Welcome back to How to Restaurant

We are now in Episode 3, Part One. Take the journey with us as we dissect one of the chapters in my book, How to Server. The video logs do not give too much away however, we are covering some pretty crucial points that you need to know. Whether you are a beginner or seasoned. Sometimes we need our tools sharpened and many times we forget or need reminders. Either way, I hope you enjoy the videos I present to you to learn and stay sharp in this industry. I hope you enjoy.

My compassion for workers and business owners compelled me to continue writing this manual script, which has been ten years in the making. A few years ago, I was sent on a mission to find the right location for a concept my employers, and I created. During my hunt, I was able to survey hundreds of restaurants and study human behavior up and down the east coast of the united states, from Virginia to Florida. My experience during my endeavor was jaw-dropping. I found that most restaurants from state to state are all the same. Attitudes in the workplace are similar yet different. For example; humans’ breath the same air and bleed red; however, their appearance is different, and their accents vary. While sitting down having a glass of wine or consuming meals during my travels I paid very close attention to the style of Restaurant, the servers, bartenders, cooks, managers, clientele and whatever else I can set my eyes on. Moreover, I came to one conclusion; water is water and burgers are burgers poured and made differently but the same. The same goes for employees and business owners’ attitudes and in my experience, is all the same and the majority of the time, miserable.

How to Restaurant started as an employee handbook; it has been updated continuously since I first wrote it back in 2009. I then decided to experiment with the employee handbook in a company I was helping manage in 2010. The handbooks origin stem from the fact that a business should not operate without a manual. Many companies I worked for as an employee/manager was a mess because I felt there was no structure or How-to guide to getting the job done the correct way. I grew up a songwriter, and short story author for the majority of my life, always having a passion for telling a story my way disregarding the “proper” way to tell it, which brought me to How to Restaurant, a tutorial of how to do it in my perspective.

How to Restaurant is a general restaurant industry’s guideline dedicated to the worker, manager, and owner of a food service business. Also, giving in site to a customer, guaranteeing that they will have a different experience when visiting their next location. The information provided in this book and video series on YouTube is standard and an excellent tool for recruits and newcomers. Whether a new server, bartender, cook, manager, or business owner, the information provided will be a stepping stone to success.

I hope you can learn something with this manuscript. Most of all, I hope you can find peace and joy in your workplace. I aim to help fix your negative attitude at your job, and I strive to reinforce your positive outlook. You should not feel uncomfortable at your place of employment; instead, you should find a way to love doing what you do, you should at least like the ones around you and spread positive vibes throughout your company. It takes only one person to spark joy and spread it like wildfire throughout your colleagues. Whether you are a boss, business owner, manager, or employee, I hope you find peace by reading this book, and now you will gain the knowledge to be excellent at your workplace; however, only you can be wise enough to practice what is preached.

With love and peace to all- Vic Ramirez

www.VFRauthor.com

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