Many performers underestimate the marketing capabilities of a restaurant. Restaurants advertise in newspapers, radio, television, Internet and door-to-door marketing campaigns.
Knowing this, a good restaurant entertainer will encourage management to advertise their weekly entertainment in these media outlets. The goal is to get your name out into the community and gain affiliations with the restaurant. Allow the restaurant advertisement’s to work for you and get your services known to the community.
Over the years, I’ve entertained for many of the community fairs located near restaurants I have entertained at. One such event is the Taste of Orland. I am hired to entertain the crowd as they roam the fair grounds tasting local cuisine. Since I’ve become a regular attraction, the fair committee has advertised the, “Magical Balloon-dude Dale” as a major attraction to the event.
I use this fair’s advertisement to help increase my restaurant business. I inform the restaurant management that “I will be appearing at a local event and they are advertising me by name as a major attraction. You (the restaurant) should put my name on the restaurant marquee.” This allows the restaurant to piggy-back off of the fair’s advertisement. People attending the event will see the name again and associate it with the fair. Your name is now associated with the fair, but also the local restaurant. Using the fair’s advertising and my name on the restaurant marquee gives me better visibility and can increase restaurant attendance and personal bookings.
Thursday, February 16, 2012
Thursday, February 2, 2012
Customers Birthday or Anniversary
Many times while entertaining, severs will approach you and inform you that a customer is having a birthday or anniversary and they would like you to entertain their table. I always ask the servers “How far they are into their meal? Did they just sit down or are they getting ready to leave?” The answer to these questions will determine how fast I need to attend to their request. I thank the server and let them know I will get to them in due time. I want to control my work pattern and not allow the servers to dictate my schedule. The server has learned that if the customer is happy, they can improve their tips. Servers are not concerned about other customers in the restaurant, just theirs.
When I start my shift, I always ask the servers if they have any parties and, if they do, how far into their meal have they gone? Some servers will quickly say “My party is killing me; they’ve been here all day already. We need to get them out of here.” Others will say “they have just started and not everyone is here”. I look around the room and quickly determine who needs entertainment ASAP. I have learned that it is better to please many individual people then to worry about one big party. As I’ve told many owners, I would rather make sure I entertain the restaurant’s regular and new customers immediately, and then get to the big party of out-of-towers. At most of these “big” birthday or anniversary parties, you will see a pattern. There is usually one family member who is either a regular to the restaurant or lives in the neighborhood and has chosen this restaurant because of its location. Everyone else in the group is often from out of town, infrequently visits to the restaurant or will never come to the restaurant again. If I choose to entertain the big party first; I can upset regulars and first time customers by getting bogged down at the party and neglecting their tables. I also let the wait staff and the party knows that I’m here for the customers and not just their party. If they want to, they can hire me for their next event.
On busy days, let the party know that you only have time for the birthday child. And if time allows, you will come back. The goal as a restaurant entertainer is to entertain the restaurant, not one individual party. I find it is best to do a show rather than a one-on-one form of entertainment. If you can do a show, make something special for the birthday child and smaller things for their friends. I find as a Balloon Artist it is quicker to do balloon hats than individual balloons. Face Painters can decorate the face of the birthday child making simple designs for the guest. Character Artists can draw a group picture as a birthday gift instead of individual drawings. Magicians can use the birthday child in a routine. Make the event special and different from your normal routine and the customer will appreciate your efforts and reward you accordingly.
When I start my shift, I always ask the servers if they have any parties and, if they do, how far into their meal have they gone? Some servers will quickly say “My party is killing me; they’ve been here all day already. We need to get them out of here.” Others will say “they have just started and not everyone is here”. I look around the room and quickly determine who needs entertainment ASAP. I have learned that it is better to please many individual people then to worry about one big party. As I’ve told many owners, I would rather make sure I entertain the restaurant’s regular and new customers immediately, and then get to the big party of out-of-towers. At most of these “big” birthday or anniversary parties, you will see a pattern. There is usually one family member who is either a regular to the restaurant or lives in the neighborhood and has chosen this restaurant because of its location. Everyone else in the group is often from out of town, infrequently visits to the restaurant or will never come to the restaurant again. If I choose to entertain the big party first; I can upset regulars and first time customers by getting bogged down at the party and neglecting their tables. I also let the wait staff and the party knows that I’m here for the customers and not just their party. If they want to, they can hire me for their next event.
