"I agree with you that each restaurant should have a code for what constitutes good service. The rules for such a code would have to be painted in very broad strokes to be "universal", such as Servers should frame everything they do from…"
I think that all restaurants should be held to the same standards as the next. People go to a restaurant to eat and be served in a kind and welcoming manner. While having an attractive waiter makes for a better experience at a…"
"I have to admit as a server that I do "profile" guests and have different expectations of what their gratuity will be according to years of experience. Any server that says they don't do this I think is being dishonest. What I…"
"I agree completely. The price paid has very little to do with the level of service encountered. I've said it many times and many ways on my own blog. Essentially what makes for great service is the ability to see a situation from the viewpoint…"
"I laughed my ass off! I don't think a server could get away with this, but should! I've waited on many grumpy/a****** customers in my day. If I could have gotten away with something like this, I would have."
"I think you make an excellent point, Emerald, about servers venting their frustrations out of sight and earshot of guests. Norm also reiterates the point in his comment and I agree that sometimes it is absolutely necessary though it can be…"
"Hahaha! I think her chewing the gum so obnoxiously is throwing me off. I also agree with Emerald, that you always keep your opinions to yourself until you get to the waiter station haha, then you and the other waiters/waitresses can make fun of…"
"That's too funny! I think we all know the reality though. As much as everyone who has ever worked in a restaurant would LOVE to try and pull that off, we know we can't.
I guess we can just all live vicariously through that scene. :)
Career Advancement, Consulting, Discovering New Wines, Making Friends, Networking
There is nothing wrong with making consumer choices based on the emotional reactions of the mob if, more often than not, you identify your perceptions as average.
I am a published writer of numerous articles, essays, restaurants reviews and short fiction in magazines and books both online and in print. My background includes years of fine dining service experience working with celebrated chefs, sommeliers and winemakers.
I created, designed and write the blog which focuses on service in all of its manifestations. If we can better understand why service fails us when it disappoints or exalts us when it exceeds our expectations, we can move toward improving it all around and discover why most believe it is on a downward spiral in our culture.
Years in the Industry
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We're Anchor Poppers and we're looking for all-star servers to engage with! It looks like you have some experience with waitstaff training and consulting and could be a great resource. Become a friend of Anchor Poppers and join waitstaff members in an idea-sharing forum all about having more fun and making more money at work.
We have started a discussion to learn "works every time" appetizer pitches; please join in!
Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings. Chef Marcus Guiliano
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.
Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."