Restaurant Pressure
Restaurants are under a lot of pressure; even when they are profitable.
The bottom line however is that every little mistake we make as servers, cooks, and bartenders help ruin that bottom line and make the restaurant less profitable.
It used to be that restaurants had more room for error; especially corporate chains. Nowadays it’s changed dramatically; there is no extra room for common mistakes like miss ringing a salad. Asking for a void in today’s world seems much more serious than even a couple of years ago.
Profits are small and losses are counted in restaurants now; more than ever before. Because of the high prices of food, drink, and labor, it’s harder to make money and balance day-to-day profit margins in a more positive way.
I remember working in restaurants in the mid-2000s when minimum wage was low enough to hire extra staff to work. Having an extra server, or even a busser was something we all took for granted. This has changed completely in the past few years, leaving little “wiggle room” for extra staff on the floor.
This is true in the kitchen as well. Many cooks now have more than one position, and have to learn quickly how to balance making salads, desserts and prep while the restaurant is open. All of these things contribute to a restaurant’s success or failure.
Its hard NOT to take it personally after you make a mistake and need an item voided. Managers easily show they are displeased with your service; many times not even saying anything to you. But believe me; you can FEEL THE ANIMOSITY; especially when the restaurant is grappling with trying to continually profit. Slower days and nights lead into the busy Thurs, Fri. and Saturday which most restaurants rely on. It’s a constant balancing act scheduling the right amount of staff, and using them to the best of their abilities; to help the restaurant stay profitable.
When mistakes happen its pertinent to fix the problem and apologize to your manager. Let them know you are sorry, and explain what mistake happened and why. Never blame anyone, including the particular guest, the kitchen, or even your knowledge in NOT knowing the ingredients in a particular dish.
Restaurants are really trying hard to make a profit, but little things like making a mistake on an entrée that was rung up wrong can throw the profitable balance off to NON-PROFITABLE. Try NOT to take this personally; restaurants are really running on the cusp of barely making it, and sometimes NOT making it. If your boss gives you attitude about your mistake ringing don’t take it personally. But do, TRY HARDER, and try not to make stupid mistakes.
Be present, be honest, and have integrity without any emotions (tough) and any backtalk about “why you messed up” Remember, restaurants are like living beings that are constantly evolving in order to be and stay successful. Be aware of this and follow what is going on. If you don’t understand what the protocol is when working, ask.
Don’t assume your manager will cover for you if and when you make a mistake. They are under tremendous pressure to succeed and ultimately decide your fate as to if the restaurant will stay open; OR NOT. Many now in 2023 have closed; more are on the way.
Pay attention! Do the best you can, but know this is a common occurrence now and the responsibility you take will keep you and your team leaders happier and appreciated!