Soup Three ?

from news services:

Pair put mouse in soup to scam Cracker Barrel

NEWPORT NEWS, Va -- A mother and son were convicted Friday of trying to extort money from the Cracker Barrel restaurant chain by claiming they found a dead mouse in a bowl of soup. Jurors deliberated nearly four hours before convicting Carla Patterson, 38, and Ricky Patterson, 22, of conspiracy to commit extortion. Charges were filed after a necropsy showed the mouse had no soup in its lungs and had not been choked.

Administrative Assistants Day

This week we celebrated the annual National Administrative Assistants Day. Does anybody know what Stacey did to honor Heather, his AA? She went through the annual audit with a perfect score last year. Stacey did not even say thanks or congratulate her. Same thing when she made ETE with the highest score ever. Without her saving Stacey's butt, there is no telling what absent-minded condition the office would be in. We only see the tip of the iceberg. If you need help, ask Heather. She will get it done.

Thank You, Heather, for keeping the faith in a frustrating situation. You are "outstanding".

Loser in the Kitchen

How does Richard still have a job here as a manager? At least they knew better than to promote him when Aaron left as KM. He fouled up ordering for over a year until Russ got here to oversee. I know he is dumb, but geez, learning how to order for over a year and not getting it.........What a joke. Look at him mess up the alley when they finally made him try to run it. He leaves after shift without concern whether the next shift is prepped and proofed.

He lacks any people skills. With no personality, it is all he can do to be around people. Richard is not qualified. Why would a manager of a restaurant not eat where he could visit with and get to know his employees. Richard eats standing up in dry storage. He rarely speaks to front of the house personnel. At one premeal, when asked who the AssKM was, almost no one knew.

I am not sure he knows how to close the restaurant, because he very rarely works nights. They may not trust him to do the paperwork and money. How can he be in touch with how this restaurant runs if he only works mornings. He is counting down the minutes each shift until he can quietly leave.

The cooks do not care for him. In fact, some of them despise him. One thing he does know is how to jerk someone around.

Where did Richard come from? From a failed restaurant, Rio Bravo. We take their dregs and expect what to happen? The fact is, he is on a salary to save hourly labor. He is just another cook, and not even the highest paid one at that.

Follow Your Leader

How many servers will we lose as they transfer away from Buford #304 to follow Laura's footsteps with her sudden transfer? I imagine some of her pets and transfers from Cumming will want to go where they are taken care of by her and protected from being one of the regular crew. Please hurry or get with the program here.

Pivot Point

The amount of food auctioned off at tables, even by the server who wrote the order is ridiculous. If you want to raise the standards in this place, you must use the pivot point system.

There is no other option according to the O'Charleys manual and according to industry guides: "To avoid a Cardinal Sin of restaurant service, asking 'Who gets what?' use the seat designation system. This is a systematic method of ensuring who gets what without asking the guests that question. It is a method that enables you to provide smooth, unobtrusive service, and even better, allows one person to take an order, and another person to serve it. ..... Number all the chairs, whether someone is sitting there or not. Use those numbers. ..... If there is not a uniform system, only the order taker of a table can be the server of that table. Otherwise, one by necessity must ask, 'Who gets what?'"
from the Wiley Professional Restaurateur Guides, "Food and Beverage Service" by Axler and Litrides.

Until people start using seat numbers properly, only a manager or the table's actual server should run their own food. The weed wacker and other servers should leave their food in the window. If this affects the server's tables in a manner detrimental to the guests, the server should have a one or two table sectiion until they learn how to serve properly. It is time for some proper retraining and learning. Who are the trainers anyway?

A Poem

Phil shows up,
Laura disappears,
Kim is still hear,
Aaron reappears,
What's up next?

Who Wants a ToGo Order?

The dreaded question when no ToGo server is on. What a pain. There might be a tip in it for you. Most likely there will not. Shouldn't there be some compensation for a server taking a togo order? It is worth $8.00 an hour for O'Charleys to have somebody assigned to this task. When there is not somebody at togo's a server must take time from his/her tables to perform this task. If you are busy it takes away from the tips you are there to earn. It is quite an inconvenience, especially when you doubt that you will get a tip. There should be something in it for this server.

It used to be if you did 3 togo's you didn't have to pay tip out. This gave some incentive to do it right.

Mystery Man

Have you ever waited on the mystery man who Stacey deals with? Most of the time he doesn't eat. The guy is kind of creepy. He always comes in alone. He is short, with dark hair, and is usually wearing a blue Boston RedSox baseball cap. If he eats he is picky. He pays with $10 VIP coupons. One server said he talked to the guy and it turned out that a few years ago he was a bartender at the Oasis strip club on Peachtree Industrial. Maybe that is where they met.

