Long wait times, long food service times, tickets coming up piecemeal. Trays scorching server hands and arms. Train cooks to read ahead and drop items accordingly, timing and proper meat preparation. Ensure cleaning is done, especially where customers can see! Disallow kitchen radio.

Hire qualified people to manage. Offer benefits. Actually follow federal and state employment laws. Food safety, especially cleanliness of kitchen. Do not notify employees of surprise visits. Come in back door and observe what goes on in kitchen evenings and nights. FOLLOW CORPORATE PROCEDURES

Attitude from management down. Applied, interviewed and acceoted a job; DO IT! Actually write people up and dismiss those who choose to do as they please. Communicate, especially about significant schedule changes. Listen when someone comes to you with an issue and several possible solutions.

Have firm, fair and consistent consequences for lack of adherence to procedure and protocol. Do not reward those who are late, out of uniform or on their phone all shift with a differential. Offer affordable insurance, including AFLAC. Give raises to servers who go above and beyond.