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  1. #1
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    Hiring servers. philosophy by Chef Niloc

    I just started hiring servers and bartenders this week and i had forgotten how fun it is. my philosophy is simple, hot chicks sell things, that's why models are hot. One may argue that experience is more important but I think all servers suck for the most that it's safer to go with the known then unknown, keep the experience in management.

  2. #2
    wiser words have never been spoken

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    hahaha lovely

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    Spoken like every other arrogant chef I have met, except for the ones I worked for at the Glazier Group (Michael Jordans, Strip House etc) and Sparks.

    That must be why they have interviews for servers with an owner, not the person that cooks the food.

    You will get no argument that hot chicks sell things, just that finding some that can sell a bottle of wine and describe the food well is going to require lots of "hands on" training. This can, will, and has taken place in the backs of many a greasy kitchen. Depends on the kind of place you run... Not too many fine dining patrons WIVES take kindly to their husband paying more attention to the waitress than them, they wont complain, you'll just never see them again.

    JC

  6. #6
    Quote Originally Posted by Jameson View Post
    That must be why they have interviews for servers with an owner, not the person that cooks the food.
    Luckily for Colin, he is both owner and chef.

  7. #7
    Its discriminatory, and it is not merit-based hiring.

    But good looking servers are worth more to the business. Sucks for those of us that don't look like a magazine cover, but an attractive waitstaff will sell more, and get more repeat customers with less complaints. Just no way around it, looking at pretty people makes people behave differently.

    I wouldn't hire on this basis, but that doesn't mean I don't get it. A talented server who knows the menu back and forth, can pair drinks, carve a bird, and doesn't confuse orders won't get the tips or repeat business that an ex-Hooters girl will.

  8. #8
    Senior Member goodchef1's Avatar
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    Depends on the dining level. Yeah, at hooters or some turn & burn bar and grill, looks do attract that kind of crowd. Finer dining establishments are focused on customer service, product knowledge, and attentiveness. So I guess hot waitresses have their place in this industry too.:smile1:

  9. #9
    Thats my point chef.

    There is a reason that my 3 of my friends and I had a house in port washington for 6 years and went to Louie's once. All knife knowledge aside, fine dining and Louie's are not hand in hand. We would much prefer a 20 minute train ride...

    JC

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    Quote Originally Posted by Jameson View Post
    Thats my point chef.

    There is a reason that my 3 of my friends and I had a house in port washington for 6 years and went to Louie's once. All knife knowledge aside, fine dining and Louie's are not hand in hand. We would much prefer a 20 minute train ride...

    JC
    Wow such harsh words, have we ever met? I have never considered my self a arrogant chef, or " the person that cooks the food". The GM at Louies hired the front of house staff. Trust me they were not hired by looks, I think just the opposite the best looking server there was a 6 pack and bottle of gin at best. There "serving skills", well let's just say they are on par with Kens sharpening. We had the worst of both worlds, fat & ugly and with no skills or desire to better them selves in any way. I had next to no say in that department. never claimed to be fine dining. Nope was not hired to do that that there, in the owners own words " make me money, lots of it ". To be honest i don't disagree with the owners on this one there. the clientele in Port Washington would not permit it, I got crucified for using fresh vegetable and none frozen fish there ( not kidding). When I first started there I did away with the powered mash potatoes, frozen peas and carrots on every plate, and the "butter like sauce" used instead of drawn butter, the townies flipped out, I had to "dirty up" the butter to keep them at bay . The north shore of long island are a odd group. They have a ton of money but when it comes down to it there pure white trash at hart. I took the burger off the dinner menu for a summer session to see if it would cut it sales and up the check average and we sold just as many as when it was on. The challenge there was doing 1500+ covers a night with a 10 man kitchen line with the highest payed cook at $10 a hour. Fine dinning or not there's something to be sad for 17 million gross sales. The thing is unless you own the place as a chef it's hard to make the big bucks I was making 40K a year with Trotter. Right now I'm missing my nice 6 figure salary as I'm hemorrhaging money out my a$$ opening my new place, thank god the wife's a doctor, that way she can cure the food poising I give my self umm acutely she's a pathologist so she may only be of help after words... She's great if I ever need to get rid of a body.
    O thanks for the props on the knife knowledge, I know how to use them pretty well too if your still on the island we should get together.

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