Restaurant Punk

184 Episodes

1. Restaurant Repeaters: How To Create Repeat Customers

   Published: 3/27/2024
2. Breaking The Budget With Bread: Customer Complaints For Up-Charging

   Published: 3/20/2024
3. Reservation Repercussions: Charging For No-Call, No-Show Cancellations

   Published: 3/14/2024
4. Initiative vs. Insubordination: Trust And The “I” In Team

   Published: 3/12/2024
5. Helping People You Hate: How To Be A Team Player At Work

   Published: 3/7/2024
6. Entrepreneur Pet Peeves: Annoying Parts of Being A Business Owner

   Published: 3/6/2024
7. Review Reliability: Who Do You Trust, Your Customer or Your Employee?

   Published: 2/29/2024
8. The Ketchup Catch-Up: Restaurant Practices and Rules of Refilling

   Published: 2/27/2024
9. Bad Busser Habits: What Are Servers’ Assistants Responsible For?

   Published: 2/22/2024
10. Train ‘Em or Trash ‘Em: Deciding What To Do With Difficult Employees

    Published: 2/20/2024
11. Culinary Creativity: How Chefs Stay Inspired To Create New Cuisine

    Published: 2/15/2024
12. Witchy Workplace Rituals: Carrying Crystals and Manifesting More For Yourself

    Published: 2/13/2024
13. The Price Of Paying: Credit Surcharges And Cash Discounts At Restaurants

    Published: 2/8/2024
14. Nickel and Dime Dining: Why Do Restaurants Add Extra Fees?

    Published: 2/6/2024
15. Acquiring An A-Team: Hiring for Hospitality in Seasonal Towns

    Published: 2/1/2024
16. Finders Keepers, Losers Weepers: Returning Items Lost In Restaurants

    Published: 1/30/2024
17. Setting Standards: Respectfully Raising The Bar In Restaurants

    Published: 1/25/2024
18. Restaurant Reservations: The Pros and Cons of Open Table

    Published: 1/23/2024
19. Quasi Culinary School: Can Anyone Become A Chef?

    Published: 1/18/2024
20. Control vs. Chaos: Can Disorganization Derail Success?

    Published: 1/16/2024