Doug Darling’s Post

I worked as a server and bartender for 13 years. Do you know the 1 thing all the restaurants had in common? The owner would burn out every 3 months. Because the owner was also - The chef - The accountant - Website maintenance - The social media manager - Marketing/advertising department It was insane. And this is why I work with small businesses. - I get it - I've seen it - I've lived in it Growing your business is scary. You have to spend money on things you didn't spend money on before. So you decide to do it yourself instead of spending the money. You think you're saving money, but you're not. Long term, this is costing you Time and sanity. There's no reason for a dentist to maintain her website and create social media content while keeping a full client list. But I've seen it. If this is you, can I encourage you to take a hard look at the value and the benefits of seeking help with things that burn you out? It will cost money now. But you'll save more than you can imagine later. __ And if that thing happens to be website-related, message me. 📸 One of the restaurants I worked for was Nola style. We always dressed up for Mardi Gras. So...Superman.

It's not just a dish; it's 17 years of my life invested in a piece of ceramics, a breakfast, a pizza, a salad, or an appetizer. It's not the £20, £30, or £50 you pay, you pay for a place with rent, electricity, gas, internet, permits, and raw materials. You pay for the honest work of the staff and a job done first with the mind and then with the hands. You pay for all the times someone told us, " You're never here, you're gone all day to earn very little !" You pay for your day off by eating at the home of someone who doesn't rest to serve you. We strive to be psychologists, technicians, chemists, chefs, pizzaioli, pastry chefs, artists, craftsmen, and comedians. We aim to be the place that rejuvenates you in every way.This job is not for everyone. Learn to respect those who work in a kitchen: the waiter, the dishwasher (an essential part of a kitchen), the waitress who is always dynamic and smiling despite the world's weight on her shoulders. Respect is for those who respect others. We are an engine, and everyone here is crucial to its proper functioning. The customer is our fuel and our additive, so we want high-quality fuel. As for my personal life, it matters little. Even in this, we strive to be the best part of ourselves. #RespectTheProfession #CulinaryArts #SupportYourLocalRestaurant #FoodServiceIndustry #RestaurantLife #BehindTheScenes #KitchenCrew #ValueInService #SupportChefs #HonestWork #HospitalityIndustry #FoodForThought #WorkWithPassion #QualityService #RestaurantRespect

“A task done 80% by someone else is 100% freaking awesome!” 🙋🏻♂️Raise your hand if you are sometimes a control freak… Here a few things I have been trying to do to become better at delegating: 1) Choose the Right Person Everyone has strengths and weaknesses. Use them accordingly! 2) Set Clear Expectations Share a deadline for the desired outcome. 3) Provide Feedback that will help improve the process next time. 4) Delegate Authority, Not Tasks Let them know you’ve got full trust in them getting the job done and you’ll be surprised at how often they do. “The owner of a restaurant doesn’t bust tables, mow the lawn out front, and cook the food.” I’m trying to stop doing some of my admin/busy work tasks. Anyone have some additional advice for me?🙏🏼

Why did my 2nd location fail and what did it teach me? It failed because I didn’t understand the concept of SOPS, systems and processes. See I was raised in a mom and pop shop, no systems just one person training the next. No real direction. So what did I do by nature? The same exact thing. What did that do? It forced me to have to be in 2 places at once which we all know is impossible(unless you know a way then please let me know) Forced me to go crazy, none of my cooks and employees had direction because they all relied on me to lead the way. It taught me the importance of SOPS(systems and processes). Not only do I have sheets and papers all on the wall with opening, closing, cleaning, prepping, and cooking procedures from step 1-10 but I also have a software checklist that I can see from my desk to ensure everyone is doing their daily tasks. The day I hired new staff and had them follow the SOPS I had put in place and they followed it to a T you would’ve thought I saw Bigfoot, my jaw dropped to the floor in amazement. That’s what I needed the whole time! One other major thing it does is weed out people that cannot follow simple directions fast. I STRESS!!!!!!! To have SOPS, for every single task in your restaurant, even the minute tasks you think “people should just know”.

