Classification of Restaurant Customers Essay

There is more that goes into being a waiter or waitress than most might think. They have to be both knowledgeable workers and skilled in interactive services. Mirabelli shows how

you would think there would only be one type of waiter, the kind that does whatever they can to get the best tip. there are three types of waiters the rookie, the slacker, and the veteran . no matter what one you get, you're going to get your meal; the question is will the time in the restaurant meet your standards. the type of waiter you get plays a huge roll in your dining experience, and can really make or break your time out.

Typically, consumers go out to eat not only for good food, but we also expect good services, fresh ingredients, proximity, and an atmosphere to match. My client is The Varsity Club Tavern in Morgantown, WV. Usually just referred to as The Varsity Club, but the tavern part gives a little hint to the overall feel of the restaurant. As you may know, taverns are places that sell beer and other beverages and some of the time food. The Varsity Club offers an extensive beer selection and

Tipping your server is very important, to them. Servers basically rely on tips to makeup for our low hourly wages. Some people just want a nice meal without spending a bucket of money but tipping your serve is almost a must. I’ve worked at 2 different restaurants and serves where only paid $5.00 or $4.75. If I work a

Based on her experience as a waitress, Belle believes that a server in a restaurant should keep the customers ' drink glasses full. When she goes to a restaurant where she has to ask to have her drink glass refilled, she automatically assumes that the restaurant has bad service. Several aspects that may contribute towards Belle’s attitude of the restaurant service expectations. First, Belle has a personal service philosophy which explains her general assumptions that her glass should always be full, otherwise, she is not receiving good service. Her previous restaurant experience as a waitress has helped shape her opinions and assumptions when she receives service in a restaurant. Customers who have worked in

Customer service will take on a whole new meaning and will be thought of as the ‘guest experience.’ Staff will be referred to as team members (TM) and will be not only be trained in teamwork, menu, spirts/cocktails and concept, but in how to connect with their guests to provide, the guest experience, not just a meal.  Subtleties like TM knowing how to converse with guests and connect by asking how their day was…and listening for the answer, or complimenting guests on something they are wearing to interacting with their children. TM will make sure to answer guest questions properly and not say things like, “I don’t know if that’s good or not, because I don’t eat meat, but a lot of people order it.” to something appropriate, such as, “The filet is one of our most popular items and is amazing, however one of my favorites is the spicy tuna on potato

These types of tippers will provide gratuity based off of how satisfactory their service was. However, there are pros and cons to this type of customer. On one hand, if a server provides pleasing service they will receive a gracious tip, one worth bragging about. For not so pleasing service, this is where problems occur. The “how worthy are they?”

Most people do not understand what a critical factor tipping plays in the amount of money that waiters or waitresses make. There are over a million Americans working as waiters or waitresses today (Rind & Strohmetz, 2006). Servers today are in great demand and they generally make at least 80 percent of their salary through tips (Hesser, 1999). As researchers have studied how and when tipping takes place, it has been broken down into three main categories characteristics of the dining party, characteristics of the server, and server-diner interactions (Rind & Strohmetz, 2006). There are different techniques that restaurant servers can do to increase their tip amount such as providing the customer their name, being extra helpful, or putting

The nature of the products and services provided in the restaurant industry are based on customer satisfaction with the food and services that each location provides. Providing a selection of delicious and well-presented food made with quality ingredients that are simple and good tasting is exactly what the customer wants. Most customers go to restaurants to meet with others socially in a friendly environment. Making sure the restaurant is clean, attractive, and the décor is consistent with the food and restaurant’s image and making sure the waiting staff knows that it is ok to allow customers to linger adds to

They expect me to be patient, clear with orders, not demanding, and aware of what is going on. I must know what food they just told me was done and where to take it, but first I need to pay attention to hear when my name is called. There is usually more tension between the kitchen and waiters than there is with any other workers. The roles are so different. The kitchen staff usually looks at servers as just wanting to get a good tip, and that we do not care the extremities the kitchen has to go to for us. It is important that servers respect the kitchen staff; they are in charge of the food we will be serving. “Servers, as mediators, need their food when their customers demand it: sometimes this is before the food is ready; at other times after. If servers demand food too early, cooks are stressed; but if they don’t pick up the food on time, the food is poor and the cook seems incompetent.” (Fine 105). This is the most true on Friday and Saturday nights. Everything seems to be more chaotic on these nights, since most people decide to go out. This is good because it brings in more business for the restaurant, but then there are always more unhappy customers on these nights as well. Overall, positive interaction with the kitchen staff can make amazing things happen.

The idea is simple: offer quality food, an entertaining atmosphere, and an escape from the outer world. Fitting your restaurant to your customer's life-styles is the key to casual dining success. Today's restaurant patrons expect great food and top quality service from the restaurants they visit. In addition to this, they long for an experience, a type of transportation from the hustle and bustle of the real world.

The research will examine aspect of fine dining industry in Singapore. I will be assessing the competitive strategy of western fine dining restaurant in term of retaining existence customer and attracting new one. In order to identify retaining successful customer I will undertake survey in term of customer satisfaction and willing to pay. I will also interview restaurant’s managers who handle strategy and execution in order to develop attracting new customer. Last I will conclude with a good strategy would help a restaurant

Once I stepped inside the restaurant I automatically could hear the music playing at a moderate level and the laughter of the customers. Right off the back the restaurant's ambiance had a positive vibe. Mindful, it was a Saturday late afternoon. Mary Jane Burger and Brew is a local restaurant trying to stay true to its past. The granddaughter of the original owner now runs the place with the intention of serving good quality food where the ingredients are fresh, mouth watering, and surely not filled with antibiotics and all that other genetically modified elements found in processed foods. The vintage, rustic looking place, holds a small town atmosphere with a big taste.

The restaurant also offers great service and has a variety of different kinds of food, which you can decide on. The guests are

There is no doubt that the Phoenix is one of the biggest city in the United States. It has the rich resources and good populations. We can always have fun here during my free time. Being an international student who is studying here, the food here is always the most important thing I worried about. Since I came here, I had tried so many foods here and I think each food own their independent style. Whatever what kind of food they from, I think they both good. But the food I always like best is Chinese food.