Everything on TRU TV is fake...smh. It's all reenactments.
Is your place chain, corporate, or owned by a parent company? -as opposed to a family/mom & pop spot? I'm in the business and that corporate/chain sh*t is night and day as compared to family owned joints. Corporate(at least most places) is all about that bottom line.. inventory, food cost, liquor costs, sales, up selling, greeting the customer, customer service, checking back on the customer, etc. Sh*t can get crazy and stressful. I trip sometimes when I go to a independent/family owned spot and everybody can do basically whatever. step into a family owned spot and walk up to the the bar and the bartender is like or looks at you like thisI just got a part time job at a new resteraunt and it seems like everything they do is from this show (it opens next week)...
5 cocktails
preach about upselling
Fresh food.. same old same old Jon Taffert the god shyt
Until someone says the other day during training
"wow you guys must have watched bar rescue or something" Owner gave him the
I just got a part time job at a new resteraunt and it seems like everything they do is from this show (it opens next week)...
5 cocktails
preach about upselling
Fresh food.. same old same old Jon Taffert the god shyt
Until someone says the other day during training
"wow you guys must have watched bar rescue or something" Owner gave him the
I saw it.. but deep down there's nothing like going home with tips-cash money every night. Any person in the business or who was ever in the business will back this up. F*ck being a pirate, I know deep down that had to hit themThey preferred playing Pirates, look up the video they put on YouTube
Its a whole 'nother world with independently-family owned spots. A nice handful are on some fresh ingredients-take pride in your work steeze but on the flipside alot of them aren't. All these shows- Bar Rescue, Restaurant Impossible, etc are small poorly ran family owned spots. No book keeping, no tracking of food- liquor costs, restaurant cleaning, upgrades, lackluster customer service, bad menu, too many items on the menu, non rotating food in their refrigerator(first in-first out), temperature reading, etc etc. its not easy by any meansi don't get it, shouldn't all restaurants work that way. especially fresh food?