American author and salesman, Zig Ziglar, once famously quipped: “Lack of direction, not lack of time, is the problem. We all have 24-hour days.” Restaurateurs may be tempted to disagree with the second point – a day in the kitchen or on the floor is sometimes over in a minute. But they can’t argue with the first point – good time management is not about carving out more time, but about squeezing more productivity into the time you already have.
Is your restaurant not functioning as it should? Are orders being sent out late or incorrectly? Do you find yourself staying until later than necessary to cash up at the end of the day? You may have convinced yourself that this is the way it is when you work in the restaurant industry, but I have news for you, these are all red flags that signal poor time management.
Waiting staff have a big responsibility towards the success of your establishment. They’re essentially the face of your restaurant, and if that face isn’t a friendly, helpful and efficient one – your reputation is at stake. One of the things that most patrons complain about is waiting; waiting long periods of time for a meal, the bill – or even worse – not being tended to at all in the first minutes after sitting down.