Eating Free: Career Free Eaters
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Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
Price: $7.50
List Price: $19.95 |
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The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
Price: $23.07
List Price: $34.95 |
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The Healthy College Cookbook
Price: $9.40
List Price: $14.95 |
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Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition
Price: $9.68
List Price: $17.95 |
Culinary Education Resources
- Education Manager... Your education starts here!
Your education starts here!
Career Free Eaters
The Customer Is Always Right?
The number one rule in the hospitality industry has always been The Customer Is Always Righteven when they are wrong; this has been the case to maintain customer expectation. The question today for many hospitality workers is, do guests take advantage of the industries number one rule to receive discounted or complimentary food. By complaining about virtually anything will prompt a Manager to race over to the table and in an attempt to keep the customer happy ends up (too easily) giving them a discount on their purchase.
Of course when the food or beverage is not up to speed, the manager will replace it or compliment the guest with a dessert or even in extreme cases compliment the complete meal, but when a guest consumes the entire product then complains after wards, does this warrant the same extreme measures? Perhaps this is the type of guest you (regrettably) do not want in your establishment.
It is rare a guest will complain after consuming the entire product but there is a small percentage which do, is it possible to assume these guests are "career free eaters". In my observations when this happens, the guest isn't a frequent patron but one who drops by every six months or so as to not get detected. A specific instant was a lady who ordered a shrimp stir fry, the product she ordered was a signature menu item which is very popular with all our customers, she took one look at it and said "this is disgusting, I am offended you would even bring this out to me" without even trying the product she demanded the server to return it to the kitchen, she then ordered a fish and chips (another very popular item on the menu) which she ate but did not like it, she expected to get the meal for free but I instructed the Manager not to compliment the meal as we already had to waste the stir fry and there was nothing wrong with it.
This is the type of guest I am referring to, of course my philosophy is; the one most important priority in a hospitality environment is customer service and to exceed their expectations.
Career Free Eaters in the News
- Hotel, restaurant operators in Valley optimistic about tonight's salesThe Morning Call15 hours ago
After seeing customers reach deeper into their pockets this holiday season, area restaurant and hotel operators have faith that as the Peep drops in Bethlehem on New Year's Eve, business tonight throughout the Lehigh Valley will hurdle last year's total.
- Restaurant review: Manhattan and #8217;s ****The Toledo Blade12 hours ago
It's rare that a downtown eatery would make you think of a Dickens novel, but Manhattan's really is a tale of two cities. The restaurant even bills itself as "a slice of the Big Apple in downtown Toledo." Located at 1516 Adams St., Manhattan's has the feel of a New York loft by way of Toledo, with light-colored hardwood floors and red-brick walls. There is live entertainment Thursdays, Fridays ...
- Restaurant-supply firm Serv-U opens retail outletThe Champaign News-Gazette36 hours ago
CHAMPAIGN – A major restaurant-supply company in Champaign has opened a retail showroom to serve area customers. Serv-U, which sells furniture, equipment and glassware to restaurants and bars nationwide, converted 3,000 square feet of its space at 3201 N. Apollo Drive for the showroom.
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