culinary entrepreneurs speak with patrons occupying their restaurant dining
sets, they can sometimes become disconnected with what their employees are
going through. Back of the house (BOH) workers see constant stress as steady
orders come in, and front of the house (FOH) staff has to deal with upset
customers typically on a daily basis. This can be a huge killer to morale.
Fortunately, there are a few things restaurant managers can do to nip this in
Everyone the Same
no doubt that every restaurant owner has their favorite employees. Fortunately,
this doesn't become an issue unless the manager actually allows it to.
Unfortunately, far too many actually do. If there's a rule about not sitting at
the bar tables to roll silverware, it's not okay to overlook the rule for some
and not for others.
servers, cooks and other employees see people receiving special treatment,
their immediate and appropriate response is to become disheartened, upset and
even angry. This can kill motivation, and if everyone from the BOH to the FOH
isn't properly motivated to do their jobs, it's the entire restaurant that will
in a restaurant is unlike being employed anywhere else. Whereas accountants can
go to work, steer clear of colleagues and just go home, restaurant staff is in
constant contact with each other. This builds friendships, but all too often
they're left with going out at night when they have work the next day as their
only entertainment option.
can help in this area by hosting occasional gatherings. Whether it's closing
down the eatery early for a special party or holding a company picnic far away
from any restaurant dining set, these little outings give employees something
to look forward to.
With Employees on Scheduling
most aren't salaried, it may seem as if restaurant employees would prefer being
at work so they can make money. It should never be forgotten, though, that
they're human like everyone else. Make sure each employee has at least two days
off, and go easy on scheduling the double shifts. If a worker requests a day
off in advance, restaurant owners should strive to accommodate them.
Competitions During Slow Days
cooks, dishwashers and other BOH employees may revel in slower days, this isn't
true for the waitstaff. Most servers make the majority of their money through
tips, and if they're just standing around looking at empty restaurant dining
sets all day, they're not earning money.
obvious way around this is to schedule fewer servers and allow some people to
head out early if they want. For those who remain, though, it doesn't hurt to
hold little competitions to keep them motivated. The contest could focus on who
sells the most appetizers, and the reward could be a free gift certificate, a
meal on the house or even a selected day off.
addition to providing a little fun competition for the waitstaff, the
restaurant itself could see improved sales even when restaurant booths go
impossible to keep employees happy all of the time, but that doesn't mean that
restaurateurs shouldn't try. By thinking about their employees more than
they're worried about restaurant dining sets and effective marketing, it's
possible to keep a consistently positive atmosphere at work.