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FOH and BOH Explained Every restaurant has a front of house (FOH) staff and a back of house (BOH) staff. Typically the front of house is managed very differently from the back of the house.The FOH and BOH positions are as follows:FOH Host/Hostess Server (waiter and waitress) BartenderBOH Head Chef Sous Chef Line Cook DishwasherOccasionally a restaurant will have staff that works in both of these areas. If you have never worked in a restaurant you wouldn’t think that there would be much of a divide between the two groups, but once you have worked at one you soon realize just how big that divide can be.Issues ripe for argument between FOH & BOH will arise throughout a shift, some of them stemming from: Guests that will send their meals back. Guests with special requests. Servers that will forget to ring items in correctly. Large parties that will want items at different times.When situations like these occur, it often leads to disagreements between the FOH and BOH. FOH often times gets frustrated with BOH because they, FOH, are the ones that have to deal directly with the guests and may even have to apologize for mistakes the BOH has made. In return, BOH feels like they are not appreciated enough for their hard work and that FOH doesn’t understand just how much they do.So how do you make this situation better? The first thing you want to do is to try and lessen the divide between BOH and FOH. You can do this by reminding them that they are all working towards the same goal of making the guest’s experience amazing. Conflict resolution will be a daily or nightly task for you as a server, and it won’t always pertain to your guests. The same way that you anticipate the needs of your guests to ensure an issue-free experience, you should be anticipating the needs of the co-workers around you as well.If there are particular aspects of the way you do your job that may be slowing down those around you, you can ask them for advice on what you could be doing to help them out. Be sure to have these conversations with co-workers at an appropriate time though. Arguments typically get started in the heat of the moment when everyone in the restaurant is busy helping their guests or preparing their food.Another great thing that I have witnessed at several restaurants is where the waiters and waitress tip out the BOH staff. This legally can’t be a requirement, but it can be something that is suggested. It is proper etiquette to tip out the bartender and the host or hostess at the end of the night. This is typically done based upon a percentage of the waiter or waitresses total sales. It would be very easy to have them add a spot to tip out the BOH. Even if it is only a few dollars each night it helps to show that their hard work is appreciated by the FOH. I have even worked at restaurants where the BOH tip money is put together and at the end of the month it is either divided amongst the BOH staff, or they all go out to eat together using that money. One of the coolest things that I have seen is when the FOH staff buys the BOH drinks at the end of the night because they worked so hard and did such a great job.It really doesn’t take a whole lot to help bring the front of the house and back of the house together; it is just a matter of understanding the other side of the restaurant.What Amount Should A Server Tip Out?Every restaurant has different dynamics for tipping out. Your restaurant may have bussers, designated expos, hosts and/or other employees that help out during service. No matter if you have all of these different types of people in these positions or just a host, it is common courtesy that the server tip out to those that help. Below are examples of people that should be considered for a tip out when you are doing your checkout at the end of your shift.· Host/Hostess· Bartenders· Bussers· Expos· Kitchen Staff· Event Coordinators· Other waiters and waitressesLegally a restaurant cannot force you to tip out other employees, but you should.TIp Out AmountAt the end of your shift you will print out your total sales. There will be separate sales listed for food, alcohol and overall combined sales throughout the night. When trying to decide on how much to tip out the bartender, look at your total alcohol sales. It is generally acceptable to tip out 10% of what your alcohol sales were to your bartender. Obviously if they went above and beyond or you had guests that requested several time consuming specialty drinks, then it would be appropriate to tip them out more money.Tipping out the host is something that should be judged upon how many people you served throughout the night, their ability in spacing out table times and their overall helpfulness throughout your shift. Often times host will walk by your table and will end up having to refill waters, get extra napkins or ketchup for your guests while you are with other tables. Remember, the more appreciative you are of their help, the better they will do at seating you and screening tables. JAs far as tipping out kitchen staff, look at your food sales and give them 10% of those sales. Again, tipping out more than 10% is always appreciated! Often times the kitchen staff will pool all of the kitchen tips and then use them for equipment, a group night out, or split them up at the end of the month. If the restaurant is extremely busy and the kitchen staff worked like crazy think about buying them a beer after their shift to say thanks for working so hard!You may not feel like the bussers have a difficult job, but think about it. They are