Something as simple as the placement of a flower in a bud vase represents how memorable a customer’s experience will be.
This of course is a perceived value, and has to be backed up by the actual value, but it is a worthwhile beginning for any dining room service.
After the Mother’s Day rush I am sure many of us are reflecting on our strengths and weaknesses. Having a holiday sneak up on us after such a lull in business is always horrific from both a staffing and game plan standpoint.
It never fails that after a lingering slowdown, people who you have not seen in months show up at your door looking for that special someone or special service, no matter how busy and hectic the host stand appears.
And Mother’s Day is especially difficult because every child and husband wants to show off with regards to the power and glory they hold in something as simple as getting a table at a restaurant.
According to the numbers around
Over at the Palace Hotel, a fine place to not only enjoys afternoon tea, but to watch on a slow afternoon how great dining rooms function, brunch was packed with families.
The Palace Hotel is one of the classic Grande Dames of days past. Every city has one. The Pierre and The Carlisle in
There is something about a hotel, although understated, that shouts professionalism. On any given morning the rituals used to set up and break down the massive dining room in The San Francisco Palace is worth watching. Silver domed chafing dishes are rolled out full of breakfast fare. And eventually their emptiness beckons the timing that breakfast must be over. Suddenly, silently, with the exception of a silver or glass clatter, which reverberates operatically throughout the glass atrium domed dining room full of opulence, grace and style a rolling cart appears and the domes are once again brought back to their storage rooms. All the while, the entire breakfast team is busily cleaning, straightening and while saying good by to breakfast guests, they are preparing to greet luncheon diners.
I completely understand that one cannot compare the operations of a vast hotel with the struggles of a 50 seat bistro. However, the execution and preparation is filled with passion and style. There are few slouches in the hotel trade as the foundation of any good operation begins and ends at the curb. The style impressing guests is based on a training program that never ends. Seldom do you see a hotel employee, in any hotel, that does not smile and greet a guest as though they were a friend.
With rigorous schedules, this may be tough, but it is imperative to get a feel for the professionalism hotels display. Take a day and find a hotel that impresses you. Bring your laptop. Sit in their dining room or lobby, do some work, and watch the tem of professionals work through their shifts. Observe closely and go back to your dining room and convey the message. Have a staff meeting and begin the training that it takes to make your dining room shine.
Summer is near and the economy is ticking upwards. With Mother’s Day behind us it’s now time to look towards a summer that will be busier than the winter you just survived.