Restaurant staff – Goniyon http://goniyon.net/ Fri, 22 Oct 2021 16:37:41 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://goniyon.net/wp-content/uploads/2021/09/icon-3-150x150.png Restaurant staff – Goniyon http://goniyon.net/ 32 32 Canadian restaurant staff face anger, abuse and racism when enforcing coronavirus vaccination policies https://goniyon.net/canadian-restaurant-staff-face-anger-abuse-and-racism-when-enforcing-coronavirus-vaccination-policies/ Sun, 17 Oct 2021 15:42:17 +0000 https://goniyon.net/canadian-restaurant-staff-face-anger-abuse-and-racism-when-enforcing-coronavirus-vaccination-policies/ Brett Bundale, The Canadian Press Posted on Sunday, October 17, 2021 at 11:42 a.m. EDT Last updated Sunday, October 17, 2021 at 11:42 a.m. EDT HALIFAX – When a proof of vaccination policy was announced, Juliana Murphy knew this would be another burden she would face at work. “Adult men yelled at me and threw […]]]>

Brett Bundale, The Canadian Press

Posted on Sunday, October 17, 2021 at 11:42 a.m. EDT

Last updated Sunday, October 17, 2021 at 11:42 a.m. EDT

HALIFAX – When a proof of vaccination policy was announced, Juliana Murphy knew this would be another burden she would face at work.

“Adult men yelled at me and threw their fists up just because of the contact tracing,” says the waitress at a breakfast restaurant in Halifax. “I knew asking them to show me proof of their COVID-19 injections would be worse. “

Vaccine passports are becoming the latest challenge for restaurant workers in Canada as many face verbal abuse, sexual harassment and racism from customers.

Staff at restaurants across the country say that while most customers are respectful of the new vaccine requirements, others are argumentative and angry.

They describe a work environment where they are regularly grilled about COVID-19 vaccine certification policies, with a small number of customers becoming belligerent and intimidating.

They describe the extra work of enforcing COVID-19 restrictions as exhausting and stressful.

In response, some restaurateurs have hired security guards to review vaccination records and identification before allowing customers to sit at a table.

But in most cases, the blame lies with frontline staff – a largely young, part-time, low-wage workforce that is already strained by a labor shortage. industry wide.

“A lot of the hosts who work in downtown restaurants are young women and it’s a little scary for them to jump in the front door,” says Sean Bridge, part-time waiter, bartender and host at Toronto. (The restaurants where Bridge and Murphy work are not named to prevent them from being targeted by anti-vaccination efforts.)

“You can have a really… arrogant crowd here,” says Bridge. “I hate that the responsibility for enforcing these rules rests with the restaurant staff. “

For an industry hard hit by pandemic public health measures, vaccine passport rules have been another blow to bars and restaurants.

As they strive to stay open and do their best to uphold vaccine mandates, the restrictions have further increased staff workloads and hurt sales, according to an industry group.

Restaurants Canada found in a recent survey that more than half of restaurant owners say their employees have faced hostile confrontations from people opposed to the new rules.

The survey also found that 20 percent of restaurants have lost staff and more than 60 percent say they need to hire more workers.

“These are restrictions on top of the restrictions,” said Todd Barclay, President and CEO of Restaurants Canada. “Implementation takes a lot of work and time… restaurants are wasting money. “

The industry group says restaurants should be compensated for the cost of enforcing vaccination warrants, which would help them hire more workers. He also calls for capacity and distancing restrictions to be lifted now that vaccine requirements are enforced.

Yet frontline restaurant workers suggest that some customers may be tampering with immunization records.

“I overheard a table later that evening saying that they had tampered with their documents,” says Bridge. “I had looked at their fakes, and there is no way to tell they were fake.”

On the flip side, he says he almost banned someone who had the Johnson & Johnson COVID-19 vaccine from entering the restaurant because he didn’t realize he shouldn’t. only one dose to be fully immunized.

“We’re trying to enforce these rules, but we haven’t had any training,” says Bridge. “It’s a really uncomfortable situation to be in.”

In Halifax, Murphy says his restaurant did not provide any training but left a brochure at reception about the proof of vaccine policy that staff can use as a guideline.

“The hardest part is that the immunization records are different for each province,” she says. “It takes a while to check and some customers get annoyed. They really believe that the restaurant is imposing that.

