Utilizing the information and recommendations found in this book benefits everyone in the food service industry, and, as a bonus, it ultimately benefits everyone who eats out.

     The service practices are especially beneficial for the food server who relies on tips as their primary source of income. This includes virtually every food server in the country engaged in table or counter service. All food servers have the desire to make more money. This book pointedly, sometimes humorously, always emphatically, provides servers with the tools necessary to make bigger tips.

     Servers making bigger tips are more skilled, more efficient, and more reliable employees. And employees exhibiting superior skill, efficiency, and reliability, ultimately translate to a healthier bottom line for any restaurant.

     The following quote is from: "Foodservice Organizations, A Managerial and Systems Approach" by Marian C. Spears, Ph.D., R.D., and, Allene G. Vaden, Ph.D., R.D. (Macmillan, New York / Collier-Macmillan, London; pp. 67; 351; 585):

**** "The most important resources of an organization are its human resources -- the people who provide the organizations with their work, talent, drive, and commitment. Among the most critical tasks of a manager is staffing: the recruitment, selection, training, and development of people who will be most effective in helping the organization meet its goals. Competent people at all levels are required to ensure that appropriate goals are being pursued and that activities proceed in such a way that these goals are achieved.

Low productivity has long been considered characteristic of the foodservice industry; the popularly accepted statistic is that its productivity level is only 40 or 45 percent.

Utilizing the labor force more effectively is thus a major challenge facing managers in all types of foodservice operations.

Because of the difficulty in some foodservice organizations in scheduling formal training sessions, training is being integrated with employee breaks or lunch periods. Videotapes, slide-tape programs, or film strips may be made available for viewing by a single employee or a group of employees in the lunch room or coffee break area. Another alternative is to establish a small training center in an area of the foodservice facility in which printed materials are provided to encourage employees to devote idle times to reading and reviewing the training materials." ****

 

 

     "TIPS, THE SERVER'S GUIDE TO BRINGING HOME THE BACON" celebrates the joy of learning and the satisfaction of success.

     Public demand for improved treatment is the engine that drives the service machine. Once that realization is acted upon, the result becomes a simple equation: better service for the customer + better money for the server = a better bottom line for the restaurant. It's a bona fide win-win-win!