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Splizwarf posted:This is standard practice across all industries for enterprise software support. Under $200 is a good deal. This. Any enterprise software will have paid support in one way or another - either you pay a monthly/annual fee to be able to call in support, you pay the vendor directly per call, or you go to a 3rd party company and pay them for their support, which may be better or worse than the SW vendor's support.
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Nov 30, 2015 18:04
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Also in case anyone was wondering, Digital Dining is the shittiest POS I've used yet
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Nov 30, 2015 18:46
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pile of brown posted:Also in case anyone was wondering, Digital Dining is the shittiest POS I've used yet Positouch. Never even heard of digital dining. Aloha rules, just gotta manage it right.
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Nov 30, 2015 18:47
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Now that I am the one who programs Micros, Micros rules. POSLavu, Breadcrumb, Digital Dining, Squirrel and Hotelogix can suck it.
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Nov 30, 2015 19:38
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pile of brown posted:Also in case anyone was wondering, Digital Dining is the shittiest POS I've used yet Yeah, this is the one that rerouted tickets from the kitchen to the office printer. Truly awful.
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Nov 30, 2015 19:45
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Shooting Blanks posted:Yeah, this is the one that rerouted tickets from the kitchen to the office printer. Truly awful. That goes all the way around from frustrating to impressive, actually
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Nov 30, 2015 19:53
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MAKE NO BABBYS posted:Now that I am the one who programs Micros, Micros rules. I liked Micros, but we just switched to Pixel a year ago. I wanna go back. [Edit]: anyone use inventory systems like Optimum Control? Is there a way to make them less frustrating?
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Nov 30, 2015 20:37
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I just googled optimum control, seems like it's a Canadian thing? I've never heard of any of the restaurants listed. We use CTUIT's RADAR for sales tracking and I use Bevager for liquor/beer ordering, pricing and inventory. Wine program uses excel to track orders/POs/cost for a ~1000 bottle program. I think that's what the chefs use too, but I'm not positive. The food side is crazy complicated because we do high volume fine dining, have two locations operating five separate revenue streams and have a million small purveyors as well as producing sausages/charcuterie that's sold to other restos . I do not envy the office manager/accounting people because the sheer number of invoices we receive and send out is mind boggling.
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Nov 30, 2015 20:48
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We're old school, hand written tickets and checks, the whole nine yards. No idea why the owner refuses to use a POS system, but for a place as small as ours I guess its not really necessary. I just feel bad for the cooks since as far as I know the only person in the entire restaurant with legible handwriting is one of the dishwashers.
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Nov 30, 2015 21:03
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We use IOS based system (Lavu) and its god awful. poo poo will randomly not print tickets to the bar or kitchen, and we need physical calculators to split checks which is something I haven't done since the early 2000s. Oh the kicker is that we rely on time warner to give us a reliable connection at all times, you can guess what happens periodically throughout the week. One thing I appreciate is that while it lacks functionality, the ability to move around with your POS is a cool perk.
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Nov 30, 2015 21:24
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virinvictus posted:I liked Micros, but we just switched to Pixel a year ago. I wanna go back. I've got experience with Optimum at a medium sized restaurant (70-100k sales/week) and FoodTrak at both a smaller and similarly sized restaurant. My ex girlfriend was in charge of transitioning a restaurant group of 7 restaurants over from FoodTrac to Optimum while we were dating, and I helped her out with quite a bit. It's been a couple years, but if you have any specific questions I might be able to help. Let me know. The main way to have OC not be frustrating is to also use Micros as your POS system, link those bitches up, and let Micros do a lot of your work and report generating for you. Then again, that poo poo is expensive.
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Nov 30, 2015 21:47
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WanderingMinstrel I posted:We're old school, hand written tickets and checks, the whole nine yards. No idea why the owner refuses to use a POS system, but for a place as small as ours I guess its not really necessary. I just feel bad for the cooks since as far as I know the only person in the entire restaurant with legible handwriting is one of the dishwashers. It's really easy to cheat on your taxes without a POS, however it's also really easy for employees to steal food and booze and not charge friends for meals.
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Nov 30, 2015 22:28
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Naelyan posted:I've got experience with Optimum at a medium sized restaurant (70-100k sales/week) and FoodTrak at both a smaller and similarly sized restaurant. My ex girlfriend was in charge of transitioning a restaurant group of 7 restaurants over from FoodTrac to Optimum while we were dating, and I helped her out with quite a bit. It's been a couple years, but if you have any specific questions I might be able to help. Let me know. The main way to have OC not be frustrating is to also use Micros as your POS system, link those bitches up, and let Micros do a lot of your work and report generating for you. Then again, that poo poo is expensive. Pixel links with Optimum, but there are weird accountability errors that we've been coming across for months now. Controlled waste, firing people for food theft, and tighter control on portioning has barely fixed these issues. Gravy is nearly impossible to track, as are chicken wings. We do weekly inventories, and daily inventories of product that appears off - and these numbers vary wildly from day to day. I think the main problem is that some product is handled through count, some through weight. And Pixel doesn't allow us to do specials, like an all-you-can-eat without extensive tracking (which hasn't been done, but I'm just the man between management and line). It's a frustrating morning when head office complains about product we've been watching like a hawk. It's likes running in place to win a race everyone got a head start on.
