When the World brings you soup and there’s a fly in it

 

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I’m in the process of writing-well, actually, finishing a book about restaurant service entitled, Getting to Wow! First Class Restaurant Service

So, why wouldn’t my blog be the same title as my book?  Good question.  For one, I think it’s catchy-“Soupfly”.  But beyond that, since my book is about Service-and First Class Restaurant Service- I wanted a title that would be memorable.  Of course, I could call my blog-“Excellent Restaurant Service”.  But then you’d be compelled to remember-wait, was it “Restaurant Service Excellence”? or “Excellence in Restaurant Service”? or… you get the idea.

So… -yep, Soupfly, it is.  Yes, I’ve made it a compound noun.   That’s right-Soupfly.  No, it’s not in the dictionary.  But someday it may be.

Now to be forthright-I hate when people say-“to be honest with you”.  Well, what have you been until now?  Less than honest?  But I digest.  Digress.

Actually, in all my years of working in the service industry-I have never seen a fly in someone’s soup, ever.   We’ve all heard Alannis Morisette sing of “a black fly in your Chardonnay”.   And that may make more sense and be more realistic, perhaps, but it certainly is not  quick and easy to type.  Nor is it short and sweet and a great name for a blog.   A BLACK FLY IN YOUR CHARDONNAY.  More likely, it would be a fruitfly in your Chardonnay.  But this is my blog and I like my title so, hence it is now and ever shall be called SOUPFLY.  Unless I decide to change it.

Aside from all the above drivel, (or is it drivvel?), let’s be serious for a moment.  The concept of Soupfly is actually the antithesis of Excellent Restaurant Service and it presents an opportunity to respond in a way that allows you to provide exceptional customer service.  Now, granted, I am currently not working as a server today but if I were, I would not necessarily hope for but I am quite certain that I would welcome a Soupfly.  For such an event is rich with possibilities.

So, let’s consider: If there were a fly in my guest’s soup, how would I respond?

First, I believe it’s important to clarify-Is the fly floating visibly on top of the soup or does our diner discover it as he spoons a bit and is about to bring it to his mouth?

If indeed, the fly is floating on top of the soup as if it were enjoying a mid-afternoon summer day on an inflatable raft, sunning itself and enjoying an adult beverage while in the soup, then shame on me, the server, for not paying closer attention while picking up said bowl.  In this case the lesson of the Soupfly is: we must pay attention to details.  If you as a server walk into the kitchen, chef says order up and you grab the bowl of soup and don’t really look at it, inspect it before you leave the kitchen, then I would say you’re not really a very conscientious server.

There is a principle that states “You can’t expect what you don’t inspect.’”  You must be aware of and know what you are bringing to your guest.  Is it what they ordered?  Is it prepared correctly?-Any requested modifications, ie. sauce on the side, no bacon etc., done as ordered?  Do not blame the kitchen or your chef if a Soupfly is just floating comfortably on the surface of the soup and you don’t notice it until after you’ve served it to your guest.  If it’s visible, then you my friend are responsible.  You may have not placed it there but it’s on you if you bring it to your guest.

Next scenario-You serve your guest the soup, no visible Soupfly.  You’ve carefully perused the surface of the soup, nothing visible but the soup itself and steam coming off of it.  A few moments later, however, your guest flags you over to witness that indeed there is a fly in their soup, or a hair in their pasta or a fingernail in their gumbo or even a band-aid in their chili.

{Side note-in my opinion, none of the above are very catchy blog titles-“gumbo fingernail”, “pasta hair”,  etc.}

The difference, however, is that though a Soupfly would most likely be visible on top of soup, a hair in the pasta or the other two examples would not be.  So, if said foreign object is immersed, hidden, folded in or tossed together and not visible in the food, then of course you cannot be held responsible for unknowingly bringing it to your guest.  At this point, it really is irrelevant how it got there, the only thing that matters is how will you respond?