The waitress says that while young, old and women tend to be understanding, she has had multiple hostile interactions with middle-aged men.

“Some of them seem to take this opportunity to be racist,” she said. “I have noticed several times that some customers give our Syrian and Indian employees much more trouble. They get really angry when they ask for their proof of vaccines. “

Murphy says she is doing her best to help defuse these situations, but the amount of money she is making has gone down.

“By the time they walk through the front door to my table, they’re already in this horrible mood and complaining about things that have nothing to do with our restaurant service or the quality. They have already made the decision to tip less.


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Request for proof of vaccine simple for some restaurant employees, “exhausting” for others: Andrew Coppolino https://goniyon.net/request-for-proof-of-vaccine-simple-for-some-restaurant-employees-exhausting-for-others-andrew-coppolino/ Sat, 09 Oct 2021 11:00:00 +0000 https://goniyon.net/request-for-proof-of-vaccine-simple-for-some-restaurant-employees-exhausting-for-others-andrew-coppolino/ At the cheeky sign you might see posted in restaurants – “no shirt, no shoes, no service” – we can add “no vaccination passport” for now. It has been a few weeks since proof of vaccination and personal identity “records” were required for meals in restaurants and other businesses. Government requirements came quickly and with […]]]>

At the cheeky sign you might see posted in restaurants – “no shirt, no shoes, no service” – we can add “no vaccination passport” for now.

It has been a few weeks since proof of vaccination and personal identity “records” were required for meals in restaurants and other businesses.

Government requirements came quickly and with few suggestions for restaurants on how to implement the passport and deal with customers who refuse to show their documents.

Although there have been negative reactions, restaurants are reporting that most customers are complying, according to Tim Borys, co-owner of Lancaster Smokehouse.

“So far it’s been fine. It’s funny how quickly people adjust. Most people have their wallets and phones ready, or their passports printed. For our front desk staff, that’s more or less a script that they memorized, ”he said.

At TWH Social at the Walper Hotel, Food and Beverage Manager Michael Hopwood agreed that the process has so far gone smoothly.

“I’m personally surprised about it but also happy. However, it’s a pressure on the job as it’s an additional control besides contact tracing,” Hopwood said.

Karen Elmer-Hammond of Levetto Pizza & Pasta Bar in Waterloo also had mostly positive encounters with customers, she said, adding that they had their files ready when they arrived – with one notable exception.

“We received an email from a lady who does not approve and will no longer support us,” Elmer-Hammond said.

People are divided on vaccine needs

For the most part, I found the process of showing proof of vaccination and ID to be fairly quick and seamless. Large companies have more robust staff and systems, while small moms usually can’t afford it and check-in can be a bit slower.

The response has been mixed for Mynor Garcia, owner of America Latina Grocery & Eatery on Victoria Street. Unsure at first how to handle the demands, Garcia shut down the catering section of his business. But after seeing sales plummet, it recently reopened.

“I think there is a division on how people think of requirements. We have customers who have no problem, but you always find people who claim that we are not allowed to ask for a part. “Identity. We have encountered a few scenarios where people become bordering on agitation and violence against staff,” Garcia said.

It’s a concern for all front-line restaurant workers when it comes to dealing with upset and possibly aggressive customers who, for whatever reason, disagree with restaurant rules.

For companies, it’s all or nothing with the requirements: restaurant owners offer customers to show the documents or place an order to take out, or to sit on the terrace or simply to leave the premises.

Mynor Garcia, owner of America Latina Grocery & Eatery on Victoria Street in Kitchener, said he was initially unsure how to handle the demands and closed his restaurant section. But after its sales slump, it recently reopened to indoor dining. (Andrew Coppolino / CBC)

Call on a manager

Protecting staff has been paramount to Borys and Lancaster management. He says part-time or inexperienced staff shouldn’t have to deal with a restless customer and that they have a straightforward process.

“If something is going normally, staff are encouraged to contact a manager,” Borys said.

Mynor agrees that part of the problem for Latin America could be that it’s both a sit-down restaurant and a grocery store, which could muddy the waters: to get into the former, proof vaccination and personal identification are required; for the latter, only a mask is required.

Needless to say, he’s unimpressed with certain customer behaviors.

