| |
Ketchup is not a dessert. Condiments should be cleared when you clear the course they were served with.
A crumby table is a crummy table. Clean the bread crumbs and spills continually.
It’s not knife to take the silverware. Spooner or later, they’ll need it. Save yourself a step: when you take the silverware, replace the ones they’ll need. When it magically appears before they have to ask, you appear knowledgeable and attentive.
If you see it, the guest sees it. Whether it’s the corner of a sugar packet, a soaked cocktail napkin or a stray piece of parsley, make like Samantha Stephens, wiggle your nose or whatever, and make it disappear.
Ceiling to floor – It all matters. Just because it’s not “on the table” doesn’t mean the guest is unaware. A lemon on the floor, dried sauce splattered on | |
a picture, or a cracker crumb in a chair each reflect upon you and your restaurant. And if the dining room isn’t spotless, one can only wonder what condition the kitchen must be in.
All of these details may seem silly or like common sense. Some may be unfamiliar. No matter your restaurant’s style, whether its casual dining or (inappropriate at best, offensive at worst)”over the top” fine dining, the smallest details constitute your opportunities to blow away your guests. Everything matters. So, tonight, when your guests leave, survey the table and make mental notes of chances to improve your service. Ultimately, it will improve your income, your restaurant, and the whole industry. It all starts with one table.
Take a hint from Bob Ross: view the table as your canvas, stick to the details, and you will have a pretty little picture. 
|
|