the ones that are clearly all of the dishes from your tables, refilling waters and making your job as a waitress that much easier. They allow you to focus solely on the guests and their needs without having to worry about running dishes back and forth to the kitchen. Tipping out the bussers can be based upon the number of guests you served and their overall help throughout your shift.You work hard to ensure that guest’s have a great experience and in return will leave you a tip, well so do the hosts, bussers, bartenders, kitchen staff and anyone else that helps you throughout your shift!Restaurant Server Tips on EtiquetteMuch has been written about how to be a professional server and better serve the needs of your guests. But how does that professionalism translate into the part of your job that the customers rarely get to see? The part of a waiter or waitresses job that requires them to work and interact with all others in restaurant on a day to day basis.Merriam’ s defines a professional as: “exhibiting a courteous, conscientious, and generally businesslike manner in the workplace.”It sounds pretty easy, right? Well, we all know that most waiters and waitresses have that ability to turn the charm on and be professional while talking with guests at the table, but it seems as though it is lost somewhere when working with the employees within the restaurant. What may seem like no big deal to you, can greatly affect morale, your ability to get things done for your guests and ultimately the respect of your co-workers.After working several years in the food service industry I have found that there is a long list of do’s and don’ts. This isn’t just your ordinary list pertaining to staying professional in the workplace, it’s a list written specifically for waiters and waitresses.1. Do not talk about your server tips.No matter how upset you are that the group of 10 people only tipped you $100, don’t go back in the kitchen and complain. While everyone knows that you were working hard running drinks back and forth and tending to the guest’s needs, the BOH kitchen staff was working in 100 degree temperatures trying to make oders for not only your 10 guests but for the other 75 order that came in too. Yes, did they choose to work and be part of the kitchen staff, yes, but that doesn’t mean that you have the right to go back there and complain about “only” making $100 in addition to your hourly wage for those 2 hours of service.This same rule of thumb, not discussing tips, applies to all restaurant staff. The host, the administrative assistants, the bussers, anyone and everyone, they don’t need to hear you complain about how much you did or didn’t make in tips. Keep that private and if anything discuss it with your fellow waiters and waitress at the end of the night.2. Thank You Goes A Long WayRestaurant employees are trained to say please and thank you to their guests, but why is this forgotten when talking with coworkers? It may seem like a simple thing but it can really make a big difference in the way that you are perceived. If as a waitress you need help bringing food to a table and ask the busser, remember to ask them politely and thank them for their assistance. They were nice enough to stop what they were doing to help you out so make sure that you professional enough to show them the respect and appreciation they deserve. Think about it this way, if it were a guest handing you their plate would you thank them or simply walk away?3. Tipping OutIn addition to always thanking fellow employees for their hard work and help, tip them out. Tipping out at the end of your waitress shift is not something may not be required, but let’s face it; it’s the right thing to do. Take a percentage of your alcohol sales and tip the bartenders out, take another percentage of your overall sales and tip the host or hostess and bussers out. Don’t worry, I didn’t forget about the BOH kitchen staff. The kitchen staff can sometimes consist of 3-10 people so if you gave them a percentage of your food sales it might only be a couple dollars per person, that’s okay. The fact that you are acknowledging their hard work will be greatly appreciated. If the kitchen staff is of legal drinking age and it has been an exceptionally busy or rough night, compliment their efforts by buying them a beer at the end of their shift. Remember, it’s not simply about the money, it’s about knowing that they are appreciated and valued.Which Online Reservation Program Is Right For Your Restaurant?As a restaurant owner you might be considering purchasing an online reservation program, but are feeling a bit hesitant. Hopefully this blog will help to explain a little more about the programs and how they can be very beneficial to your restaurant business. Most restaurants have some sort of POS system. The system may consist […]Marketing Your Restaurant on InstagramWith so many different apps being available, it is hard to choose which are worthwhile. One app that I have found to be extremely helpful in the restaurant business is Instagram. Instagram can be a great tool for restaurateurs. Not only does it allow for customers to take pictures of their food and experiences at […]FOH and BOH ExplainedEvery restaurant has a front of house (FOH) staff and a back of house (BOH) staff. Typically the front of house is managed very differently from the back of the house. The FOH and BOH positions are as follows: FOH Host/Hostess Server (waiter and waitress) Bartender BOH Head Chef Sous Chef Line Cook Dishwasher Occasionally a […]Which Online Reservation Program Is Right For Your Restaurant?