I have seen servers actually stand there and argue with the guest as to whether the foreign object came from the kitchen or whether it was planted there.  They say things like, “Sir, there was no fly in your soup when I brought it out to you. I know your type, always trying to get something for free.  Well, I’m not buying it.”

Others might say something to the effect of, “Look sir, I didn’t make your soup, I can’t control what goes on back in that kitchen. I’m just a server.  Do you want me to get you something else?”

Others will completely shirk any responsibility and simply say, “Do you want to talk to a manager?”

So, back to the title-“Soupfly” Soupfly brings out in a person whatever is already intrinsically there.  If I served a guest soup and they told me there was a Soupfly in it,  my response would be very different from any of the above.  Rather, I would first apologize profusely.  Second, I would ensure them that this Has Never Happened Before.  And if it were now clearly visible on the surface of the soup, I would say, “Shame on me.  I thought I looked.   It is absolutely my fault and I am so very sorry that I missed it.   We are going to remedy this situation immediately.”

Now, if what you ordered was your absolute favorite, say, an amazing bouillabaisse-if you are like most people, you probably don’t want a new, freshly made, clean bowl of the same sans  the Soupfly.  Just the sight of the same dish still conjures up repulsive memories and an emotional gut response that certainly doesn’t entice one to attempt it again.  You’ve lost your appetite (and your faith in humanity} Well, maybe not the latter.  If it were me  all I could think of doing is cringeing and saying

“G-r-r-o-s-s.”

 

WITH THAT I WELCOME YOU TO MY BLOG

To Be Continued…

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This entry was posted on July 8, 2014. 1 Comment

Top 10 Reasons You Should Invest in Training for Your Team

 

 

Welcome Back to Soupfly! It has been a while. But we are Back!!

 

 

I’d like to share with you the Top 10 Reasons why it is imperative that you invest in Training for your Team.  We live in a day when Marketing and Social Media dominate.  If a business does not have a presence on Social Media-it is bound to be swallowed up by those that do engage in Social Media. But one should not choose between investing in Marketing for their business or Customer Service Training.

Social Media is a very powerful form of marketing. I’ve heard it been said more than a few times that “Marketing is the life-blood of a business”.  If that is true, then Customer Service is the ‘Heart that pumps that blood’.  If a business is constantly generating new customers but they do not take care of their existing customers with Excellent Customer Service-then they’ll always be chasing new customers to replace the ones who left because of poor service. That is not a great strategy for growth.

Here are the Top 10 Reasons that Training is Vital for the Growth of Every Business:

  1. Training Makes your Team feel more engaged 
    An Engaged employee will always deliver better service to your clientele than a disengaged one. If they feel valued & appreciated they will treat your customers that way. How your customers feel is a direct reflection of how they feel they’ve been treated.
  2. Training Elevates the Morale of the Team
    It builds greater sense of unity and teamwork which leads to increased morale.
  3. Training sharpens your Team’s Skills, Techniques & Knowledge.
    Every professional of any industry must hone their skills to stay sharp, practice their techniques and learn new ideas and best practices to stay on ahead of the competition.
  4. Training Sets Standards for Mindset, Attitude & Actions
    Standards show that you are serious.  Your Team will be challenged & encouraged to step up their game.
  5. Training Establishes Continual Improvement as a Crucial Company Value
    A company cannot rightly claim that continual improvement is a value if they do not provide ongoing training opportunities for their team. They will not just naturally improve with the passing of time.
  6. Training Leads to Excellence which leads to a more confident Team. 
    A more confident Team will generate more Sales.
  7. Training Creates Excitement, Enthusiasm, Expectation & Positive Energy.
    Training brings a fresh perspective which creates positive energy
  8. Training Inspires & Motivates Your Team.
    Sometimes Team members get into a rut, a mindset of monotony.  Training brings in a sense of freshness-something new to learn- to focus on.
  9. Training Brings Reminders of Best Practices that may have been forgotten or neglected.
    It brings to light opportunities for improvement and growth.
  10. Training Empowers Your Team to Be at their Best.
    Your Customers Deserve to receive the Best Service & Experience possible. One cannot be at their best without training. So, without training your Team, in essence you are cheating your customers.Thank you for reading. I appreciate all my Soupfly Readers from all over the world.
    Please Feel free to comment and to share.
    Also to connect with me on any Social Media check out: https://christoff360.com/

    Excellerating the Customer Experience to Five Stars & Beyond!!

