The food chain of a restaurant could be long--especially if you're talking about the typical corporate restaurant.. A corporate restaurant is one run more like a government agency.. Strict controls over food, controls over workers.. the proper belts and socks are necessary.
But in the small town small time food joints, what matters most? The manager? Managers may say so..
The server? Servers think so ..
Chefs know so.
I argue that, despite my history as a server, that the chef is the ultimate end all with a restaurant.. The food will make or break the entire establishment..
Servers need to know their job and serve in proper ways.. Make sure things in the front of the house look classy. Management.. well.. Needs to simply stay out of the way.
A family member of mine recently began working for a certain unnamed corporate establishment. It's a process. The customer is simply a number. Get them in, get them out.. Bring the check quickly to discourage dessert. Tables have to be turned..
But the management within this type of a corporate structure appears more eager to recite the things they learned at college business classes as opposed to real life restaurants..
Regardless of the management and food service, the food itself will determine whether someone comes back. A bad experience may result from a shoddy server, but a case of food poisoning will forever close a company..
Servers, I am one of you. But I argue we in the end are replaceable. The management is too.. The chefs could, if they are good be too good to lose.
At least we all agree that management can botch up more than fix..
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