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Managing A Restaurant 101 ( Great Customer Service ) e-book and Audio book coverIs Customer Service a Fact Or A Myth?

Everyone talks about customer service as if they understand it; we talk glibly about how important it is and how we know exactly how it should be done.

Have you noticed how quick we are to complain about poor service, yet nothing ever seems to come of our complaints? Could it be that we are complaining to the wrong ears?

How many times have you actually asked to speak to a manager so that you could calmly and rationally tell him/her why you were unhappy with the customer service you received?

If we really thought about it, our goal is not to get someone fired. We simply want to point out what would improve the service so that we continue dining at that establishment.

After all, if we never tell them what we think is wrong, how are they ever going to know they are doing anything at all wrong?
Maybe they are completely unaware and they need to hear it from a customer who wants to continue patronizing an establishment.

People will return to your restaurant if your food is just “okay” or just “good,” but genuine customer service always makes them glad they chose your restaurant and they feel they got the best value for their dollar.

Their repeat business is the ultimate compliment to your service quality.

On the other hand, if your food is just “good” or is even superior to your competitor’s, but excellent service doesn’t belong in the same sentence as your restaurant, you won’t be seeing many return visits from your guests.

Guess what?

Great Customer Service is the selling point that keeps them coming back!

We all know that we can make our own food at home exactly the way we like it. We all know that we can just go to the local liquor store and buy our beverage of choice far cheaper than we could ever hope to get it for at your restaurant.

So why would we go out to eat?
We want to be served and we’re willing to pay for it!
(More Continued below)

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he Basics Of Waiting Tables, Serving Food & Drinks. Learn Food, Alcohol/Wine, Wine Service, Pairing Wine w/Food, Suggestive Selling & A Detailed Script To Follow. 3 Hr 28 Min

he Basics Of Waiting Tables, Serving Food & Drinks. Learn Food, Alcohol/Wine, Wine Service, Pairing Wine w/Food, Suggestive Selling & A Detailed Script To Follow. 3 Hr 28 Min

A Waiter's Training Without The Stuffed Shirt: eBook Author: Susie Ross

The Basics Of Waiting Tables, Serving Food & Drinks. Learn Food, Alcohol/Wine, Wine Service, Pairing Wine w/Food, Suggestive Selling & A Detailed Script To Follow.

A Waiter's Training Without The Stuffed Shirt: Work Book Cover

Printable Open Book Test. Using This 2 – Step Learning Process Greatly Increases Retention and Proves They’ve Read The eBook. 123 Pgs

We’re more likely to go where we know the service is caring and consistent and the food is predictably good. We’re going to avoid the place that doesn’t care what kind of impression they make upon their guests.
Small Customer Service Gestures Can Make A Big Impression:
Little things that may seem like a waste of time or mundane, are the very details your guests notice and appreciate. – Open a door, – pull out a chair, – take a coat, – open a menu, – suggest a cocktail or appetizer… You see where this is going. You’re paving the way for suggestive selling techniques, which I will talk about in the next blog post. There are many small and seemingly insignificant things that a waiter can do to enhance the dining experience for your patrons, not to mention increase restaurant profits and increase his/her tip at the end of the meal. Realistically, that is what is important to your wait staff... their bottom line. The trick is to make all your employees understand that: Enhancing their service techniques means increasing their bottom line and yours. Susie Ross Susie Ross Author of Managing a Restaurant 101 e-book and Audio BookAuthor of: Audio Series – Managing A Restaurant 101 Audio Book – A Waiter’s Training Without The Stuffed Shirt eBook – A Waiter’s Training Without The Stuffed Shirt Work Book – A Waiter’s Training Without The Stuffed Shirt – Printable Open Book Test Contact Susie At: https://www.linkedin.com/in/susie-ross-03a84410 Susie founded Waiter Training when she realized that restaurants could benefit from her extensive background in successful sales in the restaurant industry and as an instructor. Her background in the restaurant business runs the gamut from fast-paced breakfast and lunch service to a more formal evening and dinner atmosphere, and spans nearly 15 years.
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