While working at White’s Restaurant, my new experience was interacting with a variety of customers while trying to provide excellent customer service and gaining acceptance. The “regulars” would have inside jokes and unique orders that were not on the menu, yet Mr. and Mrs. White knew exactly their “usual” order and what they were joking about. Another new experience was preparing food on a large scale and cooking on a professional grill. I enjoy cooking and experimenting with new spices and flavors especially on an outdoor grill, yet I quickly realized that frying eggs on a professional grill is much easier than in a frying pan. My most unusual experience was trying to appease a customer without success who requested her scrambled eggs to be slightly runny yet brown; consequently, after many attempts Mr. White stepped in to fry her eggs. I learned you must be adaptive to meet your customers’ needs and demands because the customer is always right. Additionally, in a small town, word of mouth is the best advertisement, and you need to gain the trust and respect of the clientele and the owners, in other words be accepted as “one of the family.” …show more content…
They are like funny uncles whom I am able to laugh with and still offer excellent customer service. The work environment is tough during the hours of 7:00 am-9:00 am because this is the time of the breakfast rush. According to TripAdvisor’s reviews, White’s Restaurant is the “best place in town to go for breakfast.” Therefore, most customers come in at the same time, yet everyone needs service as quick and efficient as possible to have time to arrive at work on time. The work environment is neutral between 10:00 am-11:00 am. During this time, there are only a few breakfast customers left allowing us time to begin to prepare for lunch. It is our first real break since we opened the door at 6:00
...n educated in class. The only new information I encounter is the discrimination towards customers and harassment. Knowledge on how corporation runs and the liability I have already learned in class. What I take out of this interview is that by operating a restaurant and providing service to customers, the owner should always keep the customer’s comfort in mind. Beside the customer, they also need to mind the environment as to how the employee should act with one another; where no one experience threatens or uncomfortable towards each other. I do hope however that in class we will cover harassment but with the limited schedule it won’t be allow. However, the matter on Employment Discrimination will be discussed which is also a big deal in the work industry. Even Nori Nori has a policy that provides equal opportunity towards all current employees and future employees.
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Serves breakfast and is open 7 days a week- some stores are even open 24 hrs.
There were two major issues that Ehrenreich has with working in the restaurant. The first one is the management and the second issue is the amount of money she makes. The management is views as the enemy to the employees; making new rules for the staff and the endless accusations about the employees behaviors. The salary for restaurant employees makes it hard to secure housing, prescription drugs, and any unexpected expense. “Serving in Florida” written by Barbara Ehrenreich is a reflected recap of her time working in the restaurant industry.
People are consumed with their own reality that they didn’t even acknowledge me sitting at a table watching them. Each person seemed to have their own stories different from everyone else’s. For the most part, the employees seemed to have similar interests in wanted to produce the best customer service. The customers had the same goal of wanting to try a new popular restaurant they might have been unfamiliar with. Overall, the general consensus was that a majority of people wanted to get on with their day with as little human interaction as
The experience of sitting down in Provino’s, and serving the table reside together in different worlds. The people who are hopefully enjoying their meals after a day of work, sit next to people whom are trying to make their living. Most customers don’t think about the job at hand, and instead they focus on having the best experience they can. Who can blame them? The worker’s job is to ensure the happiness of the client, but becomes exhausting after countless hours of doing other’s biddings. The way the workers and customers react to the situations around them can mean or feel completely different to the other. Customer’s reactions in regards to quality of service, complaints for both sides, and tipping are enough to generalize variances of working and eating at Provino’s.
Coming into work one day, I knew something was wrong. When I saw long lines forming down each Isle, people complaining that the wait was too long, and register lights flashing for help. There were no head cashiers available or supervisors who knew anything about the front end. At that time I was the only cashier who had been there the longest, so I was asked to try and be head cashier for the day. I did, and I knew what I was getting myself into.
Lisa is dropped off by a family member or guardian between 7:15 and 7:30 AM and is warmly greeted at the front door by the Executive Director. Lisa proceeds immediately to her advisory classroom, where breakfast is distributed, and she is greeted by her advisory teacher.
I used to work at my local McDonalds for three years during high school. At first, I thought I was there just to make an extra quick buck to fund my weekend adventures, but later would turn into a key cog at the store as the crew trainer and starting to be prepped for a managerial spot. It was exciting, learning how to place orders for the store, make the work schedule and cycle counts among other things. Soon however, I started to realize how replaceable my coworkers a...
Before I stepped in to the supermarket my main objective was how customer interact with each other and how they
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
In the food and Hospitality industry, Working with Colleagues and Customers is an important part of the job. Customer relations and interpersonal skills are the two most important skills that a person working in that industry will need to know about.
It has been noticed from the last few weeks that quite a few of you have been extending your lunch breaks, from 1 hour provided by company policy to an hour and half or more. This memorandum is to remind everyone of our lunch break policy, and ask you all to follow to it.
“My learning experience, things I can achieve, the decisions I make, the people I meet and befriend and the mistakes I make tells me who I am now and who I will become.” As a child, this was a belief that my parents taught me and, so I grew up with it and became very devoted to follow it. My parents always said to me “Learn all you can.” They also taught me that the decisions I make will help me to build my own destination, and the way I treat others will say the person I am. Until this day, I continue to believe, apply and follow that belief. Today, Hospitality Management is my number one career choice I have chosen to work for the rest of my life. In many different ways, Hospitality Management reflects my third, fourth and fifth of
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. If I am paying for a service, I expect for it to be impeccable. When I receive poor service, I act based on the circumstances. I can be outspoken, quiet, or apologetic when I receive poor service.