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| Waiter Training Newsletter |
Your Servers and Food Safety
A good question to ask yourself about the safety of your food in regards to your servers is, “Do I want them to be as diligent at work as I assume they are at home?” The answer should be “No!” Think about how we are at home when preparing our meals or our family’s. Think about how many times you lick your fingers, scratch your head and pick your nose, all without the benefits of a 20-second hand-washing! Yuck!
Now that I’ve grossed you out, I hope you’re thinking about when you can schedule a Food Safety course for your staff. The kitchen gets it and it’s usually a part of their job trainings and descriptions. Why don’t servers get the same amount of attention for food safety? They are the last hands to touch a guest’s food.
I read an article a while back on this very subject. Restaurant industry executives were disappointed at the “findings of a study concluding that large numbers of employees knowingly have served contaminated food to customers, sexually harassed co-workers, observed the theft of money from their companies and taken illegal drugs before work. About 31 percent of those surveyed said they had served contaminated or spoiled food, according to the report.”
Obviously, the other situations are serious crimes against your business. Those each require their own newsletters. Contaminated food is probably served every day in your restaurant. Do you wonder how many people might get sick and never say anything because they didn’t connect their illness with your restaurant? It’s great for you if they never connect your restaurant with their illness!
And what if they do make the connection? Even a small case of food-borne illness can hurt your business. Do you really want that reputation, even for a week or a month?
Here’s a statistic for you (and I know you’ve seen it before): when people have a bad experience, they’ll tell 10-12 other people. When they have a great experience, they’ll tell maybe 3-4. I’m thinking a case of food poisoning is bad enough to tell at least 20! That server and the food poisoning just became the face of your business.
Want more statistics? There are more scary stories than you want to know about how little it takes to cause an outbreak of illness from your restaurant. Most seminar instructors have a fair share of stories to relate during training. There are food safety courses available every where. Take advantage of them. It’s a very big deal.
Training and information is the key! Contact me, Susie, at Waiter Training, either by phone or email. My business number is (720) 203-4615, and web address http://www.waiter-training.com.
©Waiter Training 2004
Excellence is an act won by training and habituation.
We do not act rightly because we have virtue or excellence,
but rather we have those because we have acted rightly.
We are what we repeatedly do.
Excellence then, is not an act, but a habit.- Aristotle
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