As a restaurant owner you might be considering purchasing an online reservation program, but are feeling a bit hesitant. Hopefully this blog will help to explain a little more about the programs and how they can be very beneficial to your restaurant business.Most restaurants have some sort of POS system. The system may consist of 1 or up to 30 or more different stations throughout the restaurant. Within these systems, staff members are able to enter food and beverage orders, exchange money, and print receipts. POS systems help your employees to be more efficient. Just as these systems help your employees, online reservation programs can make it extremely easy for your prospective guests to make a reservation online at home or on the go via mobile applications.There are several online reservation programs available, but the one that I have found to be the most helpful is OpenTable. This program allows for you, the restaurant, to control as much or as little as you would like. You are able to set your hours of operation in the program and customize them to certain days of the week. You can also arrange for unique holiday hours or special events.Of course the best part of this program is that it allows for guests to make reservations online. They don’t have to call ahead and hope that their reservation is written down correctly or wait on hold; they can simply do it themselves. In order for a guest to make an online reservation they enter the number in their party and then OpenTable will show them the times that are available for that specific date. The guest then picks the appropriate time and enters their information and then they are done! Guests can also use the OpenTable mobile app which allows for them to make reservations from anywhere.When you set up your restaurant’s program with an OpenTable representative, you will discuss how many allotted people and reservations you would like per day and time. For example, if the average turn time at your restaurant is 2 hours, the online reservation program will only allow for 2 reservations in one night, per table, if you are only open for 4 hours. The program also uses your table numbers and map to assign guests to appropriate tables; a reservation for 5 people would then be reserved under a booth and not a small table for 2.Another amazing part of this system is that the restaurant can block certain times and/or tables throughout a shift in advance. If you already have 20 reservations that you have taken by phone for Friday night between 6 and 7 PM, you can block reservations between 7 and 8 so that your kitchen isn’t slowed down. Or if a situation arises and you get a walk-in of 15 people, you can block tables in the program so that people aren’t making online reservations during that same time period.Online reservation programs might not seem like they are worth the hassle and confusion, but I have found that after a short amount of time and practice it is well worth it. Additionally, it can be used as a marketing tool for increasing traffic to your restaurant. As a restaurant owner your ultimate goal is to increase your number of guests and enhance their experiences, and online reservation programs allow you to do this! Marketing Your Restaurant on Instagram

With so many different apps being available, it is hard to choose which are worthwhile. One app that I have found to be extremely helpful in the restaurant business is Instagram.Instagram can be a great tool for restaurateurs. Not only does it allow for customers to take pictures of their food and experiences at your restaurant, but it’s a great way for you to market your brand for free! Most advertising and marketing campaigns cost thousands, while Instagram costs nothing. Now, I’m not saying that you still don’t need to use other forms of advertising, but this is definitely a tool that you should be using. You can even use Instagram on your various other social media sites through the Instagram Tab, as well as creating a link to it via your restaurant’s website.Don’t get the wrong idea and think that you should use Instagram pictures in all of your marketing brochures, websites and various materials, but do use them to help connect and engage your customers. As mentioned previously, there are tabs that have been created specifically for Instagram on social media sites like Facebook. Even if customers don’t have accounts and aren’t personally following your restaurant on Instagram, they can still be a part of it and see your pictures through your Facebook page. A restaurant’s website is professional and informative, but often time customers don’t feel the personal connection. Social media sites allow for organizations to create a softer more intimate experience for those that are involved. Instagram allows for you and your business to show customers a different side of the business. Of course you should post pictures of entrees or desserts that look fantastic, but also remember to post pictures of your staff. Now, more so than ever, people want to feel included and as if they are part of an exclusive group. If you can show them pictures of your staff in back preparing dishes or having fun while setting up the restaurant, then they will feel like they are a part of it. Remember to keep your restaurant’s brand, image and message in and consistent, but use Instagram as an extension to those.Before you take any pictures, remember to always have the person’s permission.Top 5 Black Waitress PantsMost restaurants will provide you with a uniform. That uniform typically consists of a top and an apron; the rest is up to you to supply. Most of the time this means that you will need to find a pair of black waitress pants. A task that may seem simple at first, but somehow turns into […]How To Serve CoffeeYou take your time and always try to serve wine properly, but what about other beverages? Below you will find step-by-step instructions on how to properly serve coffee, tea and espresso. Step By Step Coffee Service Make sure coffee is fresh. Brewed within the last 30 minutes. Fill coffee cup with hot in […]What Amount Should A Server Tip Out?Every restaurant has different dynamics for tipping out. Your restaurant may have bussers, designated expos, hosts and/or other employees that help out during service. No matter if you have all of these different types of people in these positions or just a host, it is common courtesy that the server tip out to those that […]Restaurant Server Tips on EtiquetteMuch has been written about how to be a professional server and better