Ray Camillo

waiter handing out wine to table

What’s the Best Table Service Model? [Hint: Give Power to the Servers]

Truly the best service involves giving your servers what they want: power. I believe folks are motivated by a combination of three things: Affiliation: approval from others… “please like me.” Achievement: simply a job well done. Power: including money, authority over others, and being envied. Let’s face it, servers in America view themselves as fallen

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army drill sergeant yelling at cadet

Restaurant Training

Folks often ask us to help them with “training”..but  what does that mean?. Teaching someone how to do something they didn’t know how to before? Correcting a bad behavior?  Conditioning the mind to do something instinctively, without hesitating or thinking? Helping someone improve an existing skill?  Instinctively, most restaurateurs know “training” is important but they

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man opening wine bottle

Dine and Whine

I pulled this morsel from chef Graham Duncan’s blog “From the Kitchen: Graham Duncan” and couldn’t resist throwing in my two cents. The “dine and whine” has become the new “dine and dash” except instead of sneaking out to avoid paying for a meal(which in some restaurants it becomes the obligation of the server to pay for the meal)patrons sit right

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