On busy days, let the party know that you only have time for the birthday child. And if time allows, you will come back. The goal as a restaurant entertainer is to entertain the restaurant, not one individual party. I find it is best to do a show rather than a one-on-one form of entertainment. If you can do a show, make something special for the birthday child and smaller things for their friends. I find as a Balloon Artist it is quicker to do balloon hats than individual balloons. Face Painters can decorate the face of the birthday child making simple designs for the guest. Character Artists can draw a group picture as a birthday gift instead of individual drawings. Magicians can use the birthday child in a routine. Make the event special and different from your normal routine and the customer will appreciate your efforts and reward you accordingly.
Thursday, January 19, 2012
Entertaining the Wait Staff
Over the years I have developed a stern approach with restaurant wait staff when it comes to providing them with entertainment. I was hired by management to entertain customers, not the restaurant staff So, I take the approach that restaurant staff should not be entertained, that they are getting paid by the restaurant and are there to work, not play. I often hear restaurant staff say “He’s mean”, or “He’s not nice. He won’t give me a balloon”. It is not any of these things. I have come to the realization that restaurant staff turn out to be greedy and want you to make them something every week.
Restaurant entertainers normally entertain once a week. Because of this schedule, the restaurant staff can burden you each week with a new request. Better to interact with customers or learn about upcoming events than spend time and balloon materials entertaining the wait staff.
Over a decade ago I started working an Aurelio’s restaurant. By now I have laid the ground rule that the wait staff doesn’t ask for balloons. I explained to them that “I was hired to entertain the customers, not the staff.” Or my most popular line, “You haven’t worked here long enough.” The person will ask, “How long do I have to work here?” At this point one of the regular staff will usually chime in with “I’ve been here two years and he still hasn’t made me a balloon yet. You can’t get something until I do.” By me establishing a waiting time, I now control who gets a balloon and how long they wait. I explain to the servers that “I make many different designs that you haven’t seen them all. And if I make you a balloon now, next week you are going to see something cooler and want that. So just watch and find something you really want. Once the novelty has warn off, I let the staff know that if they need a balloon for a special reason, like a little siblings birthday or grand parent’s anniversary, I’d be happy to make something for them. But I’m not going to make them a balloon every week.
One night while entertaining, the owner’s ten year old son approached me and asked for a Daisy Duck. I asked him, “Why Daisy Duck and not your normal Spiderman or Motorcycle?” He told me it was for his cousin. Per his request, I made a Daisy Duck. Ten minutes later, I walked by the phone girls station and one of the girls was holding the Daisy Duck. She was taunting me saying “See, I got my balloon.”
Minutes later, the owner’s son came to me looking for another balloon, and when he asked for his Spiderman, I told him “No.” When he dragged his mom over to me, I explained to her that the phone girl had her son lie to me and request a Daisy Duck for his cousin. Since he lied to me, he was not entitled to a balloon. I told the boy if he wants a balloon, take the Daisy Duck back form the phone girl and it’s yours. The mother had no problem with the logic. She didn’t want her son lying. Minutes later the owner’s son was now bugging the phone girl for “his balloon.” When the owner stepped in to correct his son, he then learned about the deception, looked at the phone girl and told not to do that again. Needless to say the phone girl was not happy with me, but as I told her, “You had a little kid lie for you and you got caught. Don’t ever expect me to make anything for you.” Word quickly spread around the restaurant about the deception and everyone agreed that using the owners’ son was not right. That was the only balloon she received in the eighteen months that she worked at that restaurant.
Other entertainers have told me that they do requests for wait staff all the time. That it is no problem, they enjoy doing it. These are the same entertainers who will accept food as payment. They forget that their time is money. You charge the restaurant a fee for your time, but will stay the extra fifteen to twenty minutes and entertain staff for free. These are the same wait staff who when its closing time, can’t prepare you a meal because they just cleaned everything or are leaving early. But they still want you to make them something before they leave. They are now dictating your entertainment time which decreases your customer’s time, profit and prevents you from what management has hired you to do, entertain restaurant customers.
I had a bartender request balloons for her kids one night and, not thinking, I made her two balloons. She gave me two dollars and that was it. Next week the restaurant was busy and I was working the floor. I was entertaining at the bar and the bartender interrupts me to tell me her kids were here and they needed a balloon. I looked at the customers, then I went to look at her and she was now as on the other side of the bar taking drink orders. I cracked a quick joke, “Wow, did my wife enter the room? I could have stayed home and gotten orders like that.”
