ocharleys

2011-02-17T22:33:00.001-05:00

hi guys

Posted by: "maria"

Tue Feb 15, 2011 1:09 pm (PST)

Looking for male guy who is a sexaholic but a gentlman.. loves to dance to the dance song " cupid shuffle" owns his on dungeon. Not to short, not to tall, just the right height. Twinkle in his eye.. loves to party... very handsome and is an awesome friend to assist in oral and physical pleasuring of brwn haired, blue eyd nympho female.. so so body.. looks ok... loves to party!!!!!

Black Non-tippers & Corporate Free Food Scam

2008-02-09T12:23:00.000-05:00

Another Craigslist Atlanta Truth. I find similar comments in every city, so it's not just this restaurant, but corporate chains in general. This person has it right. There is a lot less trouble and lot more money at non-corporate and independent eateries.

Tipping
Reply to: mailto:pers-568008868@craigslist.org?subject=tipping
Date: 2008-02-09, 2:33AM EST
Why is it that black people are the worst tippers in the world, I swear they get off on the fact that they are"getting one over on whitty" I am just glad I dont work corporate so their complaining scam to get something for free doesnt work. How hard is it to leave 15% I mean I know the math can be hard sometimes and you can't figure it out. Oh yeah and just so you know we remember are GREAT tables and well as the BAD and a lesson I learned in the Marines don't fuck with people that handle your food we have our own little tricks for you shitty tippers!!!!

Anybody care to share your own personal experience and tricks for shitty customers?

Here's a typical prick

2008-02-08T01:56:00.000-05:00

This is another one from Craigslist.org:

I Like to Cheat the Waitress
Reply to: pers-563740214@craigslist.orgDate: 2008-02-05, 12:27PM ESTWhen I go out to eat, I love to cheat the waitress just for the fun of it. My girlfriend and I work the waitress really hard and make a lot of demands. But we act all cool about it...and the waitress thinks everything is going great. Then, when we leave, we only leave a tiny tip. Last week the bill was $42, and we left $2. We peeked in the window on the way out and saw the waitress getting all upset. My girlfriend and I were laughing hysterically. We've done this countless times. Then we go home smiling and laughing about it.

How many times have these jerks cheated you?

Are You Guilty of Additives?

2007-09-29T17:37:00.000-04:00

At least one of the servers who post on Atlanta Craigslist Rants & Raves is GUILTY. Look at this:

booger eaters
Reply to: pers-434976986@craigslist.org
Date: 2007-09-28, 8:27PM

this is for the people that dont eat boogers or drink urine- if you are one of the stuck up smartass customers that like to look/talk down to me or make me look ignorant in front of one of your friends because i am a waiter-YOU HAVE.

Location: midtown
it's NOT ok to contact this poster with services or other commercial interests

Original URL: http://atlanta.craigslist.org/rnr/434976986.html

Former Manager Shot

2007-05-26T14:11:00.000-04:00

Bama Boy Kills Monster Pig
MONTGOMERY, Ala. (AP) Hogzilla is being made into a horror movie. But the sequel may be even bigger: Meet Monster Pig.
An 11-year-old boy used a pistol to kill a wild hog his father says weighed a staggering 1,051 pounds and measured 9 feet 4, from the tip of its snout to the base of its tail. Think hams as big as car tires.

If the claims are accurate, Jamison Stone's trophy boar would be bigger than Hogzilla, the famed wild hog that grew to seemingly mythical proportions after being killed in south Georgia in 2004.

Hogzilla originally was thought to weigh 1,000 pounds and measure 12 feet long. National Geographic experts who unearthed its remains believe the animal actually weighed about 800 pounds and was 8 feet long.

Regardless of the comparison, Jamison is reveling in the attention over his pig.

``It feels really good,'' Jamison said in a telephone interview with The Associated Press. ``It's a good accomplishment. I probably won't ever kill anything else that big.''

Jamison, who killed his first deer at age 5, was hunting with father Mike Stone and two guides in east Alabama on May 3 when he bagged Monster Pig. He said he shot the huge animal eight times with a .50-caliber revolver and chased it for three hours through hilly woods before finishing it off with a point-blank shot.

Through it all, there was the fear that the animal would turn and charge them, as wild boars have a reputation for doing.

``I was a little bit scared, a little bit excited,'' said Jamison, who lives in Pickensville on the Mississippi border. He just finished the sixth grade on the honor roll at Christian Heritage Academy, a small, private school.

His father said that, just to be extra safe, he and the guides had high-powered rifles aimed and ready to fire in case the beast, with 5-inch tusks, decided to charge.

With the animal finally dead in a creek bed on the 2,500-acre Lost Creek Plantation, a commercial hunting preserve in Delta, trees had to be cut down and a backhoe brought in to bring Jamison's prize out of the woods.

It was hauled on a truck to the Clay County Farmers Exchange in Lineville, where Jeff Kinder said they used his scale, recently calibrated, to weigh the hog.

Kinder's scale measures only to the nearest 10, but Mike Stone said it balanced one notch past the 1,050-pound mark.

``It probably weighed 1,060 pounds. We were just afraid to change it once the story was out,'' he said.

The hog's head is being mounted by Jerry Cunningham of Jerry's Taxidermy. Cunningham said the animal measured 54 inches around the head, 74 inches around the shoulders and 11 inches from the eyes to the end of its snout.

``It's huge,'' he said. ``It's just the biggest thing I've ever seen.''

Mike Stone is having sausage made from the rest of the animal. ``We'll probably get 500 to 700 pounds,'' he said.

Jamison, meanwhile, has been offered a small part in ``The Legend of Hogzilla,'' a small-time horror flick based on the tale of the Georgia boar. The movie is holding casting calls with plans to begin filming in Georgia.

Jamison is enjoying the newfound celebrity generated by the hog hunt, but he said he prefers hunting pheasants to monster pigs: ``They are a little less dangerous.''

(Copyright 2007 by The Associated Press. All Rights Reserved.)

And the response to "Cheap Morons"

2007-03-05T00:38:00.000-05:00

RE: cheap morons
Reply to: pers-288213656@craigslist.orgDate: 2007-03-04, 12:29PM EST

There is NO LAW that says ANYONE has to leave your stupid ass anything in the first place. SO instead of bitching they did not leave you enough just be glad that anyone took pity on you and left you even a dime. Fucking waiters/waitress's these days think they can treat you like shit and you should fork over your money just because they are breathing....
it's NOT ok to contact this poster with services or other commercial interestsPostingID: 288213656

it's NOT ok to contact this poster with services or other commercial interests

PostingID: 288213656

Another unsolicited comment about tippers

2007-03-05T00:29:00.001-05:00

From Craigslist Atlanta:

re: cheap morons

Reply to: pers-288181814@craigslist.orgDate: 2007-03-04, 11:18AM EST

Listen folks; if you cannot afford to tip your waiter a minimum of 18% then stay the fuck home. If you cant figure out what 18% is,, you need to go to a soup kitchen, or go get your G.E.D. before you present yourself in a nice restaurant. Listen up morons: 15% is no longer an acceptable tip. Minimum 18%. If you consider yourself to be cool, hip, or "in the know" then you need to leave 20%; this means you have true respect for others. Leaving 20% is the right thing to do. Dont be a cheap fuck. Kay?

ATTENTION: OLD PEOPLE, HOUSEWIVES, EUROPEANS, AND AFRICAN AMERICANS, YOU ARE THE WORST TIPPERS. GET A FUCKING GRIP OR STAY THE FUCK HOME. You know what? I nearly always tip 20% - 30% and have been known to go to 100% when i am drunk. That said, I will also leave a quarter if i am pissed off because of your incompetence or attitude. NEVER the food or issue beyond the servers control. I suspect your problem is you have an attitude, and people can read it even when you think you are projecting a happy gay front. I honestly have to say, 99% of men have no business trying to do that work in the first place, they lack the tact, attentiveness and skill to succeed and just become bitter....like you. Reading your bitch list above, you can't work in a nice restaurant. I suspect it is Applebees or Chilis.

