Barfly Podcast

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Part 2 of the difficulties of hiring in the service industry. Are we seeing a slippage of professionalism? Jeff and Kevin discuss the issue with Gabe Bryant of Archive Bar and Kitchen in SF.

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Jeff, Kevin and Gabe Bryant (owner/operator of Archive Bar and Kitchen in SF) discuss some of the in's and out's of hiring people in an employment environment where rents and the cost of living are going through the roof.

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Customers are the backbone of the service industry, but what happens when a customer becomes too much of a problem?

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Jeff and Kevin, along with chef/owner of Saylor's Restaurant and Bar in Sausalito, discuss the most over used statement in the restaurant business.

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Yelp Community Manager Kevin Blum and author/columnist Jeff Burkhart discuss how best to read and respond to Yelp reviews.

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The who, what, why, and how of writing Yelp reviews. Yelp Community Manager Kevin Blum gives us the low down on all of it.

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Kevin and Jeff discuss Caveat Emptor (buyer beware). What to watch out for in the service business, from the casual upsell (the service side) to the half a glass ripoff (the customer side). Learn how not to get taken from both sides of the equation.

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Farm to table, grain to glass, local, sustainable, organic, do any of these term mean anything? Kevin and Jeff discuss the terms that do, and the terms that do not. Education is key, an idea that is often the exact opposite of being trendy. Listen in and agree or disagree.

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Kevin and Jeff discuss the ins and outs of tipping in the restaurant business, from both the service side and the customer side

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Recently Gourmet Magazine conducted a poll of food service workers and surprisingly, people who fake food allergies was the second biggest peeve in the service industry! This week Kevin and Jeff discuss that, plus what to do if you really do have allergies and how to handle the situation if you are on the service side.