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Sometimes I really dislike FOH staff! - Page 3

post #61 of 77

my chime......in a restaurant as in life, something is either being done TO you or FOR you. having something being done FOR you is the more preferred...ALL of the restaurant staff is responsible for that, from the moment a customer walks through the door until they leave(happily)....in my restaurant, the tips are pooled and shared at the end of the night by the waitstaff, busser and dishwasher...as the chef and owner i do not take any tips, nor does my husband as the floor manager.....everyone works together, doing everything and anything needed. seems to work for us is all i know.....

joey

leenie...ditto what phaedrus said

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #62 of 77
Quote:
Originally Posted by durangojo View Post

....in my restaurant, the tips are pooled and shared at the end of the night by the waitstaff, busser and dishwasher...as the chef and owner i do not take any tips, nor does my husband as the floor manager.....

Unfortunately, in California, tip pooling by management direction, whether management participates or not, is illegal as I understand itl. Now, if the tippee (one who receives the tip from the customer) voluntarily shares the tip with someone else, say the busser, dishwasher, other waitstaff, or even other BOH personnel, that is legal, but ONLY if it is voluntary!

 


 

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #63 of 77

Not illegal in Canada, at least my province anyway, Alberta, cheers

post #64 of 77
Quote:
Originally Posted by GidsMama View Post

Not illegal in Canada, at least my province anyway, Alberta, cheers



Don't worry, B.C's labour board is cooking up something to mimic California's tipping laws, I'm sure Ab. will follow suit.  

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #65 of 77
Quote:
Originally Posted by PeteMcCracken View Post



Quote:
Originally Posted by durangojo View Post

....in my restaurant, the tips are pooled and shared at the end of the night by the waitstaff, busser and dishwasher...as the chef and owner i do not take any tips, nor does my husband as the floor manager.....

Unfortunately, in California, tip pooling by management direction, whether management participates or not, is illegal as I understand itl. Now, if the tippee (one who receives the tip from the customer) voluntarily shares the tip with someone else, say the busser, dishwasher, other waitstaff, or even other BOH personnel, that is legal, but ONLY if it is voluntary!

 


 


illegal? why is that? it must have something to do with the onus being on the individual server to claim their own tips...individual rights or something very californian...sounds like somebody sued someone, then the lawyers got involved, then some bill got passed.....too bad, really, as tip pooling promotes a healthier service environment, i think....maybe we're just more chill about money in colorado!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #66 of 77
Quote:
Originally Posted by durangojo View Post


illegal? why is that? ...

joey

Department of Labor ruling? laser.gifBINGO!
 

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post #67 of 77

Correct me if I'm wrong, Pete, but wasn't the tips only for waiters thingee part of the "Governator's" election platform waaay back when?

 

It's not because the labour board has a love affair with waiters, its because now they (Tax boys) have only one person who gets all the tips (as opposed to the whole staff) on thier books, and that person will get dinged for for taxes.  It is a few bucks, and worth the effort to get such a law passed.  Call "Ahhnold" what you will, but the guy--or his "people", ain't stupid, they know where and how to squeeze to get those tax free dollars taxed.....

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...."This whole reality thing is really not what I expected it would be"......
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post #68 of 77

IIRC, the "tips thing" pre-dates the Guvernator, but your thinking probably closely approximates the government thinking process crazy.gif

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post #69 of 77
Thread Starter 

 Things seem to be slowly improving with our stupidvisor.  She is learning to come to us when she sees something that is different in the kitchen and we have started going to the owner ourselves with the BOH schedule so that he knows why we do what we do. 

 

We call her a stupidvisor for a number of reasons and it really comes down to the fact that she is ill-equipped to do her job and I suspect she knows that as well.  Her way of compensating for that is to run to the owners with everything and of course to shift the blame for her own mistakes.  We caught her on one this weekend and she really didn't like it at all.  She took it upon herself to make changes to the dish staff lineup and that left us with three dishwashers.  If she had taken a minute to look at the schedule in its entirety she would have seen that I had the cook/dishwasher scheduled in for a dish shift and it even read 830-CL(DISH) beside his name on the schedule.  When the KM and I called her on her mistake we were given a blank look and "I don't understand" was all she said.  What is there not to understand??  Dishwasher Jim needed Saturday off so we scheduled cook/dishwasher Bob to take his place.  What else could we say?  To cover her mistake she did make a comment to the owner and he came to us with it.  We just told him the truth and showed him what she had done.  Sooner or later she is really going to sink her own battleship.

