restaurant standard operating procedures?
91919
Order the food, prepare the food, sell the food, serve the food, clean up after the food has been consumed.\n\nDo all of the above while following all health codes, labor codes, and still being nice and friendly.
348257
i hate overcrowded restuarants, waiting to get your name on the list, waiting for your name to be called from the list, waiting to order, waiting for your drink, waiting for your food, waiting for your food, still waiting on your food, getting pissed, still waiting on your food, wait for 2nd drink, wait for desert, CHECK! I DONT CARE WHO BRINGS IT SOMEBODY GIVE ME MY FREAKING CHECK. But you really need to be more specific, i used to work in an overcrowded restuarant and thats just as fun. I was a bus boy, ending up refilling everyones drinks, taking food out, getting checks, never did get the dishes bused, on one night we almost ran out of clean dishes, (took half an hour for machine to clean em, used last clean dish 29 minutes into washing process)
555202
None. I'm a waitress and every restaurant gets the morons that don't know how to tip properly.
582137
I have worked in restaurants and bars since 1975 and yes, servers are responsible for walk-outs.  The attitude of the establishment is that once you have rung in the order, you just purchased it and therefore must collect it from the customer.  I think it is totally unfair but I have never seen an establishment that takes responsibility. Keep a close eye on your tables, I have had to chase people outside on many occasions.  I think that if the server has to pay it, it should be based on the ACTUAL cost of the product not the consumer cost...but they don't seem to see it that way.  I hope this helps you.
1168079
Server (computer) as Waiter.. :) :)
598814
Yes, there should be, otherwise there may not be a table available when you get to the resturaunt, and you have to stand around with your date and actualy talk... While you wait the 2 hours for a table.\n\nReservation recommended. Walkins laughed at.
537496
I would imagine you would need to be an employee who can order?
943675
you choose it when it's purchased.\n\n.com, .net, .info., .biz, etc....general for commerce\n\n.org.....generally for non-profits\n\n.mil, .gov....restricted to military/government\n\nedit to updated question:  unfortunately, there is no extension specifically for a restaurant.  therefore, one of the commerce options above would be the best choice.  stats show most search under the .com extension; therefore, i would recommend this first.  yields higher hit ratios.  good luck and best wishes!
879881
RETAIL STORE LOGISTICS\nCash control Procedures,\ncustomer service,\nshipping and recieving
671819
OHHH MY!!!\nCrusty is not allowed.\n\non pg 12 of the employee handbook it says:\n\n"all customers are to be treated  as Ronald would treat them, with the utmost respect. It is each employees' duty to give the customer a big cheesy smile upon entering the golden arches". Only employees with hideous teeth are exempt. It is however, the duty of management to place all employees with bubba teeth in drive through, this will discourage the customer from lingering to chat--"\n\nRemember our motto: WHAT WOULD RONALD DO?\n\n* no where does it say anything about being crusty!!!
1086052
It's not allowed... only employees are allowed in the food prep areas.  It's a violation of many health codes too.
511137
In formal etiquette courses, the best way to signal that you are finished with your meal is to lay your fork and knife upsidedown at 4:00 on your plate. Do not cross them, just lay them facedown next to eachother in this position. \n\nIf your server is well-experienced or it is a rather nice restaurant, they will understand this signal. However, most bus persons or inexperienced servers may not. \n\nAlso, if you will not be ordering dessert, you may place your napkin on the table. If you would like to order some dessert or coffee, you may keep your napkin on your lap. For coffee, if they have already supplied you a tea cup and saucer at your table beforehand, simply turn the tea cup right side up so that it is open and waiting for them to pour coffee into.
1167216
I just did an economic study on this one...outside of general good service...\n\nIntroduce yourself BY NAME.\n\nWrite "Thanks, [your name]" on the check near the total of the bill.  In casual dining, a happy face helps!\n\nListen to your customers.  For some, be the life of the party.  For others, be calm, efficient, and polite.\n\n"Sell up".  Get the extra salad, drink, glass of wine, appetizer.\n\nExpensive restaurants will result in larger tips.  But sometimes that will be offset by fewer hours.  However, fine dining is still pays the most overall.
261188
Check their websites. Usually at the bottom of the page in small print it will say Policies and procedures.
17628
THE STAFF!!  I have worked in restaraunts since I was 15 and I must say that if your staff isnt GREAT CHIPPER UPBEAT And ready to deal with the JERKS that walk in then you restaraunt wont do well either!  You need to establish a 'regualr' customer base and really get the word out.  2/3 businesses dont make it past the first year due to going into the hole.  Make sure that you are prepared to losse money your first year in order to provide promotions and specials to the public to get them into the restaraunt.  Make sure that since this is your first atempt that you only hire experienced servers and cooks.  This will not be the place to train new employees!  Make sure to set a budget for each month and make sure that you stay within it!!  I helped open a restarant in St. Charles MO and they are now making a killing off the business so this is where I get my info from.  Make sure also that who you have doing to books and all is someone who you TRUST!!  Accounting is a huge part as well!!  Make sure that you like all of the food that you serve cause if you dont like it and you wont eat it chances are that the public wont either.  Any time that you try a new dish serve it as a specail once or twice a week for about a month to see what the responce is to it first.  Have your staff taste things as well they will be your most honest critics!!  Cause they wont want to serve something that they cant sell... you have to think that servers make money directly off of your products.\n\nOh and feel free to IM me at justone_girl on yahoo.  I would love to help you out any more if I can
55849
Permits sometimes are posted within view of patrons. If you don't see it, you can ask the food handler to see it or you can call you local heath department and they can tell you anything you want to know. It is a matter of public record.
802826
A meaningful answer to your questions requires some additional information. What is the business? Is it manufacturing, service or governmental?  Inventory for a restaurant or auto manufacturer is much different than for a doctor's office.