"aem" > wrote in message
...
>I see we have two perennial favorites this morning, cast iron skillets
> and boiled eggs. Surely the surly server thread cannot be far
> behind. Okay, I'll kick it off. During this economic downturn we
> have continued to eat out pretty much as before, rarely at chains,
> usually at small independent restaurants, often ethnic but of many
> ethnicities. Our observation for the past year or so is that servers
> seem to be trying harder. We have had better service in general and
> far fewer instances of insufficient skill or attention. Is this a
> result of the weak economy or just our imagination? -aem

IMHO "when times get tough the tough get going"

What I mean to say is simply the cream rises to the top in tougher times.

The real "Tell" of a server's ability and how well the customer like their
service is the overall percentage of tips they receive.

If I owned a restaurant I would monitor the percentages closely as they
would accurately tell how well each server is treating MY customers. If and
we I had to reduce my workforce, who would I let go? The answer is
self-evident.

a 20% server is a keeper
a 10% server, well Audios!


--
Dimitri

Searing

http://kitchenguide.wordpress.com.