“They leave screaming and cursing and saying they’re never coming back. They say they’re going to make sure the business goes down,” Garcia says.

He also shares that there have also been subterfuge.

“Some of my clients that I know by name, so when I see proof of vaccination and ID with a different name, I say sorry, but that’s not how it works,” he said. -he declares.

Asking for ‘exhausting’ evidence

At Thirsty’s Bar & Grill, owner Liz Cunha says the policy of masking and social distancing was initially a struggle, but calls the vaccination card “exhausting.”

“It is a big failure for the government to impose something on restaurants, again, before they have all their ducks in a row,” she said.

“We have very little seating on the terrace, but some of my guests who are vaccinated prefer to sit outside. They’re enjoying their meal when someone taking take-out from a store next door laughs at them and says, “Looks like you.” You’re stuck out, losers. Now we all know who the anti-vaccines are. ‘”

It’s safe to say that there has been an impact on traffic to restaurants, at least in the short term; like Garcia, Levetto’s Elmer-Hammond noticed a slowdown in sales.

“I haven’t seen this so slowly in a long time, and I’m trying to find out if it has to do with the restrictions or not. I would have thought that people who were afraid to come to restaurants would be more in the feel comfortable going out now, ”she said.

This raises the question of what the implementation of the proposed QR code system will look like when it is announced later this month.

Garcia said he only received information and direction from health authorities for the current process two days after the requirements were passed; he is skeptical of the next steps.

“Unfortunately, I have no confidence. I honestly think we took the plunge to start asking for this proof when there was no real system in place. Government offices are late in getting us. know how to do it. “


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EXCLUSIVE: Preview of new single from Tyler Shaw and The Tenors – Video https://goniyon.net/exclusive-preview-of-new-single-from-tyler-shaw-and-the-tenors-video/ Sun, 03 Oct 2021 23:10:00 +0000 https://goniyon.net/exclusive-preview-of-new-single-from-tyler-shaw-and-the-tenors-video/ EXCLUSIVE: Preview of new single from Tyler Shaw and The Tenors – Video – 680 NEWS Rogers Media uses cookies for personalization, to personalize its online advertising and for other purposes. Find out more or change your cookie preferences. Rogers Media supports the principles of the Digital Advertising Alliance. By continuing to use our service, […]]]>


EXCLUSIVE: Preview of new single from Tyler Shaw and The Tenors – Video – 680 NEWS



















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Hotel and restaurant staff topped list in payday loan applications during lockdown https://goniyon.net/hotel-and-restaurant-staff-topped-list-in-payday-loan-applications-during-lockdown/ Wed, 08 Sep 2021 07:00:00 +0000 https://goniyon.net/hotel-and-restaurant-staff-topped-list-in-payday-loan-applications-during-lockdown/ Hotel and restaurant staff top the list of payday loan applicants during the pandemic, new industry data has revealed. Little-Loans.com’s customer trend analysis found that staff in the hospitality and leisure industry made the most requests for short-term loans this year, with workers in the industry borrowing more than average £ 1,532. Strict restrictions on […]]]>

Hotel and restaurant staff top the list of payday loan applicants during the pandemic, new industry data has revealed.

Little-Loans.com’s customer trend analysis found that staff in the hospitality and leisure industry made the most requests for short-term loans this year, with workers in the industry borrowing more than average £ 1,532.

Strict restrictions on the hospitality industry during the lockdown resulted in many hotel employees, wait staff and hospitality roles in general being heavily affected due to the venues being closed. People working in the construction and manufacturing industries have also been hit by restrictions, with workers in this sector making the second highest number of payday loan applications.

Surprisingly, NHS staff and health workers came third on the list of industries that have seen staff apply for payday loans.

Greater London, West Midlands and Lancashire top the list of regional applications, with most short-term loan applications coming from these regions.

The data was released by Little-Loans.com, an FCA regulated credit broker, a loan comparison website that allows users to compare small loans from over 40 lenders to get the lowest possible APR. .

Commenting on the data, a spokesperson for Little-Loans.com said: “It is interesting that the occupations that have made the most payday loan applications this year have been employees in industries heavily impacted by the restrictions. of Covid-19 and blockages. It is therefore understandable that personnel in these industries may need additional financial support. ”

Financial aid available in Scotland

They added: “The average loan amount for clients this year has been £ 1,531. Short-term loans allow customers with poor credit scores to quickly access small amounts of money, for things like household emergencies, such as boiler repairs or car breakdowns. They should not be used for unnecessary expenses, such as vacation shopping. “

Customer data trends were based on payday loan applications for the period April 2021 to June 2021, which included a sample of 197,000 customer applications.

