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BOH vs FOH - Page 2

post #31 of 37
Quote:
Originally Posted by Meezenplaz View Post
 

Does it bring you extra napkins? 

Or clean up a spill? 

Or keep your coffee cup filled? 

Or take your scrambled eggs back and tell the cook you ordered over medium?

Or any one of a number of endless things? 

 

There's no sub for an actual assigned server, and I dont mind tipping, I just dont like it 

being expected of me, regardless of the service....or lack thereof. 

Oh I totally agree with you.

But with this system......Who do I tip again?

post #32 of 37

There is a difference between servers and a well trained waiter or waitress.  The automat was replaced by fast food and vending machines.  It is up to managers and workers to evolve into what is in their future.   Anticipate the needs of your guests and be that future.  Some of us are old enough to be able to sit back and enjoy the show.

post #33 of 37
Quote:
Originally Posted by Meezenplaz View Post
 

Does it bring you extra napkins? 

Or clean up a spill? 

Or keep your coffee cup filled? 

Or take your scrambled eggs back and tell the cook you ordered over medium?

Or any one of a number of endless things? 

 

There's no sub for an actual assigned server, and I dont mind tipping, I just dont like it 

being expected of me, regardless of the service....or lack thereof. 


They are making self driving cars and you think these are obstacles. 

Quote:
Originally Posted by Jimyra View Post
 

There is a difference between servers and a well trained waiter or waitress.  The automat was replaced by fast food and vending machines.  It is up to managers and workers to evolve into what is in their future.   Anticipate the needs of your guests and be that future.  Some of us are old enough to be able to sit back and enjoy the show.


Jimyra, I remember when I was a kid my Mom would tell us about her trip to NYC and eating a sandwich at a automat. Back in the day restaurants from NYC to San Francisco had waitstaff with years of service. I remember talking with many waiters that had 26, 30 or more years working in the same restaurant. These people made the experience even better, I haven't seen this kind of service in a lot of places now a days. The last time I saw it was at Peter Lugers in NYC where the waiters have been there for years. I can't see this kind of service returning, we have a new generation that hasn't seen what real service is about. I think casual dining has led us down this path. All people want to do is eat in todays world. Everything is "I want it now" and I'm not willing to wait. This type of dining becomes the norm and quality service is lost. The days are gone that you will have waitstaff working the floor that really care. This is all about dollar's and cents. A party of four is viewed as 15% of a $100 bill in the eyes of the waitstaff. Our society as moved to people yelling, I want more money for doing less. This wasn't how our nation was built and I can't see us as a people being better off for it in the long run. You can see the writing on the wall in the Presidential primaries. Fee stuff ( Feel the burn) Sick of all the free stuff and want our country back ( Trump on).


Edited by ChefBillyB - 5/17/16 at 12:31pm
post #34 of 37
"They are making self driving cars and you think these are obstacles. "

I live near and work in Göteborg Sweden where Volvo has been testing these cars for years, and I definatly admire all the advances they have made in shelf driving technology and also in the driver assist technology.

I still keep my eyes open for them at all times😬
post #35 of 37

Meh..... Most customers are too busy staring at their "devices" to acknowledge any decent service.

 

Then again, if there are no qualifications in N. America for cooks, what qualifications are there for serving staff?i 

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #36 of 37

What exactly does “free stuff” mean? Should corporate tax loop holes costing billions of dollars, military spending and jingoistic foreign policy, and industries that make money as middlemen, skimming of the hard work of others be included? Factor in foreign aid to countries like Israel and Egypt that total close to $5 Billion dollars? Or subsidies for BigAgriBusiness and other white collar work that requires sitting behind a desk doing nothing all day but shuffling paperwork or emails? Yup, that’s some free shit right there. Why isn’t anybody slamming that gravy train?

 

And as far as wanting more money for doing less? How about outlawing slave labor? Because that in effect is what the opponents of raising the minimum wage advocate. How about we join the rest of the civilized world and consider human dignity as opposed to social darwinism? Do we really want to defend the right for one human to oppress and step on the back of another like the crab effect? Just pay people more money. Rising tide lifts all boats, right? Make the poverty level $28K, min wage $15 to reflect the cost of living increase, and maybe charge more for a burger. It’s a paradigm shift, but most just prefer to argue over individualism vs community. 

 

If humanity wants to progress, then it’s gonna have to share. Period. This is how we’ve gotten this far, after all. 


Edited by jake t buds - 5/18/16 at 8:59am
post #37 of 37
Quote:
Originally Posted by Meezenplaz View Post

Well said, Chef. Especially that last sentence. 
The most effective "buffer" you speak of that I've found is the position of expediter. One who stands at the
pass receiving plates from the Chef, finishes them and approves them for the server to take to the table.
They are the go-between, the liaison between the cook and the server. If properly done, the server will rarely
talk directly to the chef. If there's a problem, rather than rag on the cook, the server tells the expediter and
they in turn deal with the kitchen if necessary. 
In many restaurants the server serves as their own expediter. With this system, fightin' ensues.
I love sitting at the counter during busy lunches, just watching the tensions boil, and about a third of the time,
I get to see a verbal fight between server and cook. (I tend to take the cooks side of course. lol)
And from what Ive seen, most all of these could've been avoided with the addition of an expediter position. 

In many situations the chef, or chef Dr cuisine IS working Expo.
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