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The Future Of Tipping When dining out, tipping your server is par for the course. It’s a tradition that’s deeply ingrained into the Western culture, but many claim that tipping does more harm than good and should be eliminated. The new minimum wage regulations that are popping up in cities across the country have prompted some to make their arguments...

It’s no surprise to anyone who has worked in management that most of your employees are not doing the best jobs they could on a given day. In fact, only about one in five employees work hard every single day on the job. For many, simply maintaining the status quo of their current position is enough.  In almost all other...

It can be difficult to remain optimistic in this industry. Between clamoring needy guests and slimming profit margins, it can be hard to stay cheerful and peppy for every customer, to reach out and try and make that personal connection with them. It is important that you try, however, because what separates a good restaurant from a great one is...

How to Manage and Inspire Your Cooks In this business, meeting and working alongside chefs is the norm. Chefs on whole share a variety of traits and values, but on occasion, it seems like they come up a little short on patience and understanding. Head chefs are often characterized as impatient or hot-tempered.  They flair up at critique and take...