tag:blogger.com,1999:blog-20025896.post113713450390134965..comments2023-12-25T18:26:54.150-06:00Comments on <center>Red Lobster Blog</center>: More on the poorly thought out changes implemented by Red LobsterLobster Boyhttp://www.blogger.com/profile/12915814696810767679noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-20025896.post-1139637524318352482006-02-10T23:58:00.000-06:002006-02-10T23:58:00.000-06:00Our Expo is a senior line cook. We basically have...Our Expo is a senior line cook. We basically have 3 guys who rotated it on nights, and then 2 people during the day. One guy does both day and night, and leaves after the rush 5 days a week, then the other two guys cover when he leaves and the other two nights. I know sometimes he lets the other two expo and just assembles when he wants a simple night.<BR/><BR/>As for the manager behind the line, it varys quite a bit on the need. Many nights they help with the A/C (Alley Coordinator) getting condiments on plates and food out of the kitchen. In fact, virtually every night they do this at some point. But when things go down they step in back and do product assembly, or when the line isn't moving fast enough they'll hop in and cook or open the second window and assemble meals to get food out faster. They also have to work in their food counts and food ordering, and dealing with whatever employee issues during this period (schedule changes etc.). They (when not cooking/assembling) are often pulled to fix things on waiter's tickets throughout the night as well. This part of the system works pretty well.<BR/><BR/>The iron-clad 3 table limit is moronic, poor business sense, and insulting. The managers have little authority at a Red Lobster to make decisions beyond how to deal with a customer. Everything is red taped so they have a standard protocall they have to follow. The General Manager gets to make some decisions, but even then they are severely limited. But it goes so far as to the only person who can fire any employee is the General Manager. The GM cannot fire an assistant manager, it has to come from the Area Director. If it is beyond who works when and how much stuff to order, they don't get to make many decisions.<BR/><BR/>Lobster BoyLobster Boyhttps://www.blogger.com/profile/12915814696810767679noreply@blogger.comtag:blogger.com,1999:blog-20025896.post-1138815119830788182006-02-01T11:31:00.000-06:002006-02-01T11:31:00.000-06:00You're right I did misunderstand. Your "high-price...You're right I did misunderstand. Your "high-priced bartender" comment made it sound like the managers never go in the bar. I worked in the restaurant business for 15 yrs - dish, bus, wiat, bar, and the last three yrs as asst mgr at a Mexican chain. So believe me, I know very well how hectic it can get.<BR/><BR/>You say one of the managers stays in the kitchen. Are they expediting or behind the line, or both? We used to put one of the smarter bussers on as expo for really busy shifts. It doesn't sound like you guys have that option. In fact, it sounds like your managers don't have much authority to make their own decisions.<BR/><BR/>I just can't imagine how your corporate people could come up with this iron-clad 3 table limit, with no allowances for common sense. I saw plenty of corporate stupidity, but this tops anything I've experienced.<BR/><BR/>But it can't last, haven't their sales suffered? And you would think the number of complaints must be going way up - I guess you plan on just hanging in there?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20025896.post-1138783274642129472006-02-01T02:41:00.000-06:002006-02-01T02:41:00.000-06:00Apparently you are clueless as to how the Red Lobs...Apparently you are clueless as to how the Red Lobster management training system works. I train them how to wait tables the Red Lobster way. Other people train them for the other sections. I certainly have trained them in the bar and on the computers as well, but that's not really my job, I just know how to do most everything. We have been specifically told we are not to approach our hosts and host stand. That has come down from our management team as a whole. As for them helping the hostess, they certainly do that, and they help at the bar, but generally there are only 2 managers in the store at a given time (during part of the day 3 are sometimes in the building) but one is always in the kitchen making sure the heart of the house is running well (which generally it does). The other manager is left to deal with every customer who needs/wants a manager, resolve any errors created by service staff, assist hosts, help in the bar, manage staff, make cuts, and orchestrate all the other things they have to do (reports, counts etc.). So clearly your lack of understanding of the reality of the situation is showing through. If it was all Peter Pan like and they could wave their fairy wand it might work like you are suggesting, but this is the real world, and things don't work that way, ever. The managers are making choices and prioritizing constantly. Do they make drinks while one of our new service staff is melting down in a pool of incompetence? Do they seat tables while the guy over on #33 is pitching a very loud fit because last time his pound of crab had 10 legs instead of 7? Should they ignore the wet floor in the entry to the kitchen where a tray just crashed to the floor to deliver guest satisfaction surveys? Now what happens when this is all happening at once, which is usually the case? <BR/><BR/>Lobster BoyLobster Boyhttps://www.blogger.com/profile/12915814696810767679noreply@blogger.comtag:blogger.com,1999:blog-20025896.post-1138753154219695062006-01-31T18:19:00.000-06:002006-01-31T18:19:00.000-06:00That's crap - your managers are wandering around o...That's crap - your managers are wandering around on the floor, schmoozing with guests while the drink orders are piling up at the bar? If that's the case then they are stupid. Don't they notice that the guests aren't getting any drinks? And how come they aren't helping out the hostess? Is that how you train them? Then you're an idiot too. A manager's job is to support the staff in any way necessary to ensure a smooth operation, but most of all to make sure the guests have an enjoyable dining experience, which isn't going to happen in the restaurant you describe. Do you even know what the hell you're talking about??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20025896.post-1137482337183613692006-01-17T01:18:00.000-06:002006-01-17T01:18:00.000-06:00I bartended for years at another establishment, ba...I bartended for years at another establishment, bartending isn't the issue. I also know well how to host, that isn't a problem either. I am a server trainer, have been since the mid 1990's, I know what's going on and know the system well. We are told specifically as wait staff that we are not to approach our host stand. We are also told we aren't to go behind our bar (though myself and a few others are tolerated there from time to time). Our management team is competent, and are spending their time in the dining room interacting with guests as they are trained to do, not make drinks as a high priced bar tender. I train managers, and know quite well how they are to function, and the roles they each serve, and generally speaking our management team locally is competent, though a bit green still. We are a management training store, I see up to a dozen new management staff a year, so I'm pretty sure I know what I'm talking about here. The local management is as frustrated as we are by these decisions, but they know their jobs hang on sticking to the rules.<BR/><BR/>So I appreciate your comments and ideas, but they aren't really the solution to the problems created by our corporate "leadership".<BR/><BR/>I actually trained a guy tonight who is coming over from Applebee's. As I stated in my reply to the inquiry, I think that Red Lobster is probably the better place to work, but that is at times only slightly better than a poke in the eye.<BR/><BR/>Lobster BoyLobster Boyhttps://www.blogger.com/profile/12915814696810767679noreply@blogger.comtag:blogger.com,1999:blog-20025896.post-1137456450059433282006-01-16T18:07:00.000-06:002006-01-16T18:07:00.000-06:00Just giving you a word of advise. I too am an emp...Just giving you a word of advise. I too am an employee of Red Lobster and the only thing I have too say is this... If you don't recall we were trained as a bar tender for 1 day just incase a situation like this would occur. Another thing i would like too add if there is 1 host and it get's out of hand for him/her I'm pretty sure they would not mind you going up there and getting a party of your own. They don't get tipped out so why are you worried about a host sitting you. It also sounds like your managers sit on there lazy asses b/c if out bartender got that worked up, the managers where I work would be on the drinks in a heartbeat. So it sounds too me like it's your staff not corperate and take my word for it if you don't like it, go to work for Applebee's then you will really love Red Lobster after that experienceAnonymousnoreply@blogger.com