At times, both me and almost everyone else in the catering industry, we have heard that "we should not bring our problems to work and do not take home, work problems".
So, did a customer complain to TripAdvisor and everyone sees his bad review! Both new wana-visit customers but also your old customers?! Oh no, we must take things into our hands. Put in all of your passion and talent and let's take revenge of this "bastard" that dared to utter his complaint.
Staffing a restaurant is a simple operation yet it demands correct scheduling. An organogram or organization chart is a simple yet trustworthy tool to make the right decisions.
One of the managerial operations that an executive chef or a restaurateur will come against, is how to properly hire the right number and of course the right quality of people in the restaurant's kitchen.
Whilst writing about kitchen stuffing, i noticed that there is not a magic wand or a standard procedure that indicates exactly how many people are needed.