I finished entertaining the customers and went to the hostess station to remove my supplies. I was nearly finished with my two hour shift and was going to take a needed bathroom break. When out came the bartender screaming that I didn’t get her kids a balloon, that I always skip her kids, that they have been waiting all night for me, and on, and on. She went on raving like a lunatic. This immediately put me on the defensive, “Hey, I just taking a quick break to hit the bathroom.” That didn’t mean anything to her; she wanted her balloons now for her kids. She went back to the bar ranting and raving something about “I always tip you….” The manager looked at me and said “What is that all about?” I told the manger how she interrupted my entertaining and “I had just stopped in to remove my stuff and visit the restroom and next thing I know, a crazy bartender is saying that I’m not making balloons for her kids. This is the same bartender who told me that ‘the bar is too busy and she could not buy back my singles’. This is why I have you (the manager) buy back my singles at the end of my shift, because she too busy.
Not two seconds later the bartender’s husband and kids are standing outside the hostess. The manager looks at me, “Are you going to make balloons for these kids?” “Yes, once I use the bathroom.” The husband and the kids were cool and waited the extra minute while I use the restroom. Each kid received their balloon and went on their way.
Needless to say the mangers were not pleased how one staff member could treat another. I’m not sure if they said anything to that bartender, but I have promised myself that if this woman ever asks for a balloon, the answer will be “no !”
Restaurant entertainers normally entertain once a week. Because of this schedule, the restaurant staff can burden you each week with a new request. Better to interact with customers or learn about upcoming events than spend time and balloon materials entertaining the wait staff.
Over a decade ago I started working an Aurelio’s restaurant. By now I have laid the ground rule that the wait staff doesn’t ask for balloons. I explained to them that “I was hired to entertain the customers, not the staff.” Or my most popular line, “You haven’t worked here long enough.” The person will ask, “How long do I have to work here?” At this point one of the regular staff will usually chime in with “I’ve been here two years and he still hasn’t made me a balloon yet. You can’t get something until I do.” By me establishing a waiting time, I now control who gets a balloon and how long they wait. I explain to the servers that “I make many different designs that you haven’t seen them all. And if I make you a balloon now, next week you are going to see something cooler and want that. So just watch and find something you really want. Once the novelty has warn off, I let the staff know that if they need a balloon for a special reason, like a little siblings birthday or grand parent’s anniversary, I’d be happy to make something for them. But I’m not going to make them a balloon every week.
One night while entertaining, the owner’s ten year old son approached me and asked for a Daisy Duck. I asked him, “Why Daisy Duck and not your normal Spiderman or Motorcycle?” He told me it was for his cousin. Per his request, I made a Daisy Duck. Ten minutes later, I walked by the phone girls station and one of the girls was holding the Daisy Duck. She was taunting me saying “See, I got my balloon.”
Minutes later, the owner’s son came to me looking for another balloon, and when he asked for his Spiderman, I told him “No.” When he dragged his mom over to me, I explained to her that the phone girl had her son lie to me and request a Daisy Duck for his cousin. Since he lied to me, he was not entitled to a balloon. I told the boy if he wants a balloon, take the Daisy Duck back form the phone girl and it’s yours. The mother had no problem with the logic. She didn’t want her son lying. Minutes later the owner’s son was now bugging the phone girl for “his balloon.” When the owner stepped in to correct his son, he then learned about the deception, looked at the phone girl and told not to do that again. Needless to say the phone girl was not happy with me, but as I told her, “You had a little kid lie for you and you got caught. Don’t ever expect me to make anything for you.” Word quickly spread around the restaurant about the deception and everyone agreed that using the owners’ son was not right. That was the only balloon she received in the eighteen months that she worked at that restaurant.
Other entertainers have told me that they do requests for wait staff all the time. That it is no problem, they enjoy doing it. These are the same entertainers who will accept food as payment. They forget that their time is money. You charge the restaurant a fee for your time, but will stay the extra fifteen to twenty minutes and entertain staff for free. These are the same wait staff who when its closing time, can’t prepare you a meal because they just cleaned everything or are leaving early. But they still want you to make them something before they leave. They are now dictating your entertainment time which decreases your customer’s time, profit and prevents you from what management has hired you to do, entertain restaurant customers.
I had a bartender request balloons for her kids one night and, not thinking, I made her two balloons. She gave me two dollars and that was it. Next week the restaurant was busy and I was working the floor. I was entertaining at the bar and the bartender interrupts me to tell me her kids were here and they needed a balloon. I looked at the customers, then I went to look at her and she was now as on the other side of the bar taking drink orders. I cracked a quick joke, “Wow, did my wife enter the room? I could have stayed home and gotten orders like that.”
