We all know who runs the restaurant, but front and back of house cannot work without the other. Cooperation is the key to making sure tips are received, and then shared at the end of the shift.
Here are some hints to help ending the eternal restaurant war.
- Encourage wait-staff to spend time in the kitchen.
Show them the time, effort, and skill that go into creating the dishes they deliver. Getting them involved in preparation and service gives invaluable insight into the teamwork behind every plate. - Give chefs front-of-house experience.
Have new chefs wait a few tables when they start. They’ll gain a fresh appreciation for the challenges of service - and a new respect for wait-staff after seeing that not every guest is easy to please. - Prioritise daily communication.
It may sound obvious, but consistent conversation is key to building strong working relationships. Take time before each service to check in with front-of-house staff and ensure everyone is aligned. - Choose an effective bridge between teams.
Whoever acts as the link between kitchen and front-of-house should be able to “speak both languages.” This helps ease tension, improves understanding, and keeps service running smoothly.
Keeping anxiety and tension low between front and back of house will lead to better working relationships and more tip-happy customers.
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