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Some restaurant workers are on the verge of breaking up under difficult working conditions. A former worker said men often yelled at him because of the mask warrants. https://goniyon.net/some-restaurant-workers-are-on-the-verge-of-breaking-up-under-difficult-working-conditions-a-former-worker-said-men-often-yelled-at-him-because-of-the-mask-warrants/ Sat, 04 Sep 2021 07:00:00 +0000 https://goniyon.net/some-restaurant-workers-are-on-the-verge-of-breaking-up-under-difficult-working-conditions-a-former-worker-said-men-often-yelled-at-him-because-of-the-mask-warrants/ Zahra Tayeb 4 Sep 2021, 12:17 A waiter clears a table while customers dine outside. Watchara Phomicinda / MediaNews Group / The Press-Enterprise / Getty Images Restaurant staff continue to struggle with the labor shortage and working conditions associated with the pandemic. “Every cook I know is overworked,” Brandon Medina, a line cook, told the […]]]>

Zahra Tayeb

A waiter clears a table while customers dine outside. Watchara Phomicinda / MediaNews Group / The Press-Enterprise / Getty Images

  • Restaurant staff continue to struggle with the labor shortage and working conditions associated with the pandemic.

  • “Every cook I know is overworked,” Brandon Medina, a line cook, told the Seattle Times.
  • An ex-worker experienced a stress-induced eczema flare-up due to more difficult working conditions.

  • See more stories on the Insider business page.


A severe labor shortage, combined with the impact of enforcing COVID-19 restrictions, has left restaurant workers struggling to cope.

The Seattle Times reported that many workers in the city’s restaurants are exhausted. They take on extra work to deal with staff shortages, but also have no one to cover shifts when they want to take a day off.

Across the country, workers are leaving their jobs at a rapid rate. About 75% of independent restaurants said they had difficulty attracting staff. Some have had to close temporarily due to understaffing, Insider’s Kevin Shalvey reported.

Brandon Medina, a Seattle cook at Ethan Stowell’s rotating pop-ups, told the Seattle Times, “Most of the time I’m really overwhelmed. All the cooks I know are overworked. All the cooks I know are tired.

On some days, Medina and her team process 60 take-out pre-orders even before dinner service begins.

Like many other restaurants in the United States, Stowell’s pop-ups are understaffed due to a labor shortage in the area, according to the outlet.

The harsh working conditions as such have prompted some restaurants in Seattle and across the country to raise wages to attract workers accordingly. But for some, wage increases do not compensate for such difficult working conditions.

The impact of the labor shortage has led to rude behavior from customers in some cases. But customers are also attacking ongoing pandemic rules, including mask warrants.

Desi Caswell, a former waiter and host at Italian restaurant Spinasse on Capitol Hill for five years, said working in a pandemic has become too stressful. She quit her job in May.

“I’ve had grown men yell at me because they didn’t want to wear a mask or because our policies were too harsh,” she told the Seattle Times.

Caswell said she was frequently faced with these types of situations after Spinasse reopened for food service.

Incidents in which customers refuse to wear face masks continue to grab the headlines, as the Delta variant increases.

In August, a woman in Indiana who says she has asthma filed a lawsuit against the CDC and retailers Krispy Kreme and Sephora over their mask requirements.

Complainant Jennifer Reinoehl told Insider’s Kevin Shalvey: “I have been horribly discriminated against and have not been allowed into many stores,” one person with asthma said in a telephone interview on Wednesday. . ” I was bullied.

The White House and the CDC have repeatedly stated that the masks are part of an effective defense against the spread of COVID-19.


