Having coffee at "Boston Coffee House" here in Orlando is an experience that can be described as calming, comfortable and unique.
I say unique, because this place has a few "differentiators" that make it special, in comparison to many other cafes around town:
Great Service: Even if you just want a simple cup of coffee, like I did, they will gladly bring it to you where you choose to be seated!...And, even if you're just having a simple cup of coffee, they come and check whether there's anything you need.
Space: It's always well visited, but never too crowded. There are comfortable tables spread out in the coffee house, with an abundance of natural sunlight coming in!
Wi-Fi: There is free Internet connection, AND power outlets, with no limit on how long you can be connected! Thank you!
Yum: Food options range from your usual coffee accompaniments (cakes, cookies, cinnamon buns etc) to salads and sandwiches.
Looks: The place looks great, cozy, very clean, uncluttered and has a community feel.
Thank you, Boston Coffee House, for making many of my afternoons so pleasant!
Showing posts with label Customer Service. Show all posts
Showing posts with label Customer Service. Show all posts
Wednesday, August 4, 2010
Friday, July 30, 2010
34 and...change!
A year and a half later, after having written 34 posts on Etiquette, Communication, Networking and Personal Branding, and after taking a necessary break due to personal and business reasons, INTERNATIONAL ETIQUETTE SOLUTIONS, INC. (aka IES) is officially starting a new chapter! Thus, the E if for Etiquette Blog is also affected.
How so?
IES is filling a need.
The Service Industry has called asking for Help! Customer Service Agents, Retail Clerks, Restaurant Staff, Airline Personnel and many other Hospitality and Tourism Agents want to benefit from the training IES can offer them.
The philosophy is simple.
IES leaves the technicalities of the job to the company. Molding around the company's culture, strongly respecting and preserving its internal marketing efforts, IES creates a short training program that tackles the SOFT SKILLS.
Soft Skills?
IES has started dedicating itself to the Service Industry entirely.
Expected benefits of IES' Training?
Better communication skills, resulting in
Higher motivational levels at the job, resulting in
Increased levels of job satisfaction, resulting in
Stronger appreciation for the employer, resulting in
Enhanced commitment to one's job, resulting in
Decreased turnover and absenteism, resulting in
More loyalty towards fellow colleagues, superiors and company, resulting in
Easier problem elimination, resulting in
Heightened customer and guest satisfaction, resulting in
Continuous desire to exceed customers' and guests' needs, resulting in
Overall better bottom line results
THE EMPLOYEES WIN.
THE CUSTOMERS WIN.
THE COMPANY WINS.
How so?
IES is filling a need.
The Service Industry has called asking for Help! Customer Service Agents, Retail Clerks, Restaurant Staff, Airline Personnel and many other Hospitality and Tourism Agents want to benefit from the training IES can offer them.
The philosophy is simple.
IES leaves the technicalities of the job to the company. Molding around the company's culture, strongly respecting and preserving its internal marketing efforts, IES creates a short training program that tackles the SOFT SKILLS.
Soft Skills?
- It's not what you say, but HOW you say it.
- It's not just because you talk with your hands, but HOW you use your hands to talk.
- It's not how you feel inside, but how to EXPRESS your empathy through words and gestures.
- It's not a matter of you listening better, but of you listening with your eyes.
- It's not about meeting a customer's or guest's needs, rather, it's about exceeding them.
- It's not just about making a 1st good impression, but about creating amazing, everlasting memories.
IES has started dedicating itself to the Service Industry entirely.
Expected benefits of IES' Training?
Better communication skills, resulting in
Higher motivational levels at the job, resulting in
Increased levels of job satisfaction, resulting in
Stronger appreciation for the employer, resulting in
Enhanced commitment to one's job, resulting in
Decreased turnover and absenteism, resulting in
More loyalty towards fellow colleagues, superiors and company, resulting in
Easier problem elimination, resulting in
Heightened customer and guest satisfaction, resulting in
Continuous desire to exceed customers' and guests' needs, resulting in
Overall better bottom line results
THE EMPLOYEES WIN.
THE CUSTOMERS WIN.
