Bruce Buschel, part 2, is now available. (For part one, go here).
Remember, the rule is simple. Do what is best for the customer, not what is most convenient for you.
The New York Times now has the 2nd of two terrific “most e-mailed” articles by Bruce Buschel, “Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building…” – 100 Things Restaurant Staffers Should Never Do (now, part 2).
Here are 6 more, taken from part 2 of the article (go to the article to read the entire list — you would have probably chosen different ones to include in your blog post than I chose):
#56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)
#63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.
#67. Never stack the plates on the table. They make a racket. Shhhhhh.
#77. Do not disappear.
#89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.
#97. If a guest goes gaga over a particular dish, get the recipe for him or her.
We’re not all in the restaurant business — but, what would a list of items you should “never do” include for your business?