I finished entertaining the customers and went to the hostess station to remove my supplies. I was nearly finished with my two hour shift and was going to take a needed bathroom break. When out came the bartender screaming that I didn’t get her kids a balloon, that I always skip her kids, that they have been waiting all night for me, and on, and on. She went on raving like a lunatic. This immediately put me on the defensive, “Hey, I just taking a quick break to hit the bathroom.” That didn’t mean anything to her; she wanted her balloons now for her kids. She went back to the bar ranting and raving something about “I always tip you….” The manager looked at me and said “What is that all about?” I told the manger how she interrupted my entertaining and “I had just stopped in to remove my stuff and visit the restroom and next thing I know, a crazy bartender is saying that I’m not making balloons for her kids. This is the same bartender who told me that ‘the bar is too busy and she could not buy back my singles’. This is why I have you (the manager) buy back my singles at the end of my shift, because she too busy.
Not two seconds later the bartender’s husband and kids are standing outside the hostess. The manager looks at me, “Are you going to make balloons for these kids?” “Yes, once I use the bathroom.” The husband and the kids were cool and waited the extra minute while I use the restroom. Each kid received their balloon and went on their way.
Needless to say the mangers were not pleased how one staff member could treat another. I’m not sure if they said anything to that bartender, but I have promised myself that if this woman ever asks for a balloon, the answer will be “no !”
Thursday, January 5, 2012
Educate the Customer
The restaurant entertainer is the ambassador for the restaurant and should keep abreast of any restaurant specials events. In every restaurant, there is a server’s station and the majority of restaurants will post messages instructing servers to promote an upcoming event. One of my restaurants has a message board in the back, above the servers’ food pickup counter, listing food and event specials. Other restaurants will have street marquees listing events, posters in the lobby or will have information at the hostess desk. Restaurant entertainers need to make themselves aware of the upcoming events so they can tell customers or explain the upcoming event to them.
Normally, restaurant entertainers, being independent contractors, are left out of the information loop. By keeping abreast of the upcoming events, a restaurant entertainer can prepare for the event and make sure they have the right materials. Once I was working what I thought was a typical, busy Friday night when a half hour into my shift I came to find out the restaurant was running a Halloween special. Kids in Halloween costumes eat free; Parents in costumes eat half price.
Most my regular Friday night customer were unaware of this Halloween special. I, being new to the restaurant, did not hear anything about it so I could not promote the event the weeks prior. The restaurant did have a good turn out and tips were good. But as a restaurant entertainer, I felt I could have increased crowd size or convinced more adults to dress up.
Restaurant entertainers who stay in the information loop make themselves an invaluable asset to a restaurant’s management. Let management know that you are promoting or what to promote an upcoming event. Ask management if they have fliers for customers to take. Show the owner that you are working with them to make the event a success.
Your involvement with any restaurant promotion can lead management to hire you for the event. So far, management’s main focus has been on the event and may have simply overlooked your service. Should management approach you about an event, negotiate wisely. Is the restaurant charging different rates? Do you entertain at a different restaurant that night? Are you off the night of the event? Is the event on a holiday? All these factors will help you determine the price you charge. I recommend that you inform management that you are not sure of your schedule and will get back to them the next day. This tactic gives the performer a slight edge because you can now analyze what you want to do and not make a quick affirmative reply. You many want to negotiate for paid supplies, a chance to perform a show, an increased rate for less time. Let management know what your terms are: If they were catering food for your event, they would not provide their service free. You can give them a discount, but it’s off the hour rate.
I normally perform at a local country club for St. Patrick’s Day. This particular year, it fell on a Friday. I informed my restaurant months in advance that I would not be in for that holiday. A few days later, the country club banquet manager called informing me they were having the St. Patrick’s Day party one week earlier. So I went to my restaurant and told management I was available to work St. Patrick’s Day. He immediately wanted me to come in early St. Patrick’s Day and work for tips. I said. “Sorry, I don’t work for tips, but since it is my normal Friday night gig, how about you pay the normal rate for the two hours and I will come in an hour early and, if needed, stay later until I decided to quit.” He agreed.
The owner of the restaurant knew St. Patrick’s Day is one of his busiest days of the year and was concerned about extra expenses. But once I convinced him that this was not an extra expense, he had no problem paying me my normal restaurant fee. Next year, St. Patrick’s Day will be on a Saturday and, if they want me, they will have to pay my hourly rate. If the restaurant is serious about having entertainment, they will pay for the service.