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Mendocino County prepares vaccination warrant for restaurant staff and patrons – The Ukiah Daily Journal https://goniyon.net/mendocino-county-prepares-vaccination-warrant-for-restaurant-staff-and-patrons-the-ukiah-daily-journal/ Thu, 02 Sep 2021 07:00:00 +0000 https://goniyon.net/mendocino-county-prepares-vaccination-warrant-for-restaurant-staff-and-patrons-the-ukiah-daily-journal/ In a move he described as designed to protect both employees and customers, Dr Andy Coren, Mendocino County public health official, announced this week that he was preparing a new health ordinance requiring the vaccination against Covid-19 for restaurant employees and for customers who wish to dine. inside. “We continue to see many high-risk exposure […]]]>

In a move he described as designed to protect both employees and customers, Dr Andy Coren, Mendocino County public health official, announced this week that he was preparing a new health ordinance requiring the vaccination against Covid-19 for restaurant employees and for customers who wish to dine. inside.

“We continue to see many high-risk exposure events, especially in restaurants and bars, and in response, I am preparing a new ordinance requiring employers at these companies (require) employees to be vaccinated or … Show proof of testing, ”Coren said, adding that customers who wish to dine inside will need to show they have been vaccinated. “Otherwise, they can go get take-out food or eat out. I think it will protect employees and customers without harming businesses or the community’s access to food.

John Strangio, who operates the Ukiah Valley Athletic Club with his family, said he and other local business owners were very concerned about the negative impact the proposed new vaccine mandate would have on local businesses, which ‘he described as already suffering.

Strangio said he recently took his family to a local pizza place for the birthday of one of his sons and that “we were the only people inside.” He said he believed the vaccination warrants would “destroy” local businesses that were already struggling to survive, and he planned to hold an outdoor rally at his health club, located at 3101 S. State St. at 9:30 a.m. on Saturday, September 7. 4.

“This is not a protest, and not to point fingers,” Strangio said, explaining that he wanted to allow members of the community, including his fellow business owners, to be able to voice their concerns and frustrations. , in particular those concerning the way in which the rules will be applied. . He said he invited Dr Coren to the discussion, but the doctor did not respond on Wednesday.

Coren announced his plan for new vaccine mandates, which he said would allow certain exemptions, to the Mendocino County Supervisory Board at the August 31 board meeting, in which he also said that a recent capping of Covid-19 cases may not reflect reality.

Coren said he wanted to be “cautiously optimistic” about the apparent “plateau or even a possible drop over the past week” in the number of reported Covid-19 cases in the county, however, he added that the reduction could in fact be due to “problematic state-level reporting”.

Additionally, Coren said that “hospitalization rates are still very high, which may be a better indicator of high transmissibility rates, as hospitalizations follow case rates in the community,” describing hospitalization rates. currently for Covid-19 patients in Mendocino County as higher than it was during the spike in cases last winter.

“We have had several days recently with no (intensive care unit) beds available,” Coren continued, adding that the county is not only seeing more Covid-19 patients, but they are also “younger and sicker”. The county is also recording more deaths, with six in the past week and 12 total in August, the highest number of deaths in a month during the pandemic. Previously, the most important month was January 2021, with 11 deaths and 876 new cases reported.

August 2021 is also now the month with the most new cases of Covid-19 by far with 1,365, or 401 more cases than December 2020, when 964 new cases were reported.


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We treat vendors and restaurant staff like dirt, no wonder there is a shortage https://goniyon.net/we-treat-vendors-and-restaurant-staff-like-dirt-no-wonder-there-is-a-shortage/ Tue, 31 Aug 2021 07:00:00 +0000 https://goniyon.net/we-treat-vendors-and-restaurant-staff-like-dirt-no-wonder-there-is-a-shortage/ What a mess the country is right now. The food chain is broken at every step, from the people who harvest the produce, through the production lines, to the delivery drivers and the people who serve food in restaurants. This is in part our fault because the Home Office statement, quoted on the PoliticsHome website, […]]]>

What a mess the country is right now. The food chain is broken at every step, from the people who harvest the produce, through the production lines, to the delivery drivers and the people who serve food in restaurants.

This is in part our fault because the Home Office statement, quoted on the PoliticsHome website, was very clear: “The British people have repeatedly voted to end free movement and regain control of our immigration system and employers should invest in our national workforce. instead of relying on foreign labor, ”said a spokesperson for the Interior Ministry.

So there you have it, the government said with echoes of Norman Tebbit: “You made your bed, now you can either lie on it or get up and go to work on a production line somewhere.