 

One thing that has come out of this mess is that we have learned that we need to have a weekly meeting with the owner and talk to him about whatever issues have cropped up for us over the week.  This is the first week we have done it and well so far so good.  I have to have a meeting with him on Thursday as he and the KM are both on vacation as of the weekend and I want him to know what is in store for next week so he at least has an inkling of what to expect when he gets back. 

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post #70 of 77
Quote:
Originally Posted by foodpump View Post


Don't worry, B.C's labour board is cooking up something to mimic California's tipping laws, I'm sure Ab. will follow suit.  

I'm not absolutely certain, but I believe that is why Thomas Keller, French Laundry, has banned tipping and instituted a Service Charge (I think it is 20%) so that he can control who gets a piece of it, why?

 

Tips belong to the tippee

 

Service charge(s) belong to the restaurant.

 

Ain't gummerment wonderful????
 

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #71 of 77
Thread Starter 

 I have wondered why many US restauraunts include a service charge on the bill... we have always left a tip as well so I hope our servers got their tip that we left them...

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post #72 of 77



 

Quote:
Originally Posted by durangojo View Post

my chime......in a restaurant as in life, something is either being done TO you or FOR you. having something being done FOR you is the more preferred...ALL of the restaurant staff is responsible for that, from the moment a customer walks through the door until they leave(happily)....in my restaurant, the tips are pooled and shared at the end of the night by the waitstaff, busser and dishwasher...as the chef and owner i do not take any tips, nor does my husband as the floor manager.....everyone works together, doing everything and anything needed. seems to work for us is all i know.....

joey

leenie...ditto what phaedrus said


 I would rather have done to me, for me.............
 

post #73 of 77
Quote:
Originally Posted by redzuk View Post



Quote:
Originally Posted by amuse-bouche View Post

This is the reason why I prefer to work at Chef-owned restaurants where the kitchen has priority over FoH.



Yep, me too. I dont forget they are getting some abuse from customers, thats their job.  Deal with it, dont take it out on the boh.  Thats why its a one way street, we are trying to make all the customers happy and they have incentive to give their customers priority.  

 

You cant ignore them either, I'd like to just get in my zone and shut them out but that never worked.  

 

The kitchen should never take priority over the FOH. Nor should the FOH take priority. It take every one in a restaurant to make people want to come back. Great food and bad service? No one's gonna return. The lines of demarcation need to be clear, for sure, but that does not mean that BOH gets to be tops and FOH are nobodies. Not everyone can cook but not everyone makes a successful waitperson, either. Good chefs know this.


And you know, if BOH does an order wrong and the FOH hears it from the customer, then it IS your problem. You don't like it when people tell you how to do your job, they don't like it when you prevent them from doing theirs. Too many people in restaurants have really fragile egos, both Front and Back. It's just food, people, relax.

post #74 of 77

This is what I refer to as the "kitchen curse".  If your lucky and working with pros in both the front and back,  very few probs.  The more upscale you can go, the less this is a problem.  If you wish to just do breakfast type of cookery in short order kitchens, it is what it is.  I started in a burger place and in culinary school worked a breakfast house.  Here is what I finally concluded and it has worked for me ever since.  Service is a lot more important than what we in the boh want to admit.  Great service can carry mediocre food, yet mediocre food can not carry medicre service.  Waitstaff  will throw you under the bus every single time.  If you treat others with profesionalism, you always win in the end.  Is it easy?  Hell no!  And then it's like an old Chef told me one time, I'm sure you have heard it before.... you know, if you can't stand the heat......

post #75 of 77
Thread Starter 

 I have a call in to our head office person and I need her answers for Monday morning.. the FOH "supervisor" was concerned when I said to her that I was talking to our FC from home.  I told her I'd email her the outcome of our convo but come on.. how paranoid is that???  Am I that stupid that I cannot identify areas of concern in the kitchen  and look for direction as to a solution???  

 

shoot me now...  laser.gif

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post #76 of 77

One thing I learned in the military many, many, MANY moos ago, never go over the head of your immediate superior, but when you do (and you WILL do it crazy.gif), tell the one who's head you went over that you will, or did, go over their head.

 

Now, leeniek, that is not directly applicable in your situation because the FOH person is not, at least that is my impression, your supervisor, but it will certainly irritate the h3!! out of him/herlaser.gifSSSCCCOOORRREEESSS!!!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #77 of 77
Thread Starter 

 Ha ha Pete.. she THINKS she is above me and she makes 0.25  per hour more than I do so in her mind she is the boss.  She hates it when the owners tell her to "ask Arlene" about people's end times if they fail to log out.  Last Saturday there was a note on the computer and it said "ask Arlene to confirm" and she did not say boo to me all day.  Nice huh? 

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