When mystery man comes in he asks for Stacey right away before he sits down. He is the only person that I have seen Stacey drop what he is doing to come out to see. They immediately turn and go to the parking lot. Here the guy opens his trunk and Stacey opens his. What transaction takes place is a mystery, but it sure looks fishy. Stacey looks smug and satisfied when he returns to the building.

Hey, can we get in on the trading. It must be a hell of a deal the way Stacey rushes to see him. Next time they go out there, go to the glass house and watch like a few of us have before.
Makes you wonder just what is going on.

Vegetable Melody

I am amazed at how many locals choose our vegetable melody. Is it because the broccoli is sometimes musical as it passes through our bodies? Or maybe when it mixes with Dite Coke, and surline cooked well with ketchup that it becomes a song.
The English language is an evasive beast. To every meaning, there is an inventory of words. This is probably ever more apparent to those who have learned this dialect as a second language. I am anal about pronunciation. Is it chi-pot-le or is it chi-pol-te. How many employees and managers here mispronounce the sauce on our menu?

I have an immediate, gag-like reflex to any blatant butchering of the language. But I try to offset this involuntary reaction with the realization that not everyone can see the “dead people” (i.e., comma splices, missing or misplaced apostrophes, phonetically spelled words, etc.) It seems like a new breed of literary butchering has surfaced. Known as eggcorns for the simple fact that a woman once mistakenly used the term in place of “acorns,” these words and phrases are the vernacular equivalent of the age-old song-lyric fumble (i.e., hearing Elton John’s “Tiny Dancer” chorus as “hold me closer, Tony Danza”). But the interesting thing about these is that they are more than mere ignorant slights of the tongue. Eggcorns incorporate a seeming intuitive element; for instance, eggs are shaped like acorns, so the new name actually makes sense on a certain level.

Eggcorns are everywhere. This eggcorn database(http://eggcorns.lascribe.net/) has tracked more than 529 examples. You might have heard (and/or used) some of these:
Intensive purposes (intents and purposes)
Zero-sum gain (zero-sum game)
Pitcher (picture)
Buy one's time (bide one’s time)
Cadillac converter (catalytic converter)

I’d suggest we all try to steer clear of these, at least in our professional communications. You never know when you’ll come across someone who won’t take the error with a grain assault.

The Art of Truly Listening

The Art of Truly Listening - By Elizabeth Savino

We live in a world that is ever changing and evolving into a faster and faster pace. Consequently, our response time to information that is presented to us has become more immediate. Such a scenario makes it difficult to both truly listen and to truly be heard. People have become accustomed to not spending the time to cultivate this crucial communication skill. The results of neglecting mastering the skill of listening can be devastating to the significant relationships we have in our lives. Universally, people complain that others just don’t listen. Parents claim this of their children. Children are convinced that their parents barely try to listen to them. Wives are desperate for their husbands’ attention while husbands often feel their wives don’t hear them. A large majority of our society complains that they are just not being heard. So what’s going on here? What does it mean to truly listen and allow someone’s voice to be heard? Listening demonstrates love, unconditional love. In creating intimate relationships with those we love, we want to be able to share our doubts, fears, mistakes, dreams and passions. We long for these emotions to be embraced by those who we choose to share them with. In order to do so, we have to be confident that we will be truly heard, not judged, blamed, advised, or interrupted. Listening provides comfort, recognition, an intimate bond, as well as offering clarity to ones thoughts and emotions. To listen to another is to give them the gift of valuing their unique needs and inner self.When one is rarely listened to, whether it be a spouse, child, employee or friend, they may choose, consciously or unconsciously, to stop trying to express themselves as they begin to realize that their attempts to be heard are futile and not well received. The results of such a decision can be serious and damaging. While the absence of listening is debilitating to relationships, the reality of listening provides a beautiful bonding interaction between two people solidifying their relationship. Listening frees us to share our true self with another creating a more gratifying interaction.To increase the art of listening in your everyday relationships, try to incorporate the following into your communication with others:
1. When someone is speaking and sharing their thoughts and feelings, allow the focus to be on what they are saying as opposed to what you are thinking.
2. Paraphrase what you have heard to ensure that you have complete understanding of what they are sharing with you.
3. Refrain from sharing your own opinions, reactions or advice until the individual has had an opportunity to fully express their thoughts and feelings.
4. Seek to understand the other person for who they are and not what you think they should be, separating your ego and needs from the conversation.
5. Be conscious of your body language making sure to make eye contact and refraining from engaging in other activities as the individual is sharing with you.

Elizabeth Savino is Personal Life Coach and founder of Sole Life Coaching located in Pennington, New Jersey. She specializes in working with women in transition and promoting empowerment to promote positive change. Elizabeth graduated from Bowling Green State University with a degree in Special Education. She has studied coaching through Mentor Coach and Coach U which are coaching schools that train individuals to become Certified Coaches recognized by the International Coach Federation which she is also a member of.