THE COMPANY WINS.
Tuesday, September 29, 2009
Be a partner in your service encounter!
Not too long ago, I wrote a post about a few things front desk agents at a hotel go through emotionally and physically while working. It's not an easy job, and in my opinion, they are tremendously underpaid for the huge responsibility (that of providing excellent service and being the company's ambassador at all times, amongst other duties, of course.) they carry each and every day.
It is part of my wish to help customers and guests better understand their service provider, so that they too, can partner up in order to achieve a successful and very positive service encounter.
A customer service agent, whether sitting at a desk answering phone calls, helping customers exchange unwanted merchandise, checking guests in and out of a hotel or arranging dinner reservations "even if it is not his real job", constantly goes through emotion regulation.
In a negative scenario, emotion regulation will dictate how employees react to situations right there when they are interacting with their guest/customer. They have a choice of reacting in a fake way, a choice of retrieving from the negative encounter or a choice of deeply feeling what the customer is going through. Not all customer service agents act in the same way, and this may not even have to do with the company policies they abide to. It could be related to culture as well.
When customer service agents fake their feelings, they are "surface acting". They want to fix the situation, but don't really care deep inside. They could smile often and say empathetic things to ease the frustration of the guest ("I know how you feel, Mr. Schmidt..."), but they are faking because they don't feel the connection, may think the customer is exaggerating, have their thoughts set at something else, yet, this is their job. There is no authenticity in their smile. This frustrates the customer as well and is not "healthy" for the employee.
On the other hand, customer service agents who are well trained are able to engage in "deep acting", creating a strong connection with the feelings and frustrations the customer is feeling. The agent appears very authentic, because, in a way, the empathy feeling exists. They might not have gone through the same issue, yet, they are able to replay in their minds situations that have triggered them to feel very similar feelings and these feelings are brought alive through "deep acting". "Deep acting" is far more effective than "surface acting" when interacting with upset customers. And yes, it is what it is: acting with real feelings.
Don't think customer service agents are there just to do their jobs and act. Many of them have a true passion for serving others, and while sometimes they might not feel the emotional connection with an upset customer, they are able to regulate their emotions in a way to develop this common feeling and better deal with the situation. If you manage customer service agents, you are lucky to have true passionate employees on your team. They exist!
"Deep acting" has also shown to be a far better manager of burnout, absenteeism and job satisfaction for customer service employees.
Other employees simply avoid the situation and call their supervisor or manager, especially if they are not given a lot of autonomy on the job. This (lack of autonomy and avoidance), however, in my opinion, does not foster job satisfaction.
So, why do I write about this?
I believe that as part of a pleasant, effective interpersonal exchange, people need to better understand how their service providers work and think. What can you, as a customer, do with this information? Understand and regulate your emotions as well. Be a partner in the service encounter. Help the agent engage in "deep acting". It will pay off.
How do you engage in deep acting?
Recall a situation and re-live the feelings that were brought along with the situation. Pick a situation that suits the event. Is the customer really upset seeming very disappointed? When were you last so upset and disappointed that you promised yourself never to walk into that store again? Feel that feeling and apply it to the service encounter.
As a manager, look deeper into emotion regulation and "deep acting" for your employees. Be a transformational leader more than a "numbers and rules" leader.
Communication is so important, yet, we fail to acknowledge it and understand the dimensions that can make it more efficient and meaningful!
It is part of my wish to help customers and guests better understand their service provider, so that they too, can partner up in order to achieve a successful and very positive service encounter.
A customer service agent, whether sitting at a desk answering phone calls, helping customers exchange unwanted merchandise, checking guests in and out of a hotel or arranging dinner reservations "even if it is not his real job", constantly goes through emotion regulation.
In a negative scenario, emotion regulation will dictate how employees react to situations right there when they are interacting with their guest/customer. They have a choice of reacting in a fake way, a choice of retrieving from the negative encounter or a choice of deeply feeling what the customer is going through. Not all customer service agents act in the same way, and this may not even have to do with the company policies they abide to. It could be related to culture as well.
