Consumer Reports took a survey of over 1,000 people to identify the top guest complaints when dining out in restaurants. Surprisingly, about 7 of the top 10 complaints were issues that could have been directly solved by the restaurant server or waiter themselves.
What Happened to a Once-Successful Premium Burger Restaurant?
Red Robin Burger Restaurant chose in January of 2018 to eliminate the busboy position to save $8 million dollars, at a time when the restaurant was valued at $711 million dollars. This move was applauded by critics and market analysts without a second thought as to how it might affect overall operations and profitablity.
The result? The stock market price of Red Robin Burgers dropped 50% by May of 2019, with “walkaways” to the restaurant increasing by 85% during peak times. The CEO, Denny Marie Post, eventually stepped down in April of 2019, and a new CEO has not been appointed, as let’s be honest- who wants to be in charge of a failed restaurant?
Short-Sighted Corporate Greed = Business Suicide
Perhaps proof that the corporate world is incredibly insulated from operational realities, the destruction of Red Robin happened in a climate of group-think and a corporate cult atmosphere.
Did they really think that the tables would clear themselves, or that the waiters would be able to replace busboys at their jobs without some type of time and opportunity cost during the course of dining hours?
Who Didn’t See This Coming?
Beyond the obvious flaws in a concept to lose 50% of the value of your company to save 8 million dollars, the CEO herself uses some strange language when describing customers and guests of the restaurant:
“Over time, we believe affordable abundance is Red Robin’s greatest opportunity to further differentiate and drive sustainable profitable traffic. By making it easier for our forecast to say yes to Red Robin any day of the week without hesitating over budget, we can unlock greater usage frequency going forward.”— Denny Marie Post, Red Robin CEO
Honestly, anyone who does not refer to her customers and guests as human beings, but rather calls them “traffic” and “our forecast” demonstrates a lack of basic human empathy, and consequently, common sense.
This is what happens when you let certain people “play CEO” of a major company.
Here’s a pic of the CEO getting a tattoo a month after the decision was made to get rid of busboys, after she “lost a bet to employees”. She actually got a tattoo of a Red Robin Burger.
If you were one of the busboys whose services were no longer required, just consider yourself lucky.
For a complete video course on how to make more money in tips as a server, waiter, bartender, or barista, check out the WTVMC course on this site
If you have bed bugs, then you probably already know the signs: rust colored or brown splotches or stains on you bed sheets, pillowcases, mattress or box spring.
The bites are also quite unmistakable. They usually appear on areas of exposed skin in patches or lines of little red dots, and often don’t appear until hours after the bed bugs complete their 3 – 10 minute feeding time and they escape back to their hiding places.
As the years go by, though, the information on bed bugs remains basically the same. Cryptic, confusing, limited, and not revealing of any natural, long-term solutions that are proven effective.
Bed Bugs: Resistant to Pesticides
One things that keeps coming up, however, is the bed bug resistance to chemical pesticides. There are a few modern day insecticides that bed bugs are thought to have slowly gained an immunity to, like pyrethroid-based chemical sprays.
In addition to pyrethroid, bedbugs are also demonstrating the ability to overcome other common pesticides as well. However, one natural solution remains that effectively kills bed bugs as well as their eggs, and we will be talking about that today in this article.
What Works to Kill Bed Bugs?
One of the cheapest, most effective, and natural methods to eliminate bedbugs is to use amorphous freshwater silica, also known as diatomaceous earth. This all natural “dirt” is really just the fossilized skeletons of microscopic small-celled algae found at the bottom of the ocean as well as freshwater lakes.
Freshwater lakes are the primary choice for companies that produce pesticide-grade diatomaceous earth. If you’ve ever walked around the banks of a lake, you may have noticed a slightly powdery, white or greyish colored dust. When you stepped on the ground, it may have felt sturdy but a little hollow at the same time.
