There are several different individuals who dine here such as actors, actresses, media, business men and women, large families, and couples. They literally cater to all types of individuals making everyone comfortable and not one more then the next. I would love to work at this restaurant because they work as a family and team. The work ethics each employee puts into their job exudes as they walk around very confident about this establishment and job performed. There are several different positions in this hospitality industry that if accomplished successfully by each worker helps the customer enjoy their dining experience.
But if the restaurant is not very busy, then a host or hostess should be acknowledging my presence right away. The host should be presentable and friendly, which makes me feel comfortable to be at this restaurant. After being seated, I also take into consideration of how long it takes before the wait staff takes before coming to the table. I shouldn’t have to sit there for a very long time before someone comes even comes to take my drink order. If I sit waiting for the wait staff too long, I am going to get up and walk out.
Giving staff better training in any business will improve the service, less mistakes will occur and staff will feel worthwhile. There seems to be no respect for the night managers. This is a big weakness as managers would need respect by other staff to make it work. As there is a lot of food wastage in the business, it is down to all the managers to control. A Change in the staffing and a rota in place would ensure managers have a full overview of what is happening and when.
When I look on the menu, the way they have their food displayed is great. Every time I order something, I get something that does not look like what I saw on the menu. I know that my food is not going to look exactly like the menu, but let it look at least something like the menu. When you get food that looks totally different from what you saw and the waiter is trying to convince you that it is the same order, then it is a problem. All I am saying is let the presentation on the menu look somewhat like the food that they are serving you.
For example: A Service user cannot understand a menu when It is present in a list form , so we could help them make their choice by getting images of meals they would be presented with to eat. Also try to explain the importance of a healthy diet. If the dilemma was to be a reoccurrence or become a bigger issue at meal times, it would be a good idea to report it to the NIC or the service users case manager to then discuss other options available with the chef. 2. Each service user is different and they all like/ dislike different foods.
Get Your Grub On What makes a restaurant successful? Is it the quality and quantity of food and drinks? Is it the service you receive? All of the above really should be considered. However, not every restaurant is perfect, Wreckers Roadhouse is no different.
My dream is to one day open up a restaurant. It takes a lot of dedication to run a restaurant, some of the things a restaurant manager has to do are direct and schedule activities for the restaurant. The responsibilities of the manager are to organize the stock, order the food supplies and equipment, and inspect the health and safety of the restaurant. The manager also takes all precautions needed to keep the restaurant safe. For example pre cautions that could be taken are close circuit cameras, little to no money in the cash register at night, and plenty of staff to take care of the restaurant.
But the form is not as simple as it seems. It actually is used in different programs within the Food Service career. One of the uses that comes to my mind is the normal operations of the Dining Facility. The 1038 breaks things down to every aspect that good management needs to adhere to. For myself, this form is like a bible to guide me in the right direction on all areas of the Dining facility that I may not
Workers work on commission and some may do anything in their power to meet certain standards, believing that it aligns with Nordstrom’s philosophy. Nordstrom emphasizes that you should make the customer happy to go beyond your limits to satisfy their needs. This could affect the perceptions of the organization. Customers could expect the employees to be available for their every need and tend to things that have nothing to do with the company, which in turn the employee will abide with because they want to make the customer happy. For instance, employees have been known to make restaurant reservations for customers coming in from out of town, they have been known to make special deliveries to a customers house and even send tailors to those who cannot come to the store.
b) Be friendly to customers at a restaurant. To optimise the service in the restaurant, all the staffs need to engage in self induction, providing customers