Training Restaurant Servers

Here is the new approach to training servers.

The author operated table service restaurants as pancake houses, coffee shops, family theme, steak houses, International gourmet, Polynesian, Tex-Mex, Delicatessen, Seafood and others too numerous to designate. What they all had in common was that they had waitresses or waiters, now referred to as servers. These servers were expected to perform the duties of handling guests, gathering orders, communicating these orders to the kitchen, assembling the orders for delivery to the tables, delivering these orders, correcting snafus, handling complaints, collecting the payment of the checks and all of the other activities associated with making a restaurant visit a pleasant experience.

To the uninitiated this seems to be an insurmountable task requiring a wide range of food handling talents, a good psyche, a calm inner strength and a genuine liking of people. Where do you find such a talented person and how can he or she be turned loose in your specialized dining room, entrusted with the life blood of your business – your customer? Yes, it is possible to recruit, train, motivate and supervise such fine people to respond adequately to the needs of your food establishment. The newest approach is to train servers from the view point of a trainer taking on a new server recruit on a one- on- one trip to a successful conclusion, ie; making great money for the server and the establishment!

Here is solid advice for every food server everywhere… Deliver the orders as soon as possible. Check the quality of the foods carefully before serving them. Never serve any food you believe to be spoiled, soured, or tainted, that you think might be dangerous to the customer’s health. When you discover spoiled, sour, or tainted food, don’t throw it away – call the manager and have him double check you. If he agrees with your detection, he will agree to the disposal of the questionable food items. Always serve the correct portion. Observe to learn the portions for each item listed on the menu portions sheet posted in the service area. You can’t keep customers happy and your restaurant functioning properly if foods are over or under- portioned. Management, in setting a price for a food item, takes into account that a certain weight or size of that item will be served for the price to be charged. Exceeding that portion short changes the business and makes it difficult to make the cash return to pay wages and stay profitable. On the other hand, if a guest sees a smaller than usual portion they will resent it and may not return again.

Understand your employees that you are training.

How can you inspire people to work harder and produce more? After years of research, Success Motivation Institute found that these seven basic actions are still among the strongest motivators. There is nothing here that you don’t already know. But in your daily work, how many of these actions do you forget to practice?

1. Flatter your people with your personal interest: There is nothing wrong with flattery when it is sincere. Genuine flattery, as opposed to mere “buttering up,” will give your people a lift, and will give you a boost in their eyes. Cash in on your personal interest dividends today. Learn the first names of the husbands and wives of your people. Find out about their children, their family problems, outside interests. Get to know them as human beings, not just workers.

2. Be consistent in your treatment of your people: This may sound easy, but it’s not. It takes practice and constant self-examination to remain impartial.

3. Build up the confidence and pride of your people by consulting with them regularly: Seek out the ideas and advice of your people. Show your respect for their opinions and judgment. Show that they can learn from you but that you also want to learn from them. Make your people feel they are participating, not just taking orders.

4. Be generous with credit: When one of your people performs well, don’t keep it a secret. Let others know about it.

5. Treat ideas with interest, consideration, and respect: When one of your people comes up with a suggestion-even a poor one-make him/her feel glad he brought it to you.

6. Own up to your errors honestly: Don’t strut around like a superior being. If you make a mistake, admit it and take full blame. If one of your people is right and you are wrong, tell him so. And let others involved know that the mistake was yours, not his. Show the people who work for you that you are just as human as they are.

7. Make facts flow freely: Knowhow is a man’s link to opportunity and advancement. Sharing your facts, your knowledge, and your experience will convince your people that you are on their side. And it’s only human to reciprocate.

In short, to double the output of your people, treat each individual as a person first and as an employee second. The greatest need of the food service industry today is teamwork by agreement. Our industry is a vast complex of many different businesses and widely varied views. Yet our differences fade into insignificance when we consider our many over-all mutual interests.

Luxury Hotels In Kolkata – Redefining Hospitality

Kolkata, “City of Joy”, is one of the four major metros in India and also the erstwhile capital of the country. The city is presently the capital of Bengal and the most important business and economical hub in eastern and northeastern India. Apart from business and corporate visitors, who visit Kolkata on a regular basis, Kolkata – with its still very much prominent colonial appearance and superlative cultural heritage also attract a great number of heritage and cultural tourists from all over the world.