Location: 8675309
it's NOT ok to contact this poster with services or other commercial interestsPostingID: 288181814

Same Tip Story Everywhere

2007-03-03T19:36:00.000-05:00

This is copied from www.atlanta.craigslist.org

Black People Not Tipping

--------------------------------------------------------------------------------
Reply to: pers-287192257@craigslist.org
Date: 2007-03-02, 12:38PM EST

NPR did a story on this a while ago. They interviewed a black server in Detroit who said, "It's true, black people don't tip." He went on to say that, growing up, he was not raised to tip. I used to wait tables and, let me tell you, as a rule, black people don't tip. It got to the point where I, like your black coworkers, would do anything I could to avoid serving black customers. I finally told people "Do not sit any black customers in my section." Hey, I love my people, but a brotha had to pay rent!

Location: BlackXServer
it's NOT ok to contact this poster with services or other commercial interests

PostingID: 287192257

Invitation

2007-02-11T04:33:00.000-05:00

Here is your invitation to play a game started as an Oxford University student project. You must have an invitation to play this network game that will set a World Record when it links 7 million people together worldwide. Join and then invite everyone you can.

The game is called LOST

By the way it is free to play and has 10 prizes. First place is $5,000.

The Worst Bartender

2006-12-25T14:29:00.000-05:00

Here is another one from Craigslist:

"The worst bartender ever walked behind a bar. Date: 2006-12-22, 8:46AM His name is "Steve" @ Indigo Joe's in Cumming. Hwy 20 and 400. Let me tell you something "Steve" ! In the 20 years of drinking and going to bars, I have never been treated with such disrespect ! and callous. I have years of anger built up in me I could have un-leashed on you ! I opted to be a man and not fuck your world up ! Instead you will never get one cent from me ever again. And I hope someone reading this will go to "Indigo Joe's in Cummming and be served by you and either walk out on a $100 tab, which I advise someone do, Or beat the living hell out of you ! For a free meal..go to Indigo Joe's in Cumming..and sit at the bar.That red headed fuck, is the guy.(only guy behind the bar ). Have a good time and walk out ! "
Original URL: http://atlanta.craigslist.org/rnr/252384141.html

Rant and Rave from Craigslist

2006-12-23T00:39:00.000-05:00

I noticed this on www.atlanta.craigslist.com. Does this sound familiar to anyone?

To: The scum bag father/mother at at O'Charley's Date: 2006-12-21, 9:35PM YES, you scum bag father, tall guy, tan shirt, blue jeans and clueless!!!!My daughter and I had dinner at O'Charley's on Lawrenceville Suwanee Road this evening. There was a little boy about 3 years old running all over the resturant. At first we did not know from which direction in the dining room the parents might even be as NO-ONE was looking for him. The child was running around the bar area, running into the kitchen, the wait staff was having to keep him out of the kitchen and the DUMB ASS FATHER AND MOTHER were just sitting at the table chatting away, not paying one bit of attention as to where the little child was. Finally, the wait staff was so frustrated by this they summoned the manager who ask the father to watch the child and keep him out of the kitchen. Guess what, dumb ass dad went back to his table sat down and the little boy ran right back into the kitchen. The mother NEVER moved from the table, she just sat there chatting with some guy. UN-FUCKING-BELIEVABLE behavior not from the child but, from you the DUMB ASS parents. You should not even have children. Lucky for you someone did not snatch him and walk out...You might have realized about the time you finished your conversation and were ready to leave but, I doubt it........
Original URL: http://atlanta.craigslist.org/rnr/252256256.html

Relaxing after Thanksgiving

2006-11-24T01:16:00.000-05:00

Fair Tip Organization

2006-09-15T09:41:00.000-04:00

Action not words. This organization is out to change the tip system in restaurants. Tipping is an unfair method of wages for the slaves-oops, servers--in the industry. Go to this website and join the movement to gain fair wages: FairTip.org . It is past time to reward wait staff with earnings that get them above the poverty level.

Labor Day

2006-09-04T13:53:00.000-04:00

Here is something that will give your Labor Day a little click or two:

HI !

It will get your mind off the restaurant world for a while.

Service?

2006-08-10T15:58:00.000-04:00

Why is it so difficult to get good service at O'Charleys, and I don't just mean this one. Take look at this review from a store in NC. It seems that wherever you go, it takes a long time to get food and the service is poor. I think it must stem from the mentality of O'Charleys. Hire whoever or whatever you can. Hope they stay for a while. Don't require them to be tested thoroughly in training. Don't pay the cooks anything. Bla, bla bla.........

I suppose you get what you pay for. This goes for employees as well as guests.

Doughnuts

2006-08-09T13:55:00.000-04:00

Now the real reason that O'Charleys trades with Krispy Kreme. According to Alan Hirsch, M.D., author of Scentsational Sex, the smell of sugary foods stimulates sexy feelings. Inhaling the aroma of doughnuts increrased blood flow to men's genitals in one Hirsch study, while banana bread triggered a similar rush in women.

Misleading Ad for Managers

2006-07-31T19:49:00.000-04:00

This advertisement on Monster.com for Chux managers obviously omits the history at the Buford, GA Mall of Georgia restaurant. Either that or the company lies like hell! Do you think maybe this is why all the good managers leave?

O'Charley's was started in Nashville, Tennessee, in 1971 with the goal of creating a comfortable, friendly place where friends could gather. Over the years, quality, freshness and superior service were the elements of growing a successful company to nearly one billion dollars in sales. O'Charley's is still headquartered in Nashville and is publicly traded on the NASDAQ under the symbol "CHUX."
With over 225 Restaurants in 16 states, we have developed a solid foundation and will continue our steady expansion. To continue to grow, we need team members who understand that relationships matter. Relationships with our Guests. Relationships with our Stakeholders. Relationships with our Communities. Relationships with Each Other. Each is vital to our continued growth and success.
Each day we cross paths with hundreds of guests and team members. People who want more than just a plate of food or a job. During those moments is where our people shine by showing their Passion to Serve©.
No Company is all things for all people, but if you have a Passion to Serve© and to build relationships that matter; with our Guests, our Stakeholders, our Communities and Each Other, find out what O'Charley's is all about.
Columbus, GA South Atlanta Restaurant Managers
Are YOU one of the best Restaurant Managers in the Columbus or South Atlanta Markets? O'Charley's is seeking experienced management to join us as we RevO'lutionize our Company!

O’Charley’s consistent record of success plus our continued steady growth can equal a great career. But what’s in it for you?
What you will do:
l Overall shift execution through operating procedures, creating outstanding guest satisfaction
l Staffing your area of accountability in support of business needs, scheduling and productivity of staff
l Training, education and development of new hires and existing staff to maximize performance
l Maintenance and cleanliness of the property
l Control of variable expenses
We seek talented individuals to join us to become
l Assistant Managers
l Service Managers
l Kitchen Managers
l Future General Managers
What we need from you:
l 2+ years experience in a salaried management position with a full-service restaurant
l Ability to work a varied schedule including nights and weekends
l Must be able to meet requirements for alcohol and food handling, which may require licensing and certification
What we have to offer:
l Management retention above industry with 3+ year average tenure
l Frequently scheduled “Roundtable” sessions to listen to and learn from our people
l 10 weeks initial training
l Commissary system to provide consistency and quality with bi-weekly delivery
l Technologically advanced support systems
l Financially stable Company with opportunities in multiple new locations each year
Your Rewards:
l Competitive base salary related to experience
l Bi-Annual Reviews
l Internal promotions
l 401(k) with great Company match
l Blue Cross PPO Health Plan
l Dental, Vision and Prescription plans, Disability and AD&D insurance coverage
l Basic Life Insurance including coverage for family members
l Employee Assistance Program offering 24/7 access to personal and financial counseling
l Vacation after 6 months (dependant on start date)
l Discount Stock Purchase Plan
l Referral bonus award of $1,000 net for referring other qualified Managers who are hired
l Scholarship Program for employees and family members

If YOU have the confidence and commitment to be the best in the industry, what are you waiting for? O’Charley’s careers are growing fast! We are an Equal Opportunity Employer

Fishing Contest

2006-07-19T19:53:00.000-04:00

Who can catch the most mullets ? Please post your descriptions of the mullets you serve in the dining room and lounge through Labor Day. Just in case you can not find Mullet on the menu, here is a little help:

Mullets have become so popular--to mock-- that the Web is packed with sites such as MulletMadness , RateMyMullet , and PlagueOfTheMullet .