Sainsbury’s Maidstone Elderly and Vulnerable Shopping Hour (50679661)

Of course, not everything can be due to Brexit. When David Cameron made the momentous and ego-driven decision to bet the UK’s future with a referendum, he had no idea that a global pandemic was imminent. The fact that thousands of people are forced to self-isolate every day does not help labor shortages.

And, of course, neither consumers nor employers are helping matters. Who wants to work in a restaurant or store where customers treat you like a piece of land. I have heard young people working in restaurants being abused by people with a strong sense of their own worth. Barking their orders without any jokes is the norm, swearing and yelling because there is a delay in the kitchen is simply intimidation and the perpetrators should be really ashamed of themselves.

Employers should also take some responsibility. Many elements of the food chain involve unpleasant working conditions. I saw a team of workers picking carrots on a very hot day. At noon they asked me if I wanted to refill their drink bottles as they ran out of water. The least an employer can do is make sure the workforce is hydrated. For too long, seasonal or temporary workers are expected to work long hours in poor conditions.

Sarah Juggins.  (50749628)
Sarah Juggins. (50749628)

Maybe now is the time to hit a reset button and work on something other than just making some money. Maybe it’s time for employers to offer something more, whether it’s training, job prospects, accommodation – anything that makes an employee feel useful.

I’m not sure if there are enough people in our country to fill the labor shortages, but I do know that many more people might be tempted to take some of these jobs if they offered better ones. wages, conditions and prospects.

Sarah Juggins writes the WASHED UP column in the Lynn News fortnightly. His opinions are entirely his. Reply to letters@lynnnews.co.uk




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Man gives restaurant staff a “negative tip” https://goniyon.net/man-gives-restaurant-staff-a-negative-tip/ Tue, 31 Aug 2021 07:00:00 +0000 https://goniyon.net/man-gives-restaurant-staff-a-negative-tip/ He wrote a tip of $ 32.49 on a bill for $ 32.49. Highlights Video of man named Antoni Correa giving negative tip to restaurant staff has gone viral “Bad food, eternal wait, rude waitresses, so sad”, he said in the caption He wrote a tip of $ 32.49, which is the cost of his […]]]>

He wrote a tip of $ 32.49 on a bill for $ 32.49.

Highlights

  • Video of man named Antoni Correa giving negative tip to restaurant staff has gone viral
  • “Bad food, eternal wait, rude waitresses, so sad”, he said in the caption
  • He wrote a tip of $ 32.49, which is the cost of his bill, bringing the total amount to $ 0

A man sparked an online debate after apparently giving restaurant staff a negative review. He claimed he had received poor service.

The man named Antoni Correa posted a video on TikTok showing himself tipping $ 32.49. “Bad food, eternal wait, rude waitresses, so sad”, he wrote in the caption.

However, if you look closely, it’s clear that Antoni was trying to play a joke. He wrote a tip of $ 32.49 on a bill for $ 32.49. This means that he would not have to pay anything and it is not exactly allowed. In addition, the man wrote on the copy of the customer’s receipt.

The video has gone viral on social media, garnering over a million views. While this was clearly a joke, netizens expressed disgust because it was unfair to the staff.

One user said, “I don’t think it works that way. You still have to pay, man.” Another user wrote: “As a former waitress it makes me sad. I always tip even if there are problems. We are human, mistakes happen.”

A third user added: “I mean, I think tips should be based on waiter or waitress service, but that’s ridiculous.” Yet another asked, “Did you say something to the waitress about bad food?” Did you give them a chance to fix it? Are they understaffed? Was the restaurant busy?

“I always tip 20%, so I did that to the place where I had dinner as well,” said Antoni. Business intern. “Half the people got the joke and half hate me now.”

Last month, a delivery driver took a slice of pizza from the box he was delivering after the customer claimed he had no money for a tip. The delivery man did not take a bite of the meal because he wanted it but because the customer asked him to. A sign on the door read, “No tip money, please grab a slice of pizza.”


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Florida customer gathers all restaurant staff and announces “something amazing” https://goniyon.net/florida-customer-gathers-all-restaurant-staff-and-announces-something-amazing/ Sat, 21 Aug 2021 07:00:00 +0000 https://goniyon.net/florida-customer-gathers-all-restaurant-staff-and-announces-something-amazing/ (NEXSTAR) – Florida restaurant owner says he and his staff were blown away after receiving a $ 10,000 tip from a customer on Tuesday night – but he also admits he was a bit skeptical at first . Shawn Shepherd, owner of the Wahoo Seafood Grill in Gainesville, shared the news of the huge tip […]]]>

(NEXSTAR) – Florida restaurant owner says he and his staff were blown away after receiving a $ 10,000 tip from a customer on Tuesday night – but he also admits he was a bit skeptical at first .

