Presentation Reservations Sanitation Server 
Modern Restaurant Management
MAY 19, 2020
Disposable plates and utensils probably don’t fit in a fine dining restaurant, but silverware delivered only with the food, or wrapped in sanitized napkins and sealed with a small paper band could be appropriate. Call out any new policy changes as necessary on your site, have you stopped taking group reservations for parties over six?
Modern Restaurant Management
MARCH 13, 2020
"The desire for convenience has always been present, coupled with an equally strong desire for delicious food. Up the restaurant’s hygiene and cleanliness standards: fully sanitize tables, menus and chairs after each reservation. They should consider leaving menus at the table instead of having the server take them.
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EATER
OCTOBER 28, 2020
Soon after I registered this strangeness, I became preoccupied with something else: the absence of the finger bowl, a half-moon lemon bobbing in a tepid water rinse, often presented in a stainless-steel bowl. Now, instead, a bottle of chemical-blue hand sanitizer sat at the edge of my table. Finger bowls… not allowed anymore?”
Modern Restaurant Management
JANUARY 7, 2020
Safety and Sanitation. Every member of your staff, especially cooks and servers, should be able to describe the dishes that are being served at your facility. A server telling a guest that they do not know what a dish tastes like or doesn’t know the main ingredients shows a lack of care and commitment. Immediate concerns.
Modern Restaurant Management
MARCH 10, 2021
For example, you might remind your BOH routine responsibilities like sanitation or other prep work. Reservation Management – As guests call in, this feature allows your host staff to quickly and efficiently manage reservations. In addition to these features, look for a KDS that provides data analytics. Conclusion.
Modern Restaurant Management
SEPTEMBER 2, 2020
Use planters and other sturdy dividers to make sure your space is presentable and doesn’t look haphazardly put together. Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) This information should be communicated when the guest makes their reservation.
EATER
JANUARY 28, 2021
Consider the presentation, he says, or how the staff feels like family. The menu is QR-coded, and a masked and gloved server enters the room and takes the party’s entire order in one go. In many hotel private dining programs, servers only enter rooms to take orders and then leave the meals on a cart parked just outside the suite.
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