    Christoff J. Weihman

This entry was posted on July 4, 2019. 1 Comment

‘Golden Insights’ from Las Vegas Golden Knights President/CEO Kerry Bubolz

The BREATHE! Health & Wealth Summit held last week in Las Vegas was a huge success.  In another post I will give an overview of the highlights.
Today I would like to share with you some of the ‘Golden Insights’ that I picked up from one of our Amazing Speakers- Kerry Bubolz, the President and CEO of the Las Vegas Knights Hockey Team.
Kerry started out by stating that ‘Visibility Creates Accountability’.
What a great focus to live by and to lead by.  When an organization or an individual puts themselves out in the public eye, they must know that they are always on stage, they are always being watched and observed.  What they do sets an example for their fans, followers, peers and everyone in the community.
He said that “Everyday they-the Las Vegas Golden Knights, are playing to win.” 
That’s not just the players on game days, but everyone in the organization.  He says that they refer to every person, regardless of title, role or position as ‘Line Mates’.   What a powerful concept that not only is stated but actually is the bedrock of their culture.  Each individual is valuable and plays an important role in the success of the overall organization.
This is something that I am always driving home in my trainings.  Many times organizations are so focused on the external customer that they often, unknowingly neglect their internal customers-their team members, or Line Mates, as in the case of the Golden Knights. When we as business leaders give focus, care and attention to our internal customers, our employees and team members, they will ultimately take better care of our external customers.
When an organization adopts and really embodies this philosophy, it becomes a way of life and a way of running the business.  It then becomes evident in some of the other areas that Bubolz touched on-one of them being having a true ‘Open Door’ Policy.  He said, “I always tell people, unless my door is physically closed, my door is open.”
With that physical representation of this philosophy comes the mindset and attitude that
‘EVERY IDEA IS VALUED’. 
How refreshing to hear of an organization where this is the norm.  That certainly doesn’t mean that every idea that is proposed by any Line Mate is automatically and immediately accepted and implemented.  Of course that goes without saying.  What it does say though, it that everyone in the organization can feel that their voice can be heard.
Bubolz shared other insights that are foundational to Las Vegas Golden Knights that were quite inspiring and revealing such as:
Three Stars-
Just as at the end of every game they call out who the 3 star players were, they also carry that mentality into the business side of the organization.  They reward those who stand out, who contribute, who go above and beyond to bring value to the organization.
FUN 
It would only make sense that an organization that is built around sport have FUN as a key component.  Leadership not only encourages it.  They actually pay to make it possible for them to have a Kickball Team and other fun activities for Line Mates to participate in.  As a main theme of the BREATHE! Summit where Bubolz was sharing this message was “How to maintain Work-Life Balance”  Certainly being intentional about having fun makes so much sense.  Although, I’m sure that many of us get so busy that we must be reminded and we may even need to schedule it in order for FUN to actually be a regular part of our routine.
SMILE
Show off Your Hockey Smile 
I didn’t catch a picture of it, but on Kerry’s presentation slide, he had a cartoon drawing of a hockey player with a few teeth missing. What does show off your hockey smile mean?  I think it has to do with showing your love of the game, showing up as who you are and enjoying life.  Maybe I’m reading more into than what Kerry may have stated but that’s what I took from it.
The other point he mentioned regarding showing your hockey smile is that ‘You can’t fake fun’.  That is so true.  If you’re having fun, your face will show it and everyone else will know it.
Kerry then mentioned something called The Knights Code.  He didn’t go into in detail, but he did touch on these few points.
Support Your Line Mates-I think this one is pretty self explanatory. Together Everyone Achieves More.
Community is a Contact Sport & Knights Protect those who can’t protect themselves- The Vegas Golden Knights are very actively involved in the Vegas Community.  The entire organization is encouraged to get involved in nonprofits and volunteering.  Some of the projects they are involved in get reported in the media but the vast majority of them are just happening in the community without fanfare and without cameras to broadcast it.
Anyone can be a Play-off Hero 
Each person in the organization has value. Everyone has the opportunity to contribute as they use their talents and gifts. We all have the responsibility to help the team win.
The Golden Thread-If you live in Las Vegas, and even many who don’t are well aware of the awful tragedy that happened on October 1, 2017 at the Route 91 Music Festival on the Las Vegas Strip.  It was an event that brought pain, heartache and suffering to our city. With the inaugural season of the Las Vegas Golden Knights it brought a sense of unity and togetherness to Las Vegas.  Kerry calls this the Golden Thread that connects us all.  Somehow this organization that lives by this Knights Code realized that they were doing more than playing a sport and giving Las Vegas something to cheer about after the sadness.  They gave the city Hope.
Thank you Kerry for gracing our stage at the BREATHE! Summit. 
Thank you to all of my Soupfly readers from all around the world.  I appreciate all of you.  I look forward to connecting in person in the near future.
**Please know that the quotes-even though in quotations, may not be exact and the explanations of Kerry’s points are my own interpretations and paraphrases.
Cheers and God Bless You!
Christoff J. Weihman
ASPIRE Enterprises
Las Vegas, NV
702 848 8955
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The Customer Experience

