ests of the restaurant. It can be problematic striving to encourage staff to continually give 100% when performing their jobs. When dealing with angry guests it is necessary to think "on your feet" and be a diplomat while solving problems quickly under pressure.On the lighter side, quality control in the restaurant is a "perk" in many ways because you get to sample good food. The best way is to sample items at random. But, the major concern with quality control of food it the obvious and potential weight gain.Strategies are vital in this business in many aspects, including making schedules for all the employees to ensure that there is sufficient staff during peak business periods. Food buyers must be supervised to maintain proper quantities of food to prepare for menu items. There must exist a clear vision of what type of foods to offer on a menu so, the dcor of the restaurant, the theme of the restaurant, and how all these elements are brought together. Management rules are of vital importance because they must be strategically designed, put into place, and enforced with diplomacy.Managing ineffective performers is a delicate encounter. The restaurant was not a Union house- a restaurant where the Union is involved- but diplomacy and skill are involved when redirecting an employee's misdirected efforts so that they become a better employee, while ensuring their employ. Firing a person can have serious side effects at the former employee while executing a firing of an employee is never an enjoyable experience. This managerial experience can "stick with you" for some time. I still vividly recall the circumstances of termination Bill's employment in the restaurant.He stated that the restaurant business is a very stressful environment. It is fast-paced, intense, demanding, and extremely competitive. The cool head of the manager is a key because it can trigger a chain reaction of the staff that can easily be conveyed to the gues...
