Running a Restaurant/Expert Profile

Average Ratings

• Knowledgeability 9.82
• Clarity of Response 9.86
• Timeliness 9.82
• Politeness 9.98

• Number of Questions (in Past 24 Hours) 0
• Max Questions to be Asked (in 24 Hour Period) 5
• Total Questions (since joining AllExperts) 199
• Volunteer Since 2006-01-05
• Prestige Points 1998

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    T = Timeliness    P = Politeness

User	Date	K	C	T	P	Comments
tony	11/10/09	10	10	10	10	Stuart, its good to have you in .....
tony	10/12/09	9	9	10	10	Thank You...
Adam	10/09/09	10	10	10	10	Thank you for your response. It was .....
john	10/01/09	10	10	10	10	thanks for getting back in such a .....
nancy	09/09/09	10	10	9	10

Recent Answers from Stuart Mullis

2009-11-13 wine cost:

Tony.. Good Morning Lets see what the numbers say... and we don't know what size pour that you give Assuming, and some times that is bad, that we are talking about a 750m of wine, and lets say a

2009-11-10 house charge or promo check:

Tony... A tough spot for sure.. If the accounting people will give you the 25% credit toward your cost of purchases you will come out much better, if they give you this credit of 25% toward sales

2009-10-28 liquor costs:

Good Morning Todd As you know there are many variables in the battle to correctly/ cost/price your liquor. Liquor prices are so different all over the states, primarily because of local-state taxes

2009-10-27 take-out shop:

Roxanne.. The simple answer is not as many as if you were a seated restaurant The more complex answer will need many questions answered: 1. What is the menu?, how many items?, it all starts with

2009-10-09 Spills:

Jonathan.. This really hits a nerve with me, counting and then basically allowing spills, is rewarding poor employee habits. I never allowed spills to be counted, bar employees should know that they