Waiters and Waitresses remember your last shift, that one table of four guests. You did everything right and their tip was low. Then later that night the table of six seemed to have had a good time. You dropped one guy's chips all over him then spilled his drink all over the table. Regardless of those mishaps, the guests left happy and le
Waiters and Waitresses remember your last shift, that one table of four guests. You did everything right and their tip was low. Then later that night the table of six seemed to have had a good time. You dropped one guy's chips all over him then spilled his drink all over the table. Regardless of those mishaps, the guests left happy and left me a rather large tip.
If these customer service situations sound familiar, this book is for you.
My name is Joe McVeigh. Over the past years, I have noticed a slowing departure of hospitality in many restaurants and in servers service. Which I feel has resulted in a sharp reduction in the servers' tips. The reason for this book is to give the current servers an insight into the way restaurant patrons think. Most importantly this book shows you how to influence and increase your income through more direct control and consistency tips.
With my experience in various full-service restaurants, including casual dining, bistros, family-style, pizzerias, and fast food, I have gained an understanding of what motivates diners and how to optimize their dining experiences. In this book
“Hospitality Will Maximize my Tips”. I have outlined the key techniques and considerations for honing your hospitality and service style to focus on the guests.
This attention to detail will have customers returning and asking for you.
"Hospitality will Maximize My Sales"
The GM’s guide to Hospitality
for Better Sales and
Customer Retention
Congratulations! They accepted your application. You talked to several other upper management people, and now you are waiting for a phone call from HR. Or, you have just finished your three to six-week training at another restaurant an
"Hospitality will Maximize My Sales"
The GM’s guide to Hospitality
for Better Sales and
Customer Retention
Congratulations! They accepted your application. You talked to several other upper management people, and now you are waiting for a phone call from HR. Or, you have just finished your three to six-week training at another restaurant and have just met your new crew. As you meet your new crew and start getting to know them, please remember that you and your team are in the People Business. I know you are the General Manager of a Restaurant, and your goal of better sales is the same as it has been for every GM. The difference is that you now have The GM’s guide to Hospitality for Better Sales and Customer Retention.
That’s what makes you different.
My name is Joe McVeigh. Throughout the past years, my observations in dining out experiences have shown a slowing departure of hospitality in many restaurants and in the food server’s service. This issue has resulted in a sharp reduction in the server’s tips. This book was written to give you, the General Manager, an insight into how restaurant patrons think. It is also a guide to increasing the entire restaurant staff’s appreciation of hospitality and its importance in your restaurant’s survival.
Most importantly, this book shows you how you can influence and increase your restaurant's income by improving your staff's hospitality.