What bugs me, pun intended, is the fact that this all-natural and incredibly safe material and all knowledge related to its effectiveness and pest control is kept from the general public. When you do a Google search on bed bugs on the web, even the “authority” sites like WebMD will not mention this. Yet, most people who have used it can testify to its effectiveness.
Nonetheless, the material is highly successful in getting rid of bed bugs, and you should consider checking it out. There are a few types of diatomaceous earth that you can use to wipe out bedbugs: food grade and pesticide grade. Pesticide grade means the dust has a particulate size that prevents it from becoming airborne as easily as the food grade type. However, in my experience, both of them work just fine. It’s just something you may want to keep in mind if you have kids, cats, dogs, or other pets at home.
For a great website that provides the best hand-selected type of customized DE pesticide grade products as well as instructional and proof videos for dealing with a bed bug problem, visit this site to learn more about https://www.defensive-end.com/get-rid-of-bed-bugs-forever.html.
It Will Still Take More Than Just Defensive End! to Prevent Bed Bugs
There really is no magic wand to wave over a nasty bed bug infestation and make them magically disappear. In addition to getting some type of pesticide agent (whether natural or chemical) to apply as a preventative barrier, you’re going to have to tidy up your living and sleep space if you want to stand a chance at total eradication of the little blood-sucking parasites.
Start by removing clutter and check all furniture, as well as the obvious spots like in the cracks of the mattress or bed frame. Shore up all cracks in the floor/wall with some plaster or caulk that you can get at the local home improvement or hardware store.
Take all materials and fabrics to the laundromat and wash and dry them on super-high heat. This will kill all the bed bugs, nymphs (infants), and eggs. Vaccuum your entire bed, bedroom, and mattress after going through every crevice with a stiff-bristled brush. Put the vacuum bag outside of the house in a well-tied plastic trash bag.
Final Word on Bed Bug Prevention
Because bed bugs are so hard to see and so easy to catch, be aware of your normal routine and environment and where else they could potentially be hiding outside of your home. Are they at your job? Are they coming home on your kids from schoool? Are they on the bus or the subway train? Did you go to the movies recently and pick them up there?
Any place that has people and fabric covered seats can harbor potential bed bug traffic spots. Just keep an eye out so that you’re not becoming a bed bug’s free ride home unknowingly.
Good luck and remember, there are natural solutions available that the mainstream will never disclose (unfortunately).
Good night. Sleep tight. Don’t let the- you know what comes next.
The stuff of yesterday’s cute nursery rhymes and bedtime story finishing lines has now come to the forefront of the national health conversation. When bed bugs attend a city council meeting in a mid-sized town in Ohio, chasing many of the public out of the building, you know there’s a problem.
Why the Bed Bug Problem is Only Getting Worse
While it’s a little strange on the surface at least that bed bugs would be found in a government building, it’s actually easily explainable. To be honest, bed bugs will hide anywhere people congregate and anywhere there’s fabric. This is why the airport in Phoenix, AZ had to remove the seating section in one of its terminals a few years ago.
When it comes to hiding places and getting around, bed bugs are very easy-going and resourceful. They love high-traffic places to benefit from a steady flow of human visitors, because this inevitably means more dinner choices for a bed bug at the end of the day.
What can you do to get rid of bed bugs?
While you may not have much control over the seats on the bus, train, airplane, movie theater, doctor’s office, or anywhere else bed bugs hide, you can take active measures to protect your home today, even if you don’t have an active infestation.
The first and most important thing to do is to organize your home the best you can to remove clutter and eliminate hiding places for the unwanted cimex lectularius, aka bedbugs.
2nd, if you suspect an active bed bug infestation, the next step is to take all your clothes and linens to a laundromat and wash, then dry on industrial level heat all of your belongings made of fabric. The high heat will kill the bugs, but also more importantly, bed bug eggs.
A Bed Bug Exterminator: Often Unnecessary- Always Expensive
One of the 2 biggest mistakes people make when battling bed bugs is assuming they need to buy some type of bed bug spray. The reason is psychological, because people assume something that is effective at killing must come in the form of a gun, which a spray emulates pretty closely.
