Former OG manager here. (7 years slinging pasta) Pretty solid sales numbers on there. The $5.21 add ons number is one we really focused on. Helped the servers make more raising the average check and it was easy sales for the restaurant. Good labor numbers as well, should easily finish with a number around 10 which means they weren’t understaffed and they weren’t over staffed.
Good labor numbers as well, should easily finish with a number around 10 which means they weren’t understaffed and they weren’t over staffed.
Is that Olive garden "understaffed" or actually understaffed.
In college I had two friends that were waiters there and they hated how overstaffed it was all the time, but their manager like it because it let them turn tables faster.
It’s not understaffed for that current time of day. It’s about right where you want to be. Overstaffed and the servers make no money, understaffed and the servers and the manage will be running their ass off.
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u/BowlingTopher Nov 19 '22
Former OG manager here. (7 years slinging pasta) Pretty solid sales numbers on there. The $5.21 add ons number is one we really focused on. Helped the servers make more raising the average check and it was easy sales for the restaurant. Good labor numbers as well, should easily finish with a number around 10 which means they weren’t understaffed and they weren’t over staffed.