Favored terms for variations include the Frolet(an Afro/mullet combo), the Mulletino(a Latino mullet), the Skullet(long in back, bald on top and our favorite, the Chullet(a child's mullet).

The "party-in-back, business-in-front" style cropped up in the late '70s with glam rock, but some say the name itself came from 19th-century fishermen who grew long hair in back to keep warm--thus the term mullet.

Melanie Ash Peterson, senior art director with Supercuts, says mullets peaked in the '80s, as pop and punk musicians adopted big and pouffy ones.

Contry singer Billy Ray Cyrus latched onto an extreme mullet-style in the '90s, then abandoned it, leaving other aficionados to twist in the wind. A calmer version -- collar-length in back -- remains popular in salons today, she said.

"There's always a percentage of the population that doesn't care or doesn't know [it's being ridiculed]. They just like it. And anyway, hair is a statement you're making about yourself, and we shouldn't say one style is wrong."

The mullet is beloved among some Southerners and blue-collar workers --see Joe Dirt-- but it can pop up anywhere, she noted. Why sport one? Often, it can be a sign someone doesn't know if he wants long or short hair, Peterson said.

"The mullet is also low-maintenance, which can be a draw."

Funny Book

2006-07-15T01:35:00.000-04:00

Here is a website to one of the funniest books of the year. You can order the book here. Also available are kits that you can use to create some art expressions of your own and contribute to the next edition.

Identity Stolen? More Help is Now Available

2006-07-10T20:56:00.000-04:00

"..In 2005, the average loss from identity fraud was $6,383, found a study by Javelin Strategy & Research. Victims spend an average of 40 hours and $422 in out-of-pocket costs to clean up inaccurate personal information, close accounts, deal with creditors and secure documentation.

WHERE TO GET HELP:
Go to www.consumer.gov/idtheft/ to see what steps to take.
Next, determine whether you have access to one of the growing number of identity theft resolution companies. These firms will do some of most of the legwork, providing a "personal advocate" to assist you with filing a police report, gathering paperwork and making calls. Some employers (Rutgers university, Rite Aid Corp.) offer this assistance as a workplace benefit....."

from USA WEEKEND, Money Smart by Sharon Epperson

Imagine a company that cares enough about its employees to offer this kind of assistance to them. O'Charleys does not do this. Contrarily, it does not protect your identity and casually offers it to the public. Even after numerous requests to fix the problem O'C turns a deaf ear. This is truly a company that does not give a damn about its employees!

Half-way House for Sex Offenders

2006-07-01T16:04:00.000-04:00

Is this store a half-way house for sex offenders? You know the story on Russ at O'Charleys and at the Fieldhouse. Now comes Ernie, who approached a female employee in the cooler when he was here years ago. Someone should look into his transfers from store to store to see if he is another Russ. Hmmmmm. Is O'Charleys just unable to hire and keep decent managers?

Cell Phone Hell-p

2006-06-30T18:45:00.000-04:00

Thanks to our friend Reciprocity, we now have a tool to combat those annoying cell phone campers at our tables.

Go to this link and print:

Pride Parade

2006-06-26T16:26:00.000-04:00

Where was Richard this weekend when he was not at O'Charleys? There was a Rainbow Festival and Pride Parade over the weekend in Midtown. It sure looked like him on the tv story on the Sunday night news. Were you flashing for some beads with the other prettyboys?

Come on out of the closet Cowboy. It will ease your stress.

Hey thanks for not stepping up to the front of the house when the the round of transfers and firing happened. We knew you weren't up to it. O'Charleys didn't ask you anyway. Maybe you can go to Brokeback Mountain, where you can be a cook with benefits instead of a line cook like here.

Atrocities

2006-06-20T16:12:00.000-04:00

Here is another blog from another O'Charleys. The blogger refers to the happenings at this restaurant as atrocities. www.theocserver.blogspot.com . Could it be that what happens at Buford also occurs at other chux?

Identity Theft Quiz

2006-06-03T16:03:00.000-04:00

Are the Businesses You Frequent or Work for Exposing You to an Identity Thief?
Copyright © 1996-2006. Privacy Rights Clearinghouse / UCAN Revised May 2005.

Assign 1 point for each NO answer.
___
It conducts a criminal or civil background check before hiring employees who will have access to personal identifying information and screens cleaning services, temp services, and contractors.
___
It provides cross-cut paper shredders at each workstation or cash register area for the disposal of credit card slips, sensitive data or prescription forms.
___
It "wipes" electronic files, destroys computer diskettes and CD-ROMs, and properly removes any data from computers before disposal.
___
It uses an alternate number instead of a Social Security numbers (SSNs) for employee, client and customer ID numbers.
___
It requires its health insurance providers to use an alternate number rather than the SSN for employee ID numbers on health insurance cards.
___
It has trained designated staff about security procedures in sending sensitive personal data by fax, email or telephone.
___
It places photos on employee business cards for better identification and security.
___
It keeps all personal data about employees and customers in locked cabinets.
___
It stores sensitive personal data in secure computer systems with access restricted only to qualified persons with a legitimate.
___
It has implemented electronic audit trail procedures to monitor who is accessing what and enforces strict penalties for illegitimate browsing and access.
___
It has installed encryption and other data safeguards for workplace mobile computers, such as laptops and PDAs, that contain files with sensitive personal data.
___
It has trained employees in how to receive personal identifying information from customers and clients without jeopardizing their security. For example, pharmacists who do not ask you to repeat your SSN aloud in a busy store.
___
It has a policy of never selling or sharing data about employees or customers.
___
It never asks for more data than absolutely necessary. For example, a health club does not need a SSN nor does a vet really need your driver's license number.
___
It does not print full SSNs on paychecks, parking permits, staff badges, time sheets, training program rosters, lists of who got promoted, on monthly account statements, on customer reports, you name it.
___
It notifies customers and/or employees of computer security breaches involving sensitive personal information.
___
It has developed a crisis management plan that includes instructions to prevent identity theft if SSNs and/or financial account numbers are obtained illegitimately or in case sensitive employee or customer data is lost, stolen, or acquired electronically.
___
It has adopted a comprehensive privacy policy that includes responsible information-handling practices and has appointed an individual and/or department responsible for the privacy policy, one who can be contacted by employees and customers with questions and complaints.

Each item illustrates what businesses can do to prevent identity theft. If they are not, it may be time for you to speak up.
If you weren't sure of some of the answers-perhaps you should be asking more questions at work and where you do business. It's your responsibility to be a ID theft aware consumer as well.

Copyright © 1999-2006. Privacy Rights Clearinghouse/UCAN. For distribution of this Identity Theft Quiz, see our copyright and reprint guidelines. This copyrighted document may be copied and distributed for nonprofit, educational purposes only.The text of this document may not be altered without express authorization of the Privacy Rights Clearinghouse. This quiz should be used as an information source and not as legal advice. PRC fact sheets contain information about federal laws as well as some California-specific information. Laws in other states may vary. Overall, our fact sheets are applicable to consumers nationwide.
Privacy Rights Clearinghouse, 3100 - 5th Ave., Suite B, San Diego, CA 92103. Web: http://www.privacyrights.org/index.htm Contact us: https://secure.privacyrights.org/inquiryform.html

Additional Training

2006-05-27T17:05:00.000-04:00

To All Employees:

SIGN UP NOW FOR ADDITIONAL TRAINING

It is now and always has been the policy of this company to assure its employees that they are well trained. Through our Special High Intensity Training Program (SHIT), we have given our employees more SHIT than any other company in this area.

