| > | | | | working per shift. Once again, this concept will |
| Proper staff scheduling is extremely crucial for | | | | prove how proper staff scheduling is directly tied |
| providing excellent restaurant dining room service. | | | | to improving dining room service. |
| There are 2 basic concepts that can improve | | | | In a small restaurant, there may be only one food |
| restaurant service immensely. In every way, a | | | | runner needed for the shift delivering food from |
| balance must be achieved by matching labor | | | | the kitchen areas to the dining room areas. The |
| needs to the forecasted business. | | | | runner is responsible for keeping those dining |
| The first concept is the "on call waiter" who can | | | | room areas and floor areas clean, since it is |
| be scheduled for any shift necessary. The "on call | | | | usually part of the sidework. |
| waiter" function is to call the restaurant about 1/2 | | | | If this sidework doesn't get done, it is obvious |
| - 1 hr. before the work shift commences food | | | | where the blame lies. (Technically it's everyone's |
| service to see if he/she is needed to come in and | | | | job to keep the restaurant clean, but it ultimately |
| work that particular shift. | | | | should be the food runner's job to keep the |
| The "on call" function is useful in many ways in | | | | service/ kitchen areas, waiter food prep areas, |
| the case of outdoor dining where business literally | | | | and floor areas clean.) |
| depends on the weather. If the weather is right | | | | Now, on the other hand, a large restaurant that |
| for outdoor seating, the "on call waiter" will be | | | | uses 3 runners per shift is definitely transporting a |
| asked to come in to work. If it's raining, then the | | | | higher volume of food from the kitchen areas to |
| "on call waiter" will not be asked to report to | | | | the dining areas. Therefore, things will get a bit |
| work -- though the phone call to the restaurant | | | | messier because of the added food traffic. To |
| should still be made. Basically, if the staff is | | | | compound the problem, with more than one |
| sufficient for that particular restaurant shift, then | | | | runner, things will get confusing as to whose |
| the "on call waiter" will not be needed. | | | | responsibility it is to keep the above restaurant |
| Another useful function for the "on call waiter" is | | | | areas clean. |
| when there is an extremely important event | | | | The simple solution to this headache lies within the |
| scheduled. In this case, there can be absolutely no | | | | restaurant service staff scheduling. Simply place |
| staff shortages for that event. Simply by | | | | "maintenance runner" on a pre-designated |
| communicating properly and timely over the | | | | schedule spot, and rotate fairly. For easy labeling |
| telephone, the dining room will be covered | | | | on the schedule, a simple MR abbreviation next to |
| completely saving the service staff time and the | | | | the name or shift--- and it's good to go for each |
| restaurant wasted payroll. | | | | needed shift. |
| This system is flexible, and should be used with | | | | The "maintenance runner" will ultimately be |
| common sense, not haphazardly. Depending on | | | | responsible for the sweep up and wipe-up |
| the situation, there can even be more than one | | | | jobs-especially before and after each shift. |
| "on call waiter" for a shift. By the same token, | | | | Cleanliness, especially floors, will also lessen the |
| you may not even use an "on call waiter" for | | | | risk of bodily injury such as slippage from an |
| many of the slower work shifts. Every restaurant | | | | unclean floor. |
| must figure out what system works best for | | | | These simple dining room service scheduling |
| them, and make the adjustment. | | | | concepts will help ensure that the restaurant is |
| The second restaurant service staff scheduling | | | | properly staffed and maintained with regards to |
| concept is the "maintenance runner" which works | | | | safety and sanitation. |
| best when there is more than one food runner | | | | |