‘Insights and Musings’

Restaurant failures don’t need to happen

KOYA’S (My First)

55 DEGREES (The longest)  prediction

33rd St. BISTRO on K St.  (Too small, bad restaurant design)

SPIN BURGER (That’s What you call a Burger)

MELTING POT (Roseville)

SWEET WATER

CORNER BAR (Not long enough to remember)

CLARK’S CORNER (?????No ideal yet!)

CALIFORNIA PIZZA KITCHEN (Downtown) (wrong type of restaurant at that location)

CALIFORNIA CAFE (This one was a long one)

TABLE 260 (???)  (Talked to the owner he not have clue)

FOG MOUNTAIN (Nothing different about the menu, just like everyone else’s)

These are some of the Restaurant I have predicted would fail in a predicted period of time.

Who couldn’t tell that these and many other restaurants would not fail.  If not, I did, I saw things in the operation to show future signs of failure.  I have met and and talked to some of these owners, and offered to help, but like many Restaurant Owners and Managements  they refuse the offer.  I have found that most restauranteurs are afraid of a few things. One, They don’t have the knowledge to open a restaurant. Two, That they don’t want anyone to know their problems or what’s happening in the restaurant. Three, They refuse to ask for help. Four, They hired the wrong people  (untrained or think they are professional waiter or other positions) and are afraid to fire them. Five, they don’t understanding the meaning of hospitality. “Do they have the right person or a person right now” that’s what they should be asking themselves

YOU’VE GOTTA TO BE KIDDING!

Is BIBA’S expensive and overrated ?

You need to have these Manners to Achieve Great Success

(If you did not learn these, growing-up you, it is still not to late.)

25 Manners Every Kid Should Know by Age 9


Manner #1

When asking for something, say ”Please.”

Manner # 2

When receiving something, say  ”Thank You.”

Related Note: Kids-Made Thank You Notes

Manner # 3

Do not interrupt grown-ups who are speaking with other unless there is an emergency. They will notice to you and respond when they are finished talking.

Manner # 4

If you do not get somebody’s attention right away, the phrase  ”Excuse Me” is the most polite way for you to enter the conversation.

Manner # 5

When you have any doubt about doing something, ask permission first. It may save you from many hours of grief later.

Manner # 6

The world is not interested in what you dislike. Keep negative opinions to yourself, or between you and your friends, and out of earshot of adults.

Manner # 7

Do not comment on other people’s physical characteristics unless, of course, it’s to compliment them, which is always welcome.

Related Note: Raise Polite Kids

SERVICE: It’s like one leg of a three legged stool, You need all three legs, Food, Ambience, Service.

“Service” is the only thing that is stopping Sacramento from becoming a top culinary center like Napa or San Francisco, or Portland.

Yes, I did say Portland.

We don’t train the staff long enough or correctly here in Sacramento.

Let me give you will give you some examples.

How about

When a new waitress comes up to a bartender and asks him that a “gentleman wants something on the rocks” and she “Asked what are rocks.

Or

When you go into a bar and see your favorite gin and then asked the bartender that you want a martini made from it. And, she tells you that they don’t carry that gin, but you see it on the shelf. And then you argue with her until, you point out to her that gin that is on the shelf.

Or

And

Then the same a bartender gets the bottle down and asked the other bartender “How to make a martini.”

Or

When the waiter brings out dishes of food and asks, “Who gets what”?

Or

When waits staff addresses a group of ladies “Guys“?

Or

I’m Entitled to my GOD-GIVEN 20% TIP

After dropping out of college, I took a job at an engineering firm; about three and half years later they went under.  Having some money, I went to New York City to visit a friend I met in Sacramento.  The friend Francis had been working in four-star restaurants since he was 15 and his father owned a two-star restaurant off Park Avenue.  The day after I arrived Francis hijacked me, in a sense, to replace a fired busboy at the restaurant where he worked.  The only instructions were that food is served from the left and finished dishes were removed from the right; any cocktails or beverages were served from the right and removed from the right… And I was to talk to no one!  I was lucky to start as a bus boy; at that time starting from the bottom usually meant beginning a restaurant career as a dishwasher.

The Martini Story

Eight months after the grand opening of the Sheraton Grand in Sacramento I went to the bar to wait for a friend who was in a meeting across the street. After I settled into a chair I noticed the Tanqueray 10 gin on the top shelve of the back bar. After an unusually long wait, the bartender finally asked how she could help. I requested a Tanqueray 10 martini, up, with two olives. The bartender said the bar did not have Tanqueray 10. I said they did. She said they did not, again. After a little more bantering, I paused, calmed myself down, pointed to the back bar, and showed her that indeed there was a bottle of my preferred gin available. I then demanded the martini as I requested. She sheepishly got a step ladder, took the bottle down, turned to her co-worker, about 5 feet from me, and asked “how do I make a martini?”

Is this an example of hiring and putting into a position of responsibility an untrained, unqualified individual?

Gilbert R. Lagunas

Dis-service…real service

For most travelers, eating out is a given unless you are camping.  Not eating at home throws you and your family into a world of the so called  “Hospitality” industry… which in many cases is not hospitable and in some cases is rude, hostile, and ill mannered at many restaurants in the U.S.

The servers’ rudeness is generally not in response to something you or your fellow diners did.  It generally stems from not being trained in providing professional/proper customer service with good manners or etiquette. This “dis-service” in the restaurant industry is why I came up with the RULER and the story behind the ruler.

Ruler

The history of the ruler goes back many years or maybe many centuries.  At one time, Catholic teachers were mainly nuns; many did not have the patience to deal with misbehaving students. The nuns’ approach was to use a ruler or some other nearby pointer to rap the hands of unruly students who did not learn their lessons. We have brought back the ruler to act as a reminder to those servers, who are not practicing proper, basic service techniques. The servers’ errant behavior may be due to no or poor training.