Bengal, stretching from the Himalayas to the Bay of Bengal is a state with extraordinary natural beauty and along with the numerous tourist attractions scattered all over the state Kolkata also acts as the gateway to the North Eastern states like Assam, Tripura, Manipur or Arunachal Pradesh and is a must visit place for tourists en route to these destinations. Compared to other cities of its category accommodation in Kolkata is less expensive and the luxury hotels in Kolkata are especially preferred by tourists for their state of the art living conditions and exceptional hospitality.

Until a decade ago, available options for accommodation near Kolkata international airport was limited for most of the 5 stars and luxurious hotels in the city were located at the heart of the city and around it. But for increasing demand and with government patronization, a number of star rated luxury hotels near Kolkata airport has already come up and are especially popular among frequent flyers to and from the city. As the Kolkata international airport is located on the northern outskirts of the city, and well connected with most other parts of Kolkata with strategically constructed roads tourists can travel to the popular tourists’ destinations in the city in minimum time.

Most of the business hotels in Kolkata are located near Kolkata airport and in order to felicitate their business and corporate guests, many of them offer facilities like seminar and meeting rooms, banquet halls and party spaces. Over a period of time luxury hotels in Kolkata have created a unique identity for themselves in the hospitality industry in the country furnishing state of the art facilities and world class amenities to their valued guests. In the luxury hotels of Kolkata commerce and culture effortlessly coalesce against the colonial backdrop of the city and with their culinary heritage and range of other facilities and amenities Kolkata hotels can certainly satisfy every single tourist visiting the city.

Most hotels near Kolkata airport are strategically located close to the major shopping and entertainment hubs of the city and as transport to different parts of the city is also easily available they are the perennial favorite among tourists visiting the city.

Foods With Low Glycemic Index For a Healthier You

Eating foods with low glycemic index can facilitate both weight loss and a more energetic lifestyle. The glycemic index measures how quickly and markedly a given food will impact blood sugar levels. In other words, foods which score high on the glycemic index table will cause sharp spikes in blood glucose. On the other end, foods which are digested slowly, thus imparting a more measured impact on blood sugar, score low on the index.

Those with diabetes were the initial beneficiaries from the glycemic index. Diabetics have a special concern when it comes to regulating blood sucrose levels. However, later research has quantified that following the GI can provide manifold benefits for everyone. Erratic blood sugar levels trigger several unwanted effects.

When blood sugar levels drop after a spike it causes what is termed a “sugar crash”. These crashes are characterized by lethargy and reduced mental agility. Consuming foods which rank high on the GI chart (over 69) heightens the chance of these crashes occurring. The glycemic index ranks foods on a scale from 1 to 100. Those foods scoring under 55 are considered to rank low and not are prone to triggering sugar crashes. As indicated, foods scoring 70 or more are considered high and are to be avoided.

Sugar crashes have other adverse effects in addition to creating feelings of lethargy. When blood sugar suddenly decreases it fools the body into thinking that it must consume more food. This obviously works to the detriment of those seeking to shed unwanted pounds. Those seeking weight loss are advised to stick with low index foods. The good news is that there exist low GI ranked foods within virtually every food group.

Rice is a good example of a food group with both good and poor GI choices. Basmati rice scores a moderate 58 on the index, whereas white sticky rice scores a whopping 98. Referencing the GI chart is a simple step which can greatly assist in crafting a meal which won’t lead to a crash or quickly recurring hunger pangs.

The GI chart might appear complex at first glance; however it is easily learned and understood. The glycemic load (GL) index provides further guidance in addition to the main glycemic index. The GL gives direction while taking into consideration both the food’s glycemic index score as well as the portion of it consumed. This tool allows for further quantification of a meal’s expected impact upon blood sugar levels.

When one can’t avoid consumption of a high GI food there are techniques which can be used to dilute its impact upon blood sugar. Combining a high protein food along with a high GI food is one such technique which can avoid the intensity of increase upon blood sucrose levels. The first step towards controlling blood sugar is familiarizing yourself with both the GI and the GL.

Combined with regular exercise and good overall nutrition the glycemic index is an excellent tool to be used in the pursuit of weight loss, increased energy and better all around health.