When customer service agents fake their feelings, they are "surface acting". They want to fix the situation, but don't really care deep inside. They could smile often and say empathetic things to ease the frustration of the guest ("I know how you feel, Mr. Schmidt..."), but they are faking because they don't feel the connection, may think the customer is exaggerating, have their thoughts set at something else, yet, this is their job. There is no authenticity in their smile. This frustrates the customer as well and is not "healthy" for the employee.
On the other hand, customer service agents who are well trained are able to engage in "deep acting", creating a strong connection with the feelings and frustrations the customer is feeling. The agent appears very authentic, because, in a way, the empathy feeling exists. They might not have gone through the same issue, yet, they are able to replay in their minds situations that have triggered them to feel very similar feelings and these feelings are brought alive through "deep acting". "Deep acting" is far more effective than "surface acting" when interacting with upset customers. And yes, it is what it is: acting with real feelings.
Don't think customer service agents are there just to do their jobs and act. Many of them have a true passion for serving others, and while sometimes they might not feel the emotional connection with an upset customer, they are able to regulate their emotions in a way to develop this common feeling and better deal with the situation. If you manage customer service agents, you are lucky to have true passionate employees on your team. They exist!
"Deep acting" has also shown to be a far better manager of burnout, absenteeism and job satisfaction for customer service employees.
Other employees simply avoid the situation and call their supervisor or manager, especially if they are not given a lot of autonomy on the job. This (lack of autonomy and avoidance), however, in my opinion, does not foster job satisfaction.
So, why do I write about this?
I believe that as part of a pleasant, effective interpersonal exchange, people need to better understand how their service providers work and think. What can you, as a customer, do with this information? Understand and regulate your emotions as well. Be a partner in the service encounter. Help the agent engage in "deep acting". It will pay off.
How do you engage in deep acting?
Recall a situation and re-live the feelings that were brought along with the situation. Pick a situation that suits the event. Is the customer really upset seeming very disappointed? When were you last so upset and disappointed that you promised yourself never to walk into that store again? Feel that feeling and apply it to the service encounter.
As a manager, look deeper into emotion regulation and "deep acting" for your employees. Be a transformational leader more than a "numbers and rules" leader.
Communication is so important, yet, we fail to acknowledge it and understand the dimensions that can make it more efficient and meaningful!
Tuesday, June 30, 2009
Your Front Desk Agent at the Hotel
Front Desk Agents have a hard job.
I dedicate this post to all those who currently work at a hotel's front desk or have worked at one in the past. I've done it, holding different positions and seeing it all come together from different angles, and I know it's not an easy job.
In my opinion, front desk agents are tremendously underpaid, given the amount of work, knowledge, decision making abilities, emotional and physical toll and offensive guest behavior they have to face.
As a guest, keep in mind what front desk agents "need to have, be and do" on a daily basis, for HOURS. Some may love their job, yet, we all know that too much of a thing is not ideal anyway.
I dedicate this post to all those who currently work at a hotel's front desk or have worked at one in the past. I've done it, holding different positions and seeing it all come together from different angles, and I know it's not an easy job.
In my opinion, front desk agents are tremendously underpaid, given the amount of work, knowledge, decision making abilities, emotional and physical toll and offensive guest behavior they have to face.
As a guest, keep in mind what front desk agents "need to have, be and do" on a daily basis, for HOURS. Some may love their job, yet, we all know that too much of a thing is not ideal anyway.
- They need to smile for 8 hours (if not longer), even if they have a headache, cramps, nausea or have already been working for 9 days straight
- They need to be positive for 8 hours (if not longer), even though they know the hotel is fully booked, no rooms are available and they'll have to send you to the hotel across the street for the night
- They should try to get along with all other agents, because management tries to cultivate team spirit and the ones who don't practice it won't get brownie points
- They need to be able to anticipate your needs real fast when you're about 40 feet away from them walking towards the desk
- They need to act as if you're right no matter what nonsense you're telling them
- They need to magically make pool/garden view rooms appear to cater to your persistent wish even if there really are none available
- They need to know about EVERYTHING that goes on in the hotel (restaurant hours, shuttle services, how the business center printer works (!), why the movies on demand are not working, what time the cute bartender starts his shift or why the airline lost your luggage)
- They need to politely deal with guests who yell at them, who think they are stupid, incompetent and incapable of solving their "simple" problem
- They need to endure the fact that, in the guest's view, it's their fault when the AC in the room is not working, because, of course, that agent chose that room for him! (not always the case!)