The problem with bed bug sprays that kill on contact is that they don’t remove the eggs which are certainly well-hidden away in the cracks of your mattress, box spring, bed frame, or in the cracks of the walls or underneath the carpet.
The 2nd biggest mistake is assuming that only an exterminator is going to solve your bedbug problem. The truth is, an exterminator can solve your problem, but it may be very expensive, and they may want to use chemicals that may not be the safest thing for your family, especially if you have small children or pets that like to crawl around your home.
The big secret for killing bed bugs is actually incredibly simple. After you’ve removed clutter and sanitized your clothes, you can put down a protective barrier that actively guards your home from these unwanted guests. It’s so easy but most governments will simply not inform its citizens that such an affordable, natural and safe solution exists.
The Best Natural Bed Bug Killer Available is Only a Secret Because of Government Over-Regulation and Monopolies
That solution is known as amorphous freshwater silica. It is a special kind of dirt that is found at the bottom of lakes all over the world. It is a powdery substance that consists of components known as diatoms, which are the fossilized remains of once-living algae. At a microscopic level, they are razor-sharp which penetrates the exoskeleton and causes the bug to dehydrate. The insect eventually loses all its internal fluids and perishes.
Amorphous freshwater silica is also great because it stays good forever as long as kept dry. This means that once the life of a bed bug egg peaks at 21 days and hatches, the bed bug my inevitably crawl through it, become affected, and die. One great website that offers the best, safest, and most effective form of this natural bed bug killer is Defensive End!.
The best part about this magical powder? Much of it is so safe that humans actually eat it. In addition to this, small amounts are put into the nation’s food supply via livestock feed intended to kill the internal parasites of cows, pigs, and the powder is even thrown down on the ground in chicken coops to keep the flea, tick and critter problems to a minimal.
Remember, you don’t have to go the usual route of buying toxic chemicals and sprays or shelling out big bucks to an exterminator from now on, because this earth based powder also works on all crawling insects.
Good luck and thanks for reading this article and visiting my website to learn more about this amazing natural product!
As a restaurant manager, you work long hours and practically live at the restaurant. Corporate is constantly breathing down your neck, micro-managing your every move, complaining that you’re spending too much money on insignificant items like lemons or ketchup. And to top it all off, you have to find a way to bring in new business, even during a down economy, or again, it’s your fault for that again too.
On top of all this pressure, you have to worry about your own personal finances and saving up for retirement too. If you’re lucky, you may have the option to get bonuses for sales, stock options or even the coveted 401k. But beore you go all-in on the corporate pension/retirement system, which in our opinion is far over-glorified, today we’re going to look at some ways in which you can be less reliant on traditional ways of saving for retirement that could pay off big for you.
Understanding Your 401k Options
One of the most common and popular ways to save up for retirement is the 401k. Your company will match an equal % of contributions that you make a to a managed wealth fund that usually consists of high-performing stocks and equities. The 401k is seen as the bread-and-butter gold standard among employee retirement plans, and usually no one questions their wisdom.
We like 401ks ourselves, but we know from experience that in most cases, a 401k is only as good as the current state of the stock market. If you only pay a cursory glance to mainstream financial news media, you will always assume the market is going up, everything is fine, and everyone is making a ton of money.
Except when it isn’t, and people aren’t. Like right now, in the current crashing stock market, or the bond market, or the housing market.
How to Protect Your 401k with a Gold IRA
This bit of advice we’re about to give to you is not for the average mindless follower of MSNBC, Yahoo Finance or Fox Business. We admit, this takes a bit of creative thinking (but not that much). And while we could go on for several blog posts about how the mainstream media’s primary job is to generally make the population go to sleep so that the big banks can loot the economy and siphon the wealth out of everyone’s retirement fund, we won’t go too far into it today.