What is the Value of a Customer?

How Much is the Value of one Customer to You and Your Business?

The Sunday before Christmas, my wife, Michelle and I went for brunch after church service. We were indecisive about where to go.  We ended up at a place that previously had been one of our favorites, not only for brunch but for dinner and happy hours. We started going to this restaurant shortly after it opened which was just about the same time we arrived in Las Vegas-6 years ago.

This restaurant had a warm, inviting and comfortable ambience.  The food is ‘farm to table’ and always delicious and not boring. The staff and management were friendly, approachable and typically delivered good, if not great service.

Over the course of a few years, we had dined there, just the two of us, brought family when visiting from out of town, had dinner and met friends for drinks, and even had one major event (my first book launch) there.  We became friends with both staff and management.  How many times did we dine there over the first few years this restaurant was open?  Hard to say.  But I know it was a lot.  How many people did we refer to this place? Too many to begin to count.  People know that Michelle and I dine out often and friends are always asking us for our recommendations of  great restaurants.  So, what is the point of all of this?  Well, when we went for brunch that Sunday before Christmas, it actually was the first time that we had been back to this restaurant in 2 years.

What happened?  As always happens in restaurants, people move on. It is inevitable.  The managers and staff that we had come to know so well, left one by one.  As the familiar ones left, we felt more and more like strangers when we would come in to dine because although we’d been coming for years, the new staff and management didn’t know us. And it seemed they didn’t make an effort to know us.  We no longer felt the same welcome.  The energy and culture of the place seemed to not be the same as before.  This is not something that is easily identifiable.  But when a customer ‘feels’ that it’s not the same, it has a powerful affect upon them.

We came back a couple more times but it was just different.  Then, one day we came in for brunch and a staff member who had previously been a server now had been promoted to manager.  There were a few problems with our order.  We brought it to the manager’s attention and this person’s response was rude, disrespectful, and uncaring.  This person was not interested in fixing the problem or making us, the customer- feel good about our experience.  The manager was actually argumentative with us.  That was it.  It really was an awful experience.  We left knowing that we may never be back again.  As I said, that was 2 years ago.

Imagine how many times over the course of that time we chose to dine elsewhere.  Imagine how many times when someone at the hospital where my wife works asked her for a restaurant recommendation that she DID NOT mention this place.