If any employee feels that he or she does not receive enough SHIT, see your immediate supervisor.

Our management people are specially trained to assure you that you will get all the SHIT you can stand.

Eroding Financial Performance

2006-05-24T16:51:00.000-04:00

Friday, 03/31/06
Restaurant plans changes to stand out from rivals and halt earnings skid
By NAOMI SNYDER Staff Writer, Tennessean.com

After years of eroding financial performance and heavy turnover in top management, ...O'Charley's Inc.'s leaders are promising a new day and a smaller restaurant.

The company's new prototype.. is a167-seat restaurant that will serve as the model for the company's future restaurants. ...will have curbside-to-go service, updated technology, more booths and fewer tables. Existing restaurants will be retrofitted over the next three years with many of the same elements on tap for the new store, although older units won't necessarily be pared down in size.

The moves come at a time of heavy competition among casual dining chains, and efforts to cut its costs by slimming down restaurant size is one way that O'Charley's is fighting back. Meanwhile, there are more restaurants competing for limited growth in food dollars, some analysts say. Popular restaurants ... are giving people more options for dining out...

Casual-dining chains including O'Charley's Inc., Applebee's International Inc., and Ruby Tuesday Inc. all saw profits drop last year amid lackluster same-store sales and higher costs for food and energy. O'Charley's Inc. saw its earnings cut nearly in half last year....O'Charley's could have a tough time distinguishing itself from other chains in the casual-dining field, including Applebee's.

O'Charley's Chief Executive Officer Gregory Burns...
"I hear too many times from a lot of folks, a lot of our guests, that (we're) all the same,"... "I don't want to be the same. I want us to be best of class." The new restaurant prototype will be part of O'Charley's attempt to remake itself. "When you look at a brand that's 35 years old, I don't think we have kept up with our guests as they've evolved," said the chain's new president, Jeff Warne...

Introducing curbside-to-go service, ... allow O'Charley's customers to pick up food without getting out of their car. Attendants will deliver food to a designated parking area at the rear of the restaurant building. Updated computers in the kitchen are designed to keep track of which food must be prepared and when. O'Charley's also is adding extra training days for employees and introducing modernized uniforms and a new plate design...

...putting a renewed emphasis on service. "It's not a program; it's not a checklist,'' he said. "We want to live and breathe this notion of hospitality.''

Some , analysts remain skeptical however, about the company's financial future in the face of tough competition for diners' dollars.... said Oppenheimer analysts... "It has been our experience that companies experiencing problems take awhile to generate the improvements that lead to higher sales and earnings."

Scribble Signs

2006-05-23T19:23:00.000-04:00

I saw a sign the other day with the improved logo. Ours has overlapping script letters so that the OCH are all scribbled together so they can not be easily read unless you already know the name of the place. The new signs only overlap the OC. It is an improvement. It still does not present the name clearly to the public. Look at the signs of the other restaurants from the more successful food companys. Their logos are simple and in many cases tell you what kind of food is inside. O'Charleys is neither.

The old signs are blurred at night from the excessive use of lines, colors, and neon. Whoever designed it did not know much about visibility. The corp execs who approved it do not know either. From a short distance away it is not readable at night. The new signs improve on the readability, but still are a waste of sign space.

KISS (keep it simple stupid) simple concept, simple food, simple guests, simple signs.

This company's marketing department reminds me of a student project.

ServSafe Failure

2006-05-15T19:20:00.000-04:00

The International Food Safety Council was formed by the National Restaurant Association Educational Foundation. The Council promotes food-safety education and certification. Their ServSafe program has become the industry standard in food safety training and is accepted in almost all United States jurisdictions that require employees certification. The ServSafe program provides information on all aspects of handling food, from receiving and storing to preparing and serving. Food safety is non-negotiable. Serving safe food is NOT an option. It is our obligation. Proper training in food safety incorporates mutual respect and trust among customers, employees and vendors.

O'Charleys, Inc. required all managers to become ServSafe Certified last year. Information just learned shows that of the 80-100 who took the class in the Atlanta area, only 2% failed. Yes, our own Stacey Ford was in that 2% and singled out to all stores by Phil. The other managers all know he is a joke.

Why in the world is he still GM here?

Hint for Mr. Thoughtless

2006-05-12T19:50:00.001-04:00

This Sunday is a day of recognition for Mothers everywhere. It is also a day on which Mothers who work here will sacrifice their own personal day to work. Just in case the status quo is maintained by Mr. Do-Nothing, here is a hearty Thank You to all our Mothers on staff. Your efforts are appreciated as you juggle your families and work. It is like you have two full time jobs.

Hello? How's it going?......

2006-05-11T10:45:00.000-04:00

"Hello? How's it going? I'm at a restaurant. Sure, I can talk." Don't you despise hearing these words at your table. You know that you and your tasks are going to be ignored for the next minutes. So you wait. Or maybe you ignore the guest the way they are ignoring you. Then when they hang up they expect you to be right there on the spot. How rude.

These people talking on their cell phones actually talk in a louder volume than they do in normal conversation. It would be nice if restaurants started bearing down on cell phone use. Some have started this trend by installing phoneless, soundproof phone booths. When a hostess sees someone on a cell phone, they say: "Ma'am, theres a cell phone booth right over there." This kind of forces proper etiquette on the guest. They protect some customers while providing a service to others. Of course there will always be the ones, expecially with the walkie-talkie phones, who use their phones to make themselves important (to who?).

T.G.I.F.

2006-05-10T16:49:00.000-04:00

Friday's gave their guests the finger last week. A real finger that is. In Indiana, a Friday's kitchen manager injured himself. While applying direct pressure to his injury, nobody noticed that part of his finger was snugly nestled next to the lettuce and tomato and french fries with a hamburger. They served it. The body part was described as "only a small piece of his finger," which made everybody feel much better. The company spokeswoman said they are "very, very sorry."

Friday's can handle this type of tragedy. I am not sure O'Charleys could.

Sick Building

2006-05-09T15:37:00.000-04:00

The roof here has had leaks for ages. Over a year ago it was determined that water was coming in and down the walls of the glass house and lounge. Look how they put plants in the walkway to catch water each time is rains. Just look at the wallpaper. What has O'Charleys done to remedy this problem? Nothing! Can you imagine how much mold has built up over the months and years. This place is becoming a cesspool with bugs and bad germs. The company brags about how much $Volume it does. It surely can find the funds to fix a sick building. Do we have something like Legionaire's Disease lurking in the walls? Doesn't anybody in corporate care about the health of the employees and guests? I suppose they are waiting until another lawsuit forces them to take action. That seems to be the company M.O.

Toxic

2006-05-08T20:25:00.001-04:00

I wonder how many toxic substances our bodies are exposed to every day at work. Some are as simple as excessive cold or heat to our skin. Surely everone has been burned by the bread oven or the potato oven.

There is also the exposure to germs from other people. Sometimes bacteria enters through breaks in the skin or from touching our eyes, nose, or mouth. Of course everybody washes their hands every time they touch their face or hair so we do not contaminate the guests.

How many of us touch the soup cheese or bacon with our hands or make salads ourselves when we are out, contrary to the rules.

There is the bleach we use and breathe. For me the worst offender is the spray used by the cooks to clean oven and grill parts. It burns my eyes and gags my throat. I know it settles on the food we serve because it is used when we are still open for another 2-3 hours.

It is something to think about. We are damaging ourselves inside and out by our own actions and by the conditions here.

Duh, What Problem?

2006-05-07T19:50:00.000-04:00

Rather than deal with the fact that Phil's Buford store has major management problems, O'Charleys pretends we are in Egypt. Denial is not a river in Egypt. Corporate, the area director, the gm and everybody else in a position to fix this restaurant are in denial and intentionally sticking their heads in the sand.

