TEN WAYS TO IMPROVE RESTAURANT SERVICE
Thanks God It's Friday!
And this is a new post from lazygourmet...
There are many, many ways to improve restaurant customer service.
Approximately 50% of the time it is plain, good "common sense" that will help one achieve excellent restaurant customer service.
Here are 10 Ways To Improve Restaurant Service:
1. Hire better hosts and hostesses, meaning those who can do more than smile and offer rote salutations. When gauging hospitality
skills, look for five traits in your employees: "1)extremely nice;
2)intelligent; 3)infused with an extraordinary work ethic;
4)empathetic; 5)emotionally self-aware".
2. Tell your waiters that when taking orders it is not imperative
that they congratulate each diner for their brilliant selections;
it comes across as insincere. And it's even worse to congratulate
just one person sincerely, as it makes it seem as though everyone
else at the table ordered crap.
3. Have waiters refrain from repeatedly asking how things are, if
everything is okay, and so forth -- and especially from
interrupting conversation to do so. A simple "Let me know if I can
get you anything" uttered at the beginning of the meal will suffice.
4. It is likewise unnecessary to query whether we'd like more
water; if the glass is empty, just fill it. On the other hand,
please do not have workers replenish water glasses each time a sip
5. Waiters should not remove one diner's plate while others are
still eating, and at no time should they scrape leftovers from one
plate onto another and stack them while at the table.
6. Assign someone to inspect flatware more closely for smudges and
stains, and to check wine glasses for soapy odors.
7. If at all possible, keep service stations away from tables --
it's nerve-wracking to be seated next to one.
8. When things go wrong, make them right. Was the wait for a table
unduly long? Was a dinner order fluffed by the waiter or kitchen?
Was a diners' entree returned for being improperly cooked, and did
that result in the person having to dine after everyone else was
near finished? Make a generous gesture to the offended group so
they leave the premises delighted rather than disgruntled.
9. Do not abandon diners after dessert is served. Have waiters
remove empty dessert plates in timely fashion and to ask their
guests if they would like the check. If the response is
affirmative, it should be brought promptly and the waiter should
stay relatively close by to pick up the payment when ready.
10. Hire better dining room managers, meaning those who can do more
than make token stops at each table to ask if everything is all
right and then quickly move on. Performing the job with aplomb entails keeping a keen, roving eye on the room,
being aware of the progress of each table, and orchestrating
solutions to problems as they arise -- such as getting a check to a
table of impatient diners whose waiter is bogged down.
Related post: Staff Scheduling
Want to learn more?
This blog does not have comments but I will reply to all email.