This One Word Is Killing Your Restaurant Culture #Culture #RestaurantCoach #RaiseYourStandards

One of the things I've always done, too, even when I have my own restaurants. It was like I never used traditional job titles. I didn't call anybody a server. I called him a dining consultant. Because I always felt like my job as a restaurant consultant is to make recommendations to make your restaurant better. Well, as a dining consultant, your job is to make recommendations, make the experience better for the guests.

Same thing.

I never call anybody a dishwasher.

Right.

I call them a ceramic aquatic technician.

I had. I went through an exercise where I allowed my team to kind of make their own business cards and.

Oh, that'd be cool.

I had a bartender who called herself the head and toxicologist.

There you go.

I thought that was fantastic.