serve the needs of your guests. But how does that professionalism translate into the part of your job that the customers rarely get to see? The part of a waiter or waitresses job that requires them to work and interact with all […]4 Ways To Increase Your Tips as a ServerIn the food service industry your income is largely based on getting more tips. Creating a memorable dining experience with guests will not only increase your tips for one ticket, but may also bring them back as a returning guest. Creating a return guest will not only increase your tips but also help your restaurant […]Top 5 Non-Slip Waitress Shoes With ReviewsChoosing the right waitress shoes is an important decision. Most restaurants have a dress code policy requiring that waiters and waitresses wear black non-slip or slip resistant shoes. The following black non-slip shoes are usually required for all FOH positions, including The Host or Hostess, Servers (waiter or waitress), bartender and chef. Whether you’re looking for cute waitress shoes, the […]Top 5 Black Waitress PantsMost restaurants will provide you with a uniform. That uniform typically consists of a top and an apron; the rest is up to you to supply. Most of the time this means that you will need to find a pair of black waitress pants. A task that may seem simple at first, but somehow turns into a daunting 3 hours at your local mall only to find a mediocre ill-fitting pair of pants. Well, stay positive because after reading this you will be prepared to find the quality black waitress pants you’re looking for.1. Lee Natural Fit Pull-OnNot only are they comfortable, but affordable too! The bootcut is great because it allows you to wear them with a variety of different styles of waitress shoes. These pants also aren’t a super low-rise so you won’t have to worry when bending over to pick up someone’s dirty napkin. If you work in a restaurant that allows you to wear a more casual type of pant, you will want these! They are extremely comfortable, just make sure that you don’t try them as they are 67% cotton.2. 2Luv Sleek and TrendyThe fit of these pants is a bit looser which can come in handy when maneuvering between tables. The blend of these black pants is 78%Polyester polyester which means that they will not breathe as much as others so please take that into consideration. A feature that you may not deem important right away is extra wide belt-loop waistband. It might seem like something that is standard on all pants, but after spending hours searching for black pants, you’ll find that not all have this. You will appreciate having the belt loops when you are constantly adjusting and pulling up your pants from your apron weighing them down.3. UA Perfect PantYour first thought when looking for black waitress pants probably wasn’t Under Armour, but I can tell you that if you are fortunate enough to be able to wear a more athletic style of pant—this is the pair you want. These pants are amazingly comfortable, must be why they are named the Perfect Pant!What makes these a great black pant for waitressing is that they are breathable, lightweight and dry extremely fast. Like many others, these pants are available in different lengths. The only downfall is that they don’t have pockets, but as long as you have your waitress apron on you won’t even notice! Under Armour Perfect Pant $45.99 4. Dickies Slim Fit Twill PantThese pants were made for those that work in the restaurant industry. Not only do these pants come in a variety of inseams, but they come in different colors too! These made my list of top 5 black waitress pants because they are comfortable, breathable and affordable.There is nothing worse than spending anywhere from $40 to $100 on a pair of pants for work only to have them unravel after 3 washes. Dickies is known for making pants that last. In addition to being made of cotton and having a slim fit, these pants offer the bonus of having pockets, which I personally really like. Dickies Slim Fit Twill Pant $25 5. G2 Chic Solid MillenniumIf you are looking for a classic black pant that looks great and is affordable, look no further. These pants are extremely versatile. I have worked at several different styles of restaurants and have found that these black pants seem to match a variety of uniform tops. I also like that they are lightweight and sit comfortably just below the waist. The best feature is that they have a belt-loop, which you will greatly appreciate! How To Serve CoffeeYou take your time and always try to serve wine properly, but what about other beverages? Below you will find step-by-step instructions on how to properly serve coffee, tea and espresso. Step By Step Coffee Service  Make sure coffee is fresh. Brewed within the last 30 minutes. Fill coffee cup with hot in order to warm. After 30 seconds empty the water out of cup. Place coffee cup on tray. Place saucer on tray. (Keep separate from cup to keep from breaking.) Place demitasse spoon on saucer. Fill creamer cup (if necessary) Place all on tray. Present coffee to guest by placing cup on saucer, then place both at the same time on table. Make sure handle is facing toward the guest. Place creamer and sugar next to coffee. (If applicable.) Pour coffee into cup. Coffee should be served before the arrival of dessert. Step By Step Tea Service Fill cup with hot water to warm up. After 30 seconds, empty water out of cup. Place flavor of tea on tea trivet. Fill tea pot with hot water. Place demitasse spoon on saucer. Cut lemon wedge and place on saucer with demitasse spoon. Place tea pot, tea, cup and saucer on tray. Add honey or milk, in appropriate container, to tray. Place honey or milk to the right of guest. Present tea to guest by placing cup and saucer on the table to the right of guest, with handle facing toward guest. Tea should be served before the arrival of dessert. Step by Step Espresso Service  Make espresso according to espresso machine directions. Place cup filled with espresso on saucer. Place demitasse spoon on saucer. Peel lemon rind, twist and add to saucer. Place all on tray. Present espresso to guest by placing on table to the right of guest. Espresso should be served with dessert.Restaurant Server Tips on EtiquetteMuch has been written about how to be a professional server and better serve the needs of your guests. But how does that professionalism translate into the part of your job that the customers rarely get to see? The part of a waiter or waitresses job that requires them to work and interact with all others in restaurant on a day to day basis.