- They are cursed at by upset, loud, inconvenienced guests, they are hit on by drunk, obnoxious people, they may witness naked people walk across the lobby at night and may have to help escort an almost comatose guest (drunk or drugged) to their room
- They are not a bank (they may cash checks, but this service is limited)
- They may have a lot of power, but when it comes to restaurant bills, please remember to deal with any discrepancies directly with the restaurant manager
- They are most of the time really, really not at any fault if your 2 months pre-blocked room with a King connector facing the lake is taken by another guest
- They are trained to do their job, but remember that not all establishments provide the same type of training for the same time duration
- They have managers who not always stand by them. Remember, this is one of the worst things that can happen to you at work.
I know there are people who really are "natural" customer service agents. They love it and are great at it. They don't mind the often harsh environment and can actually, consistently have a positive attitude. They love their job and the guest interaction. I wish all agents had this in them. The real picture is painted differently, though. Remember that many agents are transitory in their position, aiming to spend "just some time" at the desk and hopefully move up to a higher position or a different department soon. Some others, are doing this as part of an internship and will be off the front desk in a few months. Some, need a job, and they really see it as just a job that has good extra benefits (hopefully, at least). Others, are starting out in the workplace and are trying out different things that may initially appeal to them, just to realize after a few months, they don't love the front desk so much as they thought.
Next time you stay at a hotel, remember that front desk agents don't have an easy job. You might be a great guest, but the guest just before you, might have made that agent who's serving you, cry.
I learned that empathy goes a long way. Have it. Use it.
Another thing to remember: NEVER think a front desk agent is less knowledgeable, less smart or less important than you are!
Have a wonderful stay!
...and thank you very much!Thursday, June 18, 2009
Be the perfect Hotel Guest!
Knowing how to behave and communicate well while staying at a hotel will help YOU have a better stay! The most important thing to keep in mind is to treat the hotel staff with respect, courtesy and understanding!
CHECKING IN:
CHECKING IN:
- When checking in, always be polite, friendly and communicative. Never be snobby and, please, don't wear your sunglasses unless you actually have eye problems at that time. Eye contact is one of the most important things for a successful interpersonal exchange.
- When checking in, don't ask "I'm a frequent guest here...can I have a Suite?", without familiarizing yourself FIRST with the current and upcoming occupancy of the hotel. You may ask the agent checking you in "Has the hotel been very busy these days?" and get a feel for the situation from there. If you are indeed a frequent guest on a reward system offered by the hotel chain and you have used your reward # for your reservation, stay assured that the best hotels will automatically upgrade you to a suite if it is available.
- Don't flirt with the front desk agent. It is offensive and distracting, and creates a very uncomfortable interaction. It is possible that, depending on how the agent feels about your "flirty jokes", she will leave not so friendly comments about you in your account. Whoever pulls up your account will be able to read her notations about how you behaved at check-in.
- IF your choice of room is NOT available, don't lose your temper and curse out the front desk agent. It is probably not her/his fault at all. Rooms are, most of the time, allocated to reservations long before your check-in time, and there are certain supervisors or controllers who are in charge of this. Losing your temper will NOT get you brownie points with anybody at the Front Desk, and you might end up NOT receiving any of your desired compensation (may this be free tickets to the shuttle to downtown, complimentary room service, a discounted rate, extra points on your rewards card etc)
- Continuing, if your choice of room is not available, politely express your disappointment, and ask calmly "So, what do you think we can do about it?". Right there, the agent will understand your request for "something to be done", and will most likely give you options. Remember, however, for your future stays, call the hotel the day prior to your arrival, and confirm the room type you had requested. Explain to the agent on the line how important it is for you to have this type of room, and ask, always politely and very friendly, continuously repeating the agent's name on the phone while talking to her/him, if she/he could leave a note on your account for other agents to honour your room request (that means, not to move you/your reservation to another type of room).
