What are some personal touches you've found to be helpful when building a relationship with a customer?
I think a lot of times we forget just how great it is to receive a handwritten thank-you note! In the last retail position I held, we were required to write a thank-you note to each customer who spent over a certain dollar amount. This was a strategy I chose to adopt when I opened up my online store, but I try to write a handwritten note for every order.
What are some other personal touches you've found to be helpful when building a relationship with a customer?
I worked for an insurance rep who would personally deliver everyone's policy. Most reps would mail them or deliver them only if it was a big policy. But my boss would deliver each one not matter the amount. I think this was really appreaciated by his clients.
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Quick, call and set up appointment through your local work source or state welfare department. It's better to go in if applicable. Find out operational hours. You need and deserve help! May God Bless You...
Whil in rehab, I met a few homeless people. The counselors ignore them How would advocate for yourself?
I’d like to know where all the so called help is for the people who have struggled with addiction and have made some horrible choices in our lives but have turned our lives around and now I can’t seem to get any assistance with jobs or anything else that matters in a productive and fulfilling life idk it’s disappointing for me because I’ve worked so hard a being better than I was the day before and still living and paying for my mistakes I’ve made which I get it but yes it’s very hard to stay the course if you don’t have a clue how it’s going to work out for you
it sucks . not a good place work for . i left the due to unskilled mangers horriable place
It may be a ridiculous subject to discuss, but since the pandemic hit us, many people left the restaurant industry, and new people started working in restaurants.
We all witnessed that restaurants were hiring last summer in desperately. Most restaurants lower their experience expectations for hiring people to join their restaurant teams.
I have experience as a customer and as a server, and that server didn’t course it up dishes. Nobody wants to have their apps and main dishes on at the same time at their table. As a server, this is our job to course it up for them and help their dinner experience be enjoyable and smooth.
These subjects matter for bistro and fine-dining-style restaurants. Once in a while, I come up with tables that they wanted to be sure I won’t bring all dishes at the same time.
Also, some people may share a bunch of dishes like tapas style. I don’t recommend you order more than two-three dishes to the table same time. It makes them feel like rushing dinner.
Every table has a different pace! Some customers prefer to eat their meal and keep their experience short. On the other hand, some customers meet their friends and take their time while enjoying their meal.
As a server, we should be able to read their customer needs and make our service exclusive. I believe this kind of attitude helps you get better tips.
Would you prefer to course it up orders for your tables? Please, share your experience and opinion with comments! We will grow by sharing our experiences!
I actually prefer my appetizers & drinks first & usually that's how my meal is served but I've been to restaurants where I've been asked my preference which is cool too.
If I'm waiting for others to join us it's nice to have appetizers early on. There have been times when even with a reservation the wait time is longer than expected & I'm starving by the time we're seated so yeah, bring on those nummys!
Always be looking for online training classes in-between jobs. I was in technology sales for a long time, there were always new courses to better your education.
I have a disability I can't not stand for long period of time I have a scooter to get around most of the time. I'm looking for part time work I can do at home. I would have to be train. Most of the jobs for at home you need money to start I told them that when I have to start paying for a job I don't want it be I can fine one with out have to pay to get started #workfromhome
Yes, I agree with you. I would never go for jobs that you have to put money. They usually turn out to be scams or a pyramid scheme. Look at the jobs posted by community specialist in the #remotejbs topic.
@Kevin Seals First you would need to study for a Class A. Study guide can be found on the DMV site. Take the general knowledge test which is 50 questions, pass it get your permit. After you get the permit enroll in trucking school. Trucking school cost $3,000 and it’s 27 classes 1 hour each. Once you complete the classes they will schedule you for the drive test. You’ll also need a DOT physical exam at an urgent care before you take your permit test. DMV will ask you for that. Generally cost $100.
According to FDA, there are eight major allergens: Peanuts, Eggs, Dairy, Wheat, Shellfish, Fish, Soy, and Tree nuts. Dietary & allergen restrictions became the hot top topic in high-volume restaurants. State Food Safety offers accredited food safety courses that your guests can take to ensure they have the proper knowledge to protect your guests.
Most restaurant management requires their FOH employee to ask their guests about dietary & allergen restrictions.
In my experience, I came across guests who have major allergens. Sometimes they handed me to doctor's notes that listed all allergens. They usually let me know before even taking their orders. I usually discuss with the chef and make sure that I suggest safe dishes to them. As a server, I was required to add allergens to the POS system. If I miss something, the chef has a chance to correct me.
I have notes in my notebook where I write down the orders. I categorized the vegan, vegetarian, celiac-free, tree nut-free, and dairy-free dishes. Even in rush hours, If I come across a guest’s major allergens, my notes help me to suggest dishes in fast.
As restaurant workers, guests’ safety is our responsibility. Especially high-volume restaurants require to train their employees about allergens.
Would you check your table dietary & allergy restrictions before placing their order? Please, share your experience and opinion with a comment.
Please, join our “Restaurant & Hospitality Superstars” groups. We have been discussing interesting topics about restaurants and hospitality.
I'm really interested for the job