Once upon a time restaurant owners only had to concern themselves with picking up the phone and hoping the person on the other end could speak loudly enough that they could hear over the music in the background or the roar of the dining room. Now, communication has taken on direction that leave many owners stifled and a bit confused.
A small portion of restaurants have opted for the recorder message machine prompting callers to press “1” for reservations, “2” for directions, “3” for the kitchen, “4” for menu preview. The only thing they forgot was information on which number to push for hospitality.
That seems to be disappearing as rapidly as English in the kitchen. But the lack of English is replaced with other creative, culinary skills. Phone recordings leave a bad taste in the mouths of the callers.
When I began my career in
Currently, the restaurant biz has thankfully become global. It not only has to do with the tastes on the menu but the flavors of the languages that can be heard in various corners of every establishment.
By the year 2015, most restaurants in the country will play host to a qualified team of Spanish speaking head chefs, sous chefs, prep chefs and salad chefs that create the food we eat. Owners, however, will need more than coat pocket dictionaries to be able to communicate with their kitchens in the near future. Today, it is vital for every chef who has any desire to succeed to be able to speak fluent Spanish. It is becoming the language of kitchens across the country. Without the ability to converse and command in Spanish, the difficulties of delivery will be insurmountable.
Weeks back I had lunch at a tiny
I completely understand the language gap in kitchens and realize why restaurants depend on reliable, talented, creative people. But I don’t understand taking the language of hospitality away from the phone.
Why would any restaurant have a recorded message is beyond apprehension to me. A series of beeps, plods, rings, and whispers instructing you to press this and that do nothing to excite the appetite.
Have we become that distant towards one another that the foundation of hospitality has been substituted with a recorded high tech voice that is defined by the ability to never take a breath in mid-sentence?
I can understand menu changes, and ambiance advancement. I know that the cost of opening is far more expensive than it once was. But for the love of the industry, who invented recorded hosts?
Call me old fashioned, but I’ll take a good looking blonde at the door, a bartender with a knack for martinis, and a phone that’s answered, “Melons’, whadaya need,” any day over a recording that beings “You have reached…”