A talk with Robin Dibble, an experienced Albuquerque-area restaurant professional who’s worked in every aspect of the business, from waiting tables, to cooking, to managing restaurants and night clubs. Topics include: psychological strategies servers use to get more tips; how menu design can affect what people order; reading customer satisfaction as a restaurant manager; the factors in deciding to cut someone off from drinking; lighting and acoustics considerations when designing a comfortable space.
This is a reshare of a 2019 talk. For more details about this episode, see the original post.
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