This is important for complaints in person, as well as over the telephone. And carrying the chalk board with the guests name on it. If a problem arises, get a Manager. You must make the first move in welcoming your new guests. The more he must ask for service, the less enjoyable his evening will be. A regular size pop is 25 cents for staff while on shift only.
Schedules are posted weekly on Fridays. Please know your work schedule. Then, we offer it for sale to customers in a display service area known as counter tops, tables, and dining rooms. Be sure to have everything just right, before serving the fussy guest. Never try to give a wise crack answer to a smart remark. Always maintain a friendly, but professional attitude.
Even if you become an excellent server, there will be times when you will get behind. . They require teamwork, and through teamwork, we will maintain excellence in service. If they are happy with you and your service, they will probably return. Uniforms must be clean and ironed and worn at all times.
We will not knowingly serve alcohol to an obviously intoxicated or underage customer. You are there to fulfill their needs. Provide the guest with a good last impression of our Restaurant. Develop your own tableside manner. In order to be properly efficient, service people must be constantly aware of their customers' needs. You must have a compatible program installed on your computer to use them. These duties are extremely important in assuring smooth daily operations and ongoing quality service.
These behaviours, though not always indicative of intoxication, are examples of possible reactions to alcohol, and are offered as a guide to help identify intoxication. You Must Be Able To Serve Many Different Types Of Guests To make appropriate selling suggestions, and give good service, it is helpful to recognize and know how to handle all types of guests. Try not to double seat a station unless the customer requests a particular table. Use your imagination, but always be courteous and helpful. Each station is assigned its own duties. If you are not sure which adjectives you should use, ask your fellow sales staff or manager on duty how they would describe the special. Please inform friends of this.
Your Management team will remind you of current promotions and inform you of upcoming promotions during the daily pre-shift meetings. No matter how beautiful the surroundings or how delicious the food; poor service will certainly ruin the entire dining experience. Guests enter your store to buy not browse. We expect all staff to promote all activities with enthusiasm. To thank them, by name, for their patronage.
Some duties will require individual effort, while others will require team effort. Beverage service is only one element. All discussions should be held in employee break area, during approved break period. The guest may be lonely and want someone to talk to. Stay away from the table, except when actual service is needed. Please do not ask to have cheques cashed at the restaurant.
You are entrusted with handling our guests' needs and must, therefore, reflect cleanliness and wholesomeness at all times. Customer Complaints Any time a customer has a complaint, always deal with them calmly and get a Manager immediately. The information, instructions, and philosophies in this manual are the basic principles to which you will be expected to adhere to. More entertainers open restaurants and bars than department stores. Staff meals are only for those people who are on shift and working.