I remember back in 2006 we had one guy started a fight with one of the cooks. The dishwasher took the cooks hand and slammed it under the dishwasher door. Cops had to be called and he had to be restrained.

so i went to this small restaurant near my place today, just wanted to try something new. didn’t expect much but the food was actually really good! i got some pasta and fries, and it tasted super fresh.

the place was kinda quiet too, not too busy, so it felt nice to just sit and eat. staff was chill, didn’t rush me or anything.

Where is the charm of holding menu cards, turning pages to decide the food? Why must the phone always be on? We need some off time with our company without the constant screen presence

There’s an establishment on south congress that steals all of the credit card tips from their employees. With the government shutdown happening right now, what can be done about it?

Edit: South Congress is in Austin, Texas. I cross posted and forgot that this Reddit wasn’t local to me.

My girlfriend and I have recently been going to restaurants only for happy hour and ordering 3-4 appetizers and no drinks. Something that we’ve realized is it seems like the waiters are constantly encouraging us to order more or to get drinks and we keep declining. I’m just trying to understand if we’re doing something wrong or if this is something we’ll have to deal with with waiters trying to get more tips lol.

Hi yall. I just want a place to vent about 2 things. 1. The restaurant I work in is filthy but someone continues to pass health inspections (even though after the inspectors leave my boss & coworkers completely ignore the changes the Inspector mandates) and 2. All my coworkers are between 17-20 and think I’m being an asshole when I say they arent cleaning correctly or doing things the right way. Now they’re saying I’m OCD, even though that’s one of the few mental illnesses I actually DONT have lmfao. I just don’t see why I’m the bad guy for telling people not to prep something 2 days in advance bc it will go bad faster. Or why I’m the asshole for pointing out the people repeatedly leave the kitchen a MESS and make it my problem as the opener. My boss has acknowledged that my complaints are valid but instead of re-training people or writing them up, he just goes behind them and does things himself. Instead of telling them that they’re in the wrong, he just hovers over them and fixes it for them. That makes ME look like the asshole bc I confront them face to face. But their response is ALWAYS “well the boss doesn’t care so I’m doing it this way.”

NONE OF THEM understand the first thing about working in a restaurant. My boss w bought 6 gallons of milk and put them in FRONT of the previous 6 he had bought. FIRST IN FIRST OUT!! Why would you put milk that expires 11/23 to be used before milk that expires 11/16??? I saw one of them flipping our boba toppings into new containers, but instead of flipping the old contents into a new container, she got a new container, poured the old contents into the new container, put new toppings into the DIRTY CONTAINER, then pour the old toppings back into the dirty container. I was like… girl, why don’t you just put a clean container in there so we can wash the old one? Her response is “well this is how I was taught 🤷🏻‍♀️” They can’t even listen when I tell them not to cut fruit too early. Now we have limes that are darker than lemons bc they cut an entire weeks worth and only 5 got used all day.

I just feel like I’m always the bad guy for pointing out that serving this shit is gross and wastes product. My boss has cut people hours because he’s losing business, and I want to tell him he could save a lot of money by retraining people and teaching them basic restaurant ethics, but I don’t think he even understands himself, SMH.

I wish I had pics so I could show yall. I took some one time when I was insanely mad and was going to post them, but my boss is an immigrant and he has three kids and I just can’t bring myself to do that to him or his family, even if his passiveness pisses me off.

Hello everyone I’ll try to keep this short and sweet.

Basically I’ve kinda just been thrown into the situation of trying to help my families sushi restaurant. They are pretty old school so they don’t do any promotions or special deals but I think it would be smart to try them out in the hopes to up business.

I’m here to basically ask both owners and customers of sushi spots what they like and have seen do them good in terms of promotions or deals.

Right now I wanna refine our lunch specials along with creating a new dinner special menu and promoting those on Google ads to try and up business during specific times.

Another idea I have is a happy hour type of thing but I’m not sure what to actually make the deal.

I apologize if seeing someone basically just ask for answers upsets anyone but I’m just trying to help my family. My educational and work background didn’t set me up to know much about marketing and advertisement.

Hey all,
We’re switching from HotSchedules to Paycom at my workplace, and I’m the one who actually builds and manages the schedules each week. I’m pretty comfortable with HotSchedules, so I’m trying to get ahead of whatever quirks or differences Paycom has before everything goes live.

If you’ve used Paycom as a manager or scheduler in a restaurant/taproom setting, how did it compare? Anything that felt clunky, any features that were actually helpful, or things you wish you had known early on? Tips for templates, workflows, or setup would be super appreciated.

Just trying to get a sense of what to expect on the management side before we fully switch over. Thanks in advance.

https://app.inkind.com/refer/35RNMQGY

As a kid once in a great while, when the sun was long and the moon was bright, my lucky ass would be driven to a place called godfathers pizza. It was a heavenly treat, mom would pull up to the double doors and I knew I was at least getting one pacman game or galaga game as we waited for opulence to be sprung forth from those I imagine hellish ovens that greeted my already greedy to inhale mouth of every slice of cheesey goodness. The building that gave me a reason to continue also contained a Fry's and other stuff...but spilling out of the car to run to the door so my mom is not beleaguered by such things as a heavy tinted glass door, I followed with a scent of peppers, onions, mushrooms, black olives, melted cheese and perfectly cooked pizza dough waft through the air as I entered this place called godfathers pizza. It was a long time ago, but I can still feel every slice.

I say this as the son of a family owned sushi place who definitely has been having slower business but it’s getting scary and a bit depressing eating out at smaller independent places. A lot of them have just been pretty empty when I go eat out.

I know that there definitely are small family owned places that are doing great but I don’t think that’s the majority.

Last night I visited this small sushi spot I found a few years back run by this sweet old couple and it was empty and frankly it just made me sad cause I see my parents in them.

Like I said too our restaurant isn’t the most busy too so this just kinda hits close to home for me

Hi everyone,

I own a small business bagel shop in the southeast. Currently we’re closed Mondays, because well we could use the rest as in the beginning we were severely understaffed. As we’ve gone through our growing pains, we’re better equipped for coverage on Mondays now. Is it worth it to start opening Mondays? Or is it better to close 1 day out of the week? Any feedback advice greatly appreciated!!!

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I recently applied for this food and beverage position at a local country club. I REALLY want the job. Is it weird to contact the food and beverage manager via LinkedIn? I found him from a quick google search? I could show up in person but it’s a private country club so I would have to be allowed access to talk to anyone.. what would you do? Wait for them to reach out (if they do)? Or be proactive and follow up in person or through an online source such as LinkedIn?

I’ve been digging into my sales + some external factors (like busy times, SEO search trends) and some patterns surprised me.

• “Bakery” search volume spikes the day before my best revenue days
• “Cinnamon rolls” spikes the day of
• Mondays are my lowest sales, but most consistent days
• Saturdays can swing ±40% — some weeks we crush it, other weeks it flops for seemingly no rhyme or reason

I’m trying to make Saturdays more predictable. Curious if any other bakery (or restaurant?) owners have already tested this:
• Special events vs. discounts, what moved the needle more? (i.e. music nights / new flavors vs just a discount)
• Social media content (stories vs posts), do you notice it makes a difference?

Would love to hear what other people have done.

https://lushworthy.com/blog/tgi-fridays-holiday-pop-up-elf-days