tag:blogger.com,1999:blog-3953972020333076863.post2946148485010378860..comments2023-04-29T03:33:42.555-04:00Comments on Brooks Tavern: Thursday ReportAnonymoushttp://www.blogger.com/profile/04078464373731966754noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3953972020333076863.post-72270278478745944842013-02-05T13:21:09.660-05:002013-02-05T13:21:09.660-05:00Barbara,
Could not have said it better myself!!!
...Barbara,<br />Could not have said it better myself!!! <br />Love that "helpful" anonymous advice!!!!The Other Barbaranoreply@blogger.comtag:blogger.com,1999:blog-3953972020333076863.post-46974755314973650662013-02-05T08:53:14.178-05:002013-02-05T08:53:14.178-05:00Let me try again.
I am not sure why we would want...Let me try again.<br /><br />I am not sure why we would want to change management style, only to get the same result? You sound like someone - and of course you remain "anonymous" - who has very little insight into the restaurant business, especially here locally. Perhaps you underestimate the skill set required to work a busy line. These skills are not developed overnight, and it takes a dedicated and focused person to reach the level required for success. Some do, some don't. The pool for employees here is very, very small. That is one reason we would like to see more restaurants open up, to hopefully increase the labor opportunities and increase the size of that pool.<br /><br />BTW - 9 out of 10 of our full-time kitchen crew have been here for over a year or more. DR crew, probably average 4 years. Where do you get the idea that we "go through" so many employees? Were you possibly one who didn't succeed? Hence the anonymity. Anonymoushttps://www.blogger.com/profile/04078464373731966754noreply@blogger.comtag:blogger.com,1999:blog-3953972020333076863.post-25150002273150005372013-02-05T01:02:54.812-05:002013-02-05T01:02:54.812-05:00maybe you could get the same results with a differ...maybe you could get the same results with a different management style. You wouldn't have to go through so many employees. Surely there are other restaurants with similar standards you could consult for advice. Anonymousnoreply@blogger.com