What Servers Should Never Do

   I would have posted this note as soon as I spotted Bruce Buschel’s "dont’s" list on his blog "The Art of Running a Small Business," but I didn’t take my computer to Denver last week, where a bunch of editors, operators and sponsors gathered for our annual conference, Chain Leader Live. 
   It was a good one, by the way, with presentations ranging from Granite City Brewery CEO Steve Wagenheim on cost-cutting tactics to Denver Mayor and former operator John Hickenlooper, who reminisced about opening his first restaurant (a brewpub) 20 years ago. 

See numbers 12 and 13.

   In fact, it may have been the best meeting yet given the downturn’s impact on restaurants and the willingness of operators to share with attendees what they’ve been doing to keep sales and profits strong, and employees in place.
   Anyway, I didn’t have a computer on October 29 and missed Buchel’s post titled "One Hundred Things Restaurant Staffers Should Never Do (Part 1)." Part 2 is the second 50. Stay tuned.
   You’ll first want to scan the list for behaviors your employees may exhibit–and then to wonder at neophyte Bruschel’s audacity. After reading the misbehaviors below or the entire list (the link is above), tell me whether Buschel is on track. Sure, some items (like #12 ) are obvious no-no’s, but others (#42) are iffy at best:

   Here are a few more: