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by photoJ
3142 days ago
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Right and with that much work you know how to fix a menu so your food cost is managed. You know how many servers you probably need for that day of the week and how likely they are to disappear. You know how your staff will steal your booze, pocket the tips, or kill you clientele with a food allergy. You know how many people will complain and you will have to comp their bill. You know you should stock pile supplies because the vendor will run out. For an industry that is terribly easy to get into as a bus boy/server, prep cook, its amazing to me that more people don't just start there. Or maybe they do, but they don't write hand wringing articles about how they failed.(hopefully because they'd didn't and are too busy working). I once heard a story about an area for wine production in USA that you could buy for reasonable amount of money. Every few years, a 50 year old man would come and buy it, and start to work it. After 10 years about the time he might be getting the hang of what it all entailed he would be tired and sell it to the next 50 year old. The locals just watched the same story play out over and over again... |
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