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Nov 30, 2015 22:29
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We use aloha and you can tell the servers with senses of humor. We had an asain salad with fried wontons on it. We still have the ticket hanging with "Xtra wutang" hanging on the cooler. Right now we're taking bets on whether we'll close before sous finishes inventory. We apparently had 80 on the books this morning. We're down to a 9 top. Everyone else cancelled. The 9 top is med students and it's a house charge, so they will probably be crazy enough to show up. E:so maybe a 20 top didn't cancel. Or at least if they did cancel the memo didn't go out to the 20 people that are showing up. So that will at least keep us here until 8... Dr Jankenstein fucked around with this message at 00:50 on Dec 1, 2015 |
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Dec 1, 2015 00:17
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I always liked writing notes to the cooks when there were a lot of mods on a ticket. "Sorry guys" or "Have it your way" or whatever. I have a friend from that job who would start writing flirtatious notes to the chef when it was slow because he was a really nice guy and would get all flustered and embarrassed about it. That owned.
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Dec 1, 2015 06:15
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Skwirl posted:It's really easy to cheat on your taxes without a POS, however it's also really easy for employees to steal food and booze and not charge friends for meals. Yeah the owner has a ... whimsical view of tax laws. Thank god he got burned on that years ago and now he's much better, I think his accountant is keeping him in check, but I wouldn't be surprised if our tax reports showed significantly fewer cash checks than we actually have.
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Dec 1, 2015 06:26
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SpeedLine
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Dec 1, 2015 08:40
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Whimsy sounds like the best tool with which to do taxes.
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Dec 1, 2015 16:38
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"Close enough" is the unofficial motto of the IRS
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Dec 1, 2015 22:14
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They're just happy if you're not ripping them off outrageously, or paying Congress to make your tax evasion legal.
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Dec 1, 2015 23:33
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The IRS is mostly occupied with panicking about the fact that they have to let go even more employees each year and are now working with about a 20% operating budget. IRS: the line cooks of the federal government.
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Dec 2, 2015 05:58
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Hey! Hey. Hi. gently caress inventory. Xoxo, The guy who has to estimate how much of my coffee you drank.
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Dec 2, 2015 06:19
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Discendo Vox posted:The IRS is mostly occupied with panicking about the fact that they have to let go even more employees each year and are now working with about a 20% operating budget. IRS: the line cooks of the federal government. Ha, just like OSHA.  Well, OSHA is actually more like front of house, as 90%+ of their operating budget is the previous year's fines!
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Dec 2, 2015 06:40
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That's a great metaphor- I look forward to sharing it with them.
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Dec 2, 2015 06:59
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Hooray workplace theft adventures!
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Dec 2, 2015 19:16
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Trebuchet King posted:Hooray workplace theft adventures! Speaking of which, the owner of an Athens, GA bistro took everything of value and ran. http://onlineathens.com/mobile/2015-12-01/east-west-bistro-downtown-athens-closed-after-owner-walks-out
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Dec 2, 2015 19:19
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Well, that makes me feel better.
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Dec 2, 2015 19:23
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Safety Dance posted:Speaking of which, the owner of an Athens, GA bistro took everything of value and ran. http://onlineathens.com/mobile/2015-12-01/east-west-bistro-downtown-athens-closed-after-owner-walks-out Oh Athens, never change.
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Dec 2, 2015 19:36
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No guys, I totally wanted to re-arrange the back half of my restaurant for cocktail-style mingling and stay two hours longer than usual only to have 8 of the 40 you had on the books show up. Thats totally great. 
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Dec 2, 2015 19:50
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Bussamove posted:No guys, I totally wanted to re-arrange the back half of my restaurant for cocktail-style mingling and stay two hours longer than usual only to have 8 of the 40 you had on the books show up. Thats totally great. Did you get their money first?
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Dec 2, 2015 19:54
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Nope! But I'm just a busser so I do what I'm told and just bitch about it with the equally pissed off servers after the fact. They all had maybe $20 checks each too. What a shitshow that was.
