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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 5
Workforce

What questions should I be asking prospective restaurant employees?

Advice Guy: It can be tough to predict how someone will perform on the job from an interview, but the more practical your questions are, the better.

Workforce

My recent hire didn’t work out. Do I still have to pay them for training?

Advice Guy: Making a bad hiring decision doesn’t get you out of paying for training.

Workforce

Is it OK to ask a job applicant for their preferred pronouns?

Advice Guy: While this question likely aims to indicate that your restaurant is a positive and inclusive workplace, in general, interview questions should be related to the candidate’s ability to do the job.

Workforce

Is it smart to close my restaurant for a week to give staff time off?

Advice Guy: Despite some downsides, there are many reasons to consider a vacation closure.

Operations

How should you be compensated for menu development?

Advice Guy: Consultants should clearly state what they're willing to do as part of business development and what would require a paid contract.

Is it OK to charge no-show fees when a party size changes last minute?

Advice Guy: While it’s frustrating to have a smaller-than-expected group show up, the revenue gained may not be worth the potential loss of goodwill and future business.

Operations

Should restaurants respond to all online reviews?

Advice Guy: Whether you like a review or not, the least you can do is to thank a guest for it.

Operations

Should restaurants serve alcohol to pregnant women?

Advice Guy: Staff should not try to dissuade or refuse alcohol service on the basis of pregnancy.

Should a BYOB restaurant still check IDs?

Advice Guy: Yes. Even though you don’t have a liquor license, you do take responsibility for what happens in your establishment.

Operations

How to approach tipping with diners who aren’t used to it

Advice Guy: International guests who are less familiar with U.S. tipping culture may expect to tip marginally or not at all when dining out. To reduce uncertainty, politely clarify tipping expectations on your signage or menu.

Operations

I’ve been accused of running a deceptive ghost kitchen. How should I respond?

Advice Guy: Always be transparent about where your guests’ food is coming from and keep your pricing consistent across platforms.

Food

Should my restaurant have a separate vegan menu?

Advice Guy: If you have sufficient variety and quantity of menu items to warrant a special menu, you should make one available.

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