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Charles Demas
 
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Default Good restaurant equipment?

In article >,
Louise Wadely > wrote:
>The problem is when we're at our busiest we end up with 2 waiters
>covering 30 - 40 tables. Sometimes this is managable but other times
>the situation can become stressful for both staff and customer and,
>ergo, mistakes are made.
>
>I know this is nothing new. But with all the technology thats out
>there I wondered if there might be something that would be of use to
>me.



You might look at the possibility of using "team waiting" as an
approach.

As a customer I'm not particularly fond of team waiting, but I think
it can be done well.


Chuck Demas

--
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