Split - Shifting your staff: DOES. not work! There's this notion that a split shift creates 2 staffers for the price of one....NOT! Are you using a staffing Matrix to fill your shift requirements? Productivity is NOT about multitasking. Strategic tasking is a way to increase productivity. Example: When I was a busboy/dishwasher: After clocking in (usually 1hr earlier previous to opening time), the usual routine as part of my job description happens: 1. Dish area set-up. 2. Service area prep. 3. Washing and cleaning left-overs from last night. The chef will ask me to help prep sundry items for Mirepoix and Mis en Place for the shift. Then when guests walk-in, my main job continues. #restaurantbusiness #thinkdifferent #theoldwayisgone #mindsetchange

**Starting your journey as a commis chef in a new kitchen? Here are some quick tips to make a great first impression:** 1. **Arrive Early:** Punctuality shows commitment and respect for your new team. 2. **Be Prepared:** Bring your own knives, notepad, and any other essential tools. 3. **Listen and Observe:** Pay close attention to instructions and kitchen dynamics. 4. **Ask Questions:** Don’t hesitate to seek clarification if you’re unsure about something. 5. **Stay Organized:** Keep your workstation clean and organized at all times. 6. **Help Out:** Show initiative by assisting others during downtime. 7. **Positive Attitude:** Approach every task with enthusiasm and a willingness to learn. **Good luck, and happy cooking! 🍽️**

whether FOH, BOH or both, everyone needs both. pre-covid there was an influx of people willing to work grueling hours, get paid a [decent] hourly rate, and we're willing to work. post covid has totally changed the game. people want to work remotely or not at all. you can still poach but in doing so you burn bridges with fellow friends. in terms of BOH, even the core group of kitchen staff want more than they have received previously and I for one have found that a skeleton crew on the line is so frustrating to try and keep up. being a leader in restaurant, catering, or just cooking needs a leader who is willing to dive in and work with, not lead from experience. Wishing all the chef's, cooks, pastry or FOH a awesome Monday. #enjoytheride

"Reflecting on my 2year Journey as a housekeeping attendant I've realised that my skills extend far beyond cleaning and organising. My experience has taught me attention to detail,efficiency,and effective communication. But that's not all I'm also passionate about: Catering:I've honed my skills in food preparation and presentation. Bakery and confectionery:I've learned to craft delicious treats that bring joy to others. Teaching:I've developed patience and the ability to explain complex concepts simply. Public speaking :I've become confident in addressing audiences and conveying my message. Writing:I've discovered a talent for expressing myself through the written word. I'm excited to explore new opportunities where I can combine my skills and experience to make a meaningful impact. Let's connect and see how we can grow together! #housekeeping #catering #bakery #teaching #public speaking #Writing. Feel free to customise it to fit your style and goals!

How to Craft a Winning Resume for Restaurant Server Roles How to Craft a Winning Resume for Restaurant Server Roles How to Impress with Your Restaurant Server Experience? Discover the Benefits of Being a Restaurant Server How to Serve Up an Impressive Resume? What Makes You Stand Out as a Restaurant Server? Restaurant servers must welcome and seat guests, answer inquiries about menu items, accurately take orders, and deal with customer complaints. In order to land one of these positions, your resume must demonstrate your skills and experience clearly. Kickstart your work experience section by listing the name, location, and duration of each employer. Next, outline all duties and responsibilities undertaken during employment as bullet points. To read the rest of this article, please click on the link below: https://lnkd.in/e44a84Fq

My 2 oldest kids got their first job recently. Both are server assistant at a local country club. Their job consists of taking food to tables, clearing tables, taking out trash, making sure the bartender has plenty of ice and glassware and eventually waiting on customers. I’m a huge believe everyone should wait tables or work in a restaurant to learn the valuable skill of serving others and being professional when customers are upset. In the restaurant business, it is a guarantee at some point you will have a customer who is unhappy with their meal and will lash out at you. It’s important to learn not to take the feedback personally, apologize for the mishap (even if it’s not your fault) and make the customer happy by promising to correct the problem. Success in life is built on conflict resolution. I also think waiting tables is great to teach kids the value of small talk. I’ve noticed many kids today struggle having conversations with adults, looking them in the eyes while they talk, and answering questions with more than a “yes” or “no.” When is the last time you had a young adult ask you unsolicited… “How has your day been Mr. Jones?” or “Big plans tonight Mrs. Jackson?” Little things like this go a long way towards building confidence and teaching kids the value of being able to communicate effectively with your customers (and management). How many of you remember your days waiting tables? What skills did you learn?