Luca_Veltri
New member
God how I hate the term micromanage. What is considered micromanaging? Here are things I don’t believe to be micromanaging, but been told they are and would love some feedback from my fellow owners/managers.
What is everyone’s opinion on this subject. Your personal favorites too
- Cooks constantly leave the cover off the marinara sauce in the steam table. Sometimes for more then 30+ minutes.
- Workers don’t sweep all the way under the units, only sweeping what they can see.
- They love to take out the garbages 30-45 minutes before we close, god knows why, but then they sweep and throw little things in the brand new garbage (which sucks during the summer).
- They only wipe down what they see, never getting behind or under something.
- The fryers are behind the cook stations and so they like to just take the baskets over to the prep table instead of using a bowl or thongs. even sometimes using their hands. Now there is fryer grease everywhere. they also dont like to shake the baskets up and down to let the greasy drain down the baskets.
- When there are two fryers, one is usually worse then the other (it smokes more) and I tell them to use this one mostly for wings and use the other good fryer for chicken fingers and fries and stuff. Thus cooking it better. Yet they don’t follow, they just use whatever fryer (not even busy).
- Don’t open up any new rolls of change unless you have to. It drives me crazy that you need to open a new roll of quarters in the last hour of work, when you still have $1.50 in quarters left. (And then it takes me more time to count the till down)
- Stock rotation, this definitely isnt micromanaging, but I was told it was. (I actually fired someone who told me that).
- cell phones, cell phones, cell phones - its a losing battle so I have worked out a peace treaty which sometimes they dont follow. I dont mind if you have to use your cell phone, just do it in the back where no one can see it and then wash your hands, and be quick. But a lot of times they use it while standing around their prep table (open kitchen concept unfortunately) or even while making food (not when i am there trust me, but my manager does the same thing so i am screwed either way).
What is everyone’s opinion on this subject. Your personal favorites too
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