It takes two to tango.

Απρίλιος 19, 2017

It takes two (parties) to keep a restaurant bathroom in order

In the realm of restaurant bathrooms, we must remember: We are not going it alone.

What is the mind-set of a customer who leaves trash on the floor or walks out with a soap dispenser? Why can’t restaurants keep stalls clean and plumbing functional? Users and owners each have their issues, ranking restroom practices as the No. 1 Ongoing Restaurant Vexation That May Never Be Resolved. Detente by way of understanding is in order.

“If you walk into a bathroom and it’s dirty, you’re done,” says Ris Lacoste, speaking on behalf of customer expectations and as proprietor of some of the handsomest private unisex restrooms in town. “Keeping them clean is an absolute must.” The chef, who owns Ris in the District’s West End, says her bus staff is responsible for a thorough cleaning before service begins, but all Ris employees are expected to monitor the situation during hours of operation.

When a restaurant makes bathroom patrol a top priority, that can translate to four passes through every hour on weekends. Hosts at Osteria Morini are tasked to do this, says manager Jesse Hiney, during which time they restock supplies and retrieve empty wine glasses. Sometimes, even that’s not often enough — because people get sick, and because customers can feel entitled.

Morini provides linen-like hand towels and “nicer” soap, he says. But “people steal our soap dispensers — the kind that cost $15 to $20 on Amazon. Funny thing is, they are stolen from the men’s restroom. A gift for the wife? I don’t know. . . .”

Last summer, in between 30-minute restroom checks at Kinship in the District, someone managed to steal art off the wall — R&D menus written in co-owner Celia Laurent’s own hand. “It is, and isn’t, puzzling,” she says. “We see a lot of different behaviors.”

A few years back, Hiney says, a guest who wasn’t even dining in the restaurant broke an automatic flush sensor in the women’s restroom and then attempted to flush it down the toilet. Her move disabled one of three stalls for a couple of weeks before it could be fixed. Beyond what a plunger can correct, repairs done by professionals outside the restaurant staff are the norm for high-tech sinks and toilets.

Marjorie Meek-Bradley sees greater challenges in the high volume of a fast-casual restaurant bathroom: “There are a lot more people going in and out the door here, and it can look like a sign that you don’t pay attention to details.”

Consequently, “I feel like we have to clean them up more often,” she says. At Smoked and Stacked in Shaw, it can be tough to slip away during the lunch rush, but “we do check them probably three times a day. . . . Guys can be pigs.” The chef-owner elaborated further, but you probably get the gist. In the interest of fairness, Hiney finds Morini’s women’s restroom more of a mess more often: “I wouldn’t even venture a guess as to why this is so,” he says.

Henceforth, a detente-level pact. If the party of the first part (restaurants) and the party of the second part (customers) agree to the restroom rules that correspond to their own best practices, we shall all experience greater levels of relief:

●You weren’t raised in a barn. Pick up after yourself.

link: The Washington post


Διδακτορικό ή μεταπτυχιακό για θέση σερβιτόρου

Οκτώβριος 24, 2013

Έτσι λέτε να αναβαθμισθεί η εστίαση;

Το Ινστιτούτου Ερευνας (ΚΑΝΕΠ) της ΓΣΕΕ φέρνει αποκαλυπτικά στοιχεία για το εργασιακό μέλλον των Ελλήνων τα οποία έρχονται να προστεθούν σε αντίστοιχες έρευνες για την ανεργία των νέων στη χώρα μας τα τελευταία χρόνια λόγω της οικονομικής κρίσης. Σύμφωνα με τα στοιχεία της ΓΣΕΕ, το 26,4 των αποφοίτων ΑΕΙ απασχολείται σε θέση εργασίας που απαιτεί χαμηλότερο εκπαιδευτικό επίπεδο από αυτό που κατέχουν (το 5ο υψηλότερο ποσοστό μεταξύ των 27 μελών της ΕΕ).

Οπως υπογραμμίζουν οι ερευνητές, τη δεκαετία 2001-2011 αυξήθηκε και η δαπάνη των ελληνικών οικογενειών για τις ανάγκες μόρφωσης των παιδιών τους κατά 61%, ενώ η κρατική δαπάνη ανά φοιτητή στην τριτοβάθμια εκπαίδευση της χώρας μας καταλαμβάνει μόλις την 26η θέση των 27 χωρών της Ευρωπαϊκής Ενωσης.

Ο ΟΑΕΔ ζητάει μεταπτυχιακά

Την ίδια ώρα δύο (προνομιακές) θέσεις σερβιτόρων που προσφέρονται μέσω των Κέντρων Προώθησης Απασχόλησης του ΟΑΕΔ στην Ελασσόνα ή μια θέση υπαλλήλου γραφείου ή πωλητή απαιτούν μεταπτυχιακό, όπως φαίνεται στην ανακοίνωση του οργανισμού.

