daily inspiration

Discussion in 'Professional Chefs' started by smork, Nov 15, 2012.

  1. smork


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    Professional Chef
    one thing i try to do everyday with my staff,is inspire them.   this inspiration can come in alot of ways such as just showing up a little early everyday and taking the time in my street clothes to say hello to everyone,show all im not in a giant rush to be there.   i try to teach everyone to work downhill.   that being take on the largest most difficult projects first and work your way down the list to the fast easy stuff.   i like to identify the stuff each person hates doing the most and do one thing for each person each day.   what do yall do everyday that you know is positive for your place?   what sets the mood and pace? 
  2. arugula


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    I like rewarding my staff with ice smothies after a busy service in the summer. Stimuation the crew with fresh ideas and bring in different things that might have never heard of. Creating special myself letting makes specials so they feel like there a part of something.
  3. michaelga


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    Retired Chef
    I find a genuine thanks at the end of every shift works wonders.

    Most giveaways only lead to problems.
  4. chefross


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    Former Chef
    It is one of the hardest things to do. Inspiring employees to come to work each day and enjoy what they do.

    Things that I have done in the past that worked:

    Keep a daily banner in the kitchen counting the number of days without accidents (ie....cuts, slips, falls, etc...)

    Have an employee of the month and make a big deal about it.

    Remember your employees birthdays and give them a card and treat on the day

    Bring in small videos and short advertisements to educate your staff on the importance of sanitation, hygiene, and working smarter

    Place a blackboard outside your office and follow up each day with a quote of the day for them to see.

    Little things like this show your staff that you do care about them.
  5. chef bilby

    chef bilby

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    Professional Chef
    My 2c
    • Give them ownership on the menu
    •  get suppliers in to demo new stuff
    •  set homework ,
    • get a few subscriptions to food mags ( ask the boss it might be a tax write off for him or even for you  )  
    • Cook books as presents , rewards 
    Otherwise put a sign up that says 

    Until Morale improves the Beatings will continue 

  6. chefwriter


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    Professional Cook
    I agree with making costs of everything common knowledge is a great way to help staff minimize losses. General staff have no way of knowing how expensive everything is, including taxes, energy, cost of food and equipment.  Especially if you can tie expenses to the potential for raises.

    Along with the others' suggestions I'll add a couple more.

    Charge staff the minimum for meals. NY state requires a charge of 1.45 per day. Staff need to eat but charging them half or full price is disrespectful to their hard work and only causes them to eat under the radar more. Limiting meals to a prepared stafff meal or making certain high end items off limits is understandable.  

    Ask for and listen to their observations and ideas. They will notice and think of things you don't or can't or have overlooked. Short supplies, a broken handle, sticky door, Customer complaints, Sales ideas. Whatever bothers them daily that they wish someone would do something about. Everyone likes a clean, functioning work environment and to feel they can be part of the solution. If you haven't done anything about a particular long term situation, explain why you haven't.

    Simple compliments. Critiscism is easy but stings. It's easy to forget how powerful a simple and sincere 'nice job'  or "well done" can be.

    Nothing is personal. Every situation is a challenge to be overcome-don't kill the messenger.  Staff who feel you are generally irritable and inclined to get upset easily are alot less likely to tell you what you need to know.  

    And I'll admit, I learned much of this the hard way.