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Resting Lich Face posted:I assumed the menu is digital but ordering is still not. OK, I guess that... kinda makes sense? Still, just xerox some flimsy menus on copy paper for old farts like me then. Or have a big chalkboard menu (especially since places are going to smaller menus), idk. Maybe my brain's on political overdrive with everything happening, but making your customer have to have a smartphone to look at a menu sounds classist af. Kick it old school NY diner-style I saw growing up in the 80's, print your menu as the placemat. Boom, problem solved.
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Jun 14, 2020 01:09
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...How many restaurants have a xerox machine, though?
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Jun 14, 2020 01:11
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YggiDee posted:...How many restaurants have a xerox machine, though? Based on my experience as a waiter, most of them.
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Jun 14, 2020 01:13
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JacquelineDempsey posted:Maybe my brain's on political overdrive with everything happening, but making your customer have to have a smartphone to look at a menu sounds classist af. It's a thing I struggle with sometimes. A lot of environmentally friendly practices are classist af.
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Jun 14, 2020 01:26
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If you can keep the menu to a single page (double sided if you have to), laminating it and dunking it in a sani bucket between every customer doesn't seem like the worst hassle..
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Jun 14, 2020 01:31
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Just have one thing available at a time. Yell it at the customer when they enter, they can take it or leave it.
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Jun 14, 2020 02:09
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What if, and I know this sounds crazy, a chalkboard
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Jun 14, 2020 02:12
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i like nice words
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Anne Whateley posted:What if, and I know this sounds crazy, a chalkboard Having worked in places with chalkboards, about half of America suffers from some sort of congenetil disease that leaves them incapable of reading words written on one.
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Jun 14, 2020 02:19
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I know people are luddites but QR codes are super well supported by smartphones these days. Any several years old smartphone will recognize them just by opening the built-in camera app and pointing it at the code. That's all you need to do it; it'll give you the link to tap automatically.
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Jun 14, 2020 02:28
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JacquelineDempsey posted:Maybe it's because I'm an old feeb, but QR menus sound like they'd be a nightmare for FOH and BOH both. Those kinds of people would confirm 10x times they're sure that's how they want it and still scream over it being wrong because that wasn't what they wanted. see: "I ordered a steak medium rare and when they sent it out it was still pink so I sent it back 0/5stars"
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Jun 14, 2020 02:48
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Skwirl posted:If you can keep the menu to a single page (double sided if you have to), laminating it and dunking it in a sani bucket between every customer doesn't seem like the worst hassle..  That's what I'm thinking. Not this "you must have a functioning cellphone to order" BS.
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Jun 14, 2020 03:08
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Whatever fraction it is of places that have a copier, the fraction of places that have a laminator is smaller.
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Jun 14, 2020 09:12
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cowboy
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FFT posted:Whatever fraction it is of places that have a copier, the fraction of places that have a laminator is smaller. If restaurants are open FedexKinkos or whatever the gently caress is open. Every restaurant has a printer though.
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Jun 14, 2020 09:29
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JacquelineDempsey posted:
My favorite diner growing up had the cocktail menu on it, with cocktail recipes. I knew how to make a B-52 at the age of 6.
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Jun 14, 2020 15:04
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JacquelineDempsey posted:
It's pretty easy and less work for most people. The majority of people going to these places will have a phone of some kind. For the people who don't, a standard menu-at-the-door that you don't touch will be fine. I can imagine the QR code will be less overall to change and clean for a majority of places.
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Jun 14, 2020 18:18
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the owner of a place I frequent was lamenting the laminated menu, saying it's just the tackiest most tawdry thing lol
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Jun 14, 2020 19:22
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Not as tacky as a printed menu with spilled food on it. Too common and super gross.
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Jun 14, 2020 19:40
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lol if you eat anywhere that doesn't have hand-calligraphed parchment presented on goosedown that you may glance at but never touch
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Jun 14, 2020 20:14
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Individual backlit touch screens IMO
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Jun 14, 2020 20:28
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Phil Moscowitz posted:Individual backlit touch screens IMO Yeah sounds good and pretty cheap too
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Jun 14, 2020 20:30
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Phil Moscowitz posted:Individual backlit touch screens IMO LOL if you don't just have interactive touchscreen tables with the menu programmed in
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Jun 14, 2020 21:20
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Just have the menu under a layer of clear epoxy on each tabletop, and also never update your menu or pricing.
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Jun 14, 2020 21:43
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One of my favorite spots just has a .menu webpage with their menu and no printed copies at all, they'll bring an iPad over if you need a device. They really use the concept well making it easy to get lots of information about the food/cocktails/etc. That said, as someone who has been working to stop using my phone during meals I hate it.