- IF the above mentioned step did not work out for you, know that there are situations beyond control of the Front Desk staff that could sometimes negatively affect other guests coming in (a group postponing their check-out, for example, will inevitably affect the room inventory somehow).
- Remember your front desk agent's name and if you had a bellman escort you and your luggage to the room, remember his name as well. Try to establish a relationship with them, so that you become their guest. Throughout your stay, talk to them, ask them questions, and ask them for help if you need it. They will appreciate you trusting them and coming to them for help, and will be glad to offer you the best service. Tips are greatly appreciated (and, may I share my opinion, you should always tip good service), especially by valet-parking and bell stand staff. Front desk agents are not used to being tipped, but a "monetary gift" as a thank you on your day of checking out will never be forgotten.
- Recognition goes a long way, and if you have 2 minutes (just 2 minutes!), fill out a guest comment card, acknowledging the people who gave you good service. Write down your name, contact information, and KNOW that these positive comments have a tremendous positive impact on hotel staff. They are read by management, and they are shared with other employees. It definitely helps ensure good service for other guests too!
Friday, May 29, 2009
Ok, but don't forget to recognize what's GOOD as well!
So far, according to the poll, it seems most people voice their bad service experience directly to management, and/or write a nasty letter (can I assume it would be a nasty letter?) to the owners or corporate office.
Most of us are not looking for monetary compensation, like getting our money back or receiving a free meal on the next visit, but so many times we get something out of it anyways without even asking for it. Our intent, often, is just for someone to listen to what we have to say and rectify the situation, hopefully not letting it happen again!
My husband and I received full compensation for our whole, entire meal (from Appetizer to Dessert and coffee) many, many years ago at McCormick & Schmick's. We received a free sushi roll from our neighborhood Chinese/Japanese Restaurant while ordering for home delivery after our last home delivery had arrived with fewer items than what we had ordered. We also received a "15% off on every visit" from a Barbecue Restaurant, however, have ever since experienced continuous unsatisfactory service that we now simply don't go there anymore that often (even though we have the discount card!).
Now, you might think "these guys eat out a lot, my goodness!" or "they must be heavy complainers!". A little bit of both is true. But our focus is actually on something else:
My husband and I always, and I repeat, always point out good service to our server and to management. We make it a point to express how excellent service was and why it was so good. Both of us, having worked in the hospitality industry, know how important it is for employees and management to recognize top service and success. We believe in how powerful this is.
We believe that while complaining about what's wrong will (hopefully) trigger some changes for the best, pointing out what's RIGHT has an amazing impact on employee morale and on how WE feel. Our contribution of verbally expressing our gratitude for good service goes a long way.
How about shifting our thoughts now to observing and recognizing good service? Maybe we can also turn the nasty letters into amazing compliment letters. To receive a verbal or written compliment from a guest/client, is one of the strongest motivators one can experience at work, positively affecting one's attitude towards people and one's job.
I will write more and more about service, service etiquette and handling service issues, however, this post was intended to remind us all that it IS important to recognize good service. It IS important to let servers and managers know how great service was. Believe wen I say that it DOES make a difference!
Most of us are not looking for monetary compensation, like getting our money back or receiving a free meal on the next visit, but so many times we get something out of it anyways without even asking for it. Our intent, often, is just for someone to listen to what we have to say and rectify the situation, hopefully not letting it happen again!
My husband and I received full compensation for our whole, entire meal (from Appetizer to Dessert and coffee) many, many years ago at McCormick & Schmick's. We received a free sushi roll from our neighborhood Chinese/Japanese Restaurant while ordering for home delivery after our last home delivery had arrived with fewer items than what we had ordered. We also received a "15% off on every visit" from a Barbecue Restaurant, however, have ever since experienced continuous unsatisfactory service that we now simply don't go there anymore that often (even though we have the discount card!).