The lifetime value of a customer, client, guest, is often much greater than what is lost or gained at one particular transaction/interaction.  I’m using a restaurant here as an example but this applies to any type of business.  This is why Customer Service and the Customer’s Experience must be paramount in the mind of every staff/team member.

Do you realize that one team member’s negative attitude, poor response, rude answer etc. can potentially cause a customer to NEVER come back again?  In our situation, although there were problems with our food, and our dining experience, nothing was beyond fixable or unforgivable, until we had the interaction with the recently promoted, poorly trained manager.  That one person’s way of dealing with us clinched it.  In a bad way.

When we returned for the first time, recently, we felt welcome from the moment we stepped in the door.  And guess what? The staff was mostly, if not all, NEW.  But their attitude, their energy, the positivity was once again in the air.  We didn’t feel like strangers.  The manager came over and brought her card to us.  She stopped by our table a couple times during our dining experience.

So, let’s bring this out of the realm of hypothetical and put some actual numbers on this situation.  I posed a question at the very beginning.  What is the value of one customer to you and your business?  Or let’s ask it this way.  If you lose just one customer, how much will that cost your business?

When Michelle and I dine out it’s pretty common that we might spend the following:

Happy Hour:  up to $100.

Brunch           up to  $150.

Dinner           up to $200.

Of course that’s just for the two of us, obviously it would be more if we were dining with family or friends.  So, let’s consider, if we have a favorite restaurant we might do the following:

Happy Hour- 3 X per month= $300.00

Brunch           1 X per month=$150.00

Dinner            1 X per month=$200.00

____________________________________________

$650.00/ Month

Let’s say we don’t frequent that location that often every month.  But what if we do 7 months out of the year.                                7 X $650= $4,550.00

So, this one location lost a minimum of $4,500. a year from us not coming in.  Now what about the times we would have come in with a group of friends, or when family is visiting from out of town and we didn’t take them to dine there?  That is easily another $1000. or more.  So, now we’re up to $5,500. plus. Throw in a birthday party with family and that’s another $1000.00. That’a a total of lost revenue of $6,500.00

But the amount that is impossible to calculate is the number of people who we did not recommend the restaurant to.  These are people who would have come and maybe even become regular guests, but because they were not referred, or even worse, they were specifically told not to go there, the restaurant lost out of countless thousands of dollars.

I hope you can see that one customer is worth so much more than what they may be spending at your place of business just today.  And one staff or team member can have such a powerful impact on your customers.  The question is, will that impact be positive or negative?

Is your team, your staff and management well equipped, well trained, empowered and inspired to deliver Five Star Service to every customer every time?  If not, your business could be suffering and you may not even know who is not coming back because of one not so positive interaction.

I encourage you to make 2019 the year that you make Customer Service & the Customer Experience the Number 1 Priority in your business.  Are you putting a proper amount of time, effort, energy, money and training to ensure that this is a major priority?

Thank you for reading. I appreciate and value all my Soupfly Readers from all over the world.

http://www.christoffjweihman.com/Speaking-Training.html

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Cheers and God Bless you!

Christoff J. Weihman

ASPIRE Enterprises

Las Vegas, NV

 

This entry was posted on January 5, 2019. 2 Comments

Every Holiday Party Deserves Five Star Service

Happy December.  There’s a bit of a coolness in the air, ugly sweaters and elves on shelves are everywhere and we know that we are well into the Holiday Season.  Yes, it’s that wonderful festive, joyous, stressful, happy, (depressing-for some) time of year-the Holiday Party Season for the restaurant and service industry. Many businesses in the service industry do the largest percentage of their year’s business over the two and a half to three months, from November til early January.

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This time of year is a huge revenue generator for most in the Hospitality Industry. This is the time of catered office parties, large family reunions and get-togethers, special romantic dinners, and huge corporate events.  If you work in any type of restaurant or bar-you know that these 2-3 months are super busy and crazy.  You also know that you can expect to make a lot more money than during other slower months-like August.

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Unfortunately for the customer, sometimes these large parties,  group dinners and special events don’t always receive the best of attention, care and concern that they ought.