Shawn Shepherd, owner of the Wahoo Seafood Grill in Gainesville, shared the news of the huge tip on Facebook earlier this week, along with a photo of the customer’s receipt.

“On Tuesday evening, a customer asked all restaurant staff to come into the dining room,” Shepherd wrote. “He thanked them for coming and for working hard. Then something amazing happened. He told them he was giving them $ 1,000 each.

Shepherd, who was not in the dining room at the time, later told the Gainesville Sun that he only heard about the generous tip after one of the employees called him. And even then, he didn’t really believe what he was hearing.

“Check his ID and the name on the back of his credit card,” Shepherd recalls telling the employee, according to the outlet.

Fortunately, the customer was sincere and the deal went through. Each of the 10 employees working Tuesday has since received a check for $ 1,000, and they have each promised to “pay it forward” in their own way, Shepherd said on Facebook.

“We’re just a veteran-owned local seafood restaurant doing our best to weather this storm – and that’s really the last thing we expected on a regular Tuesday night,” he said. he declares.


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Less interaction with restaurant staff, more cleaning likely to linger https://goniyon.net/less-interaction-with-restaurant-staff-more-cleaning-likely-to-linger/ Fri, 20 Aug 2021 20:14:20 +0000 https://goniyon.net/less-interaction-with-restaurant-staff-more-cleaning-likely-to-linger/ After indoor food service has been closed in many parts of the United States amid COVID-19 closures, in-person indoor dining is back. While the highly contagious delta variant and low vaccination rates in some areas fuel an increase in COVID-19 infections that can lead to more closures, at some point indoor meals will be back, […]]]>

After indoor food service has been closed in many parts of the United States amid COVID-19 closures, in-person indoor dining is back.

While the highly contagious delta variant and low vaccination rates in some areas fuel an increase in COVID-19 infections that can lead to more closures, at some point indoor meals will be back, but that may not be exactly the same as it is remembered.

Chefs, restaurateurs and industry experts have suggested that many industry changes inspired by coronaviruses will be lasting, such as increased interest and availability in outdoor dining, more technology and more. take-out options. But what about the changes to the old-fashioned interior dining experience in person?

►Al fresco dining has jumped amid COVID: But is eating al fresco in restaurants here to stay?

►Some restaurants have banned take-out meals: But that doesn’t mean the take out food and alcohol are gone for good.

Restaurant cleaning practices developed amid COVID-19 should stay

One lasting change that should benefit the public is improved sanitation. Diners can expect some public availability of hand sanitizer, whether bottles at the host booth or more permanent dispensers, to remain in sight.

Cleaning has increased during the pandemic, and many experts predict that as customers come back, they will continue to favor restaurants that put cleanliness first.

“I would say that customer expectations for cleanliness and sanitation will continue to be at the forefront of the post-COVID dining experience,” said Mark Montoya, general manager of Sawmill Market, an artisanal food court in Albuquerque, New Mexico, which opened just before COVID-19 closures began last March. “This has always been a priority for the restaurant industry, but over the past year the world has revolved around Clorox wipes and hand sanitizer. At Sawmill, we will continue to train our staff to wash constantly hands and wipe frequently touched areas.

More frequent and visible cleaning is likely to become a regular part of the restaurant experience, as seen here at one of three New York City outposts of Tokyo-based tonkatsu ramen chain Ichiran.

Steve Haigh agrees. Haigh is the co-founder of Scotch + Bacon Group, which operates four restaurant concepts in Miami (Chikin, Būya, Kyu and Laid Fresh) as well as spinoffs in Montreal, Toronto and Mexico City. “I predict that as guests return to the dining room, they will be more aware of their surroundings. They’ll want more space, visible sanitation practices, and the introduction of more private rooms for small groups.

