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Okay, now we have our appetizer out on the table, and we're getting ready to bring the
entrees out. So we're going to make sure that we clear it all off. And if the server hasn't
done it, we have a host that will come by and do it. But, pre-busing is really essential
in the customer's experience. Because we don't want piled high plates in front of them. They
have no elbow room or anything. So we want to remove those plates and we want to bring
the entree out. In some restaurants and we do it here at Rib City, we auction off the
food sometimes. Customers like that, some dislike it. The reason why, the only time
that you should auction off the food is if the server that took the order is not delivering
the food, which happens here cause we like a teamwork environment. If the server that
took the order is bringing out the food, then he should know exactly what everybody ordered
and he should be placing that in front of the customer. If I come out and bring the
food, I'm going to ask who had this. And, if it's in the order of the ticket, then I
know as soon as I find where the first person sat, that the ticket comes, the food comes
out in that order, I'll know where the other thing, the other entrees go.