This column is the first in a semiregular series by a restaurant general manager who prefers to remain anonymous. He works at a prominent San Francisco restaurant.
I tend to arrive at the restaurant a few hours before my staff. This time is filled with paperwork, future-looking projects, and general firefighting. I make it a rule to avoid answering the phone because (1) our phone rings constantly, (2) explaining to potential guests that we have a two-month wait for a reservation sucks, and (3) I hired a reservationist for this particular torture reason. READ MORE