In my second day at William Blue Dining restaurant
I was not as nervous as I was on my very first day. I was able to evade the kind of blunders I did during my first day. However, I had a challenge on questions the guests were asking concerning the menu because I was not well conversant with the menu myself.
The rapport between the wait staff and the client
The waiters are supposed to promote the skills of good public relations as they work because they are the visible part of the staff (Pratten., 2003). The customers cannot see the back staff that comprises of the people who make the food and therefore for a restaurant to run smoothly, the waiters should ensure that their customers are satisfied and that as they walk out happy, there is a high possibility that they will come back.
The other important focus in restaurant operation
is the relationship between the supervisors and the wait staff. If the staff is not in appropriate correlation, tension will emerge inside the hotel and the two parties will not work together as a team (Wall., 2007). The consequences are that the customer will doubt the efficiency with which the hotel operates. When customers are not satisfied with the conduct of the staff, they might spread negative rumors and they too might never come back.
Additionally, I noted that it is vital for all wait-staffs
to maintain togetherness and work together as a team. A good relationship will promote better public relations and market the restaurant in return. The waiters should also possess good familiarity about the menu; the products on the menu, as well as the prices, indicated. This will improve the customers' confidence about the operations of the hotel.
References
Lehtinen, U., & Lehtinen, J. R. (1991). Two approaches to service quality dimensions. Service Industries Journal, 11(3), 287-303.
Pratten, J. D. (2003). The importance of waiting staff in restaurant service. British Food Journal, 105(11), 826-834.
Sulek, J. M., & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-247.
Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality. Cornell hotel and restaurant administration quarterly, 48(1), 59-69.
