Hi Affiliate,
Here is an article I have recently written:
[I hope it helps your restaurant!]
IMPROVE RESTAURANT DINING ROOM SERVICE WITH ANTICIPATION AND
REACTION
Anticipation and Reaction is a crucial concept in delivering and
maintaining excellent restaurant dining room service. It is very
important that all staff and management read the customers
individually and the table as a whole--- ahead of time.
For example, a good waiter can often anticipate when a table will
be ordering heavily off the menu. The waiter should react by
spending some extra time at this table because, most likely, this
table will order even more menu items ---if given that extra time.
It makes for a more enjoyable party while boosting up the check
total in the process.
Then, there are times when serious business people come in for
lunch, order lightly, and pretty much want to be left alone to
discuss business. With anticipation of the customer's needs, and
reaction, the waiter should know to give efficient, unobtrusive
service, yet not ignoring the table.
Then, there is the situation of the crying baby at the table. The
smartest thing a waiter can do is to get some food out right away
to distract and calm the baby. Often times, an order will be given
consisting of appetizers and entrées, along with the baby's one
small dinner order. With anticipation and reaction, the waiter
should ask "Would you like me to put in the baby's dinner order
along with the appetizer order?" The response by the parents, as
they understand the purpose of serving the baby immediately, is
usually a sigh of relief -"yes!"
It is also very important for the host to read the customers as
soon as they walk through the front door to help provide the best
table that fits the party. For example, if a couple walks into the
restaurant locked in each other's arms, then a nice quiet table
with some privacy would surely be the perfect fit.
Another situation is if a party of ten arrives looking to indulge
in many cocktails while making quite a bit of noise in the process.
With anticipation and reaction, the host should seat this party as
close to the bar as possible. The bar patrons probably won't mind
the extra noise, and it will be much easier for the waiter to give
better service. Running heavy trays of cocktails back and forth
from the bar to ten thirsty patrons will not be as tedious because
the large party was sat in close proximity to the bar.
This mindfulness by the host also saves the waiter time and effort
which can be afforded to other diners in the restaurant. And, most
likely, there will be a higher beverage total generated by this
large party because of the reduced travel time from the bar to the
table.
Yes, anticipation and reaction by the staff and management will
improve restaurant dining room service and increase profits!
Cheers,
Richard Saporito (888) 276-4808
CEO, Topserve Restaurant Consulting
www.howtoimprovediningroomservice.com
www.topserveconsulting.com
.
Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA
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