Normally, restaurant entertainers, being independent contractors, are left out of the information loop. By keeping abreast of the upcoming events, a restaurant entertainer can prepare for the event and make sure they have the right materials. Once I was working what I thought was a typical, busy Friday night when a half hour into my shift I came to find out the restaurant was running a Halloween special. Kids in Halloween costumes eat free; Parents in costumes eat half price.
Most my regular Friday night customer were unaware of this Halloween special. I, being new to the restaurant, did not hear anything about it so I could not promote the event the weeks prior. The restaurant did have a good turn out and tips were good. But as a restaurant entertainer, I felt I could have increased crowd size or convinced more adults to dress up.
Restaurant entertainers who stay in the information loop make themselves an invaluable asset to a restaurant’s management. Let management know that you are promoting or what to promote an upcoming event. Ask management if they have fliers for customers to take. Show the owner that you are working with them to make the event a success.
Your involvement with any restaurant promotion can lead management to hire you for the event. So far, management’s main focus has been on the event and may have simply overlooked your service. Should management approach you about an event, negotiate wisely. Is the restaurant charging different rates? Do you entertain at a different restaurant that night? Are you off the night of the event? Is the event on a holiday? All these factors will help you determine the price you charge. I recommend that you inform management that you are not sure of your schedule and will get back to them the next day. This tactic gives the performer a slight edge because you can now analyze what you want to do and not make a quick affirmative reply. You many want to negotiate for paid supplies, a chance to perform a show, an increased rate for less time. Let management know what your terms are: If they were catering food for your event, they would not provide their service free. You can give them a discount, but it’s off the hour rate.
I normally perform at a local country club for St. Patrick’s Day. This particular year, it fell on a Friday. I informed my restaurant months in advance that I would not be in for that holiday. A few days later, the country club banquet manager called informing me they were having the St. Patrick’s Day party one week earlier. So I went to my restaurant and told management I was available to work St. Patrick’s Day. He immediately wanted me to come in early St. Patrick’s Day and work for tips. I said. “Sorry, I don’t work for tips, but since it is my normal Friday night gig, how about you pay the normal rate for the two hours and I will come in an hour early and, if needed, stay later until I decided to quit.” He agreed.
The owner of the restaurant knew St. Patrick’s Day is one of his busiest days of the year and was concerned about extra expenses. But once I convinced him that this was not an extra expense, he had no problem paying me my normal restaurant fee. Next year, St. Patrick’s Day will be on a Saturday and, if they want me, they will have to pay my hourly rate. If the restaurant is serious about having entertainment, they will pay for the service.
Thursday, December 22, 2011
Assisting the Customer
I was watching TV at home and turned on Iron Chef American. In this particular contest, they had two guest chefs teamed with chefs who regularly perform on the show. As I watched, I quickly noticed the regular chefs calmly walked around the cooking arena while the guest chefs frantically searched for their utensils. We, as restaurant entertainers, need to be familiar with our restaurant. We know where the restrooms, telephone, hostess desk and bar are located in the restaurant. We know the area and what is around the restaurant. We need to be able to assist our customers in locating the bathroom, banquet hall, or assist in providing driving directions. Many times customers will ask for directions to the restroom, or what to know about local events. So, it is important for a restaurant entertainer to be knowledgeable about their restaurant, and also the community that surrounds the restaurant.
If you are entertaining in a restaurant for the first time, walk trough the restaurant and look for the hostess desk, bathrooms, coat room, telephones. Also find out were complaints or questions should be direct to. All restaurants have a manager who can handle these questions, but get the managers name. This way when asked, you can tell the customer who to ask for and where they can find this person. Detailed information like a manager’s name, will make your input valuable and appreciated by the customer.
If you are entertaining in a restaurant for the first time, walk trough the restaurant and look for the hostess desk, bathrooms, coat room, telephones. Also find out were complaints or questions should be direct to. All restaurants have a manager who can handle these questions, but get the managers name. This way when asked, you can tell the customer who to ask for and where they can find this person. Detailed information like a manager’s name, will make your input valuable and appreciated by the customer.
