Restaurant side work is prep work done by the waitstaff or FOH (front-of-house) when they are not serving customers. This kind of work is necessary to keep the restaurant operating smoothly, and can involve various duties depending on the structure, including cleaning, restocking, setting tables, slicing or prepping garnishes, and even assembling salads. Not that … Read more
Knowing how to complain about food the right way can mean the difference between getting a fresh meal and having a ruined evening. While some restaurants struggle to handle feedback, your approach as a diner is often what determines the outcome. At a Glance: To Complain or Not? The 30-Second Expert Verdict: How to Complain, … Read more
In the fast-paced environment of a professional dining room, communication has to be lightning-fast. To an outsider, restaurant jargon can sound like a secret code, but these terms are actually the gears that keep a business profitable. Two of the most essential terms you’ll hear are covers and tops. While they are often used in … Read more
A sous chef in a professional restaurant or hotel kitchen is the second in command of the kitchen staff, under the Chef de Cuisine, executive chef, or head chef. The French word sous, in this term, means under, while chef means “chief.” The sous chef or “under-chief” is responsible for much of what happens in the … Read more
One of my biggest pet peeves is when useful shorthand or professional jargon becomes overused and overextended into general use for no purpose but to sound trendy. So, this article may seem more like a rant than a constructive piece. I’m talking about when restaurant waiters say, “Would you like protein with that?” I heard … Read more
I used to work for Domino’s delivering pizzas. The operation was clean and professional, and of course, the service was quick, if I say so myself. But, a business is only as good as its worst employee. So it was that in 2009, Domino’s suffered a blow due to the actions of two workers. The … Read more