Now, you might think "these guys eat out a lot, my goodness!" or "they must be heavy complainers!". A little bit of both is true. But our focus is actually on something else:
My husband and I always, and I repeat, always point out good service to our server and to management. We make it a point to express how excellent service was and why it was so good. Both of us, having worked in the hospitality industry, know how important it is for employees and management to recognize top service and success. We believe in how powerful this is.
We believe that while complaining about what's wrong will (hopefully) trigger some changes for the best, pointing out what's RIGHT has an amazing impact on employee morale and on how WE feel. Our contribution of verbally expressing our gratitude for good service goes a long way.
How about shifting our thoughts now to observing and recognizing good service? Maybe we can also turn the nasty letters into amazing compliment letters. To receive a verbal or written compliment from a guest/client, is one of the strongest motivators one can experience at work, positively affecting one's attitude towards people and one's job.
I will write more and more about service, service etiquette and handling service issues, however, this post was intended to remind us all that it IS important to recognize good service. It IS important to let servers and managers know how great service was. Believe wen I say that it DOES make a difference!
Tuesday, May 26, 2009
NO random Restaurant Talk!..
One of my areas of concentration lies in customer service training. This comprises less of the technical training to do a job as a server, bartender, as a front-desk agent, PBX (phones) agent, concierge, sales person or as a reservations agent, and more of the people skills, communication skills, polished good manners and follow-up skills. These "soft skills" complement the technical training given by supervisors, managers or corporate trainers. I come in to polish it up a bit.
Given the nature of one of my concentrations, I always find myself meticulously observing, silent-commenting and judging service. I mostly do so at hotels and restaurants, because of my previous work experience and industry knowledge and passion for hospitality.
I stopped expecting excellent service (so sad, I know), because that would put me on the streets as a trainer and consultant. No, honestly, I haven't experienced flawless service in a casual dining establishment in a long, long time.
I expect A+ service in fine dining establishments, no questions asked. A few years ago, my husband and I celebrated our Anniversary at Manuel's on the 28th on Downtown's Orange Avenue. The contemporary cuisine was absolutely, flawlessly served by our very knowledgeable, very well trained server. The whole team was in sync with their guests, amazingly anticipating our needs over and over again, only stopping by our table when necessary, knowing how to pause, not interrupting our table conversation. Well, a few years later, I must say I just remembered, my husband and I dined at Antonio's on Sand Lake Road by Dr. Philip's (also Orlando). Service was a delight. Although I would not consider it a fine dining establishment, white linen cloths, serving from the left, waiting until both of us were done to clear our plates from the right, and using a bread crumber before serving our dessert was mirroring the service we received this past Valentine's Day at The Vineyard Grill at the Ritz Carlton Grande Lakes.
Sadly, as I was saying, I don't recall the last time I received excellent service in a casual dining establishment. There is always something to mess it up, I must say.
The other day, my parents and I were about to order lunch in one of Downtown's newest restaurants (very nice place, discriminating decor, interesting, tasty menu items). When asked how the chicken was, the waiter's facial expression (and I am not joking!), was a mix of skepticism with a slight disgust. To finalize his answer he said: "It takes so long to cook, and then when you get it...you're just better off having much better chicken at KFC or so!". Enough said.
At a nice Steakhouse known for having some of the best steaks in the State, while clearing up the dishes from the table, piling them up as much as possible on one of those oval trays, my stepdaughter was nicely splashed with meat sauce. It didn't burn her, but soiled her shirt and pants. A not empathetic "sorry" was delivered so low you could hardly hear it. One might say it was just an accident. perhaps. But accidents can be prevented, and the way he was clearing up the table was not indicative of any preventive measures.
One of my all-time favorites is a very friendly, yet clueless waitress letting us know that "the bread we have now is so hard, that I'll have to put some fresh dough in the oven for you!" Thank you for sharing. We don't want to, we don't need to know about these situations in the back of the house.
