The 1* thread but still better than souces thread.

#127
#127
Behr said:
I walk into a restaurant and the tables are dirty, I'm out.
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I get that . I’m OCD on the silverware as soon as I sit down. I start imagining who’s used it before me. I know tdlr. Anyway, the majority of my perspective employees have never held jobs. I just want them to put themselves in a customer role in order to connect with their customers. Make sense? The last part, maybe?
 
#128
#128
Orangeredblooded said:
That’s the way I start any interview with any perspective employees. I always tell them to imagine walking into a restaurant and the tables are dirty, you’re still hungry. When the server comes out and doesn’t smile and just asks ‘what are you having’, you’re still hungry, so you stick it out. When the food comes out slopped up on a plate. I don’t care if it would be the best tasting meal you’ve ever had, you’ve already made up your mind.
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Sounds like you frequently visit Perkins.
 
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#131
#131
Orangeredblooded said:
I get that . I’m OCD on the silverware as soon as I sit down. I start imagining who’s used it before me. I know tdlr. Anyway, the majority of my perspective employees have never held jobs. I just want them to put themselves in a customer role in order to connect with their customers. Make sense? The last part, maybe?
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Honestly? Yeah, I understand what your saying, but don't see it doing any good. But, I know nothing about tgat end of your kind of business outside the kitchen.
 
#135
#135
Behr said:
Yeah, in my experience they aren't that bad, except they're just poorly ran. They felt dirty both times I've been in one.

They do have a solid dessert operation.
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I remember I used to love the peanut butter pie at Perkins.
I have not been in one in probably 25 years.
 
#138
#138
GordonC said:
I remember I used to love the peanut butter pie at Perkins.
I have not been in one in probably 25 years.
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First time I went, VVG worked at one and I went to see her. I had a Corona, eggs and carrot cake. Carrot cake was wonderful 😋.
 
#140
#140
Behr said:
Honestly? Yeah, I understand what your saying, but don't see it doing any good. But, I know nothing about tgat end of your kind of business outside the kitchen.
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It’s about teaching them from the ground up. Just about all have no direction. I want them to learn pride in what they do. Example, I’ve got a morning shift cook that started working for me when she was 15. She’s about to be 24. I taught her to cook in any setting. She’ll be leaving after tomorrow and it’s time she should. I’ve taught her to cook because people are inherently lazy, busy, etc. they’ll always be a need for people that can do. My younger ones, I have to start from the ground up.
 
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#144
#144
NorCalVol67 said:
He's a collector.
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Our copy machine at work has a fax (and we actually have to use for real purposes sometimes). However, if we call someone to ask if there interested in the Army and they are A-holes to us, our boss will call them on the fax machine. It literally just calls them over and over and over.
 
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#145
#145
I think it’s probably that ORB uses the magical zipper. As I told my new boss, I’ve really have been on my best behavior since she started. 😁. She’s a good one.
 
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