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Old 01-07-2013, 06:31 PM   #37
Acrossamerica
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Default The problem is a lack of training by the owner/manager

Most graduates of the various hospitality programs are not really interested in being on waitstaff. They are seeking larger positions. However, a good waiter or waitress can make more money than most managers. Unfortunately, they never get to that place because owners and managers fail to understand how to train the staff. They do not know fine dining service and how can one know that if they have never been out of rural NH. It does not come naturally it must be taught and most restaurant owners are more comfortable on their Harleys than they would be serving a five course dinner in a five star restaurant. I know that sounds snobbish but think about it. If you have never used linen table clothes at home or fine china and stem ware, have never been taught how to set a proper table, how to serve and clear, how to crumb or how to serve a flawless multi course meal to several people all whom dine at a different pace and have ordered different entres you will be frustrated by the process and leave the business of waiting. In the mean time the owner is losing thousands of dollars of basically free money because the staff has zero idea of how to gently up-sell the menu and have the guest leave the place with an exceptional experience.

There is a huge difference between eating out and dining out. Unfortunately that is lost on most restaurant owners.
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