casting judgement here (we are guilty of this). But what we are saying is that when you are applying for a position, check your writing and then double-check it. The last thing anyone wants is to be disqualified for consideration of a new job because of a simple grammatical error.

Dress the Part

We live in a pretty laid back culture and as a society we have become a lot more accepting of a looser and somewhat less professional culture in the workplace. The hospitality industry is one of those industries that has accepted this relaxed decorum. That being said, there is a level of professionalism that should be maintained and is expected of applicants seeking open positions. Just because you are applying for that Barista position down the street at your neighborhood’s hippest coffee shop, doesn’t mean you should wear a t-shirt and jeans to the interview. Know who you are trying to work for and dress accordingly.

An unfinished profile is 99% less likely to receive a response from an employer.

TMI

Sharing too much information, be it in within your profile or in a job interview, is also something we suggest not to do. Everyone knows it is an election year, your interview is probably not the best place to get on your soapbox about what you think is wrong with this world. We also recommend not revealing too much about last week’s music festival. Speak to your qualifications and what sets you apart from other candidates applying to the same position.

We recognize that for a lot of our applicants, making a career in the hospitality industry is not the plan. A lot of times the attitude seems to be that some people are just doing this until they find their “real job”. Well the fact of the matter is that for most employers, this is their real job. We should carry ourselves as professionals in all lines and at all levels of work. The same person offering you that Dishwasher position, may be the same person who offers you that Sous Chef position down the road. How you carried yourself in that initial meeting will go a long way.

You might also like…

Experience Sirvo for yourself

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

Sign up
How to Avoid Surprise Health Inspections at Your Restaurant

How to Avoid Surprise Health Inspections at Your Restaurant

by | Sep 26, 2016 | Business Toolkit, Management

A restaurant can be a dangerous place, filled with razor-sharp cutting utensils, slippery floors, super-heated liquids and bodies moving at lightning speed in a confined area. It’s the type of hazardous environment that is a magnet for health inspections conducted by both the Occupational Safety and Hazards Administration (OSHA) and other workers’ compensation authorities. 

However, it doesn’t have to be this way. The key is to think safety, starting from senior management all the way down to the people bussing tables. It also comes down to something as simple as the design of the restaurant itself. Here are some suggestions, courtesy of Restaurant Hospitality and OSHA, on how the design of your restaurant can go a long way in reducing workplace injuries.

In the kitchen:

  • Buy countertops and cutting surfaces that can be adjusted to the right height for different workers.
  • Install dumbwaiters to transfer food products between floors.
  • Install sinks that are at the height of most workers’ hips. This helps prevent strain in dishwashing.
  • Buy thick rubber mats for use when kneeling.
  • Make sure that all the equipment, utensils, pots and pans needed in the kitchen are within reach of the shortest worker.

In the front of house:

  • Install coat racks at chest height.
  • Install hip-height bar sinks and ice storage at bars.
  • Install computer workstations for ordering that are adjustable with touchscreens.
  • Install lights at ordering computer workstations with dimmers that direct light upward, toward the ceiling.
  • Design at the bar is important, too. The distance between the bartender and customer should measure 22 inches or less.

Workers in the restaurant should:

  • Store heavy and frequently used items on racks that are no lower than hip height and no higher than chest height.
  • Limit very low and overhead storage to items not often used.
  • Rather than bending, stooping or kneeling, work at levels between your hips and chest. You should work in your power zone while sweeping the floor.

Owners and managers should:

  • Create a written safety policy in your handbook. This should address separately the hazards most frequently encountered by employees. Work rules must meet or exceed OSHA standards. Work rules need to be in writing and be distributed to all.
  • Communicate the rules to employees. Ensure management is on board and all new employees are properly trained prior to starting. Implement continued training safety and establish safety committed, view vendor demos and educate workers on most frequently encountered hazards.
  • Take steps to discover violations. Oversee safety inspections, walk-throughs and audits. Watch for hazards or rule violations. Do periodic safety self-inspections.

Eventually, health inspections will find their way to your location, preferably just on a routine inspection and not because of some catastrophic workplace injury involving hot soup. But by using the information we’ve outlined above you will survive your next OSHA visit because you will have substantially reduced your risk profile.

You might also like…

7 Ways to Make This Summer Your Best Hiring Season Yet

7 Ways to Make This Summer Your Best Hiring Season Yet

While some people look forward to summer as a time to relax, go on vacation, and maybe hit the beaches, for many others, it’s the time to look for work. So how do you maximize your hiring efforts during this time? Let’s look at 7 ways to make this summer your best hiring season yet!

read more
7 Ways To Save Food From Landfills

7 Ways To Save Food From Landfills

The US wastes about 30% to 40% of the food supply, and that uneaten food goes right to landfills, where it produces methane gas and takes up space. How you decide to stop food waste is up to you; just remember that every little bit counts.

read more

Experience Sirvo for yourself

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

Sign up