Ensuring 5 Star Hospitality for Your Holiday Parties

Here are a few thoughts to keep in mind to ensure that you are truly delivering WOW! / Five Star Service & Hospitality at all the holiday parties and events you host and serve.

First, I’m going to address something that needs to be stated.  All of these holiday parties, group dinners etc., because they have a certain number of people-6 or more-the gratuity is already included. It is what we call in industry speak “auto-grat”-as in automatic gratuity.  Many times it seems that there is often a lack of attention and focus on doing the job well and right because the service staff is already guaranteed a specific tip ahead of time.  Since the tip is already included the server is no longer “earning” their tip.  But if you think about it, this ought to cause the Service Professional to desire to do an even better job in to provide great service. However the opposite is sometimes the standard.  This sub-par service takes many forms. I want to share with you some things to avoid and some tips to apply to ensure that every party or group you and your team serves receives 5 Star Service.

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Three couples dining together at restaurant

Three couples dining together at restaurant

Host, Hostess, Maitre D’ (HHM)  It is so very important for you to realize that You set the Tone. How you greet and seat your guests establishes the tone of the evening and what they expect their dinner event to be like. Please be pleasant and polite and use sentences. Don’t just say, “Can I get a name?” or “How many?” Use your personality and actually engage your guests. Greet them. Welcome them. “Hi, Good Evening, Welcome. Do you have a reservation? What name is it under?”  Or “Hello, welcome to abc restaurant. Have you been in before? Are you with the XYZ Corporate Party?”  Your job is extremely important. And yes, when you have 50 people crowding your host stand area and you have only a few non-reserved seats that you can sell and you have to tell people that it’s going to be a 1 to 1 1/2 hour wait-it can be very stressful for you.  But you must keep your composure, keep smiling, be attentive and send out positive energy. You play a very vital role in the overall smooth flow of service and the perception the guests have of your establishment. You are the first impression and when you exude positive energy, and greet guests with your upbeat attitude, you really do set the tone for the guests entire evening. If you feel overwhelmed, or stressed, take a few deep breaths, smile and welcome your guests.  They will remember how special and welcomed you made them feel as soon as they set foot into your establishment.

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Servers-Communication and accuracy of order are so important.  When food is being served-sometimes there is no system of distribution. There is a lack of organization or communication between the service staff as to who ordered what. In this situation the food is auctioned-“Who had the chicken parmagian?  Who had the veal saltimbucca?”  etc. This is not professional. This is not great service.  This is poor service. The Service Professional, whomever is acting as the lead or head waiter over the table or group must do exactly that-take the lead. Write down position numbers of the tables. Draw out a chart with seat positions, and what each order is.  By doing this, other team members who are assisting in serving- can refer to your diagram and efficiently and smoothly serve the proper order to each guest. It is very disconcerting and quite comical (not in a good way) to watch as guests pass plates after the server has left the table because they were not served what they ordered.

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Communicate effectively with the kitchen.  As much as possible, make every effort to serve ladies first. If that is not possible on the entrees-certainly you can ensure that ladies are served their initial drinks first, and their salads.  It is still proper in 2018 to serve ladies first.  Please endeavor to make this happen

Timing-Most people when they dine out together whether it’s a couple, a group of 6 or 20, they would like to be served at the same time.  Many restaurants seem to treat groups like they’re eating tapas-sending out a couple of dishes at a time. This is not good service.  As a Server in charge of a large table, you must act as the conductor or the quarterback, leading your team to seamlessly provide great service. You must develop your Restaurant Eyes and non-verbal cues that you can use to communicate to your team without saying in front of your guests.  There is a whole chapter on this in my book, Getting to WOW! Everybody WINS with 5 Star Service.

