Thinking caused by restaurant management

At noon at a restaurant, I went a little late, is the busiest time in the shop, ordered to finish the meal found no seat under the table, so that will, finally in a corner with people to sit down, and began to wait for my meal. I looked around, and every table was full, and the waiter was quick to pick up the table and serve the dishes. Waiting for about 20 minutes, my meal is not yet, the opposite guy has eaten up to leave. I saw someone holding a plate number to the window of the kitchen door, shouting and saying that for a long time, why not yet? Slowly and a few went to shout, I see that the kitchen Secretary began to deal with, shout a they quickly do one. I am hesitant to shout, because I have been waiting for nearly 30 minutes, and then think, although hungry, I still observe them, see how they deal with this matter. The waiters and aunts are still positive, but they spend a lot of time looking for numbers, and they often go back to the kitchen because they are out of the way, and I guess it's the wrong number in the kitchen. Interestingly, I saw that there were two plates of number No. 07, and the two customers were still the same, and one of the No. 07 was sitting across from me, and I was wondering how he had just sat down, and then I saw the other one holding No. 07 to find the kitchen theory, and the kitchen secretary stretched out his head to see my side, and 7th didn't give it? Look at the guy on the opposite side of my plate and shout the guy's, she mumbled: How two number 7th??! Then he retracted his head and got busy. I continued to wait patiently, the guests began to eat a succession of leaves, the rest of the table, finally I saw them come to me with a plate, at this time I placed a single has been nearly 1 hours. When I finished eating, I saw a few dishes aunt also began to dress up ready to leave, then I think they are not our building that is responsible for cleaning the aunt.

This meal let me feel a lot, with colleagues discussed under, draw the following conclusions:

1. Staff, this restaurant is not used for people, or not to use the right people. In front of the 2-bit meal, not familiar with the machine operation, loose money reserve is not enough, resulting in a slow order. Several aunts are temporary workers, understand is only spread vegetables, do not know how to greet the guest, sometimes on the wrong, unexpectedly also said, eat this bar, next time point that. Kitchen secretary, in general, should be in the background meditation busy, so as to step-by-step treatment, and should not be old in that blind busy.

2. The process, this restaurant mainly has 3 processes, the customer pays the order, the kitchen presses the single dish, the waiter to serve the food/the receiving station clean. But from the first ring on the problem, the wrong order, repeat the order, no change. Kitchen, did not make a single dish, did not press the order to do the dishes, division of labor unreasonable, I look at the noodles that is very empty, often looking at that. Instead of cooking products that side busy and disorderly, inside I still hear Wanderers cry. Waiter is a temporary, every day on time to go on time to take wages, estimated cost reasons. That several aunt reckoned more than 50 years old, to do waiter's work should say very well, but the problem is busy, they also follow the chaos, I often look at them take the brand everywhere to the number of guests, if they have first write down the guest number in that place, estimated will be much faster.

3. Management, no restaurant manager, no one Management coordination, 3 part of fighting each other. Later, even the 2-bit meal came back to help spread the food, greet the complaining guests, shouted at the kitchen. If there is a manager in the field to coordinate resources, such as the number of people to eat less, you can call 2 people to help greet the guests, or command the waiter serving location, it will be much faster. Then the guests can go, according to the actual situation, review the work of the day, continue to optimize the process, improve the service, not to say, today is finished, tomorrow or continue the same confusion, the restaurant is difficult to make money, because the guests will not come because of poor service, continue to expand Business, open branch is even more dare not to think.

Back to work as well, I now have to deal with these issues: personnel management, process optimization, resource allocation.

Thinking caused by restaurant management