Archive for April, 2009
Restaurant Service & Waiter Training Tips
Posted by: | Commentsby Richard Saporito
Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, “how the dining room runs” which includes all of the service tools provided (or to be provided) by the management.
These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.
There are two main aspects to the Restaurant Service Consulting field:
1) On-site Restaurant Dining Service Operations Evaluation and Review
2) Waiter Training
After the dining room service system is organized properly, the waitstaff is now ready to be trained. The big mistake is to train the waitstaff without having understandable and coordinated systems in place.
If there are flaws in the service system, then even the most highly trained and experienced waitstaff will make errors translating into unnecessary headaches and lost revenue. It is plain common sense to train a staff according to that particular restaurant’s procedures otherwise the balance and consistency of customer service will be thrown off.
At times, in my restaurant consulting experiences, I find that owners/operators can be very hesitant to let an outsider do the initial restaurant evaluation prior to waiter training for a score of reasons such as fear of embarrassment, dealing with egos being stepped on during the process, not wanting anyone to be very close to operations etc.
In truth, a restaurant and its dining room service cannot progress over time without experienced, objective, constructive criticism — whether it comes from the outside or within.
Restaurant service system flaws can continue on for years without being corrected costing time, money, and headaches. And just the same, waiter service technique flaws can go on for years as well.
Sometimes, it’s not necessarily deep rooted flaws, but just a better, faster, more organized and streamlined way of going about procedures — no matter how small the solutions may seem to be. Time is money when it comes to the repetitive nature of dining room service and there are no two ways about it.
To improve restaurant performance, you need to know what areas are in need of improvement. The Restaurant Manager should ask for feedback from experienced staff and repeat customers as well.
Once you know what you are doing right and what needs work, you can develop systems and documentation to improve your establishment.
Many times, it’s simply a matter of confusion as the “left hand” doesn’t seem to know what the “right hand” is doing (or why). You’ll find that clear communication between all staff members and management goes a long way in helping you achieve your restaurant performance goals.
Click here to improve restaurant service reputation and increase sales immediately:
How to Improve Dining Room Service
About the Author:
Richard Saporito is the Founder of Topserve Restaurant Consulting, author of "How To Improve Dining Room Service." If you'd like to improve your restaurants' reputation and increase sales, contact Richard today for a Free Initial Restaurant Consultation by calling (888) 276-4808 or visiting his Contact Page.
Cruise Ship Dining Explained
Posted by: | CommentsThere are many cruise ships now that have Freestyle Dining (Norwegian Cruises) or Choice Dining (Prince Cruise line) available. Or on Disney Cruise Lines they have what is called “Rotational Dining”. They have you and your table mates rotate through the three restaurants each evening.
CRUISE TIPS: There is usually open seating for breakfast and lunch in the main dining room. Be adventurous with the menu because if you don’t like something you can send it back for a replacement. And if they have two things on the menu that you like ask for both of them. My husband, John, always orders the Filet Mignon and the Lobster Tail when they are served on the same night. Many times he tells the waiter to bring what the waiter recommends for that evening.
This means you don’t have to choose first or second seating. (First seating is 6:00 to 6:30 and Second seating is usually 8:00-8:30). There can be more than one restaurant where you just walk in when you are ready to dine. Every ship will ask for your dining preference when you book your cruise. You can indicate first, second or flexible dining, whichever will make you more comfortable. The newer ships have a 24 hour dining spot which is always casual so if you don’t want to do the formal nights you don’t have to, although I find dressing up to be quite fun. Read More→