New Beverage

It is time for another menu change and promotion. One of the new beverages added to the menu is from numerous requests from guest surveys and from research conducted by Laura. You can taste a sample from a cup she keeps on the prep table where waffles are made. Until the squirrel is updated, ring in the new beverage from the add-ons screen as add bacon. For a preview of the new presentation click on this link:

http://www.flickr.com/photos/adampsyche/14491396/

Sneeze

One of the reasons people say 'Bless you' when you sneeze is because they say your heart hesitates during the process. Another reason is because you covered your mouth and restricted the flow of germs. There is a lot of pollen in the air and mold spores from the April showers. It is gross when a server sneezes in the alley or dining room without covering your face and then washing your hands. To those who broadcast their germs to the world this way 'Damn you'. Get some manners.

New Identities Available

The 50,000 person rally last week for illegal immigrants reminds one that identity theft by criminals, and those needing a social security number, runs rampant in this country. It is for this reason that we are so protective of our private information. We trust those to whom we must give this information to be diligent in protecting it from unsavory types and exposure. It is a sad day when one finds out that his/her credit rating and identity has been compromised. It can block everything from making major purchases, securing new employment, signing a lease, or applying for a credit card. It is amazing how someone finding out your name and nine-digit social security number can make life very difficult and crush dreams. Last summer during a trash run, back of the house employees accidently found on top of the trash a printout that included the name, ss#, and pay rate, of the entire staff at this restaurant. Rage was the mood of the day! People found out how much each other made and compared it to their own wage rate. Everyone's identity was vulnerable. Apparently this careless act of not protecting vital personal information occurred every Monday after the weekly payroll was transmitted to corporate by Stacey. Because of this discovery, a line cook asked a female manager to document the event in the Red Management Log. Alas, even following this, nothing was done to change security measures. Just now an employee accidently found another payroll printout in the trash. This confirms that everyone employed at this restaurant has been publicly exposed to possible identity theft weekly by the nonchalant manner in which the general manager treats our personal information. He requires each person to provide this information for employment and then makes it potentially available to anyone stumbling in the trash. This could be other employees, bums, scavengers, illegals, crooks, or even someone borrowing the dumpster for personal use. Last summer, he decided that protecting this vital information from public view was not worth a $25-$50 expenditure for a shredder. It is inexcusable to not protect the well being of the staff and their personal information. Stacey may choose to be negligent about protecting his own identity. He is, however, obligated to give the rest of us protection. He has betrayed our trust again.

Classless Act

What would you think if your significant other came into the restaurant and flipped a server the middle finger. What if you were the general manager. That is exactly what we witnessed last month at table 97. The gm's girlfriend, or wife, or whatever, sat down with a cook and a server and in the course of the conversation she flicked the server off 3 times. The cook, who is of the same nationality as her, later commented that he was very embarrassed, that where they came from that type of behavior was not acceptable. The server who received the insult is no longer here. Maybe a good solution is to 86 the bird woman from coming in and abusing the employees. How are we supposed to respect management with classless acts like this happening?

Birthday Bungle

It is hard to recruit singers for that loved birthday song. What's really bad is when you get a group of singers together and then sing to the wrong table. Yes, last week our chorus sang to the wrong table and I think the server did not even realize it. Now that takes talent. There is a reason for three table sections and this goes to prove it. If every server had a 3-table section on weekends it would be all right.

Free Parking

It's time for the annual reminder that employee parking is on the third row over from the building. Don't worry, they will forget about it in a couple of weeks and there will be no consequences to resume parking in your usual place. By the way, this parking rule does not apply to Brent or Mefail, in case you are wondering.

No Follow-up Again

Remember the spring cleaning and repair list that existed for a couple of days. It was the result of a walk-thru inspection. Tasks on it were going to be punishment for not selling alcohol. Thankfully, someone decided to not enforce the threat. That was good. Guess what? The things on the list were never addressed again. Once again Stacey and Laura dropped the ball. If this was a professional team they would be cut-86'd. The repairs and maintenance still need to be done. Do what you say? Not!

Sunday Night Burn-Out

Why is Sunday night such a dreaded shift? Can it be because management only schedules 7 servers? Almost every one of these is working a double at the end of the weekend and following "Brunch from Hell." Guests are certainly not receiving the service they deserve. Employees are tired and cooks are fried for the same reasons. How about some additional fresh talent for this shift.

Food Art

Well, Russ took food presentation to another level the other night. He learned the hard way to not let a guest take a plate off a tray you are holding. Can you imagine his surprise when his tray flipped and he dumped food all over himself. Russ, slow down and focus. Just another reason to run your own food!

