Warm Southern Breeze

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Posts Tagged ‘waiter’

Ever Had A Bad Restaurant Experience? Here’s What You Can Do.

Posted by Warm Southern Breeze on Sunday, October 7, 2018

Ever been to a busy restaurant?

Who hasn’t?

By “busy,” I mean one with many customers/patrons while you’re there. It could be any style restaurant, of course, such as a fast-food place, but more particularly, I mean to refer to restaurants that have wait staff.

In such a busy restaurant, the place will typically be crowded, practically all seats will be filled at every table, and if there’s a bar counter with chairs, it’ll be filled up too. And  on football game days, some restaurants are filled to capacity, often just as much as they’re filled on weekends year round.

It seems eating/dining out is a type of American pastime. It’s common to hear others say “go there, try that, try the new dish” at this, that or the other restaurant.

Doubtless, at some time or another, at any type of restaurant, we’ve experienced slow or poor service, and even poor quality of food in some of them. Even the well-known Waffle House chain restaurant can have moments when they’re overwhelmed with customers, thereby stressing the cook and wait staff.

So, think about how long it took you to be seated, then be waited upon, then to get your drinks, and then food, and how well (or not) your needs were attended do during the meal.

With any crowded restaurant, the large number of patrons can overwhelm the wait staff, and the kitchen staff. Yes, it can be frustrating, but you’re hungry and/or have made plans or reservations, so you don’t want go to another restaurant – and often won’t. After all, you’re already there. And it’s a hassle to do that. Right? So, you settle, suffer, and endure the poor service.

The source of the problem, and the primary matter to be addressed is inadequate staffing. What is a proper ratio of waitstaff to customers? And what is a proper ratio of kitchen staff to customers? How many chefs and line cooks does it take to support a given amount of tables during peak hours? How many bussers and host staff are needed? How many bartenders? An effective staffing ratio is the answer to those questions and others related to effective, efficient service in a full house restaurant.

In a restaurant that seats 100 people, it would be absurd to imagine that only 1 waitstaff could effectively meet the needs of all 100 patrons. Similarly, it’d be equally preposterous to think that only 1 cook could effectively or simultaneously prepare enough food for 100 patrons. That’s completely ignoring the number of Read the rest of this entry »

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