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What is it with customers in the food industry? HONEST ANSWERS AND PERSONAL EXPERIENCES PLEASE.?
Does good service necessarily mean being bouncy and cheerful? Being a employee in the food industry (as a waitress and order runner) for more than 2 years now, I've seen unreasonable customers come in and expect a schmoozing ritual performed on them. They ask me why i'm not "happy" or why I don't smile at them or why I sound/look angry or grumpy. Is this really necessary? I've had customers walk out the door complaining about my "nasty attitude" however they do not realise that i've performed my services correctly. Though i tend not to smile or laugh, i'm perfectly capable of performing my duties. I have competence. I just don't feel the need to establish giggly or gushy chit chat in a professional backdrop since i'm focussed on other things. I treat all customers with dignity and respect. I don't discriminate or ignore anyone because of how they look or what they are associated with. Whether a customer is unpleasant or not i deal with them.
I know everyone has their own ideals of good service, but why is that people waste time trying to perform a psychiatrist session with me? Do you think this is reasonable?
1 Answer
- Rosalie RLv 58 years agoFavorite Answer
I do NOT think this is reasonable. It sounds like you are in the wrong job.
You should sell Used cars, where they do not expect any repeat customers. The higher pressure the better, until you comprehend the concept of who pays the bills and why you want them to come back.
In retail sales there are volumes written, and thousands of working examples, of why some stores thrive and others go broke. You might read some of this literature.
Why does Nordstroms have a "no questions asked" merchandise return policy? Why would United Airlines advertise: fly the FRIENDLY skies? Why does Martha Stewart have a smile on her face all the time? Are you sensing a theme here?
Like it or not, this is what your competition is doing. And your competition is any business that can take dollars away from your customers, hence preventing them from dining with you. And on top of that: you thrive on tips.
Take stock of what you make each week in gratuities, and then figure that your fellow workers that smile and "schmooze" make TWICE that much.
Now - what type of attitude do you think you should have . . .
Source(s): Been in restaurant business for years - successfully.