Merriam’ s defines a professional as: “exhibiting a courteous, conscientious, and generally businesslike manner in the workplace.”

It sounds pretty easy, right? Well, we all know that most waiters and waitresses have that ability to turn the charm on and be professional while talking with guests at the table, but it seems as though it is lost somewhere when working with the employees within the restaurant. What may seem like no big deal to you, can greatly affect morale, your ability to get things done for your guests and ultimately the respect of your co-workers.

After working several years in the food service industry I have found that there is a long list of do’s and don’ts. This isn’t just your ordinary list pertaining to staying professional in the workplace, it’s a list written specifically for waiters and waitresses.

1. Do not talk about your server tips.

No matter how upset you are that the group of 10 people only tipped you $100, don’t go back in the kitchen and complain. While everyone knows that you were working hard running drinks back and forth and tending to the guest’s needs, the BOH kitchen staff was working in 100 degree temperatures trying to make oders for not only your 10 guests but for the other 75 order that came in too. Yes, did they choose to work and be part of the kitchen staff, yes, but that doesn’t mean that you have the right to go back there and complain about “only” making $100 in addition to your hourly wage for those 2 hours of service.

This same rule of thumb, not discussing tips, applies to all restaurant staff. The host, the administrative assistants, the bussers, anyone and everyone, they don’t need to hear you complain about how much you did or didn’t make in tips. Keep that private and if anything discuss it with your fellow waiters and waitress at the end of the night.

2. Thank You Goes A Long Way

Restaurant employees are trained to say please and thank you to their guests, but why is this forgotten when talking with coworkers? It may seem like a simple thing but it can really make a big difference in the way that you are perceived. If as a waitress you need help bringing food to a table and ask the busser, remember to ask them politely and thank them for their assistance. They were nice enough to stop what they were doing to help you out so make sure that you professional enough to show them the respect and appreciation they deserve. Think about it this way, if it were a guest handing you their plate would you thank them or simply walk away?

3. Tipping Out

In addition to always thanking fellow employees for their hard work and help, tip them out. Tipping out at the end of your waitress shift is not something may not be required, but let’s face it; it’s the right thing to do. Take a percentage of your alcohol sales and tip the bartenders out, take another percentage of your overall sales and tip the host or hostess and bussers out. Don’t worry, I didn’t forget about the BOH kitchen staff. The kitchen staff can sometimes consist of 3-10 people so if you gave them a percentage of your food sales it might only be a couple dollars per person, that’s okay. The fact that you are acknowledging their hard work will be greatly appreciated. If the kitchen staff is of legal drinking age and it has been an exceptionally busy or rough night, compliment their efforts by buying them a beer at the end of their shift. Remember, it’s not simply about the money, it’s about knowing that they are appreciated and valued.4 Ways To Increase Your Tips as a ServerIn the food service industry your income is largely based on getting more tips. Creating a memorable dining experience with guests will not only increase your tips for one ticket, but may also bring them back as a returning guest. Creating a return guest will not only increase your tips but also help your restaurant increase sales.Increasing your tips as a server is based on two factors: Increasing your food and beverage sales Increasing your tip percentageBoth of which are dependent upon your ability to provide the guest with a quality dining experience. Here’s how to make more tips as a server in food service:1. Increase your tips by building rapport with the guestFirst, welcome the guests to the restaurant and then introduce yourself. After you have introduced yourself, ask the guests if they have ever dined at the establishment. If they have not dined there before, go over the menu and style of dining with them. If they have dined there in the past, thank them for returning and let them know of any changes that may have taken place.When the guest is new to the restaurant you might hear “no we are from out of town” or “just visiting.” These responses give the server a perfect opportunity to make a personal connection with the guest. Asking them if they are there for business or pleasure is a perfectly okay question.Getting to know the guest on a personal level will show them that you are interested and care about them. Guests want to feel comfortable and to be able to trust you. Once you build their trust, they will feel as though they had a wonderful and unique experience and in turn thank you with an increased tip.2. Suggestive selling to increase your tipsInstead of just asking guests what they would like to drink, try suggesting a few drinks. These suggestions should include alcoholic and non alcoholic drinks. By offering guests a Mango Berry Lemonade or Smoking Margarita, you are encouraging them to get something other than water. Remember to suggest beverages that are unique to your