- 55
- 25
- Joined Jan 29, 2017
The establishment I have been executive of for a few months now is owned by a really great guy. He has owned the place for over four decades and is always at the restaurant. It is amazing, honestly. He is also a very level headed , smart person, and always gives thanks to the workers and myself. He has been very supportive of me, and it is tremendous . One thing I have noticed though, is that he is very, very, nice in times of customer critique. For instance, we had a lady order the fillet well done. We temped it to 163 and sent it out. She returned it with one third of it ate, and said it was impossible to cut. So we did it again, and it turned out she didn't like it either. The owner comped them her meal and her husbands. I mean, not a huge deal, but it was strange.
The wine manager came in with her husband and two friends. She asked for broccoli instead of our current veg. I obliged and got it going. Mind you, were we getting hammered. We sent out the food, it all left quickly, they ate it and complained. They said the beurr blanc sauce was lumpy, showing a tiny lump to the server, after it had been poured over cracker meal crusted sole. They said I didn't cook the broccoli properly. I blanched it in boiling water four 45 seconds, dunked it into a ice bath until frigid. Then threw it in a hot pan with butter, shallots, salt and pepper, hit it with wine and minced garlic..... Not sure what they wanted, but they had ALL FOUR MEALS COMPPED !
There are tons of other examples, but it is baffling. I mean, I worked under a few different owners, and usually comping a meal was my call, and i have reservations against comping a meal that was fully eaten, or mostly eaten. Maybe I am being overly concerned about nothing, but assuming my instincts are correct, and this is bad behavior, what or how would I go about getting the owner to see his actions are sometimes more hurtful to the business than good? Or should I just not worry about it?
They hand out comment cards , and I often get a few every day ( 3 - 8 ) that will say the food was "kind of boring" or "not that great" , which will be baffling because other than it being dated, I tasted everything and everything was well seasoned and cooked right. Yet, it is perceived as a "problem" . All I can do is reassure the owner I tasted everything and made sure it was good. Just confused on what I should do?
The wine manager came in with her husband and two friends. She asked for broccoli instead of our current veg. I obliged and got it going. Mind you, were we getting hammered. We sent out the food, it all left quickly, they ate it and complained. They said the beurr blanc sauce was lumpy, showing a tiny lump to the server, after it had been poured over cracker meal crusted sole. They said I didn't cook the broccoli properly. I blanched it in boiling water four 45 seconds, dunked it into a ice bath until frigid. Then threw it in a hot pan with butter, shallots, salt and pepper, hit it with wine and minced garlic..... Not sure what they wanted, but they had ALL FOUR MEALS COMPPED !
There are tons of other examples, but it is baffling. I mean, I worked under a few different owners, and usually comping a meal was my call, and i have reservations against comping a meal that was fully eaten, or mostly eaten. Maybe I am being overly concerned about nothing, but assuming my instincts are correct, and this is bad behavior, what or how would I go about getting the owner to see his actions are sometimes more hurtful to the business than good? Or should I just not worry about it?
They hand out comment cards , and I often get a few every day ( 3 - 8 ) that will say the food was "kind of boring" or "not that great" , which will be baffling because other than it being dated, I tasted everything and everything was well seasoned and cooked right. Yet, it is perceived as a "problem" . All I can do is reassure the owner I tasted everything and made sure it was good. Just confused on what I should do?