Answer to Question 1
Open-ended questions provide a greater glimpse into the person, their motivations, personal
preferences, biases, etc.
Answer to Question 2
A master schedule is a template, usually a spreadsheet, showing the number of people needed in each position to run the restaurant or foodservice operation. Labor hours may be expressed as standard man-hours. The master schedule lists positions and the number of employees in those positions. To create the master schedule, the manager must forecast how many servers and other staff members will be needed to serve the expected customers. The master schedule should be divided into sections for each job department such as waitstaff, bar staff, kitchen prep, or line cooks. Having separate master schedules for the front of the house and the kitchen or back of the house helps when more than one department manager is preparing schedules. To estimate projected labor cost, multiply the number of hours scheduled for each job position times the average hourly rate for that job position. Add the results for each position to get a total cost. Actual cost will vary because not everyone makes the same hourly rate, but the numbers will provide a guideline for budgetary purposes.