What we will say, however, is that what goes up, must come down. Just as you, a restaurant or hotel manager, instinctively recognize the inherent truth in the fact that sometimds your restaurant gets swamped with guests and customers, reservations, and unexpected walk-ins- and other times- your restaurant is like a ghost town from the Old West, where it would be nice if even a train robber decked out in all cowboy garb walked in and just ordered a single shot of whisky.
And just the same way your restaurant sees feast and famine, so does the overall economy, especially the stock market. And this is why, it’s often a great idea to transfer all or a portion of your existing 401k to a Gold IRA when you can.
This can be done upon retirement, when you change places of employment, or under other special circumstances. A Gold IRA is based on the precious metal known as gold, as the name implies, which is a hard asset whose value remains relatively constant and dependable throughout time, but tends to rise when governments print lots of money to try to save the economy (as they have in the last 10 years since the crash of 2008).
It’s especially important to realize that it’s not enough to simply buy paper shares of iGold on the stock market itself. You want physical gold to back up your position, which a Gold IRA does perfectly. You can even take delivery of the gold yourself, should you not want it to be stored at a Brink’s secure location that your Gold IRA custodian will provide for your account.
Whatever You Do- Do Something
It’s important that you don’t become a passive holder of any retirement program plan or employer-matching fund without understanding the risks of both the fund and the current state of the market. You cannot afford to just go to sleep and assume that everything will be ok. This is exactly what my college professors did in 2006, and they paid the price in 2008 when they came to class and informed us that they’d have to work another 10 years just to be able to retire.
How to be a Good Fine Dining Restaurant Male Host or Female Hostess
1. Know what is going on at all times. You really have to know the sections, be aware and keep your eyes open so that you can measure the pace, flow and rhythm of the restaurant. The manager will assist you but you are going to have to alert bussers to clear tables or keep an eye out for steps of service finishers like entrees being cleared or checks dropping. This usually means people are leaving.
The quicker tables can be reset the more turnover and more money. You have to be miniature managers and you are the first thing people usually see, so greet and acknowledge everyone casually, and be pro-active in getting information as to how many people are in each guest’s party and try to seat them as soon as possible.
You have to be aware of where tables are in their steps of service in the various sections.
If you see that people are finishing up, suggest the waiter that maybe they’re ready for a table clear. If you see problems before they may be about to occur, throw some info your manager’s way. Give them the heads up so small fires can be put out before any potential large ones.
You really have the ability to quarterback the entire restaurant.
Multi Tasking without Losing Sight is Key to Being a Great Host or Hostess
2. Ability to multi-task while still devoting meaningful contact with each incoming guest.
Keeping the front area as clear or at least as orderly and good vibe-ey as possible. An organized mess where the hosts and hostesses know what’s going on is not a problem.
Suggesting the bar as an option for waiting for their table will increase restaurant and bar sales, while clearing the lobby. Directing people to the patio outside if there is one to wait to be called is another option.
It’s very important to know your software for reservations and seating backwards and forward.
You must greet every guest that walks into the restaurant. Always be the first to say hello. If someone is eating there or eating alone, don’t say “Just you?” when trying to figure out how many people are in their party. It’s very off-putting. Simply ask “how many in your party today?” and if they say “just me” or “1” “by myself” then ask if they have a preference on seating.
Too often hostesses in restaurants have done that to me and I usually never go back to a place like that. And I tip quite well and eat and drink a lot.
3. Ability to (if your restaurant allows it if no one is there to answer phones for making reservations and being the face/switchboard operator for the restaurant) stand outside the restaurant and bring in business, where ever possible from foot traffic and passersby.
The ability to strike up conversations with strangers, make funny comments or just say hello and greet people out of the goodness of your heart and just being alive, trying to have fun- can and will bring people in the door.
People are always looking for a place to eat and drink, they just need an excuse. Even if they say no, you have successfully given them a future option. This means more work and more hours for you, as well as the honing of a very valuable business and life skill.
4. Try not to have favorites or play favorites with servers. Always consider the best option for the guest and the restaurant. Many servers will come over and shmooze and try to talk sweet nothings in your ear to encourage you to give them the big party that’s coming, or double seat them while some servers may not even have a table yet… anyway try to be fair and keep things in mind. Everyone needs to work. Some are better at certain things than others.
5. Don’t be a Host/Hostess forever. In the long run a host/hostess is just a bus boy or food runner that doesn’t have to get their hands dirty. Set your sights on more money constantly. You should be thinking about making a move to waiter or server after some time succeeding as a host/hostess. It can be too easy to just stay a hostess because you’re afraid of dropping drinks or food, or just don’t want to work that much or have more responsibility.
Last Tip for Great Hostesses and Hosts: Just Get Out
And if you’re just a really great host/hostess that has zero interest in being around food directly or bartending, then maybe you need to go work at some high end club and wear one of those little things in your ears and wear a fancy suit or blazer. Or maybe you need to get into event planning or direct marketing. Think of any lateral moves you could make to apply your skills as a host/hostess to another career.
Or else just move up in your restaurant.
Any restaurant manager worth their salt is going to read this and have some pondering to do.
If you’re a stellar fine dining or upscale casual general manager or restaurant owner and you’re already doing record sales, have a backlog of return guests, and a super-happy restaurant staff (especially waitstaff), then this is not for you.
The point is, it is a rare thing to have a super-happy restaurant staff where everyone is satisfied with how things are going all the time.
I say this as a waiter of 4 years experience (before retiring for self-employment, crediting a lot of my own business knowledge from working in restaurants) who got to work for several different companies in different cities to include Houston, TX and heavily in Los Angeles, CA.
It is my goal to provide a few tips from the ground level of how restaurant managers can decrease waiter/server/bartender turnover and increase retention of their best employees.
So let’s get started.
Tips to Retain Your Very Best Restaurant Waiters, Servers, and Bartenders
1. Don’t play favorites with your wait or bar staff. I know many GMs at restaurants have a tendency to turn a blind eye to all sins committed by their hottest, youngest, and sexiest servers and bartenders.
Whether it’s a male general manager ogling that hot blond with big boobs whose cleavage gives the Grand Canyon a run for its money, to the female manager who cannot seem to stop being smitten by the jerk bartender with biceps and a dickhead attitude- you’re going to have to think with the upstairs head when making scheduling and disciplinary decisions.
Action Step: Have set criteria on how people get rewarded and punished. Don’t overlook your less flashy staff because they may very well be your most reliable and dependable, and least likely to lose your restaurant money during crunch time. Also look for cliques that develop among your staff and keep an eye out on if they are up to no good either individually or as a small group. These toxic employees may very well be encouraging your best staff to leave if they get away with their nonsense long enough.
2. Schedule the personnel who consistently make the highest sales and sales volume on a consistent basis. Creating an environment in which positive performance is regularly rewarded and acknowledged will make all servers and bartenders feel not only that their success lies in their own hands, but that upward mobility within the restaurant is a possibility.
That does not mean it has to be cutthroat, but give more focus on results and guest satisfaction when it comes to counting up the till at the end of the night than just how you feel about certain servers.
Action Step: Encourage servers to spend more time spieling the features and looking for opportunities to sell that 2nd glass of wine, while regularly reminding servers that the best sections and shifts will go to the top sales performers. Regularly hold contests where the sales winners receive Amazon Gift Cards. Give out a free bottle of the featured wine to the server who sells the most in a night or even a month.
3. Make personal care and human happiness a long-term goal for your staff, and prove it to them. Many-time championship winning NBA coach Phil Jackson once brought in a Yogi to have the entire Chicago Bulls professional basketball team sit around and meditate. Meditation is good for lowering blood pressure (the NBA and restaurant work are stressful) and increasing well-being.
