Reposting because I thought I would receive more comments on this topic. Fire away.
When chefs and service staff are not on the same page the guest experience is confused and disjointed. When I have referenced the importance of team in the kitchen I am concerned that some might think that if that “culinary island” is in sync then the guest experience will be great. Team refers to a cohesive effort on the part of all staff members to create that exceptional dining event.
What motivates your staff on a daily basis (keeping in mind that you, as a manager or chef, cannot motivate another employee. This is something that they must do for themselves)? What can you do to help insure the right customer event?
Your official job is to create the environment for positive self-motivation. This, of course, begins with selecting the individuals with the “right stuff”, orienting them to the operation and its philosophy, training with gusto, investing in providing the…
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