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Restaurant customer service essay
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It’s your first day working as a server at a famous local restaurant. You’ve learned about the job’s regulations and policies at the orientation and found some helpful tips in the employment handbook. During your orientation, your manager talks about choosing an employee of the month every month and sometimes that special employee receives a bonus. Now you’re curious on how you will go about that since everyone you are going to work with, will follow the required rules given at the orientation and the handbook so it’s possible for anyone to be employee of the month. To stand out, you must develop different techniques that will help make your work easier and more rewarding in the end of each shift. The orientation was helpful, but you must develop your own special working habits that will always keep you on track.
When working in a restaurant environment, making a good impression every time you work is very important. The number one key into making a good impression is to always keep a graceful smile on your face no matter what situation you’re in to show everyone around you that you’re excited to work and is prepared to work hard. Also smiling shows the customers that you’re happy to be their server and it will give the customers a good reason to dine there again. And that will help increase sales which is always a plus. Another technique that is always helpful to make a good impression is to always greet your guests, co-workers, and manager in a proper manner. Whenever someone walks in that door or approaches you, start off with a pleasant “hello” and try to make small conversations such as “How are you today?” or “Welcome back, it’s great to see you again” to ensure comfort-ability between you and that person. This will show ...
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...re they exit the restaurant, make sure you meet all of their needs and try your best to leave them satisfied wanting to come back again. This is beneficial for you because the next time they come in, they might ask to dine in your section and this will show your manager you’re doing your job correctly. Besides dealing with irate customers, you should know how to approach all type of situations. Be prepared to give out certain information when a customer approaches you with a question. It is very important to speak to your customers with a clear and strong voice. Don’t be shy when you speak to them because this will give them the idea that you’re unsure with your position and the information you’re trying to transfer. Providing great service by using these methods will definitely let your work be noticeable and you’ll be a hard working and skilled server in no time.
It was a very positive beginning to our dinner. Our server seemed to have a sixth sense of when his section was sat and came to us to get a drink order within two minutes of the hostess leaving. He also seemed to really enjoy his job. Since it was her first time at Texas Roadhouse, my friend had a lot of questions about the menu and our server was very patient and answered every one to the best of his ability. We were also approached at our table by a manager who was sincere in her welcome to the restaurant and made us really feel at home while we were there. All in all, there was nothing to complain about when it came to customer service; it was
Wear clean, appropriate clothes- you need to make sure that you look nice and professional.
At large parties, you may introduce yourself. When dining, you should not sit until you are told where to sit and you should not eat until the hostess starts. It is polite to keep both of your hands visible while eating and to leave some food on your plate when finished. Only men are permitted to give toast.... ... middle of paper ...
Treat us with respect, thoughtfully consider the hard work we put into our resumes, cover letters and applications and if we have an interview, be considerate enough to give us a response either way! And especially, do not be rude. Because we are not just a potential employee, we are also a potential customer! Don't you want people coming back? I will still patronize a restaurant or store even if they do not hire me, if they treat me with dignity.
Welcome and acknowledge each and every guest with a smile, eye contact and a friendly verbal greeting using the guests names when possible
I believe in the old adage, “treat others as you wish to be treated”, and along with a healthy dose of common sense goes far in producing a healthy work environment. I think a chef can still remain authoritative, but be respectful of your employees’ social and mental needs thus creating a solid team of individuals willing to give it their “all” in the work environment according to the business organization known as Call of the Wild (n.d.). Therefore, as executive chef I would, I think team building is essential through rewards, training, and involvement as well as proper equipment to accomplish tasks. In order to eliminate food waste I would install a POS system at each station, thus giving those staff members the responsibility for their portion of the dish. Employee recognition definitely is a morale builder. Furthermore, I consider policies such as
Restaurant workers are divided into two groups. “Front of House” workers and “back of the house” workers (Foodispower, 2014). The “Front of House” workers are the one that works with the customers. They’re the one that interacts with them and puts an image to the name of the restaurant. Meanwhile, “back of the house” workers are the ones that works behind the scene including the chefs and kitchen hand. It doesn’t matter what group you work at, working in a restaurant is fast-paced, stressful, repetitive, and physically challenging. Working overtime is also common. That’s why managers are responsible for the motivation of their staff. With all the cons of working in a restaurant, the manager should be able to still show their staff the benefits
In the food and Hospitality industry, Working with Colleagues and Customers is an important part of the job. Customer relations and interpersonal skills are the two most important skills that a person working in that industry will need to know about.
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
It’s always important to follow the dress code. The way you dress will make a good or bad impression on the people you work with. Your clothes should be neat, clean, and not torn. You don’t want to stand out from everyone else. You should always say “Please and Thank You”, and you should stand and shake hands with people when you meet them for the first time. You should also keep your desk and office clean, and clean up after yourself. Don’t gossip, and always treat your coworkers with respect. Be sure to ask before borrowing things, and always return them as soon as you are finished with them. Make sure to take care of your personal things on your own time, or during breaks. Also, when speaking on the phone or to others in the office, it is important not to get loud and yell. Make sure to give compliments to others when they do something good, and make sure if you mess up to take responsibility for what you did and try to fix it. Also, if you hurt another’s feelings, make sure to apologize. Most importantly, always be on
The well-being of staff members, colleagues and guest should always come first to a leader. Respect is the key in maintaining these relationships, leaders are able to sharpen their “people skills” when they open a dialog that makes it clear on what is their expectations. A person holding a leadership position should have a clear vision on how to communicate effectively, or else they will lead the team to an unfortunate future. Great hospitality leaders have learned to be good team players because that is how they set examples, they treat others in a Manner that they would want to be treated. In the hospitality industry, leaders can build or break down what was built
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.
More specifically, the fundamental factors that contribute to customer satisfaction in restaurants include the food (hygiene, balance, and healthiness), physical provision (layout, furnishing, and cleanliness), the atmosphere (feeling and comfort), and the service received (speed, friendliness, and care) during the meal experience (Johns and Pine,
Proper attire and good attitude is very important in evaluation of first impression. In the company, there are rules that I must obey and comply. This include in time management, and appearances. It is a big responsibility for me because when I was assigned to to my training in the company, I bring USM image with me too.