restaurant. Suggesting drink items may not seem like it will make that big of a difference, but most cocktails range between $9 and $13 dollars, which can add up quickly. Remember, when their bill increases, so should your tips!3. Overachievers make more tipsThere are an abundance of “good” servers out there. “Good” servers bring guests refills and extra plates after being asked, while great servers notice that a guest’s water is getting low and refill it before they have to ask. By paying attention to your guests you are able to anticipate their needs before they may even realize it. Anytime that you are able to do something before a guest has to ask you to do it, the better their experience is. Most people don’t like having to ask for refills and they shouldn’t have to. It is your responsibility as a server to take care of them and in return you earn a better tip.4. Increase your tips by suggesting add-onsWhen a guest tells you that they would like the chicken sandwich, ask them if they would like to substitute the for a more expensive side. Suggesting a substitution that has an additional charge is one great way to increase the bill total. There are many different types of add-on items. Some of these include adding chicken to a salad, bacon to a sandwich or cheese to a burger. Go over your menu and look for opportunities to suggest these add-ons to your guests. These types of increases to the bill typically mean that your tip percentage will increase as well.Top 5 Non-Slip Waitress Shoes With ReviewsChoosing the right waitress shoes is an important decision. Most restaurants have a dress code policy requiring that waiters and waitresses wear black non-slip or slip resistant shoes.The following black non-slip shoes are usually required for all FOH positions, including The Host or Hostess, Servers (waiter or waitress), bartender and chef. Whether you’re looking for cute waitress shoes, the most comfortable shoe for servers, or the overall best shoe for slippery restaurants, we’ve got you covered.Note: I have worn and tested the following 5 pairs of non-slip waitress shoes at my restaurant while serving tables.1. Dansko Women’s Pro XP slip resistant ClogThere’s a reason nurses, teachers, waiters and waitress all seem to be wearing Dansko shoes: Comfort. Dansko’s promote good foot health as they have the Seal of Acceptance from the American Podiatric Medical Association. This is good for you because it means that they will offer great support while still being comfortable.Dansko shoes can take longer to break in. Don’t worry though, after a few server shifts you’ll be happy you have them. Compared to it’s sister shoe, the Professional Clog, the XP is much lighter weight. This is the perfect clog for waitresses. Dansko Women’s Pro XP Pull Up Clog $105 2. Townforst® Women’s Slip Resistant Jess Work ShoesThese shoes were created just for those working in the culinary profession. They are extremely functional and comfortable. They offer a variety of styles for both men and women. My favorite happens to be the Jess, which is a slip-resistant flat with genuine leather upper. They are lightweight and have just the right amount of cushioning.The slip-resistant outsole was tested by Intertek, and reached their highest level of Slip Test. The best thing about these shoes is that they don’t look like your typical pair of “work shoes.” When you have finished your shift and want to go out afterwards, you don’t have to worry about changing your shoes. I even have a bright colored pair that aren’t for work! Townforst Slip Resistant Leather Flat $39.95 3. Skechers Gibson SneakerIf you are looking for a more athletic type of non-slip shoe, Skechers for Work Gibson-Hardwood series would be a great option. These shoes are comfortable and durable but still let you show your edgy style. (And if this particular pair isn’t your style, don’t worry they have a lot of different options.)Skechers for Work has an OSHA compliant slip-resistant out-sole and even meets the ASTM requirement for electrical hazard safety. Another plus is that these shoes don’t break the bank. They are affordable, casual and comfortable. Perfect for the stylish server! Skechers Women’s Gibson Slip-Resistant Sneaker $39 4. Crocs Bistro Non-Slip ClogCrocs are known for being extremely lightweight and comfortable, which is exactly what you need for long server shifts. But, the original Crocs weren’t acceptable at most restaurants. Traditional Crocs were designed with holes and vents to allow for water to drain and didn’t have a solid mold, which most restaurants require. Since then, Crocs has expanded their brand and developed different styles and options that are appropriate for those working in the restaurant industry.They now offer shoes specific for waiters and waitresses with Crocs Lock technology, a slip resistant tread. In addition to the traditional style and comfort of the original Crocs, these have an adjustable strap, and a toe and heel bumper. Even Chef Mario Batali has his own edition of these shoes! I would suggest checking with your restaurant owner or manager before you purchase these though, as some may require your footwear to have an enclosed back. Crocs Bistro Vent Non-Slip Clog $35 5. New Balance 626If you are strictly concerned with comfort, these are for you. New Balance is known for having quality, comfortable shoes. The New Balance 626 is no exception.These black shoes offer cushioning and support as they were designed for people who have to be on their feet in the restaurant all day. They have a non-marking and slip resistant