Action Step: For a restaurant manager, it is a drop in the bucket to bring in a meditation expert to lead a 10 – 15 minute meditation session during the pre-shift meeting. If a server or waiter makes fun of the process, send them out of the room or send them home. If someone raises religious objections, tell them it’s ok to pray to God as well.
Conclusion on How Restaurant GMs and Owners Can Keep Their Best Employees
Before I left the service industry and hospitality space, I worked in every concept of Del Frisco’s Restaurant Group which is now a publicly traded company on the stock exchange, and got to practically open one of their Del Frisco’s Grills at the heart of the Santa Monica Pier in West LA.
I have seen it all. Unexpected restaurant closings (McCormick and Schmicks, Burbank CA). Restaurant declines (Zengo, Santa Monica CA). Top examples of great restaurants with the most professional and exceptional waitstaff (Del Friscos Double Eagle at the Galleria in Houston, TX). Getting fired from a Gordon Ramsay restaurant which later closed down in a class-action suit for not paying its employees (The Fat Cow, The Grove in Los Angeles, CA).
But I’m sure you’ve seen even more than me as a restaurant manager. That’s why this blog post is not meant to be definitive, but rather just to offer up some more ideas to make your life, and the life of your wait and bar staff, easier.
Good luck out there 🙂
creator of the Waiting Tables Video Masterclass, an excellent resource for servers, bartenders, and restaurant managers alike
How Can Waiters and Servers Get Better Shifts?
1. Understand your managers’ personalities, moods, attitudes, NEEDS and history. #1 Concern should be how much are you selling. Make being a sales leader one of your goals as a server and constantly look for ways to sell more and higher priced items on the menu.
This is why spieling the features is important to get guests in the food mood. As for your managers… Get to know them if they will let you. Pretend they are your friend and treat them as one.
2. Offer to take other people’s worst shifts if you really need the money, but ideally shoot for shifts that are still some type of good deal for you. Then you can ask to take one of their weekend shifts later and make it sound like you’re doing them a favor giving them a weekend night off. Also, you could later ask for them to switch a weekend night shift for one of your day shifts or lesser earning shifts.
3. Be a team player at work during the busiest times. People will remember you helping them unconsciously, and then you can start advertising that you will pick up some of their weekend night shifts (or better shifts) to give them a break to let them enjoy the weekend.
4. Know your customers’ drink orders when they come in (repeat guests). Your guest will eventually start talking about you with your manager when your manager comes around. Being in demand and making guests comfortable is how restaurants get people drunk, and that’s where they make their money.
5. Maximize the value of your time.
a. If you are in a terrible situation, no amount of politicking will advance your interests. Sometimes it’s best to move on and find a new restaurant. Knowing the location and typical customer influx during certain hours and days will provide you with the information how and why the money flows through the restaurant, and will help you weigh your pros and cons before making a jump to another job.
We hope you enjoyed:
How Waiters, Servers and Bartenders Can Get More Shifts, a Better Schedule and Side Gigs for More Money
Today’s Make More Cash Money Tips Key to Victory:
* The guest’s space is sacred like the air space over an airport.
7 Great Ideas for Waiters and Bartenders to Make More Tips
—–> Do not place things down on the table and push or bump into the guest, food, plates, or say excuse me if you absolutely have to
—–> Never set something down near your guest with your elbow facing your guest, you should always set things down with your arm curving/bending away from them.
—–> During order taking, do not stand and hover over the guest. Drop menus, advise guest on “specials” (features), either bring water or ask if they’d like something to drink to start out with, and then go stand away from them, occasionally glancing to see when they are ready to order.
—–> When it’s time to pay, drop the check or bill and step back a few feet, don’t wait for them to put the money into the check presenter. When you drop the check back off with change, always leave an amount of change (if cash) that has easily tippable amounts, not a large bill and a few ones.
—–> Depending on your restaurant’s procedures, bring all the food out at once, and not plate by plate. The kitchen should be cooking things all at once anyway.
