First Bar-B-Q in Kyrg...Shenanigans...Forever!

[ecocks]

JA:

Two new waiters? What to do about Interns? Guards? Kitchen turnover?

Maybe you should stop doing table service and reconfigure for counter order and delivery to the table?

Yes, you'll have to teach them to order at the counter but this isn't completely unknown over there and they can learn.

It sounds like you're trying to stretch too much without being on a firm foundation. Get the kitchen right then move outward.

[JAllen]

[JAllen]

[BBQMAN]

Considering your current situation and volume Ed's advice sounds spot on to me as well.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[JAllen]

[JAllen]

dup edit
_________________
Reverse flow Sterno can
Upright Zippo (modified)
200w horizontal GE bulb
blowtorch
Paul Mitchell hair dryer (swiped)
unashamed foam user

[JAllen]

dup edit
_________________
Reverse flow Sterno can
Upright Zippo (modified)
200w horizontal GE bulb
blowtorch
Paul Mitchell hair dryer (swiped)
unashamed foam user

[ecocks]

I understood you liked your interns but you were commenting about the added cost of having to take them on the payroll next month back a page or so ago. I feel strongly that getting the kitchen/food right is the critical step although I know that some places with lousy food can make it if they sell an image of being upscale and "the place to be seen".

Maybe a walk-up order counter on the patio should be given more thought now that you've acquired a reputation for good food and a relaxing atmosphere? Especially if there is outdoor music.

While I think many of us in the states are successful with the counter order model it's not for everyone. Three of my competitors are table service. One tries to be like the Morton's of Barbeque, the other two are more like Cracker Barrel as they attempt a homey, folksy style. Still you may be carrying servers at the expense of having the kitchen honed to a fine edge. You'll need someone to clear tables but maybe just use the bus person as the order carryout and cleaning person?

Hope these help or at least joggle your thoughts a bit to get to a good decision.

[JAllen]

[Geronimo]

[JAllen]

[BBQMAN]

Marv pretty much hit the nail on the proverbial head here.

And while we don't always agree, this forum does willingly provide you with a different perspective.

Anyone that has followed this thread sees a pattern here.

And while your "partner" is also your wife (so is mine) there needs to be one President, and one Vice President.

Time tested formula for not being ham-strung when it comes down to decision making time.

[JAllen]

[BBQMAN]

[JAllen]

[quote="BBQMAN"]

[Poppa's PTL Club]

[JAllen]

Such as?


You had an employee who continually messed up, who proved not just incompetent, but potentially dangerously so.

He got drunk once after 3am. He was given a week off with a warning. Came back, got drunk again after 3am. We had a long discussion. He sought medical help. Didn't ever show again.

The forty or so days he worked without drinking he managed the pit at night, and took care of customers all night long.


Had there been one of any number of drunken incidents involving him and a customer (food safety, falling on them, being drunk and getting into a fight...the possibilities are endless), what would your defense be? You left yourself wide open to legal action (and in that culture, pehaps physical danger as well), continued to employ him despite obvious warning signs and you documented it all to boot. From my memory, this was largely due to the urging of your partner.


legal action? Not here.

It doesn't mean it was a good decision just because you got lucky and nothing happened[/quote]

It was never claimed to be a good decision, just one among a lot of bad choices, including hiring an unknown, possible thief and closing the place until a suitable replacement was found.

A major concern is being robbed by employees. It's rampant here as there is no legal recourse. Police aren't interested in running after someone who is accused of robbing a restaurant. Given the choice, I'd rather have a Kapustin who's drunk after 3am and honest, than an employee who can steal a four-figure sum, run away and not be held accountable.

Legal action? This part of the world is far less litigious than the US.

Still, thank you for your honest comment. Same to you BBQMAN.
_________________
Reverse flow Sterno can
Upright Zippo (modified)
200w horizontal GE bulb
blowtorch
Paul Mitchell hair dryer (swiped)
unashamed foam user

[Bestiverhad]

JAllen
I'm happy to see you are still hanging in there through all the trials and tribulations.

It's interesting to see how some of these guys, that have never even been out of the states, are telling you how to run your operation in a foreign country.
I'm sure some do, but most don't have a clue what you're up against.

I know for a fact that outside the states, legal has a different meaning.

I wish you only the best of luck.
_________________
Tender - Juicy - Smoky - Goodness

"What would you like to drink with that?"

[RodinBangkok]

Just a couple comments, when you move your partner and yourself to the other side of the world, they play a very important part in both your business and personal life, all the bravado aside, you need to walk in JAllen's shoes.
Been there and my best friend, and business partner is my life partner and has been with me from the start and I still consider her in every decision.
I also really like the litigation comments, this is so far from reality, except for the US. I think you all need to open up your horizons a bit and not start putting your own standards which are very regional and country specific on this thread. The world is a big place, and JAllen is giving you a glimpse inside this wide wide world far beyond what most of us will ever experience.

Nuff Said
_________________
Rod

[ecocks]

Some folks should pay close attention to Jeff's comment that sometimes it's a matter of making the least damaging choices among several.

Forget the attempt at going "legal", where he is it's political whims rather than consistent rule of law. If he has a food safety issue that kills someone or even several someones the law isn't nearly important as whether the authorities decide to merely fine him or actually consider throwing him in jail. These actions are based on personal motivations rather than legal precedents.

Still, this is a forum of restaurant and specialized cooking owner/operators. While many are not understanding of cultural and legal issues outside their areas (we see this even with HD codes and practices within the States), they DO have a fair understanding of human nature and how to run effective restaurant operations. I think JA went too long with him as well and it is always interesting watching others' reactions to something that you thought was "obviously" progressing to a certain point.

Their system has been setup where people are slotted into a job and pretty much stay there forever. Even getting rid of one within 3 months or so after what Westerners see as gross incompetence and lack of aptitude is a major event. Labor is cheap in that area of the world and there is little understanding of individual contributions having anything to do with the success or failure of the business. Fate and destiny are more likely to be cited as factors rather than food quality or cost controls.

Hang tight JA! Can you request another intern assignment and maybe just hire the best of the two you have now? I know it may be tough to chose but that might be one answer to the cost question you raised as they complete their free time. At least your "waiters" are doing prep, that is handy.