- Excerpt from Richard Saporito’s latest e-book “How to Improve Dining Room Service” This Council will help keep maintain the payroll service staff dining room set and content that is essential to accommodate paying guests. Staff scheduling is closely tied to dining room and crucial customer service staff to keep adjusted, happy and well. In every way, a balance must be achieved by matching the dining room service the needs of labor to enterprises provided. There should be a system whereby the staff shift availability days can be communicated in writing to the person doing the program. A simple change of sign of the availability of new personal-sheet will be visible.
Each staff member must work a balanced amount of changes during the week. If the schedule maker is burning to staff members with extra shifts or scheduling too many staff members to work only one or two shifts, is subtracted from customer service. Usually a restaurant will get a more efficient staff work 3, 4, or more shifts per week instead of only 1 or 2 shifts per week. Although sometimes you may have to bend this guideline to maintain the work schedule filled, but should be kept to a minimum. Constant communication with the staff while staying abreast of their available work shifts will facilitate the scheduling process immensely. The person who makes the schedule should be well aware of the projected business in the restaurant. The schedule should contain the correct amount of labor needed to provide an adequate level of service for each shift.