Editors Space http://restaurant-hospitality.com/taxonomy/term/7200/more en Angry over too many customers http://restaurant-hospitality.com/editors-space/angry-over-too-many-customers <div class="node-body article-body">How would you handle a flood of unexpected customers?</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editors-space/angry-over-too-many-customers" target="_blank">read more</a></p> http://restaurant-hospitality.com/editors-space/angry-over-too-many-customers#comments Editors Space Gated Tue, 25 Sep 2012 21:12:00 +0000 14651 at http://restaurant-hospitality.com First impression, bad impression http://restaurant-hospitality.com/editors-space/first-impression-bad-impression <div class="node-body article-body">No matter what kind of full-service restaurant you run, the host or hostess has a vital position that sets the tone for what customers may expect.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editors-space/first-impression-bad-impression" target="_blank">read more</a></p> http://restaurant-hospitality.com/editors-space/first-impression-bad-impression#comments Editors Space Gated Wed, 16 May 2012 19:48:00 +0000 12031 at http://restaurant-hospitality.com Everything on the Menu is Not Good! http://restaurant-hospitality.com/editorial/everything-on-the-menu-is-not-good0312 <div class="field-byline"> Michael Sanson, Editor-in-Chief </div> <div class="field-deck"> I'm not so thrilled with servers who, when asked about the menu, say, &#8220;Everything is good!&#8221; </div> <div class="node-body article-body">The latest from Sanson Sez: Why it doesn't necessarily thrill when servers, who are asked about the menu, say, “Everything is good!”</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editorial/everything-on-the-menu-is-not-good0312" target="_blank">read more</a></p> http://restaurant-hospitality.com/editorial/everything-on-the-menu-is-not-good0312#comments Editors Space Editor's Space Gated Wed, 22 Feb 2012 19:13:00 +0000 10353 at http://restaurant-hospitality.com The Waiter's Stoned and the Cook Quit http://restaurant-hospitality.com/editorial/waiters-stoned-cook-quit0212 <div class="field-byline"> Michael Sanson, Editor-in-Chief </div> <div class="node-body article-body">During the holidays I had an outrageous restaurant experience that ended with the one and only cook in the place quitting.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editorial/waiters-stoned-cook-quit0212" target="_blank">read more</a></p> http://restaurant-hospitality.com/editorial/waiters-stoned-cook-quit0212#comments Editors Space Alcohol Cook Gated I've Italian Mediterranean no not one order restaurant-hospitality.com/editorial Stoned Stoney Twitter Waiter Wine women Wed, 01 Feb 2012 17:00:00 +0000 10333 at http://restaurant-hospitality.com The Waiter's Stoned and the Cook Quit http://restaurant-hospitality.com/editors-space/waiters-stoned-and-cook-quit <div class="node-body article-body">A cook quitting isn't uncommon. How do you handle situations like this? </div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editors-space/waiters-stoned-and-cook-quit" target="_blank">read more</a></p> http://restaurant-hospitality.com/editors-space/waiters-stoned-and-cook-quit#comments Editors Space Editor's Space Gated Wed, 01 Feb 2012 16:57:00 +0000 9861 at http://restaurant-hospitality.com The Light is On, But Nobody is Home http://restaurant-hospitality.com/editorial/the-light-is-on-but-nobodys-home0112 <div class="field-byline"> Michael Sanson, Editor-in-Chief </div> <div class="node-body article-body">The latest from Sanson Sez: I'm completely in favor of hiring beautiful people. But if they're not on the ball, you're going to end up losing money.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editorial/the-light-is-on-but-nobodys-home0112" target="_blank">read more</a></p> Archive Editors Space Editor's Space Gated Sun, 01 Jan 2012 17:00:00 +0000 9162 at http://restaurant-hospitality.com Okay, Who Gets the Meatloaf? http://restaurant-hospitality.com/editorial/okay-who-gets-the-meatloaf1211 <div class="field-byline"> Michael Sanson, Editor-in-Chief </div> <div class="node-body article-body">I've recently taken heat from a few of you who believe I don't appreciate all the work that goes into what you do every day.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editorial/okay-who-gets-the-meatloaf1211" target="_blank">read more</a></p> Editors Space customers Don't Gated I'd I'm know level Okay restaurant-hospitality.com/editorial restaurants SansonEDITOR-IN-CHIEF servers Table Twitter Who Gets the Meatloaf? Thu, 01 Dec 2011 17:00:00 +0000 2799 at http://restaurant-hospitality.com What Will You Have, Hon? http://restaurant-hospitality.com/editorial/what-will-you-have-hon1111 <div class="field-byline"> Michael Sanson, Editor-in-Chief </div> <div class="node-body article-body">If you ask a bunch of people to describe great service, you may just get a bunch of different answers.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editorial/what-will-you-have-hon1111" target="_blank">read more</a></p> Archive Editors Space Editor's Space Gated Tue, 01 Nov 2011 16:00:00 +0000 4347 at http://restaurant-hospitality.com I Want That Extra Slider, Damn It! http://restaurant-hospitality.com/editorial/i-want-that-extra-slider1011 <div class="field-byline"> Michael Sanson, Editor-in-Chief </div> <div class="node-body article-body">How do restaurants handle customers who request additional items with their small plates or appetizer orders?</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editorial/i-want-that-extra-slider1011" target="_blank">read more</a></p> Editors Space Editor's Space Gated Sat, 01 Oct 2011 16:00:00 +0000 4729 at http://restaurant-hospitality.com ProStart: Pathway to Excellence http://restaurant-hospitality.com/editorial/prostart_pathway_excellence0911 <div class="field-byline"> Carlton L. Curtis </div> <div class="field-deck"> The NRA's ProStart program has helped many enter the industry. </div> <div class="node-body article-body">Until he joined the National Restaurant Association Educational Foundation's (NRAEF) ProStart program, Alexander Gonzalez was struggling.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/editorial/prostart_pathway_excellence0911" target="_blank">read more</a></p> Editors Space Guest Columns Gated Thu, 01 Sep 2011 16:00:00 +0000 3765 at http://restaurant-hospitality.com