out-sole, with leather on the upper part of the shoe. They even have some styles that offer a steel toe, if you need that. This is more of an athletic style of footwear, so remember to check with your waitstaff manager to make sure they are acceptable before you purchase. New Balance 626 $75 As you can tell, there are several types of non-slip waitress shoes available in black. The best waitress shoes are the ones that will prevent you from slipping and be comfortable to wear all day.Make sure to to break-in your non-slip shoes after you purchase them. Wear them around your house for a few hours or while you run errands. The first time you wear them at the restaurant don’t commit to them for the entire shift. Bring another pair of shoes and switch mid-shift to avoid blisters. A comfortable pair of waitress shoes can make a big difference.The best pair of server shoes will allow for you to spend more time concentrating on the things that really matter, like increasing your tips!Tip: Always wear black socks with your black waitress pants and black waitress shoes. If you don’t already have a job as a waitress, learn more about how to write your waitress resume here.Top 5 Chef CoatsAfter reading “How To Choose The Right Chef Coat” you’ll realize that there are several different aspects to consider when purchasing a chef coat. I know that it can be extremely overwhelming, so I’ve compiled a list of my recommendations of the best chef coats below.1) White Swan Five Star Chef Apparel Unisex Executive Chef CoatThis chef coat is a poly-cotton blend that also has a soil resistant layer which comes in extremely handy! The black buttons, trim around the neck and cuffs adds sophistication to this jacket so that when your asked to come out to the table due to your amazing dish you’ll look just as good as your food!2) Five Star Chef Apparel Unisex Short Sleeve Chef JacketWhether you are looking for a white or black short sleeve chef coat, this Five Star chef jacket is perfect. The short sleeve style allows you to stay cool while in the hot kitchen, while the 8-button front gives you some flare. It’s also a great price!3) ChefUniforms Unisex Short Sleeve CoatThis is one of my favorite chef coats due to the fact that it offers contrasting colors and is 3/4 sleeve–the best of both worlds! ChefUniforms is a very reputable company that takes pride in making great products for the restaurant industry. That being said, this chef coat is wrinkle resistant, durable, and breathable. I highly recommend this this jacket.4) Chef Works Montreal Cool Vent Basic Chef CoatIf you want a chef coat that was made for keeping you cool in hot kitchens, this is the jacket for you. Chef Works designed this coat with vents across the back shoulder area. The coat is made out of a polyester and cotton blend making it very light and only weight 4.6 oz. I find this chef coat to offer a very sleek and stylish look while also being very comfortable.5) Black Classic Short Sleeve Chef CoatThis chef coat is perfect if you are looking to purchase your first coat, or want something basic that you can purchase multiples of at an inexpensive price. It’s double-breasted and offers a left chest pocket for your pens and tasting spoons. It is made out of 100% polyester so if you work in an extremely hot kitchen this might not be the coat for you, but it’s great if you work in a kitchen with an open concept to your dining floor.How To Choose The Right Chef CoatAs a chef, you’ll spend many hours in a hot kitchen and you’ll need the proper chef uniform. It is arguably the most important part of your chef clothing. You need a chef coat that is comfortable, breathable; and of course, stylish. This article was written to help our fellow kitchen staff put together the ideal chef uniform.Chef Coat ComfortYou will be wearing this chef coat between 8 and 12 hours per shift, so it needs to be comfortable. Chef coats come in multiple lengths, but from my experience, the best are those that are 3/4 sleeve. A full sleeve will often times get in the way of your cooking due to the sleeves dragging. A short sleeved coat tends to not look as professional and can expose more of your arms to hot pans. Just like other clothing, each brand runs a little differently so try to see if you can get a sample to try-on before ordering. There are also several brands that specialize in chef coats for women.Chef Coat BreathabilityYou will be working long hours in the kitchen over hot grills so you’ll need a chef coat that breathes. Just like how they make workout clothing that is breathable, they do the same for kitchen clothing. Chef Works makes a chef coat with vents across the shoulders and back which allows for better airflow to help keep you cooler. You may not think that this will make that big of a difference, but after spending 8 hours behind the grill you’ll thank me! Chef Coat StyleEven though the majority of your time will be spent in the kitchen, you still want to look and feel good. There are many different colors available for chef coats, with white being extremely popular, but thinking twice before you purchase the white. There will be many times when tables will ask to speak with the Chef, which will require you to go out on the floor. If you are wearing a white chef coat it may start to look dirty early into the shift. If you have a black chef coat, it will be harder for the these spills to show. Depending upon the restaurant, you may even be able to wear a fun brightly colored chef coat. A personalized chef coat will show that you’re serious about becoming