Perhaps you're resisting implementing our sexual harassment policy, and complying with legal standards). It's just so different from what the restaurant industry has known. "Oh gosh, if we have physical boundaries in our restaurant, we'll have to police everything!" This is what you're thinking, isn't it? "We'll have to have a "sexual harassment" talk every other minute!" The exact opposite is true. If you have strong boundaries, you have much less to deal with because pe
One of the reasons people resist the idea of physical boundaries in restaurants, is the whole concept of "friendliness." Well gosh a butt pat is just being, "friendly" to your teammate. Restaurant shifts can be a bit of a battle, there are time limits, and ultimately you get through the night and have a drink with your "friends." Just like a sports team, right? Let's examine the differences, shall we. The first important thing to note, is that on a sports team a pat on th
Many years ago I worked as a server at a very busy restaurant, and had a boss who regularly informed the staff what a horrible job we all were doing. The restaurant was breaking sales records, and the owner also went out of his way to say we weren't doing enough, and added degradation to our uniform. They both worked incredibly hard, were exhausted, and complained that the staff was unappreciative. They both thought that you push people to excellence through punishment. T
In order to address the solution to harassment, we'd like to begin with its cause. Within restaurant culture there exists a pervasive ignorance as to the legal right to physical boundaries, as well as to dignity. Most restaurants function without sexual harassment policies (though their workforce needs the protection, education, and support the most). Environments without boundaries are subject to the energetic tones of the most disrespectful among them... But toxic work e
When communication, collaboration, and forward movement are inhibited, problems that could easily be solved turn into consistent frustrations. Work frustrations usually involve problems that prevent an employee from doing their job well with sufficient ease. They know it can be better, but it isn’t better, and the experience of dealing with unnecessary difficulties and inefficiency is frustrating. Collaboration involves an open dialog about constant improvement and trouble-
In every restaurant, labor costs are a primary focus. It makes sense, it's the greatest loss of revenue. But what is the break-down of labor costs? Person to person, employer to employee, what is the true cost of breaks? In Washington, for every four hours you work, you receive a ten minute break, and it must be given within the first four hours of work. But staff can't just leave the dinner rush in order to rest. In every restaurant I've worked in, one manager or anoth
The old business model teaches that you manage from the top down. Restaurant owners and managers create policies and business structure, and the staff enacts it. But collaborative success is the way of the future. Here's why you're missing out on money, efficiency, ease, joy, and exponential expansion, until you decide to incorporate staff input into your success. 1. You're missing out on money. There is financial waste happening within your company. This is just a given.