Evaluation Of The Server Training That I Received At Your Restaurant

In every restaurant’s serving process, there is always room to improve efficiency and service quality for customers. We have created a process flow chart, a check sheet, and a service blue print for Olive Garden’s customer service. These tools help us identify problems and indicate possible improvements to better serve customers. Below are our proposals for improvements in four identified areas.

The employee especially concerns management because in customer service, the success of the products depends on the delivery. Thus, service organizations rely on their employees to create memorable experiences that develop a loyal customer base and ultimately carry out the organization’s strategic initiatives (Longstreet, Sturman, & Walsh, p.4, 2010). The group that will be receiving training for the training needs analysis will be the front of house staff. This staff includes: hosts, servers, bartenders and takeaway. This staff is considered the “front lines” and is directly in contact with customers on a daily basis.

Why do customers who order food later sometimes get served their food before customers that have ordered before them? Why does it seem like there is always so many staff on shift, yet so few of them appear to actually be working? After our research is conducted, our readers will be able to understand the answers to these questions. According to Vroom’s theory of performance motivational framework (1964), “Performance = f(Ability × Motivation)”. Our theory is that the Tim Horton’s on campus has poor customer service because the workers have not been adequately trained and therefore lack the ability to perform to the best that they can. The objective of this project is to have our research prove our theory. This is our theory because the location often has slow lines (regardless of how long they are) and each of us in our group have had dissatisfying experiences with orders (we have been served items that we didn’t ask for, our bagels have been burned from being in the toaster too long, etc.). We believe our theory already explains why customers have issues with this specific location’s performance and how it relates to its customer service. “…The delivery of service quality also depends on the extent to which work-unit members are knowledgeable about the product or service, customer needs, and ability to integrate this knowledge to effectively meet the needs of customers.” (Gwinner, Bitner, Brown, & Kumar,

This restaurant service evaluation paper will take a look at one of Orlando’s most popular casual dining spots, Miller’s Ale House located at 5573 Kirkman Road, Orlando, Florida. Miller’s Ale House motto is “Welcome to Our House” suggesting a fun, warm, and inviting atmosphere. Miller’s Ale House is known as a casual sports restaurant and bar serving food made fresh and at an affordable price. The restaurant is also known as a great place to meet friends and family and enjoy lunch or dinner while watching a sporting event on one of their large screen televisions. Miller’s Ale House has an incredibly large outside bar and patio displaying sports on all the televisions. Customers want to experience this type of customer service along with a friendly atmosphere and

5. Staff feedback on how customer service can be improved. 10.30 am – 11.00 am

Customer complaints have over doubled in the last few years. This shows some big issues in the customer service management. Research which areas customers are most dissatisfied with and support the staff in gaining new skills to meet the customers ever changing needs.

The second statement is ‘To consistently provide our customers with impeccable service by demonstrating warmth, graciousness, efficiency, knowledge, professionalism and integrity in our work’

Customer Service: Our business is built on the premise of achieving 100% customer satisfaction and developing a long-term

When we got some problems, such as customer complains. For example, one customer ordered one fish & chips. The special order from that customer was no chill, but one front staff didn’t mention it to us. So we served it normally than the customer complained it. We told the staff who got that order to apology to the customer. We offered one soup to the customer during waiting new fish & chips. As result of that the customer accepted our prompted acts.

In the fourth quarter the team found that complaints have again fallen given the data collected which would indicate that the staff has regained performance and is operation better in this quarter with the same being true in the last quarter. As a result, of the results in the data and given the findings that performance decreased in the later quarter, the team believes that employees that are much better suited for handling the increase. The decrease in complaints resulted from gathered information throughout the quarters. Managers were able to see different trends and were able to gather complaints from diners throughout the quarter. Upon compiling all the information together, the manager of Blue Bowl was able to make significant changes and continue with training thus the reason for the steady decrease.

As a Learning and Development Practitioner, I am fully aware of the importance all customers have in any organisation and I need to meet their needs and deliver the promised level of service at all times.

As Sarah, I would once again explain that there has been concerns from the new owners on how they wanted the wait staff to treat the customers. I would let the staff know the concerns from the customers ranging from the staff spending more time at a table and not paying attention to other customers, the friendliness

While I was talking with my older brother about searching for a job he recommended that I look at Applebee’s. He has worked in the restaurant for 3 years now back in Plymouth, Indiana and he has loved it. As to his recommendation I am interested in working for Applebee’s as a line cook, the same as him. Over the past couple of years, I have worked at one of the Dairy Queens here in town as a grill crew member. I have always been interested in working in restaurants and my time there taught me about how to get out the product that the customer wants in a reasonable amount of time, as well as working with others to achieve that goal. I believe that my experience already working in a restaurant kitchen with others to get products out as fast

Customer service is very important element in hospitality industry. A good restaurant or a good hotel always have an excellent service first. Hotels and restaurants put added value in their products and service make guest love it. Some hotels give guest drink when they arrived or prepare small birthday gifts to their loyalty guests. But sometimes hotels spend lots of money to added value of customers’ experience but customers still don’t like their service. So, what’s happening? Hotels gave service and improved service are not customers needed or most needed. That’s the gap between you and your customer. “You know your hotel inside out, but do you ever see it through your guests' eyes? In many cases, there is a disconnect between what hoteliers think

     Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.