Jobs in Short order

You can break into the restaurant business busing tables. Once you land the job, you can learn a lot about higher-level positions from the more experienced members of the staff. Savvy new hires watch the wait staff and, when an opening occurs, they are ready to move onto the front burner as a server.

con referencia a:

"You can break into the restaurant business busing tables. Once you land the job, you can learn a lot about higher-level positions from the more experienced members of the staff. Savvy new hires watch the wait staff and, when an opening occurs, they are ready to move onto the front burner as a server."
- Service Excellence: Jobs in Short Order (ver en Google Sidewiki)

Jobs in Short Order

You can break into the restaurant business busing tables. Once you land the job, you can learn a lot about higher-level positions from the more experienced members of the staff. Savvy new hires watch the wait staff and, when an opening occurs, they are ready to move onto the front burner as a server.

The frantic pace of a popular eatery often leads to high turnover, so the waiting list for prime opportunities is rarely long. Key to landing the job will be your ability to convince the owner you can provide top-flight service.

Service is definitely is one of the most important areas in a restaurant, In fact, the only other area that ranks higher is the quality of the food.

I believe there are three things that are the most important in a restaurant. These are food, service and atmosphere, and if anything is lacking. you are in trouble.

Creating Loyal Customers

Quality service is vital to the reputation of any eating establishment, It will make or break a business, and customers will not return if they don’t get good service.

con referencia a:

"Quality service is vital to the reputation of any eating establishment, It will make or break a business, and customers will not return if they don’t get good service."
- Service Excellence: Creating Loyal Customers (ver en Google Sidewiki)

Creating Loyal Customers

Quality service is vital to the reputation of any eating establishment, It will make or break a business, and customers will not return if they don’t get good service.

Not that providing quality service is easy. Customers can be demanding and the menu can be complex and ever changing.

Is quality service learned or is it fundamental to a person’s nature? I thinks it’s a little of both. I think anyone can learn the basics of how to wait a table. But some people are naturally in tune with the customers and how to go beyond just fulfilling their needs. Those are the employees making the big tips.

Typically, servers earn minimum wage plus tips. Particularly hectic days can be costly, since a server is often too busy to provide the personalized attention to each customer that generates larger tips.

Experience providing good service anywhere can be transitioned into the restaurant industry. If someone worked as a telemarketer or a clerk, the same principles can relate to those in a wait staff or in any other position in a restaurant.

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QUALITY RESTAURANT SERVICE

Randall Turner, a dear friend of mine, dines out at least twice a week and knows good service; he also knows when the wait staff is indifferent. A recent experience at a restaurant in the area made the evening memorable for all the wrong reasons.

"I was there with business associates and wanted to try a new restaurant that had been touted," he recalls. "The place was cavernous and the eight servers outnumbered the customers."

It was a warm night and the small group decided to sit outside. After a long wait the server appeared, filled their water glasses and disappeared. "We had to hunt for more water, bread and for the waiter so we could order," Barnard complains. "There were only two other customers in the restaurant that probably sat 150 people. We knew the servers were out there but we couldn’t see them. It was almost funny."

The service did not improve as the evening wore on.

"After the meal we ordered coffee and when it arrived sometime later I tasted something strange and sweet in the brew," he relates. "When I asked the server what it was she replied, ‘I don’t know what it is. It’s something.’"

Having to chase down the waiter for the bill was the icing on the cake.

Although the food was good, the quality of service soured the entire dining experience. It was a new restaurant and perhaps the staff was working out a few kinks, but Barnard says he likes to patronize a restaurant that will appreciate his business. "It is disappointing when the meal is superior but the service is not up to the same standards," he concludes. "That is what stands out in my memory."

www.yaseintl.com

Discipline and Decorum

We have all tried to tell our children what to wear, when it wear it, and how to wear it only to be shocked by their attitude towards conventional garb. What they enjoy wearing comes from the Salvation Army or Goodwill outlet stores and the more thread bare, the better.

A major challenge exists for restaurant operations as to what constitutes a proper dress code in today's world. You have sloppy, sloppy sloppy; casual, casual casual; business casual; upscale casual; casual formal; business formal; and formal formal. The industry is definitely struggling especially at the high end to determine "the rules of the road." With the increased casualization of our dress codes and with the ensuing informality of life in general, the restaurant industry has faced a myriad of changes or adjustments in their approach to their rules of discipline and decorum.

con referencia a:

"We have all tried to tell our children what to wear, when it wear
it, and how to wear it only to be shocked by their attitude towards
conventional garb. What they enjoy wearing comes from the Salvation
Army or Goodwill outlet stores and the more thread bare, the better. A
major challenge exists for restaurant operations as to what constitutes
a proper dress code in today's world. You have sloppy, sloppy sloppy;
casual, casual casual; business casual; upscale casual; casual formal;
business formal; and formal formal. The industry is definitely
struggling especially at the high end to determine "the rules of the
road." With the increased casualization of our dress codes and with the
ensuing informality of life in general, the restaurant industry has
faced a myriad of changes or adjustments in their approach to their
rules of discipline and decorum."
- Service Excellence: Discipline and Decorum (ver en Google Sidewiki)

Discipline and Decorum

We have all tried to tell our children what to wear, when it wear it, and how to wear it only to be shocked by their attitude towards conventional garb. What they enjoy wearing comes from the Salvation Army or Goodwill outlet stores and the more thread bare, the better.

A major challenge exists for restaurant operations as to what constitutes a proper dress code in today's world. You have sloppy, sloppy sloppy; casual, casual casual; business casual; upscale casual; casual formal; business formal; and formal formal. The industry is definitely struggling especially at the high end to determine "the rules of the road." With the increased casualization of our dress codes and with the ensuing informality of life in general, the restaurant industry has faced a myriad of changes or adjustments in their approach to their rules of discipline and decorum.

Today the industry fights a constant and confusing battle to determine the rules of dress code. Stories are told about restaurants requiring coat and tie only to find that exceptions are made on a regular basis.

Recently I dined in a most spectacular hotel restaurant. The bar had a beautiful mahogany look with displays of rare cognacs (snifter of Hennessey Ricard was priced at $275.00). The restaurant offered wonderful wines with a great sommelier, and presented a serious menu with even the knife, fork and spoon being ala Carte. A very genteel piano player played and sang gentle music while servers ran around answering your every request with "my pleasure". The dress code, according to one staffer, was coat and tie, and the first thing I noticed were guests with jackets and no ties. After two gin and tonics, it really did not matter.
 I ordered a wonderful esoteric salad with greens from the far reaches of the world. I followed up with a perfectly cooked strip steak, spinach with oil and garlic, and half a bottle of Sterling Diamond Ranch Cabernet.

At precisely 9:01 p.m. enter yuppie family with newly born. The gentleman was in his late thirties and was dressed in a golf shirt and slacks. The wife was in upscale, beach casual and the infant had a pacifier in mouth (for at least part of the time). When the pacifier fell out, the noise level drowned out the singer/piano, guests, wait staff, bartender, and one choking guest seated in the corner.

The issue is that while the family spent big, they lacked respect for the level of the restaurant, as well as their fellow guests, which made them disruptive to say the least. The moral of this story is that poorly communicated and fuzzy rules for dress code and decorum can come back to bite you badly where it hurts. It can cause the dissipation of one's restaurant business. Rules are standards and while management must make adjustments, they must uphold the integrity of their concept in order to maintain and perpetuate their success. This is especially true in concepts where even the knife, fork and spoon cost extra.