Borrowed Manager

It looks like help is on the horizon. Kim is a borrowed manager from another location. Does anybody have any first impressions of her? Can this be a trial period for her? Word is another manager is scheduled for the near future. Will it be someone new? A transfer? A swap? What will the managers here tell the new one about this blog? Perhaps by then everyone on Stacey's and Laura's hit lists will be gone.

Hooters

Is it possible for the hostesses to not show cleavage. This is a family restaurant. Little old ladies do not want their little old men staring at breasts. Mothers and fathers do not want their kids staring at breasts or navels. It is time these young girls wear tops that tuck into their pants so you can not see their strings when they bend over. It is time to cover up.

Busser Appreciation Day

One of the hardest jobs here is server assistant, bus boy. These guys get little respect from management or servers. Their job is nasty, and they get no defined breaks. When they are pulled off the floor to make bread or prep, the servers disrespect them. If servers pre-bussed, their job would be a lot easier. It would help turn tables faster. Whose table would you clean first? I would get the one that was pre-bussed well, rather than one full of heavy dishes. A lot of the servers pick up dishes, and rather than taking them to the dish pit, they hand them off to the SA's. This is lazy and hurts the other servers who take theirs to the back. It is time that the selfish, weaker servers do their jobs. This does not mean dumping dishes by the trash cans either. It means stacking them in the pit. Show the bussers some appreciation. Learn their names. Try to see things from their view and things will operate smoother. You don't miss them until they're gone, so try to make sure they stay.

Unnecessary Ragged Transition

Why is it that when the fewest servers are on during transition between shifts that the managers disappear? The closers coming on may get 4 or 5 tables, then a small party, and boom! That is when they discover that the lunch closers didn't complete their tasks and cashed out cause they were is a hurry to leave. There needs to be a consequence for leaving before your work is done. And a consequence if the manager takes cashout without a signature. The manager also needs to be available to help or to do coupons or squirrel help during transition. Right now during this transition period the closers run the store. Sometimes when you are in the weeds it only takes a small thing to help bring you back to normal, like not having to make your own side salad or helping refill drinks. Many times there is no cook online-it is frustrating. The managers are not taking care of the front of the house during transition. A system needs to be implemented to watch the door, tables, and cook line better than telling the closers to watch and disappearing. Keep a host on, help the cook line setup, be present in the foh. Is labor so important or business so good that O'Charleys can risk bad service during the transition? I think not!

Shoes for Stacey

GM Spacey fell on his butt at Sunday Brunch because he didn't have on approved shoes. What a sight he must have been sprawled on the floor! Eventually somebody is going to get hurt real bad. Cheryl is already out on worker's comp even though she had on slip proof shoes. His fall was not covered by insurance if he is injured. Seems he refuses to learn. Some people are just too stubborn............even GM's. Here is a comparison of slip resistance shoes.

http://shoesforcrews.com/sfc3/index.cfm?changeWebsite=US_en&route=inserts.QA/result_content.cfm

Another One Bites the Dust

Another casualty for O'Charleys. On Friday Dan was fired by Stacey. It was something to do with an alleged complaint from an guest. After how many years working here? And working as a manager last year to get the 3-manager staff through the summer. There is no appreciation here for sacrifices made for the restaurant. Remember when suddenly one Friday Dan was no longer on the schedule after working months of 50-60 hour weeks. And he was not put on the server schedule either. They were nice to let him pick up shifts so he could have some income. Now that's "taking care of your employees." Then a couple of months ago, apparently without his knowledge again, there were no extended functions on his squirrel. I guess he should have seen the writing on the wall or listened to the signs. Oh goodness, what am I thinking, excuse me, there never is any writing or speaking to employees--that would be communicating with us as if we are human! There must be more to this termination than meets the eye. It sounds like another situation similar to when Josh was fired for forgetting to key in a salad. Good Luck, Dan, you can do much better than here.

Who's next? Probably another ETE, they're dropping like flies

Sunshine Slowdown

The effects of spring break coupled with daylight savings time means a different schedule for guests. Friday night was slow, the first day of spring break. Now people will be eating later as they adjust to the extended hour of daylight. This provides anxiety when you come on to your shift and wait for the guests to arrive. Sort of like it normally is.

Daylight Savings Hours/Summer Uniform

Remember tonight, spring back and fall forward. Set you clocks back one hour and enjoy that extra hour of sleep. That also gives you extra time to purchase your new longsleeve white shirt that is required from this Sunday on. You must at least be wearing white tomorrow. They will give you a couple of days to get you khaki pants or shorts, whichever you decide to wear. Anyone not wearing white up top will be sent to the store or home.

The new breakfast menu also starts next week and store hours are 6AM-midnight through spring and summer. Anyone working a triple will be given two ten minute breaks. Doubles still get one fifteen minute break.

Employee meal discounts are no longer half-price. Beginning tomorrow, the employee discount is 10% and drinks are 20%.