100 Things Restaurant Staffers Should Never Do

I was reading this tonight on the New York Times website, by Bruce Buschel. While the blog is written with restaurant staff in mind it does give some great tips that can be used in most industries.

I've put in bold his suggestions, but then have written some examples underneath of the banking industry to show relevance to another industry.

1. Do not let anyone enter the restaurant without a warm greeting. Nor enter your branch without a warning. As a more detailed example, the home mortgage lender could let the front of house staff (personal bankers, managers etc) know who their appointments are that day. Then when those customers come into the branch, there is a bit more of a connection immediately (and helps build loyalty straight away).

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right. If the branch staff are running behind, offer something to your clients (eg. have filtered or bottled water available for clients).

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right. Put simply - listen to your customer. Just because you ask if everything was alright, doesn't mean that you've provided great customer service. It could simply be amplify bad service.

34. Do not have a personal conversation with another server within earshot of customers This goes without saying, but I'd also highlight - especially while customers are waiting. You'd think that this would be a given, and that all staff would follow this rule, but sadly it doesn't always happen.

38.Do not call a guy a “dude.” Talk up to your clients, not down.

39. Do not call a woman “lady.”

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right. I was told in my very first job that a good tradesman never blames his tools. While the problem may not have been created by you, since the client has raised the issue with you, it is your job to correct it.