Give The People What They Want, And To Heck With Organization!
I worked as a relief manager for a pub company. I would go into pubs and look after them when the manager was on holiday or when the company was looking for a new manager.
One pub was split into two halves with a pub on one side and a restaurant on the other. It was my first day. The lunch rush was just beginning, and there was a queue of elderly people forming at the only food till.
My first customer asked me for the Ham, Egg, and Chips, which wasn’t on the menu. I was explaining this when a member of the regular staff cut in.
Staff Member: “It’s fine; the chef will make it. You just need to charge her for the chicken and chips.”
This went on with every old dear that came to the till. They would ask for something that wasn’t on the menu, and I would have to charge them for the chicken or something.
Once the shift was over, I questioned this practice with the chef.
Chef: “We have a lot of old customers who are very set in their ways, so we are happy to cook what they want. It’s always a similar set of meals, and we always have the stuff in to make them.”
Fair enough, but I could never understand why they didn’t just put these meals on the menu and in the till. Keeping track of stock control must have been a nightmare, but somehow, they were making money on this mess, so whatever.
Give The People What They Want, And To Heck With Organization!
I worked as a relief manager for a pub company. I would go into pubs and look after them when the manager was on holiday or when the company was looking for a new manager.
One pub was split into two halves with a pub on one side and a restaurant on the other. It was my first day. The lunch rush was just beginning, and there was a queue of elderly people forming at the only food till.
My first customer asked me for the Ham, Egg, and Chips, which wasn’t on the menu. I was explaining this when a member of the regular staff cut in.
Staff Member: “It’s fine; the chef will make it. You just need to charge her for the chicken and chips.”
This went on with every old dear that came to the till. They would ask for something that wasn’t on the menu, and I would have to charge them for the chicken or something.
Once the shift was over, I questioned this practice with the chef.
Chef: “We have a lot of old customers who are very set in their ways, so we are happy to cook what they want. It’s always a similar set of meals, and we always have the stuff in to make them.”
Fair enough, but I could never understand why they didn’t just put these meals on the menu and in the till. Keeping track of stock control must have been a nightmare, but somehow, they were making money on this mess, so whatever.