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Connect and Care– Even though you are serving a large group of people all at once, rather than the usual 2 or 4 or 6, you must still maintain that personalized service.  Don’t view them as merely a group-Treat each guest as special.  Look at them as you take their order.  Don’t just stand at the head of the table and shout to each person, saying “And you Ma’am, what will you have? And you, sir, what is your order?” never once looking up from your notepad as you write it down. That is not great service.  Treat each one as if they were your Grandmother, your mother or best friend. How would you talk to and treat them if you were serving them in your restaurant? Having eye contact and personal connection with each guest even when servicing a very large group, will make for a very positive impact on the entire event. Your guests are not expecting perfection, but they do expect a level of excellence that you and your team certainly are fully capable to provide. This is your time to shine.  Imagine as you serve this large group of guests that you are making such a positive impression upon them that many of them, will become your regulars in the future.

Bussers, Food Runners, Server Assistants-When you are assisting serving a large party or bringing the food out to a server, you must ensure that the order is correct and complete before returning to the kitchen. It is very frustrating for a server to be standing at a table about to serve a group of 10 or more and he sees that there is an item that is missing or incorrect but the food runner, the busser, and the server assistant are all nowhere to be found. He is now feeling stranded, abandoned. He still has to serve each of these guests and he knows that some item is missing. Did the kitchen forget to plate it up? To put it on the tray? Did he, the server forget/neglect to put the order in?  Precious seconds are ticking as he knows that at least one guest will have to wait for his or her order to be made.  Communication is so key in this situation. The server is depending upon their busser or assistant to help things go smoothly.  Teamwork is absolutely vital in this situation.

Anticipate your guests needs  If the glass is half full and it’s a free refill item-water, iced tea, soda, coffee-please don’t wait for the guest to ask-offer to refill. If you are serving dishes to be served family style, please provide serving spoons, forks, tongs. Don’t wait to be asked. Provide spoons for sauces.  Be proactive.  Your guests will be very grateful for your forethought.

Pre-buss Both Servers and Bussers need to be on the top of their game with this.  Many times with group service there is a lack of attention to detail of clearing unused, unneeded or dirty items from the table.  You’ve done amazing in service thus far. Keep up the high standard of excellence by clearing unwanted items off the table. You may think it’s a small thing. I promise you it makes a huge impact.

Communicate effectively with the kitchen.  As much as possible, make every effort to serve ladies first. If that is not possible on the entrees-certainly you can ensure that ladies are served their initial drinks first, and their salads.  It is still proper in 2018 to serve ladies first.  Please endeavor to make this happen.

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Management-One challenge that happens during the Holiday Season is that when restaurants are booked with so many parties, they sometimes tend to be understaffed.  I’ve been places where one server is serving 25, 30 or more guests all by herself. That is not great service.  There is no way to provide WOW! Service if you are stretching your staff so thin. Of course every restaurant is different but no server should be taking that large of a party alone. It would be better to have 2  or 3 servers share the duties of a large group and then for each server to also have a couple of smaller tables that are seated staggered in time. Yes, this is stressful for you.  Yes, making schedules work is a challenge. But it is also your most lucrative time of year.  You must lead by example with a sincere desire to make every guest’s experience at your establishment a positive and memorable one.

Touch Tables– As a manager, one of your roles and a vital one is to engage your guests and ensure their great experience.  Don’t be that manager that stays in the office and only emerges when a complaint comes to you.  You have a great team but they need your presence and support.  Though it may be stressful, this can be a fun, exciting, enjoyable Holiday Season for everyone, guests, staff and management alike.

Happy Holidays and Merry Christmas!!

Thank you for reading!! I know it’s been a while.  I appreciate all my Soupfly Readers from all around the world.  Thank you for your loyal support. Please feel free to share your comments.

Christoff J. Weihman

Christoff@aspire2wow.com

If you are inspired to up your Customer Service game, I invite you to order a copy of my book, Getting to WOW! Everybody WINS with 5 Star Service or my new one, The Customer Experience, (a Number 1 Amazon Best Seller) please go here.

http://www.christoffjweihman.com/getting-to-wow.html

http://www.christoffjweihman.com/the-customer-experience.html

This entry was posted on December 16, 2018. 1 Comment