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Jun 14, 2020 22:19
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Here’s a story just to lighten the mood. When I was a stupid rear end 19 year old waiter 20 years ago in a 400 top tourist volume “upscale” restaurant, I had something to ask the line about a ticket or whatever. I don’t even remember. I walked into the kitchen, past the expo and at the edge of the line, which was the central part of the kitchen. From this spot you could access the walk ins, the prep area on your way to the trash, the line, and the dish pit. I started talking to the line cook and he glanced at the kitchen manager who glared at me with the most disdainful look, then turned to the GM who was standing at the pantry and said, “Garfield [lol yes the GM was named Garfield], tell your servers the next time one of them comes across my line I’m going to fire them on the spot.” I never talked directly to the line again.
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Jun 14, 2020 22:35
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Phil Moscowitz posted:I never talked directly to the line again. Good lol
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Jun 14, 2020 22:38
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Sandwich Anarchist posted:Good lol Yep hahaha
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Jun 14, 2020 22:40
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Phil Moscowitz posted:Yep hahaha Yeah that was for your, and everyone else around's, safety. Don't be in a place around hot and sharp things where you're not expected, don't walk past the person whose entire job it is to be the liason between the FOH and the BOH to go talk to the BOH. Here's a question to darken the mood, since I'm getting into it with a bunch of people in a local facebook group (gently caress why am I even still on that poo poo), I'd like to hear some industry goon opinions. How do you feel about something like this being on a menu?
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Jun 15, 2020 00:03
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What about underage employees or people who don't drink? What about actually paying your staff a living wage instead of giving them each a shift beer?
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Jun 15, 2020 00:12
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My first thought was 'holy poo poo, where can you get a round of beers for 6 bucks'.
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Jun 15, 2020 00:12
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Canuckistan posted:My first thought was 'holy poo poo, where can you get a round of beers for 6 bucks'. Restaurant by me that does it just pools all the funds and sends someone to the nearest Walgreens at the end of the night for a couple 30-racks or bottles of Jameson.
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Jun 15, 2020 00:14
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Naelyan posted:Yeah that was for your, and everyone else around's, safety. Don't be in a place around hot and sharp things where you're not expected, don't walk past the person whose entire job it is to be the liason between the FOH and the BOH to go talk to the BOH. Re your first point, 100% correct of course, and of course the FOH training never bothered touching on the kitchen or anything else beyond “do you have a felony? No? Cool” Re your second point since I’ve not been in the industry for 20 years I’ll let others say what they think but I would add that for sure if I saw it, though I wish there were some way to tip BOH directly so they can buy their own beers.
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Jun 15, 2020 00:15
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Phil Moscowitz posted:Re your second point since I’ve not been in the industry for 20 years I’ll let others say what they think but I would add that for sure if I saw it, though I wish there were some way to tip BOH directly so they can buy their own beers. Most places will let you do just that. Tell your server you would like to send a tip separately to the cooks and there is a real possibility the server won’t just pocket it for themselves!
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Jun 15, 2020 01:42
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Canuckistan posted:My first thought was 'holy poo poo, where can you get a round of beers for 6 bucks'. just have 1 person on the line
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Jun 15, 2020 02:15
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Menus, like recipes, should be communicated solely through spoken verse.
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Jun 15, 2020 06:11
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https://www.youtube.com/watch?v=759nrt-4gSk
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Jun 15, 2020 06:31
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Naelyan posted:Yeah that was for your, and everyone else around's, safety. Don't be in a place around hot and sharp things where you're not expected, don't walk past the person whose entire job it is to be the liason between the FOH and the BOH to go talk to the BOH. Who is that person? A similar thing happened to me on my first week working IT at private hanger at the airport. I walked out of the hanger to talk to someone outside without paying attention to a line painted on the ground, and one of the managers immediately took me back inside and had a talk with my boss. Apparently my onboarding orientation was lax and didn't mention the fact beyond that line was airport property and required security clearance. As soon as I stepped outside that line I was open to a $1000 fine personally and a $10000 fine for the company.
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Jun 15, 2020 12:52
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Canuckistan posted:Who is that person? The expo
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Jun 15, 2020 13:01
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Sandwich Anarchist posted:The expo
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Jun 15, 2020 13:03
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The 2 places I've worked at didn't have an expo. Occasionally the BOH manager would do it but generally it was just chaos.
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Jun 16, 2020 15:03
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Resting Lich Face posted:The 2 places I've worked at didn't have an expo. Occasionally the BOH manager would do it but generally it was just chaos. but you repeat yrself
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Jun 16, 2020 19:08
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