Non-Operator
Dorothy Frisch
  • Female
  • seattle, wa
  • United States
  • Polished Service Consulting
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  • Brian Jardin
  • Mark Netsch
  • Ashley Howard
  • Taurus King
  • Dan Parsons
  • Michael McCarrick
  • Chris Durbin
  • Bryon
  • Bill Baumgartner
  • SCOTT KAMALSKI
  • Paul Paz
  • Randy Caparoso
  • Michael L. Atkinson
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Dorothy Frisch's Groups

Dorothy Frisch's Discussions

Wine Kegs

Started Jul 5, 2009 0 Replies

 

Dorothy Frisch's Page

Latest Activity


Non-Operator
Dorothy Frisch commented on Josh Hersh's blog post Who Is Your Restaurant?
"Very well said, Josh. I've been involved in exercises with diverse restaurant managers and given them the assignment to describe their restaurant in just two sentences to the person next to them. Most of them can't! And until they can…"
Apr 15, 2011

Non-Operator
Paul Paz commented on Dorothy Frisch's blog post Are You Ready?
Mar 19, 2011

Non-Operator
Dorothy Frisch's blog post was featured

Are You Ready?

   The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is it.   There are many things that could disrupt ‘business as usual’ in a restaurant – kitchen fires,…See More
Mar 16, 2011

Non-Operator
Dorothy Frisch commented on Robert Lile's group Trainers
"  Hi everyone! Just found this group after taking a hiatus from FOHBOH. I am a consultant / trainer and my focus is on getting management to define service standards, establish a culture of excellence, and effectively communicate these to their…"
Mar 16, 2011

Non-Operator
Dorothy Frisch joined Robert Lile's group
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Trainers

This group is for anyone who is a corporate trainer or participates in staff training or just flat out wants in on a great subject. It is a excellent place to exchange training techniques, ideas or concepts.
Mar 16, 2011

Non-Operator
Dorothy Frisch left a comment for Brian Jardin
"Dear Brian, For some reason I never got / saw your request of a year ago regarding training materials. I am so sorry that you never got a response from me! I'm sure the question is moot now, but please contact me if I can help you with staff…"
Mar 16, 2011

Non-Operator
Dorothy Frisch and Brian Jardin are now friends
Mar 16, 2011

Non-Operator
Dorothy Frisch posted a blog post

Are You Ready?

   The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is it.   There are many things that could disrupt ‘business as usual’ in a restaurant – kitchen fires,…See More
Mar 16, 2011

Profile Information

Title
Owner
Company
Polished Service Consulting
What best describes my company
Not Applicable

Dorothy Frisch's Blog

Are You Ready?

Posted on March 16, 2011 at 1:39pm 1 Comment

   The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is…

Continue

"Revenues are Down"

Posted on March 29, 2010 at 3:00pm 1 Comment

Last week I read about another local restaurant that bit the dust. Scary, eh?



For those restaurateaurs out there who quake in their boots every time they read stuff like this, allow me to put a different slant on things.



The restaurant in question was a very high end job in a pricey hotel and it had a decided wine theme. Hundreds of thousands of dollars were spent on a state of the art kitchen and uber cool dining room. But oops! Forgot to train the staff!



A… Continue

The Personal Touch

Posted on January 16, 2010 at 3:27pm 5 Comments

This goes out to all you servers who may be reading these blogs.

The other day I was recounting to a client one of the things I used to do as a waiter that always warmed my guests right up, and I thought to share it.



Here in Seattle it doesn't get really cold all that often, but when it does, it isn't unusual to see a guest, especially a fashionably but inappropriately dressed lady, come in the door rubbing her hands, blowing on them, or hunched and shivering. So whenever I… Continue

No! Don't spend your money here!

Posted on January 14, 2010 at 5:06pm 9 Comments

Whenever an established restaurant or group first contacts me with a percieved service problem, the first thing I generally do is ‘go undercover’ to get a first hand, customer’s view, of what is happening in the dining room.



I have certainly seen my share of scary service, but one thing that always strikes me is how often servers don’t allow guests to spend as much money as they want. Don’t get me wrong. I’m not talking about the classic ‘upsell’, which wary diners cotton on to… Continue

Holiday Cheer

Posted on December 29, 2009 at 9:30am 1 Comment

I was chatting with my friend Melanie today about our recent holiday activities, and, as she knows I love to hear stuff like this, she had a couple of stories ready for me.



Melanie and her husband were early for meeting their friends at a very fancy schmancy steakhouse in the city, and because she can’t drink alcohol, she asked the bartender what she might have available that could be kinda fun and served in a festive glass. The bartender thought for a minute and pointed to the list… Continue

Comment Wall (5 comments)

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At 2:24pm on January 20, 2010, Bill Baumgartner said…
Dorothy,

Thank you for connecting with me.
I really do enjoy your writing style and your fresh way of thinking.

Bill
At 8:37pm on October 11, 2009,
Non-Operator
Carl Carbone
said…
Dorothy,

In this economy, adding services can bring in needed business. Get "sticky" with your existing clients and have a reason to cold call on new or old business with www.laborshark.com. (click on product demo).

Add the Labor Shark Labor Cost Management System to your companies list of services and receive monthly commissions for the life that each customer maintains their subscription.

Carl Carbone
vendors@laborshark.com
At 8:55am on June 16, 2009, Ashley Howard said…
Hi Dorothy, I've been reading your blog posts, and really appreciate your attention to the customer experience at restaurants. It is a great lesson for everyone in the industry (whether they own a restaurant or not), and I'm glad to see someone focusing on it.
At 1:05am on May 6, 2009,
Non-Operator
Paul Paz
said…
Hey Dorothy...
Good to see you in this SM group! Hope you are well and we look forward to your contributions!
Paul
At 12:50pm on May 5, 2009,
Non-Operator
Dorothy Frisch
said…
Hi Dorothy,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
 
 
 

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