“How to manage the CrazyWaiter” – for dummies

I’m working already 20 years in the restaurant business and I think I can say I know how to do it. I’m very easy to manage, but even better if you keep the following things in mind! I guess it doesn’t work only for me, but for most of you – so feel free to reuse it!

  1. First of all: never ever use the imperative. You absolutely don’t have to beg but at least ask friendly :) because I’ll do it anyway
  2. Say what I have to do and try to avoid explaining how to do it
  3. In 90% of the cases there is a reason when I do something in a different way as usual
  4. Try to collect as much tasks as possible and give them in one time. It is annoying if you keep giving a new task after I completed the former task. When given the complete to do-list I have (also) an overview and I can combine things and make priorities
  5. Don’t stay immobile watching after giving orders. Help me, do something else or walk away
  6. Most of times I know what and how to do. If I don’t do it immediately I’ll see it a moment later or something else has a bigger priority to do
  7. Don’t give feedback when the heat is on
  8. Give me the chance to work as independent as possible. Just let me do my thing.
  9. Don’t worry, when I need help or don’t know anything I won’t be afraid to ask
  10. I’m not blind for the interests of other stakeholders but never ever forget that the guest is the central point in (almost) everything I do!

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One thought on ““How to manage the CrazyWaiter” – for dummies

  1. This attitude reminds me of the show, “The Office”, when Ryan says how to manage people best from what he learns in business school. He says to manage him only when he wants to be managed. Your missing the point of working in a restaurant and why do people need to tell you what to do if your so good? And why have you been in the restaurant business for 20 years and are still a server?

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