Have you ever been to the doctor or the dentist?
You arrive a couple of minutes before your appointment only to be greeted with a smile and told that there has been a bit of a delay and you’ll need to wait for your appointment. Or you could come back another day.
And you’re only the second booking.
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There are thousands of books and blog posts written about being a waiter/waitress or server in a restaurant. Thes range from tips on how to do the job, to how to excel, to mistakes to avoid, to job descriptions, through to training resources of all different types.
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In the restaurant business, we learn about hospitality. We learn about finance. We learn about marketing. We learn (a lot) about operations as there are so many variables. But we learn – often the hard way – about fraud.
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Quandoo was born in Germany and set out to ‘disrupt’ the restaurant reservations space since competitors like Open Table were charging a fortune for the service. That’s what they told us when we signed up shortly after they launched in the UK.
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This has been based on the excellent piece on PwC about the restaurant sector at the end of 2017, with additional commentary from me based on developments in 2018 and my view of the market from the inside.
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I’ve been running restaurants for a little over 10 years now (at the time of writing) and employees have always been a fickle bunch; here today, gone the next. It’s a sad fact of the industry that employees, especially the more junior ones, hop between jobs. Sometimes they are just doing the work to fill in and earn some cash before their next real gig comes along. Sometimes they are just lazy and go back to claim benefits rather than work for a living to improve their situation over the long term. But over the last year, and especially this year, the new recruits-cum-leavers have been the worst I have ever seen.
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Answer by Maxwell Arnold, former sous chef, restaurant manager, waiter, and busboy, on Quora:
The relationship between a server and a customer can feel like an adverse one at times. Quite often, this is because the two parties simply misunderstand each other. I benefit from the experience of both working as a server, and being someone who dines out on the regular – so I understand what the dynamic is like from both sides.
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According to the Telegraph, these are the ‘top 35 most irritating restaurant faux-pas’. They go on to say …
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Likening the rise of food halls in America to Singapore’s hawker stalls, David Chang told a crowd of urbanists this week that he foresees fewer restaurants in the middle of the market. “You’re gonna see the mom and pop restaurant in New York City not vanish completely, but it’s gonna be way more difficult,” Chang said during a panel at The New York Times Cities of Tomorrow conference in Manhattan.
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The hospitality industry’s stellar growth since the financial crisis could be halted and start to fall by 2021 if the Government continues to overlook it, a new report has suggested. Research by Ignite Economics carried out for the British Hospitality Association, has predicted the sector’s workforce could begin to drop by 2021 with the contribution it makes to the economy also falling as cost pressures from wages and business rates bite alongside a potential labour squeeze once the UK leaves the EU.
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