- Some of the best restaurants have regular menu tastings and wine tastings so that staff can provide the best advice and understanding of the menu to their guests.
- Learn about food allergies and preferences. Your customers will appreciate when you’re able to suggest dishes or make small changes for them.
- Don’t make a customer have to call you over if they need something. Be attentive without being smothering. Make sure that all they need to do is give you a look and you can assess their needs or be there to respond to a request.
- Be flexible! Just because your job might not be running the till, make sure you know how to do it. In case your colleague is busy with another task, be ready to jump in and help even if it’s not your normal role.
- If the kitchen has run out of something or if the produce isn’t up to standard, offer alternative options rather than just saying we don’t have that.
- Check out your competitors. See what they do well and emulate the best at your place.
- Be prepared. Always have lots of change in the register.
- Smile and be friendly. Customers will often enjoy some small talk and it will probably make your shift more fun too.
“There is a world of difference between giving a service and leaving people with a feeling. You want your guests to leave a restaurant or hotel truly feeling good. Never miss an opportunity to make ordinary service something memorable.
As soon as people arrive connect with them – ask them how they are, offer them water, show them to a comfortable seat, always anticipate what they need next (for example, never leave a water glass empty). Keep your eyes and ears open and be recommendations ready. The devil is in the detail – small touches make big impacts.”
– Michelle Morin
Founding Director of Possibilities World