They would rather write people up, fire people, and threaten employees who they think comment on, or even read, this web blog. What country are we living in? Chux now wants to control what you read when you are at home. What would this country's founding fathers think about this? What does the ACLU think about this?

The Chux mentality is that they should quiet those who know about the problem with the management of this restaurant. They would rather do this than admit that an unqualified person was made gm and has floundered for well over a year.

Admit your mistake and fix this establishment. Demote and transfer, or fire, the one responsible. This blog is not responsible for the problems. This blog is a result of the problems. This blog should be appreciated and thanked by the stockholders of CHUX and upper management for atempting to save them some money. Why do they cling to this poor excuse for a gm at store #304?

Shredded Cheese, Shredded Cabbage, Shredded Numbers

2006-05-05T16:51:00.000-04:00

Has anyone noticed exactly what measure management is using to ensure that our social security numbers are no longer being offered up on top of the public trash. They say we are now secure. We know for fact that on at least two ocassions people found the payroll printout on top of the trash without intentionally looking for it. Is there now a document shredder in the office of this restaurant and every one in the chain? There sure should be. How about asking Mr. No Action so you know your number is safe. Don't let the Jellyfish slide out of the situation that is his fault.

Promises Promises

2006-05-04T17:26:00.000-04:00

We hear it all the time at O'Charleys. Business is booming. You can make money in any section. I will take care of that. Gotcha Doc. I hear you. This shift will be real busy. Etc, Etc......

At what point did you stop listening to Stacey? He talks out of both sides of his mouth. Enough doubletalk is enough! He says what he thinks you want to hear. He does not remember what he told to whom. He is not sincere. His listening skills are non-existent. He obviously cares about no one but himself. The man's word means nothing.

The issues of Trust and Confidence are vital to a successful working relationship. It does not exist here.

Gas Gives Me Gas

2006-05-03T16:24:00.000-04:00

The increase in gas prices is making a dent in sales, tips, and personal expenses. It is getting harder to upsell, to sell appetizers and desserts. More people than ever are drinking water, and it is not because they are trying to be healthy. They are going to be more selective when they eat out. That means trouble for this O'Charleys. Memories of bad food or bad service will keep guests from returning even more than we already experience. This ship needs to sail in a positive direction with a new captain.

Tipping News

2006-05-02T19:54:00.000-04:00

from "Restaurant Business" magazine, October 1, 2004:

"Race Matters"

"It's a scenario many a restaurant host faces every day. Servers have developed a code word for them, and when they walk into the restaurant, none of the waiters wants them seated in their sections. According to a recent Cornell University study, some servers call them Canadians, while others refer to them as moolies or cousins. "The code words vary, but they all mean the same thing: African-American diners. And servers don't want them for one reason--they're convinced they'll be tipped less than 15%. "And plenty of them are convinced. Another recent servey, "Racial Differences in Restaurant Tipping," involved interviews with 99 servers in Maryland and Florida and revealed that 75% of them believed that blacks routinely undertipped. the race of the servers themselves, moreover, had no bearing on the responses...... "Cornell professor Michael Lynn...perhaps the country's foremost authority on tipping...conclusions said that the reasons minorities seem to tip less are sociological, not racial: that many blacks were simply unaware that 15%-20% was the norm for good restaurant service. (the study also found that nearly a third of whites fail to tip 15%, as well.) "Low tipping can lead to higher turnover as servers seek their fortunes elsewhere. It's been shown to lead to poor service, which can damage repeat business. "...the issue of minority tipping, and the problems it wreaks throughout the industry, continues to run unimpeded...is a taboo subject if the industry ever had one." by Michael Malone

"How much of a tip should you leave in a restaurant?"
62.6% of black respondents said less than 15%
38.8% of white respondents said less than 15%
source: Michael Lynn/Cornell University

Soup Three ?

2006-04-30T22:33:00.000-04:00

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

2006-04-29T17:44:00.000-04:00

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

2006-04-28T14:35:00.000-04:00

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

2006-04-27T16:05:00.000-04:00

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

2006-04-26T13:11:00.000-04:00

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

2006-04-25T15:51:00.000-04:00

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

Who Wants a ToGo Order?

2006-04-24T10:41:00.000-04:00

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

2006-04-21T14:05:00.000-04:00

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

2006-04-20T14:06:00.000-04:00

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

2006-04-19T12:28:00.000-04:00

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

2006-04-18T12:15:00.000-04:00

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

2006-04-17T14:45:00.000-04:00

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

2006-04-16T17:38:00.000-04:00

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

2006-04-14T12:08:00.000-04:00

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

2006-04-13T15:43:00.000-04:00

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

2006-04-12T15:07:00.000-04:00

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

2006-04-11T20:00:00.000-04:00

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

2006-04-10T14:47:00.000-04:00

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

2006-04-09T13:28:00.000-04:00

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

2006-04-08T14:41:00.000-04:00

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

2006-04-07T12:53:00.000-04:00

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

2006-04-06T13:48:00.000-04:00

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

2006-04-05T16:34:00.000-04:00

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

2006-04-04T12:29:00.000-04:00

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

2006-04-03T15:14:00.000-04:00

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

2006-04-02T13:10:00.000-04:00

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

2006-04-01T14:45:00.000-05:00

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%.

Corporate Commitment

2006-03-31T14:56:00.000-05:00

Here is a quote from the O'Charleys Annual Report filed with the SEC on 3/10/06. In the section on Outlook, page 31:

"Strengthen the organization with a new core of talent and build a winning team".............

" Enhance guest satisfaction and intent to return by instilling 'A Passion to Serve' at all levels of the organization. In 2005, we adopted a vision statement: 'A Passion to Serve'. This statement describes our commitment to our guests, each other, our stakeholders and our communities. Our vision is to be the best of class in food and service in our segments of the restaurant industry. We are making operational changes to improve the guest experience from the moment they walk through the door, until the moment they leave as a satisfied guest. We are improving the screening, training, and development of team members at all levels of the organization, focusing first on those who come in contact with our guests. We are measuring guest satisfaction and rewarding our restaurant managers on the achievement of specific targets. "

Employee Review/Evaluation

2006-03-30T19:33:00.000-05:00

Does management ever have a one-on-one with employees? No. Perhaps if you request it and Stacey happens to remember that you made an appointment with him you sit down. More often than not, he forgets. He often makes a joke of it, although it is very important to you. Even if you do get a minute, does the GM listen or does he talk the whole time? He probably "told you what you wanted to hear" and promptly forgot about the meeting or your concerns. I bet if someone looked in the employee files they would find no evals for the past two years. That is because management does not care what you think and you are not worth the time it takes to sit down with you. I am sure that somewhere, in the procedures and policies, there exists a requirement for employee reviews. Like many of the company's desires and mandates, this management team ignores and is not capable of conforming or performing. This place is run like a mom and pop diner, and you know who mom and pop are!

Ghetto Maintenance

2006-03-29T13:15:00.000-05:00

Every guest who leaves this restaurant takes a look at the door handle when leaving. It is a disgrace to the O'Charleys concept that the door handles are in such state of disrepair. Touching them, one feels that the whole handle might fall off in your hands. This place will continue to be second or third class until somebody takes control of maintaining the equipment and building. There is no pride here or competency in caring for the physical appearance of the building, the food, or the staff. It is all run down.

Must See Movie

2006-03-28T15:07:00.000-05:00

"Waiting" Here is a movie that everyone who has ever worked in a restaurant can relate to. Be ready to laugh and cringe. People you work beside will no doubt come to mind for many of the antics you see here. Hopefully you will not see yourself in one of the characters.

Zone Buddy

2006-03-27T15:14:00.000-05:00

Does anybody have a nomination for an outstanding zone buddy? There are some people who go out of their way to help others, whether it be running food, greeting, helping sidework, singing, or helping on the computer. There are others, well, you know..... forget them. Who are the all stars here, it might even be a manager??