A guy I worked with a few years ago, when answering a very upset guest's question why the elevator was still out of order, sarcastically responded "Sir, we also have stairs!"...The guest was staying on the 17th floor...(now, that was at a hotel, not at a restaurant, but you know what I'm talking about. Service is service)
In my opinion, service has become way too casual. The fine, little respectful attitudes are somehow lost in time. We are so often rushed through lunch/dinner, many waiters making a complete wrong assumption that we're in a hurry just because it's lunch time. We are judged by our waitstaff the minute we sit down, I get that, ok, and sometimes you see the pathetic transition of horrible service to nicer and careful service once you tell them you are taking a NY Strip home to your husband and 2 desserts will be to-go as well. Now, I must say, diners (people!) have also been slacking in their manners. Uff, that will be a whole other post, but if you're trying to serve someone who's constantly on the cellphone, loud and obnoxious, disturbing other guests and barely paying attention to you, server, I understand that frustration very well also.
There are two sides to everything, right?
(The restaurants mentioned above are linked to their web sites!)
Given the nature of one of my concentrations, I always find myself meticulously observing, silent-commenting and judging service. I mostly do so at hotels and restaurants, because of my previous work experience and industry knowledge and passion for hospitality.
I stopped expecting excellent service (so sad, I know), because that would put me on the streets as a trainer and consultant. No, honestly, I haven't experienced flawless service in a casual dining establishment in a long, long time.
I expect A+ service in fine dining establishments, no questions asked. A few years ago, my husband and I celebrated our Anniversary at Manuel's on the 28th on Downtown's Orange Avenue. The contemporary cuisine was absolutely, flawlessly served by our very knowledgeable, very well trained server. The whole team was in sync with their guests, amazingly anticipating our needs over and over again, only stopping by our table when necessary, knowing how to pause, not interrupting our table conversation. Well, a few years later, I must say I just remembered, my husband and I dined at Antonio's on Sand Lake Road by Dr. Philip's (also Orlando). Service was a delight. Although I would not consider it a fine dining establishment, white linen cloths, serving from the left, waiting until both of us were done to clear our plates from the right, and using a bread crumber before serving our dessert was mirroring the service we received this past Valentine's Day at The Vineyard Grill at the Ritz Carlton Grande Lakes.
Sadly, as I was saying, I don't recall the last time I received excellent service in a casual dining establishment. There is always something to mess it up, I must say.
The other day, my parents and I were about to order lunch in one of Downtown's newest restaurants (very nice place, discriminating decor, interesting, tasty menu items). When asked how the chicken was, the waiter's facial expression (and I am not joking!), was a mix of skepticism with a slight disgust. To finalize his answer he said: "It takes so long to cook, and then when you get it...you're just better off having much better chicken at KFC or so!". Enough said.
At a nice Steakhouse known for having some of the best steaks in the State, while clearing up the dishes from the table, piling them up as much as possible on one of those oval trays, my stepdaughter was nicely splashed with meat sauce. It didn't burn her, but soiled her shirt and pants. A not empathetic "sorry" was delivered so low you could hardly hear it. One might say it was just an accident. perhaps. But accidents can be prevented, and the way he was clearing up the table was not indicative of any preventive measures.
One of my all-time favorites is a very friendly, yet clueless waitress letting us know that "the bread we have now is so hard, that I'll have to put some fresh dough in the oven for you!" Thank you for sharing. We don't want to, we don't need to know about these situations in the back of the house.
A guy I worked with a few years ago, when answering a very upset guest's question why the elevator was still out of order, sarcastically responded "Sir, we also have stairs!"...The guest was staying on the 17th floor...(now, that was at a hotel, not at a restaurant, but you know what I'm talking about. Service is service)
In my opinion, service has become way too casual. The fine, little respectful attitudes are somehow lost in time. We are so often rushed through lunch/dinner, many waiters making a complete wrong assumption that we're in a hurry just because it's lunch time. We are judged by our waitstaff the minute we sit down, I get that, ok, and sometimes you see the pathetic transition of horrible service to nicer and careful service once you tell them you are taking a NY Strip home to your husband and 2 desserts will be to-go as well. Now, I must say, diners (people!) have also been slacking in their manners. Uff, that will be a whole other post, but if you're trying to serve someone who's constantly on the cellphone, loud and obnoxious, disturbing other guests and barely paying attention to you, server, I understand that frustration very well also.
There are two sides to everything, right?
(The restaurants mentioned above are linked to their web sites!)
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