Thursday, December 8, 2011
Helping the Wait Staff
When I started working Sunday mornings at a local Crackle Barrel my typical solution to show customers I accept tips was to wear a clear bag with a couple dollars showing. As the day progressed, I placed more and more tips in the bag. On a good day the bag is bulging. But on this particular day, I was doing extremely well. At the end of my shift I sold back my singles for larger bills. The manger who hired me told me the wait staff was upset with me be because I was taking their tips. They had seen my bag go from flat to full and they didn’t like that. The manager told them, “You have to be more like the balloon dude and be happy and friendly and your tips will increase.” Now that’s not 100% accurate. Tell the wait staff that you work the entire restaurant while they only have four to six tables. “If we compare tips, you will find you made about the same amount. It’s just that I (restaurant entertainer) had to work the entire restaurant to make the same”.
The wait staff is your companion on the restaurant floor. You need to assist them when needed. It may be something as simple as getting their customer a fork, or more difficult as tracking down the waiter/waitress to correct an order. A simple comment made to a customer can help the wait staff improve their tip. Inform customers the wait may be longer today because somebody called off and the kitchen is short handed. You are now transferring the problem off the wait staff on to another part of the restaurant. By doing this you are insuring the wait staff will still receive a tip. Sometimes people seat themselves or a hostess neglects to inform a waiter of a new table. If you are entertaining at this table – immediately stop and track down a server. The server will thank you later for getting them another table and possibly, saving their tip. Servers, like restaurant entertainers, rely on tips to subsidize their income.
The wait staff is your companion on the restaurant floor. You need to assist them when needed. It may be something as simple as getting their customer a fork, or more difficult as tracking down the waiter/waitress to correct an order. A simple comment made to a customer can help the wait staff improve their tip. Inform customers the wait may be longer today because somebody called off and the kitchen is short handed. You are now transferring the problem off the wait staff on to another part of the restaurant. By doing this you are insuring the wait staff will still receive a tip. Sometimes people seat themselves or a hostess neglects to inform a waiter of a new table. If you are entertaining at this table – immediately stop and track down a server. The server will thank you later for getting them another table and possibly, saving their tip. Servers, like restaurant entertainers, rely on tips to subsidize their income.
Thursday, November 24, 2011
Chapter 3 - Working with Restaurant Staff
Every owner’s philosophy differs when hiring restaurant staff. Some only hire experienced professional restaurant staff while other owners hire high school and college students to represent their restaurant. Professional restaurant staff will observe restaurant entertainment and simply ignore it. The restaurant entertainment is more of a nuisance to professional restaurant staff. Inexperienced staff have the mindset that you are there for them and may be distracting, interruptive or obnoxious.
Typically, restaurant staff is comprised of counter staff, kitchen staff and floor staff. Each position has specific responsibilities. And when a restaurant entertainer enters a restaurant for the first time, he or she can disrupt the work flow. Kitchen staff is now coming on the floor to watch or ask for a balloon. Counter staff are no longer answering phones and are more concerned about participating in the entertainment than performing their tasks. Wait staff start to neglect customers and want to be part of the show at each table. The restaurant entertainer must take charge and lay down ground rules with staff. After all, the owner brought you in to help business, not disrupt it.
Let the Kitchen staff know health code does not allow balloons in the prep area. Let the wait staff know you are going to be here every week and there will be plenty of time to ask questions - after the rush. Make it clear, for now our goal is to make money and turn over tables. Tell the counter girls that, you are here for the customer first – and maybe you can make something for them later. Do not let the restaurant staff act like you are an employee, because you’re not! You are outside contractor hired by the owner to help increase and improve his or her business. Your first obligation is the owner and their customers.
Typically, restaurant staff is comprised of counter staff, kitchen staff and floor staff. Each position has specific responsibilities. And when a restaurant entertainer enters a restaurant for the first time, he or she can disrupt the work flow. Kitchen staff is now coming on the floor to watch or ask for a balloon. Counter staff are no longer answering phones and are more concerned about participating in the entertainment than performing their tasks. Wait staff start to neglect customers and want to be part of the show at each table. The restaurant entertainer must take charge and lay down ground rules with staff. After all, the owner brought you in to help business, not disrupt it.
Let the Kitchen staff know health code does not allow balloons in the prep area. Let the wait staff know you are going to be here every week and there will be plenty of time to ask questions - after the rush. Make it clear, for now our goal is to make money and turn over tables. Tell the counter girls that, you are here for the customer first – and maybe you can make something for them later. Do not let the restaurant staff act like you are an employee, because you’re not! You are outside contractor hired by the owner to help increase and improve his or her business. Your first obligation is the owner and their customers.
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