Fewer server interactions expected to continue as restaurants invest in contactless technology

Chef Peter Merriman has been at the forefront of the Hawaiian restaurant scene for 30 years and has gone through many changes during that time. It has its signature foodie Merriman’s outposts in Oahu, Kauai, Maui, and the Big Island of Hawaii, and during the pandemic it has invested in several security technologies.

“Last year, we invested in carbon dioxide monitors and an ultraviolet sanitizing lamp for the HVAC system at our restaurant in Oahu. We’ve also added HEPA filters and carbon dioxide monitors to our flagship Waimea site, Merriman’s Waimea. We will continue to use this equipment for the foreseeable future. “

Contactless transactions reduce not only people-to-people contact but also the need for so many staff.

“Expect to see a lot more ordering kiosks,” says Mike Hiller, food critic and food blogger based in Dallas and Los Angeles. “They’ve been at airports for years for that reason alone, less staff. … Now, they’ve moved into McDonald’s, and a lot more automation is coming to lower and mid-level restaurants and fast, casual food places, ”he says, adding,“ There will always be a place for it. gastronomy. and full service, but in the quick and relaxed local chain, your interaction with the waiter adds nothing to the dining experience.

Peter Merriman champions regional Hawaiian cuisine and sources 90% of local ingredients.  During the pandemic, he was at the forefront of another trend, cleanliness, as he modernized the cleaning infrastructure of his restaurants with HEPA filtration and UV disinfectants.

Peter Merriman champions regional Hawaiian cuisine and sources 90% of local ingredients. During the pandemic, he was at the forefront of another trend, cleanliness, as he modernized the cleaning infrastructure of his restaurants with HEPA filtration and UV disinfectants.

Likewise, the use of QR codes to replace physical menus was prompted by fear of spreading germs but appears to be here to stay.

►Which restaurant innovations are here to stay? The future of QR code menus, contactless curbside pickup and online waiting lists

Hiller estimated that about 50% of restaurants use QR codes. “And they love it,” he said. “This allows them to use flexible on-demand pricing, just like hotels and Uber, something savvy operators have long wanted.… They can delete the dishes they’ve run out of and move the things they need to. push them to the top of the leaderboard. list. “

The paperless alternative may, however, be lacking for some diners.

“People love the menus. So, better restaurateurs are now hiring graphic designers to improve their digital offerings. … People love food photos, so expect to see more elaborate digital menus with more photos.

What has become “normal” again?

While exterior additions, like igloos and greenhouses for private dining, remain at many restaurants, similar interior changes brought about by my social distancing, plastic dividers at fewer tables further apart, have largely disappeared.

As restaurants began to reopen, many experts predicted that more common dining items, from all-you-can-eat buffets to table-top preparations (Caesar salad in hand, foster bananas, etc.) would be the last to come back, but this it’s not the case. Even Merriman, who has invested heavily in new disinfection equipment, says, “Our customers are dying to get back to normal, and bringing back dishes like our Tableside Poke is a step in that direction.

Table preparations came back surprisingly quickly from pandemic closures, like the signature hand-served poke served at the four Merriman & # x002019; s restaurants in Hawaii.

Table preparations came back surprisingly quickly from pandemic closures, like the signature hand-served poke served at the table at all four Merriman’s restaurants in Hawaii.

In Las Vegas, where buffets have always been a highlight for breakfast, lunch, and dinner visitors at nearly every casino, some have returned with no restrictions. After a short-term move towards more food served by the staff, the help yourself approach is back, but with more oversight.

Caesars Place doubled and after 14 months of closure and a multi-million dollar renovation, reopened its flagship Bacchanal buffet at Caesars Palace in May with nearly 100 new offerings. Dim sum style carts now roam the dining room and serve at the table.

Spokeswoman Chelsea Ryder said new health and safety protocols include more frequent cleaning and disinfection. Hand sanitizer is at every buffet station; staff change serving utensils at least hourly; reservations minimize waiting times and long lines; and unvaccinated people should wear masks.

MGM Grand, Excalibur, Bellagio, South Point, Wynn Resort and the Cosmopolitan have also reopened buffets with pre-pandemic levels of self-service or a mix of waiters and self-service.

A sense of normalcy is important to the dining experience inside.

“Why do we eat out? Because it’s a social experience,” Hiller said. “Some people eat out just to have a meal, but most eat out for an experience. “

This article originally appeared on USA TODAY: Restaurant Safety Has Changed Dining. here’s how


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