a chef. Some restaurants purchase coats for their chefs with the restaurant logo and Chefs name on it. Be sure to ask about who is responsible for washing the chef coat as many restaurants have this service available for their chefs.Many chefs and cooks harbor animosity toward servers and FOH staff. I have two words for these people: Stop it. Yes I know that the FOH staff gets tips, they get to see the customers enjoy the food, they work fewer hours and earn more per day, they treat the kitchen staff poorly, it’s air conditioned in the front and so on. But BOH people—whether they like it or not—have to help train the FOH staff. If the FOH fails on customer service, the business will fail and everyone will be on the street.Some ideas for fostering teamwork:1. Have tastings of menu items and daily specials available for the waitstaff before service. How can they answer guest questions about the dishes unless they have seen and tasted them? By the way, make sure the servers know the ingredients in specials so they can answer questions for customers with allergies.2. Make sure that the waitstaff is trained and actually does notify the chef or the GM if a customer is unhappy with the food. In my view, if the chef hears that a customer is unhappy with something he/she should go out and personally talk with the customer. Doing this fosters loyal customers who bring in more new customers. People like going to places where they have a personal relationship with the owner, manager, maître d’ or chef.3. Show the servers the focal points on the different menu items so they know how to place them in front of the customers. Better yet, teach them to put the plate down slightly off the focal point and turn the plate to the proper position. The customer will notice this extra gesture and will be awed by the presentation. Tips go up and when that happens the servers think the BOH staff are heroes.4. Make sure that your BOH staff does not let servers hang out in the kitchen. They should only be present as their jobs require. No more, no less. Remember, if the servers are in the BOH space they are slowing up the BOH staff, eating the food (and ruining your food costs) and not giving the customers the care that your food and the customers deserve. When I used to run restaurant kitchens I would boot the servers out and say, “The customers will tip you, the cooks won’t.”5. Kitchen managers and chefs need to be in the restaurant and be seen by the servers. For reasons that I don’t quite fully understand, everyone seems to work harder, faster, better and more effectively when the KM or chef is in the kitchen—even if he or she isn’t doing anything. (One of my tricks was to drop in and out on my days off or tell everyone I was gone for the day and come back an hour later. This kept everyone on their toes—they never knew when I might show up.) I have also found out that even though the servers don’t report to the chef they are better servers (and treat the kitchen staff better) when the chef is there or might come in at any moment.In the end, better service that results from a BOH-FOH joint effort will improve the bottom line. And, the bottom line is everyone’s responsibility.BOH and FOH are both common abbreviations used in restaurant jargon. BOH stands for "back of house" and FOH stands for "front of house."FOH (Front-of-House)Front of house, or FOH, is a quick way of referring to the front part of a restaurant and all the staff who works there, outside the kitchen, such as such as waiters or greeters, hosts, bartenders, bar backs, bussers, food runners, floor managers, and cashiers in restaurants who employ them. It is basically the opposite of back-of-house.The term usually means all the public areas of a restaurant, not only including the dining rooms and bar, the front-door area, which may have a space for waiting, and the restrooms. It can simply be thought of as the part of the restaurant that guests see. Although the abbreviation FOH is used in written form, most people do not use it when speaking, and instead say "front-of-house."BOH (Back-of-House)Back of house, or BOH, is the part of the restaurant that diners don't see, at least typically. It is the opposite, then, of front-of-house. The BOH includes the kitchen, offices, storage rooms and any other areas hidden from guests. If a restaurant is a show, then the BOH is the back-stage area.Back-of-house staff includes anyone who works in the kitchen. This includes not only the chef and sous chef, but prep cooks, line cooks, dishwashers, or any other person who works as part of the kitchen crew, and is not involved in front-of-house operations.Effective Communication Between the Front and Back of House is KeyA quite typical problem in restaurants is a lack of communication and animosity between the back-of-house and front-of-house. Often, when things go wrong during busy periods, the FOH blames the BOH, and vice versa. Usually, this comes down to a break-down in the lines of communication. Many restaurants use an expeditor to help with this problem. An expeditor is a liaison between the BOH and FOH and works to make sure the plates get out to the guests properly and quickly, and often performs a final quality check. Often, the expeditor is the executive chef or sous chef. Besides an effective expeditor to handle the flow from the kitchen to the dining area, restaurants often hold staff meetings including the BOH and the FOH staff, to ensure that the entire house receives the same communication.

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