The providers provided in a restaurant are a combination of parts, a quantitative one, more easily to define, measure, examine and realize, with essential parts: technical equipment, decor, ambiance, meals, products, work methods, each day tasks, number of workers, etc. and a qualitative part, which is manifested in workers behavior and the relationships they develop with customers.
A proper behavior guarantee besides the work strategies and tasks, a high quality content material within the relationships with the customer. Components that can form the qualitative part are: workers habits, employees angle relating to the consumer, the way of appearing in entrance of clients.
Greetings and speaking Greetings shall be accompanied by a slight bow, a smile and a type of politeness. The greeting must be repeated on the departure of shoppers, also. Utilizing the words: “Sir, Madam,” “please”, “excuse me” and “thank you” is essential relationship with customers.
Look Personal hygiene is a requirement and an obligation for all the staff. They should have a clean, good, neat, look, and the hands and face should always be clean. Clothes should meet basic necessities: to be well reduce, clean, neat, durable, simply maintained and the identical for all employees.
Gestures and mimic Posture should facilitate making the mandatory movements for serving prospects: straight back, the torso bent slightly forward, the head in normal place, watching the customer. Gesture is a manifestation of externalizing the desires, emotions and intentions. They shouldn’t be sudden, violent or affected. Mimic have to be natural and the facial expression has to replicate gentleness, pleasure, honesty and understanding.
Professional tact This should characterize each employee and requires a way of measure, a really careful manner in behavior. For this reason, the worker ought to know to: listen to the shopper, not reply to clients in inappropriate terms. Serving has the overall priorities: girls are the first, in order of their age, males are additionally served after age, children are served final, if the shopper does not require otherwise.
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