Who's Minding the Store

2006-03-26T16:53:00.000-05:00

It seems odd that, at brunch today, the management team decides that the KM and AKM wear cook jackets and spend the entire shift cooking while the GM is the alley manager. This leaves the speedy adrm to run the front of the house. I suppose saving cook labor is more important than greeting and taking care of the guests at the tables.

Maybe if it takes these two cooking plus the $20/hr cook behind the line to get cook times right they should be there full time. Bring in two more managers please.

Quality Circle--Not!

2006-03-25T14:44:00.000-05:00

Unless there is some kind of last minute announcement, which is familiar, there is no Quality Circle Meeting for March. This means none for 3 out of 4 months. As you will remember, Stacey did not show for December or January. I guess he forgot again. At least this time he did not inconvenience anybody by having them show up for naught. Surely the last minute menu rollout meeting does not count. Since these monthly meetings are company mandated, perhaps this blog is what he reports as feedback from employees. Maybe he just fakes it. How many things are fake at this restaurant?

TV Commercial

2006-03-24T13:57:00.000-05:00

Have you seen the television commercial currently showing? The servers are wearing long sleeve white shirts. This may mean a new uniform standard coming down the pipe. I wonder if corporate is just waiting for all the colored shirts in inventory at the commissary to sell to stores. The stains on the red, yellow, and blue shirts are kind of hidden. I hate to think what white will look like. Should I risk buying an extra shirt just to have the requirement changed. If we are changing, it will be interesting to see how the transition is handled. Hopefully they will give us each at least two new shirts.

New Job Codes

2006-03-23T15:43:00.000-05:00

MEMO FROM ACCOUNTING DEPARTMENT TO ALL CORPORATE AND STORE EMPLOYEES
It has come to our attention recently that many of you have large amounts of "Miscellaneous Unproductive Time" (Code 5309). We need to know exactly what you are doing during your unproductive time. Below is a sheet specifying a tentative extended job code list based on our observations of employee activities. The list will allow you to specify with a fair amount of precision what you are doing during your unproductive time. Please begin using this job-code list immediately on the squirrel and let us know about any difficulties you encounter. Suggestions for other job codes are welcome.

Thank you,Accounting

Attached: Extended Job-Code List Code Description

5316 Useless Meeting
5317 Obstructing Communications at Meeting
5318 Trying to Sound Knowledgeable While in Meeting
5319 Waiting for Break
5320 Waiting for Lunch
5321 Waiting for End of Day
5322 Vicious Verbal Attacks Directed at Coworker
5323 Vicious Verbal Attacks Directed at Coworker Who is Not Present
5393 Covering for Incompetence of Coworker Friend
5400 Explaining Concept to Coworker Who is Not Interested in Learning
5401 Trying to Explain Concept to Coworker Who is Stupid
5402 Trying to Explain Concept to Coworker Who Hates You
5403 Trying to figure out spec
5410 Yelling Full Hands
5411 Cursing at lack of Rolls
5412 Pre-bussing
5414 Bussing your own tables
5420 Running your own food
5421 Running someone else's food
5430 Deep cleaning
5440 Waiting for bartender to make your drinks
5441 Waiting for guest to get off their cell phone
5442 Waiting to get signed out by closer
5443 Waiting for recook
5444 Explaining to cook that something was left off of plate
5445 Explaining C-serv
5446 Arguing with cook that steak is not as ordered
5460 Doing sidework
5461 Doing someone else's sidework
5462 Greeting someone else's table
5463 Being a team player
5464 Being a zone buddy
5470 Looking for a manager
5471 Looking for another manager
5481 Buying Snack
5482 Eating Snack
5490 Trying to remember when we stopped having honey butter
5500 Filling Out Timesheet
5501 Inventing Timesheet Entries
5502 Waiting for Something to Happen
5503 Scratching Yourself
5504 Sleeping
5510 Feeling Bored
5511 Feeling Horny
5600 Complaining About Lousy Job
5601 Complaining About Low Pay
5602 Complaining About Long Hours
5603 Complaining About Coworker (See Codes #5322 & #5323)
5604 Complaining About Boss
5605 Complaining About Personal Problems
5606 Complaining about sidework
5607 Complaining about not getting cut
5608 Complaining about not getting sat
5609 Complaining about getting double sat
5620 Complaining about tipping out weed wacker
5640 Miscellaneous Unproductive Complaining
5701 Not Actually Present At Job
5702 Suffering from Eight-Hour Flu
5810 Sexually harassing a co-worker
5811 Sexually harassing a guest
5812 Getting a guest's phone number for personal use
5900 Talking about the movie "Waiting"
5901 Repeating an action from the movie "Waiting"
6102 Ordering Out
6103 Waiting for Food Delivery to Arrive
6104 Taking It Easy While Digesting Food
6200 Using Company Resources for Personal Profit
6201 Stealing Company Goods
6202 Making Excuses After Accidentally Destroying Company Goods
6203 Using Company Phone to Make Personal Calls
6204 Using Company Phone to Make Calls to Sell Stolen Company Goods
6205 Hiding from Boss
6206 Gossip
6207 Planning a Social Event (e.g. vacation, wedding, etc.)
6210 Feeling Sorry For Yourself
6211 Updating Resume
6212 Faxing Resume to Another Employer/Headhunter
6213 Out of Office on Interview
6221 Pretending to Work While Boss Is Watching
6222 Pretending to Enjoy Your Job
6223 Pretending You Like Coworker
6224 Pretending You Like Important People When in Reality They are Jerks
6238 Miscellaneous Unproductive Fantasizing
6350 Playing Pranks on the New Guy/Girl
6601 Running your own Business on Company Time (See Code #6603)
6602 Complaining
6603 Writing a Book on Company Time
6611 Staring Into Space
6612 Staring At Computer Screen
6615 Transcendental Meditation
6701 Smoke break
6711 Rolling Silverware
6712 Doing a crossword puzzle
6713 Playing the video game in the bar
6714 explaining to guest that we are 86 something
6800 Eating food from a customer's plate
6801 Making your own salads
6969 Beating off in Broom Closet
7281 Extended Visit to the Bathroom (at least 10 minutes)
7400 Talking With Divorce Lawyer on Phone
7401 Talking With Plumber on Phone
7402 Talking With Dentist on Phone
7403 Talking With Doctor on Phone
7404 Talking With Masseuse on Phone
7405 Talking With House Painter on Phone
7406 Talking With Personal Therapist on Phone
7419 Talking With Miscellaneous Paid Professional on Phone
7425 Talking With Mistress/Boy-Toy on Phone
7500 Calling Phil
7501 Calling corporate
7502 Miscellaneous cell phone use
7931 Asking Coworker to Aid You in an Illicit Activity
8000 Recreational Drug Use
8001 Non-recreational Drug Use
8002 Liquid Lunch
8100 Reading e-mail
8102 Laughing while reading e-mail
8103 Reading text mail
8104 Blogging
8210 Spending time on squirrel changing job codes
8220 Writing on the management dry-erase board

Bus Drop Table

2006-03-22T16:23:00.000-05:00

Here's a good idea and movement in a positive direction. During the three busy weekend shifts the bussers now station someone in the dish pit behind a table so everyone can just drop their dirty dishes and get back to the dining room. Instead of getting filthy dumping and sorting waste and dishes, the servers are able to return to their stations out front. This makes for better service and quicker table turns. Kudos to whoever started this.

Code Blue

2006-03-20T14:53:00.000-05:00

Get the crash cart and the paddles. Something has flatlined here.

Apparently Sunday night was Sunday nightmare. Only a handful of servers on, kitchen hitting 35 minutes again, guests upset, general panic. How can all this happen in a corporate restaurant? Where is quality control? Some of us could not work because we would hit overtime. Let's see, OT for a $2.13 employee or $12 cook versus crash and burn and run off more guests. Where will these dissatisfied people choose to spend their money on food next Sunday night and the next and the next. You can bet it will not be at O'Charleys! This Mall of Georgia location should be a gold mine for the company. They must not realize it. Too Bad.