Δυστυχώς φαίνεται ότι η υψηλή ανεργία και ο μεγάλος ανταγωνισμός οδηγεί τους εργοδότες να ζητούν άτομα με υψηλό επίπεδο σπουδών για θέσεις που παλιά αρκούσε και το απολυτήριο Λυκείου.

Δείτε παρακάτω αναλυτικά τις θέσεις που προσφέρονται με προϋπόθεση ότι έχετε μεταπτυχιακό ή διδακτορικό:

link: defencenet.gr


Ο Απόλυτος Σερβιτόρος!!!

Μαρτίου 30, 2012

Βέβαια δεν είναι για γέλια, είναι για κλάματα.


Service with a smile hides misery of staff left feeling ‘exhausted and cynical’

Ιανουαρίου 21, 2012

Το χαμόγελο… εξουθενώνει τις σερβιτόρες

Το χαμόγελο μιας σερβιτόρας και η πρόσχαρη διάθεσή της αρκούν για να μας φτιάξουν την ημέρα. Άλλωστε τι αξία έχει ένα χαμόγελο;

Το χαμόγελο... εξουθενώνει τις σερβιτόρες

Η αξία ενός χαμογελαστού προσώπου φαίνεται πως είναι διαφορετική για τον εργαζόμενο και για τον πελάτη κι αυτό διότι σύμφωνα με τα ευρήματα νέας έρευνας, μπορεί ένα χαμόγελο να ευχαριστεί τον πελάτη, εξουθενώνει όμως τον υπάλληλο!

Την έρευνα διεξήγαγε μια ομάδα ψυχολόγων με επικεφαλής την Δρ Cristina Quinoqes-Garcia από το Πανεπιστημίου του Northampton.

Οι ερευνητές ζήτησαν από 199 εργαζόμενους στον τομέα εξυπηρέτησης πελατών να συμπληρώσουν ένα ερωτηματολόγιο για να εξετάσουν το κατά πόσο οι υπάλληλοι προσπαθούσαν να είναι ευγενείς και πρόσχαροι στη δουλειά τους αλλά και το κατά πόσο η διαδικασία αυτή τους εξαντλεί συναισθηματικά.

Όπως αποδείχτηκε, τα άτομα που κατέβαλαν μεγαλύτερη προσπάθεια να φαίνονται κεφάτοι, ένιωθαν μεγαλύτερη ψυχική κόπωση σε σχέση με όσους φέρονταν με επαγγελματισμό δίχως όμως να καταβάλλουν προσπάθεια για να γίνουν αρεστοί κι ευχάριστοι.

Πηγή: e-go.gr

Read more: Service with a smile hides misery of staff left feeling ‘exhausted and cynical’ | Mail Online.


What Servers NOT to do…

Νοέμβριος 23, 2010

20 things your service staff should NEVER do.

Τα περισσότερα πάντως τα κάνουν οι Έλληνες σερβιτόροι….

Clumsy waiterphoto © 2010 Chris Gladis | more info (via: Wylio)

As owners and managers, we are sometimes blinkered as to the actual experiences being had by our customers as we delegate more and do our “top level” thinking. With this in mind, now is a good time to sit down with your staff and remind them of this list of 20 things they should never do. Maybe you have other suggestions too? Let me know in the comments.

1. Hide the service charge. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

2. Be unfamiliar with anything sold. Know your menu inside and out. When you serve a Chocolate Guinness Cake, know something about Guinness!

3. Allow double-ordering. Do not let guests double‐order unintentionally; remind the guest who orders french fries with their roast beef that it is served with french fries already.

4. Ignore the Special. If there is a Special of the Day, let guests know about it. Do not force anyone to ask for the “special” menu.

5. Ignore another staff member’s table. Do not ignore a table in the bar because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

6. Force customers to beg. Bring the pepper grinder with the starters. Do not make people wait or beg for a condiment.

7. Make judgmental faces. Do not bring judgment with the tomato sauce. Or mustard. Or Tabasco. Or whatever condiment is requested.

8. Leave place settings that are not being used. Don’t make a customer feel like they should have company or that they are inferior for not filling a table with friends.

9. Drip feed the table. Bring all the starters at the same time, or do not bring the starters. Same with main course and desserts.

10. Stand behind someone who is ordering. Make eye contact. Thank him or her.

11. Let a customer die of thirst. Do not let a glass sit empty for too long. Approach the table and offer something more to drink. This will increase turnover.

12. Blame the kitchen sink. Never blame the chef or the runner or the manager or the weather for anything that goes wrong. Just make it right.

13. Make the customers guess. Specials, spoken and printed, should always have prices.

14. Let customers re-use cutlery. Always remove used cutlery and replace it with new.

15. Be plain rude. Do not return to the guest anything that falls on the floor — be it a napkin, spoon or menu.

16. Build a leaning tower. Never stack the plates on the table. They make a racket. Shhhhhh.

17. Invade personal space. Do not reach across one guest to serve another.

18. Lack common sense. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

19. Burn your guests. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

20. Be creepy. A handshake is as close as you should get to a guest. Never pat them on the back, head or backside.

Link