A Tale of 2 Restaurants and the Gum Under Their Tables

There is a sticky situation in the restaurant world – gum under the tables. But it's more than just a messy problem; it’s a great way to examine the importance of using systems in a restaurant and why they’re so important. Let’s talk about the tale of two restaurants and the gum under their tables.

Imagine this scenario: on one side, a fine dining establishment with white linen napkins, sparkling silverware, and an ambiance of elegance. On the other side, a family-friendly pizzeria filled with laughter, paper napkins, and plastic plates. Now, here's the million-dollar question – which of these restaurants do you think wins the battle of having more gum under the table?

If you guessed the fine dining restaurant, you're spot-on – surprising, right? You wouldn't expect those spending $100 per person to be sticking gum under the tables, but here's the twist: it's all about the napkins.

In the world of fine dining where paper napkins are a rarity, guests often find themselves without a discreet way to dispose of their gum. So, where does it end up? You guessed it – under the table.

This brings us to a crucial aspect of restaurant management – the importance of not just daily opening and closing side work for every position but also those often-overlooked weekly cleaning tasks. Yes, I'm talking about the dreaded task of degumming tables.

In any restaurant, cleanliness is next to godliness, whether it's a Michelin-star establishment or your neighborhood pizza joint. The attention to detail in cleaning speaks volumes about your standards. Degumming tables might seem trivial, but it's these small details that contribute to the overall dining experience.

So, how do we tackle this? First, it's about instilling a culture of cleanliness and pride in your establishment. This starts with leadership setting the example and expectations. Then, it's about systems – having clear, consistent cleaning protocols for daily and weekly tasks. This is where checklists come in. Training your staff is key, ensuring everyone knows their roles and how to execute them effectively. And of course, accountability – make sure these tasks are completed to your standard every day.

This is where management is so important. Remember, achieving prosperity in your restaurant business isn't just about food or service; it's about the environment you create. A clean, well-maintained restaurant not only attracts more customers but also boosts the morale of your team.

Whether you're dealing with gum under the tables or any other cleaning challenge, remember, it's the little things that make a big difference. Stay diligent, stay consistent, and keep striving for excellence.

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