What this store needs is a major transplant after quick surgical removal of management. The negativity is from employees who care. It is the symptom and result of the cancer that exists here. Excise it and the symptoms go away. Time to scrub, corporate. Emergency surgery required. Prep an operating room.

What ADRM?

2006-03-19T17:21:00.000-05:00

What happened to the adrm's this weekend?
Sat lunch--sent home
Sat dinner--sent home
Sun brunch--none
Business finally picks up this weekend and now we are short-staffed with managers. It was hard to find a manager when two were on the cook line(one was Richard) with 35 minute cook times, and another is in the alley on a Saturday night. What about taking care of the front of the house? Brunch had only one manager on duty. Richard is back to cooking eggs. Cook times went over 25 minutes. Russ had his hands full out front. What is this going to do to our surveys now? Most of the few manager visits are when a manager is notified that a survey exists.

St. Paddy's Hangover Levels

2006-03-18T15:14:00.000-05:00

Understanding Your Employees' Hangover Level It's the day after St. Patrick's Day morning, almost everybody's late for their shift, again. Knowing what level hangover your staff is suffering can help you determine whether or not they, or you, (like you have a choice) should be serving your "church crowd". Let's take a look inside the heads of your hungover staff:
*One Star Hangover No pain. No real feeling of illness. Your sleep last night was a mere disco nap, which has given you a whole lot of misplaced energy. Be glad that you're able to function relatively well. However, you're still parched. You can drink 10 sodas and still feel this way. You're craving a chili-cheese coney and a side of gravy fries. You might as well work. There'll probably be some dead food to graze on.
**Two Star Hangover No pain, but something is definitely amiss. You may look okay, but you have the mental capacity of a 2 ounce ladle. The coffee you are chugging is only exacerbating your rumbling gut, which is craving a rootie tootie fresh and fruity pancake breakfast from IHOP. There is some definite havoc being wreaked upon your bowels. You can work but you should beg your manager to let you make a breakfast run before the store opens.
***Three Star Hangover Slight headache. Stomach feels crappy. You are definitely not productive and praying to be cut early. Everytime you walk by a female guest you gag because her perfume reminds you of the random Jaeger shots you did with your alcoholic buddies after the bouncer 86'd you at 1:45 a.m. Life would be better right now if you were in your bed with a dozen jelly donuts and a meatball hero watching Spongebob. You've had 4 cups of Catch a Buzz coffee, a gallon of water, 3 Red Bulls and a 2-liter of Mountain Dew Code Red, yet amazingly you haven't peed once. If your manager's smart, you'll work in a non-guest-contact capacity.
****Four Star Hangover Life sucks. Your head is throbbing (Wow, the Muzak is cranked today!). You can't speak too quickly or else you might puke. Your boss has already lambasted you for being late and has given you a lecture for reeking of booze. You wore yesterday's uniform, which you pulled out of the backseat of your car. And you can't hide the fact that you missed an oh-so crucial spot shaving, (girls, it looks like you put your make-up on while riding horseback.) Your eyes look like one big vein and your hair looks like you fell into the bar blender. If you are able to work, DON'T taste-test the seafood gumbo!
*****Five Star Hangover AKA "Dante's 4th Circle of Hell." You have a second heartbeat in your head, which is actually annoying the guests still waiting in the lobby to be seated. Vodka vapor is seeping out of every pore and making you dizzy. You still have toothpaste crust in the corners of your mouth from brushing your teeth in a futile attempt to get the remnants of the dog crap fairy's visit out. Your body seems to have lost the ability to generate saliva, so your tongue is suffocating you as it sticks to the roof of your mouth. Death seems pretty good right now. You definitely don't remember who you were with, where you were, or what you drank. The only reason you're at work is to avoid the not-so-cute stranger still sleeping in your bed at your otherwise empty house.
******Six Star Hangover Otherwise known as "Damn, I'm unemployed!" You wake up on your bathroom floor...never a good sign. For about 2 seconds you look at the ceiling, wondering if the cool refreshing feeling on your cheek is the bathroom tile or your vomit from 5 hours ago. You try to lift your head. Not an option. Then you inadvertently turn your head too quickly and smell the funk of 13 packs of cigarettes in your hair. Suddenly you realize you were smoking last night, but not ultra lights... some jackass handed you what seemed like a month's worth of Cuban cigars, and you smoked them like a side of babyback ribs. Eventually you manage to look in the mirror only to see remnants of the stamp "Ready to Rock!" faintly atop your forehead... the stamp on the back of your hand that has magically appeared on your forehead by alcoholic osmosis. You have to be to work in t-minus 14 minutes and 32 seconds and the only thing you can think of wearing is your "Scooby Doo" pajamas and slippers. You need to end your love affair with the toilet and start calling around to see if you can pay someone (Anyone!) to cover your shift so you don't have to start filling out applications...tomorrow.

Turnnover

2006-03-17T12:05:00.000-05:00

Not an apple turnover- Employee turnover. The one thing that Stacey is good at is employee turnover. How many new employees are here this week? It is hard to keep up with the names and faces whirling thru the revolving door. Shouldn't this tell corporate something is amiss at the Mall of Georgia O'Charleys? Perhaps Phil or his boss should conduct some exit interviews to get a feel for what is going on and what is not going on. The lack of consistency in management policies and in who is on staff takes its toll on customers. For many guests, they never get the same server. It is always a new one, provided we don't run the guests off in the first place. The servers who are longtime employees are getting run off. Why are they still here in the first place? Either they have very thick skins, or they just can't get a job elsewhere and are stuck here. They somehow ignore or tolerate what is going on around them and accept their meager pay and go home and have a low-income life.

Little Richard

2006-03-16T22:29:00.000-05:00

The genocide begun by Laura continues with Richard's help. His poor performance has proven that he is an inadequate assistant manager. He fears anyone on staff with more ability or knowledge than his own small capabilities. For a long time Richard has wanted to eliminate Jon from the kitchen for some personal reason. The only ETE cook in the building for years, Jon's hours were abruptly cut to two shifts per week last winter in an attempt to run him off. Such impersonal treatment of employees runs rampant here. Realizing Jon's value to this kitchen, Phil thwarted this spineless act by Richard. He interceded and returned Jon's hours. Richard's personal crusade against an experienced, versatile cook was temporarily foiled.

Jon rose above this brutal treatment by Richard. He continued to focus on O'Charley's goals in attempts to lower food costs that had run out of line during Richard's supervision. It appeared that Jon was respected by Russ, the new KM, who got the job that Richard was not offered. On Wednesday Jon was fired by Richard and Laura (the management C-team) for something to do with a smoke break. This management pair has few people skills and continues to show indifference toward almost everyone in the building. It is no wonder they earn or deserve any respect and are both despised by a number of their staffs.

This kitchen will miss Jon and his sense of humor. Now the only joke in the kitchen is the AssKM.

Cowboy

2006-03-15T21:47:00.000-05:00

What is all this talk about "Cowboy" in the kitchen. Here is what is known. A manager opened what he thought was a restaurant magazine sent to O'Charleys. Upon ripping off the brown wrapper, he was startled to see two cowboys making out on the front cover. Thinking it was misdelivered, he looked at the mailing label to see that it was addressed to Richard.........thus, a new term was coined.

Can't give it away

2006-03-14T01:50:00.000-05:00

It's Tuesday again. The past couple of weeks O'Charleys couldn't give away free food on this day. What gives? "Kids Eat Free" used to be a big draw and a lot of extra work for little financial reward. Now it seems that there is hardly any kids and hardly any work and hardly any reward. It's time to make Kids eat free go away.

Energizer Rabbit

2006-03-13T15:12:00.001-05:00

Whew! Did anyone notice the energizer bunny ADRM alley manager Saturday night? Never has such intense effort been there before. Such speed as a weed wacker on steriods. How many Red Bulls did she have to almost be in a panic state.

