People will go to a restaurant for the food the first them,
then they’ll go back for the service.
Great service is not about flamboyant tuxedos, tableside pasta cooking, French service style, or about lifting silver domes off hot food plates in unison or clearing all plates at the same time. Rather, great service occurs when guests leave the restaurant convinced that someone went that extra mile to make them happy. It’s about having our server engage in meaningful conversation with the guests who treat them like royalties and truly care about them.
At restaurants, servers are wine and food consultants, not order takers. They are responsible for controlling the table by setting the pace and by anticipating all guests' needs before they arise. It has been said that anytime a guest needs to ask for something, you've make a mistake.
Andre Plessis
Restaurant & Hospitality Consulting
AP Consulting
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