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Front of the House

Chefs & Waiters

I'm a waiter. I have been working at a "fine dining" level of service for 10 years and before that I worked at the deli and diner level for more years than I care to remember.
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You Never Know Whom You Are Serving

When the economy struggles as it is now, people want to tighten up the purse strings and watch every penny spent. The restaurant industry feels this just as surely as the malls and department stores do this year, perhaps more so. Dining out is a luxury most of us cut out first when watching our respective budgets. Does that mean we ease up on our customer service skills? ...
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Healthy Menu Items: Roots and Wings! (I'm Not Talking About Food)

Your healthy staff and the environment in which they work is the beginning of success in your restaurant. I have talked about health and how it affects people before. Now I am addressing the health of your everyday functions. You want to avoid a dysfunctional atmosphere in your restaurant....
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Listen to What Your Customers Aren't Saying

Some of you put customer comment cards on your tables and ask that guests fill them out and let you know how you're doing. I could put money on the fact that you receive more complaints on those cards than praise. ...
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