SOMMER PETERSON / SHANGRI-LA RESTAURANT Summer Peterson fraudulent functions This Owner/ Maneger is very deceitful and will (Shang bang) you! She is a very deceptive owner that will create her own yelp reviews to cover up her fraudulent activities with customers for her up coming fundraisers. FairOaks ca California

A ship will surely sink with an unfit captain, just as a poor restaurant manager will drive any food business into the ground.....Sommer Peterson owner of restaurant is very deceptive in her dealings with customers and staff! After working in the same pizzeria for over six years, I can personally attest to the role a great restaurant manager plays in running a successful restaurant. My friends would share horror stories of the restaurants they worked in, but they struggled with an experience I was lucky enough to not have to deal with - poor leadership.

This owner is the worst of all here in covering up her fake appearance in treating others with respect and hospitality. If I was the Governor of California this would not be the place to take my family. It's not uncommon for restaurant managers to get so focused on financial results and pay less attention to their employees. This is rarely intentional - managers just want to watch out for their own jobs and well-being. But when the needs of the budget and the needs of employees are pitted against each other, employees can be left feeling unappreciated.

I know this place is a scam and raises money through fake scams claiming they need your help for patio replacement after making it appear themselves to trick the community into donating for $5k to buy new furniture for patio! Why can't owners just be honest and upfront about asking for help. We already have enough homeless people out there that need places to stay and food to eat. Employees have felt uncomfortable with these owners and (Shang -Banged) And then they quit. Can you blame them?

You may think you're better off without certain employees, and sometimes, you're absolutely right. But keep in mind - a departing employee will cost you around $4,000. Below are the five worst habits I've heard about restaurant managers that I would never want to work for. If any of these apply to you, I would strongly suggest having a heart-to-heart with yourself. Remember, it's never too late to change for the better. There are other places to work that will accept your style and personality & hard work.

How to Manage a Restauarant: The owner here needs to respect everyone that walks in her business and not lie or be deceptive to try and harm others who spend there hard earned money to support her restaurant! Advise.... How to Manage a Restauarant Improve the way you manage your restaurant's staff, operations, technology, finances, and everything else in between.

1. Being Short-Tempered Let's get a few things out in the open: Servers and runners will drop plates. Everyone will be late to a shift. Your cashier will enter an order incorrectly. At times owners change the rules and waitresses/ server will break them because rules are always changing evey week ..... The line cook will forget a specifically-requested ingredient. So, please do not let your staff have it every single time they mess up. We're all human. You'll throw them off for the rest of their shift and they won't be as productive if they're fresh off a scream session in the back room. Showing favoritism is not accepted as a owner! If there's a pattern of unprofessional behavior or if someone makes a huge mistake, this is where you can kick into manager mode and try to change course. But ultimately, your job is not to bring them down when they slip up - it's to help them get to a place where they don't make that mistake anymore. If you place all your effort into putting them down, that's where they'll stay...if they even stay at your restaurant.

2. Poor Communication As a manager, it's important to realize that not all employees can see things on your level unless you first see things from their level. Why? Because people communicate in different ways. Some of your employees are intuitive, self-confident, and can feel comfortable hearing instructions once. Others want to quadruple check before making a decision for maximum clarity. It's your job to know the difference. Managing a restaurant is not as much about managing money as it is about managing people. When you favor one over the other, both suffer due to uninspired performance and high turnover. Make no mistake - managing your money and metrics are imperative. You're running a business and need to stay profitable! But with that said, don't go overboard.....Sommer the owner is overboard and very hateful.

3. Being a Micromanager It's better to be over-involved than to not be involved at all, but there is a fine line that many restaurant managers cross. Do any of these responses sound familiar? "Yes...I know they want two dressings for this salad. But they also asked for no onions, so I'm taking those off first." "I saw the people just sat down at table six, but if you couldn't tell I'm currently carrying five plates of hot food for table nine...I'll be right over" "I do notice that table four needs to be bussed, but there's a six-top that needs to be cleaned first because that group has been waiting for almost half an hour." Although it can come from the best intentions, micromanagement expresses a lack of trust towards your staff. Most people don't appreciate this. Befor you know it ..you are ( Shang Banged) and off you go looking for a new environment to work without a manager who is so controlling and spiteful in her demands. Take a step back and remember these employees were hired for a reason. Trust them and take there advise from those who have been in the business many years. Mark Brown