Quote:
Originally Posted by boar_d_laze  You make an appointment to sit down with him after service or on his day off. With the beer or wine on your nickel you say, "We really love your presentation, and most of your food is great. But about those sauces ... How do I get you to listen without threatening your job?"
BDL |
Dang BDL....That was good!
It's a job I don't envy. I can say that the statement of "that's the way it's done" is always a double edged sword. There are times it is true but then......
For the record Southern cooking is not overly sweet. Yes there are dishes that can be but that's not the norm.
One way or another you have to get him to change the method or all you'll have is madness.
The one on one approach always worked well for me on both side of the coin. I like to be reasoned with or talked to at the very least. Clear, concise, tangeble opportunities and areas for improvement are also important. Another thing is to make it all about the guest. That's what it's all about. Profits, losses, success and failure all hinges on the guest. Make any decision about the guest and every employee should fall in. If not then that's the wrong emploeyy for the position. This also helps to remove the personality or personal opinion from the mix.