Restaurant Training » Improve Service » Stop Cutting Servers Early

Stop Cutting Servers Early

Most restaurant managers phase the servers in and out as the business level increases and receeds. This is a good idea in some restaurants. However, in most restaurants it is done improperly because the manager is not making the decision, the demanding servers are. I Don't cut the floor until the restaurant is closed. Servers should ALL leave at the same time, when the entire job is finsihed.

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