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Posted August 5, 2012
A customer chooses a restaurant for the food, but a chief reason
A customer chooses a restaurant for the food, but a chief reason a customer returns is because of service.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Waiter & Waitress Training provides all the tips needed to ensure that not only does the wait staff earn and enjoy good tips, but also that the restaurant owner and manager are handsomely rewarded by their customers’ satisfaction, which makes them return again and again.
Included is a bevy of guidelines that will make certain a restaurant is run smoothly, efficiently and successfully. There is plenty of advice on how to adhere to health codes, as well as instructions on how to keep staff motivated and courteous to not just the clientele, but also to their co-workers.
The book is clear and concise, and covers a great deal of factors often overlooked by restaurant owners. Chapters include lessons on the expected, such as training, serving, hiring and firing, sanitation, managing and marketing. In addition, listed are myriad unexpected hints and special touches that will delight customers and make certain that staff is pleasantly rewarded for taking a simple yet unanticipated step.
Food service is so much more than simply placing food on a table. This book is a delicious bounty of invaluable information that every restaurateur and employee ought to feast on.
Posted July 31, 2012
Perfect Book for Restaurant Managers!! The Food Service Professi
Perfect Book for Restaurant Managers!!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
The Food Service Professional Guide to Waiter & Waitress Training will give an edge to food service and restaurant managers on how to encourage, enable, teach, plan and run a restaurant in the most effective ways. Every restaurant position is explained along with duties. Invaluable topics like scheduling software and helpful training websites are also explained. One aspect that was not heavily covered was the implementation of tablets in the food service industry and some topics seemed to be repeated.
Valuable topics on interview tips for managers and ways to retain service staff, in a traditionally high turnover industry, were great. Suggestions for exit interviews and Creative Retirement Plans were also on the cutting edge. Perspectives on how to cross-train staff in different restaurant positions was another good tip.
As a guide for managers and owners in the industry “The Food Service Guide to Waiter & Waitress Training” would be a perfect go-to guide to have on hand in the restaurant manager’s office.