u/Most-Energy-3913

I work at a sushi restaurant as a host. i have been here 10 years. but been coming here since same owner. same head chef. We only take takeout orders over the phone (no online ordering).
The issue is that the chefs don’t like making takeout orders because customers either leave very small tips or no tip at all. Since the chefs make hourly pay **plus** tips, they prioritize dine-in customers over takeout orders.
A lot of the time, if the phone rings and someone wants to place a takeout order, the chefs will either refuse to make it, tell me to deal with it, or outright ignore the order regardless of what the owner would want. The only exception is if it’s a regular customer they know tips well.
Because of this, I sometimes have to answer the phone and tell customers we’re “not taking takeout orders right now,” even though that’s not an official policy.

I’m stuck in the middle because I’m just the host and have no control over what the chefs decide to do.
Is this common in restaurants, especially sushi restaurants?

i already brought to owner and he also just has to listen to what the chefs want.

what would you feel as the customer?

our customers still come though and don’t stop coming regardless of this policy.

I work at a sushi restaurant as a host. We only take takeout orders over the phone (no online ordering).
The issue is that the chefs don’t like making takeout orders because customers either leave very small tips or no tip at all. Since the chefs make hourly pay **plus** tips, they prioritize dine-in customers over takeout orders.
A lot of the time, if the phone rings and someone wants to place a takeout order, the chefs will either refuse to make it, tell me to deal with it, or outright ignore the order regardless of what the owner would want. The only exception is if it’s a regular customer they know tips well.
Because of this, I sometimes have to answer the phone and tell customers we’re “not taking takeout orders right now,” even though that’s not an official policy.

I’m stuck in the middle because I’m just the host and have no control over what the chefs decide to do.
Is this common in restaurants, especially sushi restaurants?

i already brought to owner and he also just has to listen to what the chefs want.

what would you feel as the customer?

our customers still come though and don’t stop coming regardless of this policy.

I work at a sushi restaurant as a host. We only take takeout orders over the phone (no online ordering).
The issue is that the chefs don’t like making takeout orders because customers either leave very small tips or no tip at all. Since the chefs make hourly pay **plus** tips, they prioritize dine-in customers over takeout orders.
A lot of the time, if the phone rings and someone wants to place a takeout order, the chefs will either refuse to make it, tell me to deal with it, or outright ignore the order regardless of what the owner would want. The only exception is if it’s a regular customer they know tips well.
Because of this, I sometimes have to answer the phone and tell customers we’re “not taking takeout orders right now,” even though that’s not an official policy.

I’m stuck in the middle because I’m just the host and have no control over what the chefs decide to do.
Is this common in restaurants, especially sushi restaurants?

i already brought to owner and he also just has to listen to what the chefs want.

what would you feel as the customer?

our customers still come though and don’t stop coming regardless of this policy.

I work at a sushi restaurant as a host. We only take takeout orders over the phone (no online ordering).
The issue is that the chefs don’t like making takeout orders because customers either leave very small tips or no tip at all. Since the chefs make hourly pay **plus** tips, they prioritize dine-in customers over takeout orders.
A lot of the time, if the phone rings and someone wants to place a takeout order, the chefs will either refuse to make it, tell me to deal with it, or outright ignore the order regardless of what the owner would want. The only exception is if it’s a regular customer they know tips well.
Because of this, I sometimes have to answer the phone and tell customers we’re “not taking takeout orders right now,” even though that’s not an official policy.

I’m stuck in the middle because I’m just the host and have no control over what the chefs decide to do.
Is this common in restaurants, especially sushi restaurants?

i already brought to owner and he also just has to listen to what the chefs want.

what would you feel as the customer?

our customers still come though and don’t stop coming regardless of this policy.

hi ladies! i’m looking for recommendations for gel x nails in the valley. i went to this place in panorama and they charged me $100 for french tip. which i think is steep.

any recommendations? i can drive anywhere in the valley as long as its an affordable salon!

Hey everyone,
I own/help run a small sushi restaurant in the Santa Clarita Valley area, and I wanted advice from other small business owners about influencer marketing/content creators in LA.

We recently had a foodie page post us for free, and honestly it helped a LOT more than I expected. Now I’m trying to figure out how other restaurants/businesses usually handle collaborations.
Do you usually:
host influencers for free meals?
pay for posts/packages?
do a mix of both?
focus more on smaller creators vs huge pages?

I’d also really appreciate recommendations for food creators that are actually worth working with for smaller businesses. Feel free to DM me too if you’ve had good experiences or advice.
Still pretty new to all this, so any help is appreciated. Thanks!

la foodie guy video!!