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Dec 2, 2015 19:58
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I really wish our POS was more versatile. Having to do dollar-amount discounts to get the correct price on specials is time-consuming and most people can't do basic math or even notice the Discount line on their bill. This leads to things like people throwing a fit until even the sales tax is comped from their bill. Bussamove posted:No guys, I totally wanted to re-arrange the back half of my restaurant for cocktail-style mingling and stay two hours longer than usual only to have 8 of the 40 you had on the books show up. Thats totally great. Exactly opposite to your situation, we recently had a party of "40" show up with 80 people during Saturday night dinner rush, throw a fit because we couldn't kick half of the dining room out in order to seat them a certain way, and cuss out every staff member waiting on them. Then several of them demanded discounts/comps because they didn't all eighty of them get their entrees at the exact same time. 
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Dec 2, 2015 21:26
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Vorenus posted:Exactly opposite to your situation, we recently had a party of "40" show up with 80 people during Saturday night dinner rush, throw a fit because we couldn't kick half of the dining room out in order to seat them a certain way, and cuss out every staff member waiting on them. Then several of them demanded discounts/comps because they didn't all eighty of them get their entrees at the exact same time. I love the holidays. Also I hope the owner told them to go gently caress themselves.
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Dec 2, 2015 21:54
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WanderingMinstrel I posted:I love the holidays. Also I hope the owner told them to go gently caress themselves. Nope. We just put four or five servers on that party, tore half of the staff's sections apart, and let a chunk of the servers leave with less than $50 for the night because we only have one hostess who can understand rotation under the best circumstances. "We don't have anywhere to seat you Vorenus" Then cut me and send me home. My work ethic does not extend to playing food runner/server assistant for minimum wage while I go up to an hour without being seated. vvvv: Actually one of the hourly managers did tell them off a bit, she's one of those people who has made an art form of telling people to suck it in such a polite and professional fashion that they have no recourse but to, well, suck it.
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Dec 2, 2015 22:00
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Craiglist posted:
This is either the gayest restaurant in town or somebody has no idea what constitutes a professional email address. I just sent them my c/v 
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Dec 3, 2015 02:10
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Vorenus posted:
Our owner is great at that, my favorite line of his is, "Well it sounds like you have very specific ideas of how your evening should go, I don't want to upset those so maybe you should look elsewhere". This is generally when someone is arguing that they HAVE to have a 7:00 rather than a 7:30 reservation and they don't care if we're not going to have a table then.
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Dec 3, 2015 06:05
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WanderingMinstrel I posted:Our owner is great at that, my favorite line of his is, "Well it sounds like you have very specific ideas of how your evening should go, I don't want to upset those so maybe you should look elsewhere". This is generally when someone is arguing that they HAVE to have a 7:00 rather than a 7:30 reservation and they don't care if we're not going to have a table then. See, our mgmt will just give someone that 7:30 reservation and they get sat whenever we can squeeze them in.  Morbid Fiesta posted:This can't be for real right? Most CL job postings are a joke, but this one is actually funny.
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Dec 3, 2015 15:27
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Vorenus posted:See, our mgmt will just give someone that 7:30 reservation and they get sat whenever we can squeeze them in. We're a really small place (seat up to about 48) so there's not a huge amount of room for people to wait around. Any more than 2-3 tables waiting and suddenly no one has room to walk, let alone walk through with a tray of food.
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Dec 3, 2015 16:42
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So we closed an hour early on Monday cause there was snowmageddon pt 2. Yesterday we closed an hour and a half early not by choice. Full rail of tickets and the hood vent decides to poo poo itself. Fun! We killed the grill asap, finished the tickets as pan seared steaks with a jerry rigged fan system and called it. At least awesome does not give no fucks manager came back from maternity leave and was running FoH. Of course since I'm pantry, just as I'm checking everything to be good to leave I hear "AA are you still on the clock?" "yes..." "cool, I have a couple of desserts"... Seven desserts later, including 4 of our overly complicated feature desserts, I got an extra 10 minutes on my paycheck.
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Dec 3, 2015 19:01
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WanderingMinstrel I posted:We're a really small place (seat up to about 48) so there's not a huge amount of room for people to wait around. Any more than 2-3 tables waiting and suddenly no one has room to walk, let alone walk through with a tray of food. God that sounds blissful. My DFAC seats 300-ish, and we'll probably do 1000 people for 90 minutes of breakfast service this Saturday. Half of one of dining rooms is cut off for Xmas displays, so we're actually seating 200 with 300+ volume right now. I'm... I'm starting to break, industry thread. Does "washing 32 plates a minute while also wiping down tables and checking soda lines" translate into anything meaningful when moving to another job? Or if you own/manage a food gig in Hampton Roads and want a dishwasher/prep who speaks English & Spanish and is used to hell on earth, I'm here waiting for you.
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