Pink Uniform

2006-03-11T12:44:00.000-05:00

You have got to be kidding! Several witnesses confirm that Stacey and Laura approved a new look for servers. For months now, colored undershirts, carpenter jeans, and your choice of shoes, have been the norm, but Friday night a completely new look appeared. It was a black t-shirt, under a pink polo with upturned collar, under a light blue shortsheeved shirt with a coordinated pink wristband. Also approved for wear was fashion faded jeans with fashion athletic shoes with red soles. (Yes, it was a former Cumming employee). Seems that management is saying "in your face" to corporate regulations in their effort to make this O'Charleys independent from the success of the concept. Servers now have the green light to wear just about anything they want to work. Does anybody have polka-dots?

Promo Drink Chart

2006-03-10T15:01:00.000-05:00

There was a large 2'x3' laminated poster above the alley entrance until sometime this week. It was a spreadsheet with all the servers and squares for number of drinks sold per shift. It seems to me that it was not maintained after a week or so of being posted. Was there a winner to this contest? This may be another in a long list of lack-of-follow-thru inaction for management. Aren't the contests wonderful.

Coconut Shrimp

2006-03-09T13:45:00.000-05:00

A new promotion started Monday-Coconut Shrimp. A delivery truck came Monday. Tuesday coconut shrimp is 86. I hear that it took Phil caring enough that we fulfilled our needs by finding shrimp and getting Russ to deliver it to the restaurant on his day off. This should have been taken care of by store management. At least Phil appears to care that O'Charleys "does what it says" in taking care of the guests and employees and advertising. Too bad nobody at the store level does.

Toilet Restaurant

2006-03-08T21:50:00.000-05:00

Here is a restaurant with a real crappy outlook. Click on these links for a few pictures. O'Charleys seems a lot nicer looking after seeing this place.

http://www.extremefunnypictures.com/funnypic1182.htm

http://www.dailymedication.com/modules.php?name=News&file=article&sid=805

Any Money Here?

2006-03-07T12:14:00.000-05:00

I wonder if anybody is making money at this O'Charleys. There are a lot of complaints that personal survival is at risk. There already exists a great deal of turnover. Comments by servers confirm that a number of them are close to resigning as soon as they find suitable employment elsewhere. Some of these are the seasoned servers who get the best sections almost every shift. This will provide the opportunity for others to move into the better sections until they too, give up on this restaurant. There is no quick fix. It is discouraging to see the constant flux and uncertainty here. Morale is lower than low.

Display Food

2006-03-06T15:34:00.000-05:00

I wonder what O'Charleys is thinking with the food up front. After a few minutes it gets cold, gets dull, and begins deteriorating. If the management wouldn't eat it after thirty minutes or so, why do they think it entices guests to order it. If anything, it turns them off to that particular dish. Look at the yummy cold FF with hardened grease on them. Hey, that smelling fish looks good. Um, that stinking broccoli with the hard butter looks good. Now that looks like a good piece of leather, uh steak. By the end of a shift the display food is consumed by bacteria. How does management not see this?

?Mandatory Meeting

2006-03-05T14:22:00.000-05:00

Another die-namic company meeting. It was mandatory(whatever this means to Stacey). Hardly anyone was there. What did they expect when they only gave 3 or 4 days notice? Isn't anyone supposed to have a life outside of work? The joke continues. Some of management wasn't there either. They are getting the respect that they give.

Sort of like the Focus Meeting in January when Stacey either forgot to come or just said the heck with it and didn't cancel it. I think the same thing happened for the previous one too. I suppose his short term memory loss, or lets pretend we didn't talk and forget it attitude prevailed.

Host Stand

2006-03-03T13:08:00.000-05:00

Now that the hostesses work for tipout, the servers pay a percentage of their salary. This helps O'Charleys save payroll and also gives us more hostess hours up front. It sure is good to know that there is always at least one person watching the front door. This is better for our servers and for our guests. Thank you to whoever changed their method of pay. It is good to know that guests don't have to stand at the door wondering if we are open or if we care that they eat or leave.

The quality of the host's knowledge in coordinating the flow from the door is improving too. I hope this upward trend continues.

Party Pooper

2006-03-02T13:56:00.000-05:00

Most restaurants charge for a private room or at least get a deposit and a guarantee. Not here. O'Charleys is hurting for business so anyone who calls gets the back room. This puts party servers at risk. Sometimes nobody shows. Other times a 45 top becomes a 20 top. Does management feel any obligation to the servers who just lost their money for that shift. You know the answer. Nobody upstairs cares.

Slow or No Business

2006-03-01T13:31:00.000-05:00

Managements "reasons" (read that "excuses") that business is extremely slow:
Too hot outside
Too cold outside
Gets dark too early
Gets dark too late
It is raining
The sun is shining
Mad cow disease scare
Live sports event in Atlanta or Athens
School is out today
School is back in session
TV show-sports or other popular show
People on vacation
Gas is too expensive
Mall is not busy
Mall is too busy
Wreck on I-85
People are cooking out
It's a holiday
Bird Flu
Hurricane Katrina
Church services
.......
......
Lame excuse #168
Lame excuse #169

Geez, this is depressing!
Why don't these things affect the other restaurants? There must be a dark cloud hovering over O'Charleys.

Management's Stepchild

2006-02-28T14:26:00.000-05:00

Last week on Tuesday, kids eat free day, and once again as soon as Wynn entered the building the other managers disappeared. They re-appeared after 7 PM. They were in the back dining room talking while he ran the restaurant alone. This also seems to happen every Sunday when he arrives during that difficult transition from Brunch to Dinner. We all know sidework is sloppy then, employees are burned out, the cook times increase, and things are generally in disorder. These are frustrating times. It looks like they treat him as an outsider and don't care about anything except themselves.

Tip from Professional Sports

2006-02-27T15:33:00.000-05:00

When a professional sports team continues to perform poorly what decision do the owners make? Do they start eliminating player after player? No. They get rid of management for mis-management.

Drink Up

2006-02-26T19:45:00.000-05:00

Talk is that a couple of servers noticed the two bartenders had shots poured and sitting on the beer cooler Saturday night. Another server overheard one telling Stacey and Laura, who started watching. When one bartender chugged his shot she went to the bar. "Oh, the drink still left is going on the spill sheet." Nice! Is this the green light to drinking on shift? Weren't they observed drinking before? I guess liquor costs and company rules about drinking on the job don't apply to certain people. What is that old saying about honor among drunks---oops, I mean thieves?

Looks like there also exists a camera-phone shot of the drinks sitting in front of the bartenders too! Hmmmm....

Need a Runner

2006-02-26T19:36:00.000-05:00

It's Saturday night. There is an alley manager, a weed wacker, and two trainees running food. Over all the noise could be heard the KM yelling from behind the line. "I need a runner, I need a runner." What was everyone doing? Maybe we need a new alley manager.

Refilling Drinks

2006-02-24T15:25:00.000-05:00

The next time you refill a drink by pouring directly into a glass or mug sitting on a table instead of removing the glass and pouring over the floor, think about this clip http://www.hedfud.com/media/displayimage.php?album=2&pos=96

Negligence

2006-02-23T15:29:00.000-05:00

There is a new addition to the kitchen. It is a self-contained fry grease filter. After a long period of filtering the hot grease in an open lexan box each evening, the broken machine is replaced. OSHA would have had a field day with the provious procedure. Come to find out that at least four cooks were burned by the old way through the months from either stepping in the hot oil or having it splashed on them. It is incredulous that management placed more value on the money to fix the problem than it placed on the safety of its cooks or complying with insurance standards.

How many other dangerous areas exist with potential for harm to employees or guests? You know, leaking roofs making wet spots on the main walk tile, doors with broken hinges ready to fall on soomeone, etc.

Speaking of danger, a good percentage of employees do not wear the required safety shoes named by brand by O'Charleys. Hope you don't slip and fall. Would liability be yours for not being in compliance.....or perhaps would it lie with management for letting you work without proper footwear.