—–> Try not to directly hand the guest anything. If you have to hand the guest something, make sure you hand things to them respectfully. No creepy hover hands left behind. No handing things to people at eye level coming straight in at their face. Gently and respectfully, if at all.
Also read: positive nonverbal communication techniques
—–> Always be the first to say hello and thank you as the guest is leaving. Always simulate thinking “what does the guest need right now” without asking them. Drink refills without having to be asked goes a long way when it’s tip time.
Serving and Bartending Tips Learned in South East Asia, of All Places
For a complete video course on how to make more tips for restaurant servers, bartenders, or anyone with a tip jar, check out the video masterclass for serving and making tips on this site.
One of the most common problems waiters and bartenders face and are often vocal about, is the fact they aren’t getting enough hours at work. Every single restaurant and catering job I ever worked brought on an onslaught of gossip and everyday chit chat where employees complained that they weren’t getting enough good shifts at work, or weren’t getting enough shifts at all.
It’s hard to blame the restaurant or your manager for this. It’s much easier to blame random circumstance or the economy for lack of revenue in restaurants, and these days, the average middle class consumer which the typical server/bartender depends upon for tip revenue and therefore their paycheck, is as tapped out financially as the waiter hoping and praying they’ll walk through their establishment’s door and sit in their section.
How to Make More Money as a Server or Bartender
Sure, you could attempt to go get another restaurant gig, or an office job (boring!!!!) like I did when I was actively serving in the restaurant business, or “the industry”, as many like to refer to it. Then, you’ll have 2 similar jobs with likely similar schedules competing for your time- a great way to stress yourself out and make you under-perform at all your jobs collectively.
Instead of spreading yourself thin, you could use the fact that as a waiter, server or bartender, you have a somewhat “odd” schedule, meaning that while most people are getting off of their 9-to-5 job, you’re just now going into work.
This means taking advantage of the fact that you have free time during the weekdays from 9 am to 4 pm, and helping people who are at work, by walking their dog.
How Much Money a Dog Walker Can Make
Many dog walkers can charge between $20 and $30 per walk for a 30 minute – 1 hr session. Now imagine you can pull off 2 – 3 dog walks a day, 3 days a week. That could amount to an extra $180/week for you. That means an extra $720/month!
What that could mean for many of you reading this is being able to buy a new car, or finally pay your rent without having to hold your breath for the last week of the month hoping for a miracle.
Why Else Restaurant Servers Make Great Dog Walkers
As a restaurant server, you have a 6th sense for customer service. By the time you’ve waited tables for even 3 months, you have more customer service experience than 99% of the planet. You already know how to talk to people, and your empathy for dealing with humanity is on an entirely different level than the average person holding down a job.
You can apply this 6th sense to getting dog walking customers, but it’s also going to pay off if you already like dogs too. Dogs listen and respond very well to me personally. This is because I truly enjoy and respect dogs and cats. I understand that while we’re different, we still have sophisticated intelligence and feelings. We are more similar than we think. And just like a guest in your restaurant or bar looking at you as a leader because you know how to anticipate their needs and make them feel special, dogs are the exact same way.
Help! I have no idea where to start with this whole dog walking gig!
One thing many restaurant servers and bartenders can have a hard time with is finding business on their own. No problem, because this is a new skill just like serving guests at one time was for you. But while you develop your own way to get leads for scooping up extra money in your off-time from the restaurant from potential dog walking customers, you can get your feet wet by simply signing up for a service like Rover.com or Wag! which are kind of like the Uber of dog walking/sitting.
Of course, you won’t want to be completely reliant on Rover or Wag! for your business, just like you don’t want to be completely reliant on your restaurant/bar for your entire income, especially not these days. And that’s why I created this special guide called “Move Over, Rover!” that shows you how to sign up and get business immediately from Rover and Wag! while creating your own independent dog walking or dog sitting business that attracts customers outside of the online dog walking/sitting apps that most dog sitters and walkers lazily become reliant upon, and then complain about not being able to get enough customers!
Get out there and make more money!