My Observation Of Red Lobster Seafood Restaurant

The third issue was the process of the servers running the food. Since they are shorthanded on servers, the scheduled servers help each other out by delivering each other’s food which in turn takes away time away from their own guests.

When I arrived to the restaurant I immediately noticed several social norms that everyone at the establishment was following. The customers and the staff were well dressed, and everyone was conducting himself or

I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,

The restaurant had two drive-thru lanes, both opened. There were seven cars between my car and the point where the order was placed and I placed my order through a speaker box. I spent 12 minutes and 33 seconds in line before I reached the Order Point to place my order. Within 13 seconds of arriving at the speaker box to place my order, I was greeted in an enthusiastic tone. The Order Taker received my order in a friendly and professional manner, repeated my order back, and provided the price. After saying "thank you" she cheerfully responded, "My Pleasure!" The associate at the window and that handed me my order smiled, made good eye contact, and asked, "Welcome to Chick-fil-A! How are you?" After saying "thank you" to the Cashier, he responded

My fiancé and I went out for out four-year anniversary date this past week. We decided to go to Olive Garden, which is our favorite restaurant. The service there is usually okay. The servers are there, but they don’t always keep your drink filled and they may be hard to find when you are ready to leave. Well this particular trip, our waitress was fantastic. We made sure to let her know that she gave us the best service that we have ever had at Olive Garden. She was really happy and was glad she was able to satisfy

While dinning at Red Lobster on Friday night, I interviewed the restaurant manager. Her name is Nancy and she is a service manager. She is in the hospitality/ restaurant industry. Managers make numerous decisions during the day-to-day operations of a business and in planning for the future. As a service manager, Nancy oversees scheduling workers, hiring, training, firing, monitoring food preparation levels, food tasting, receiving, ordering and ensuring the satisfaction of the guests. Nancy explained that to do her job efficiently she must keep guest counts, statement of cash flows, and menu item sales report for guest satisfaction. The statement of cash flows is extremely important for efficient business because it reports the restaurant cash

It’s always nice to go out to eat, order a nice meal that you do not have to cook and be served everything you want. When going out to eat, have you ever thought about the person that is serving you food, getting you drinks, and making sure you have a pleasant experience at the restaurant of your choice? That person is a server. He or she is a waiter or waitress. I’ve gone out to eat a lot, and I’ve always been a little curious what is like to be the person serving the food and not eating it.

Last year, the weather was winter we are decided to eaten dinner outside. I and my friend walk into Applebee’s restaurant in the pearl. the restaurant is no one only just hear the music and the place lights was dimmed. Whatever, it was empty just me and my friend looked each other surprised the place is creepy. Then, we are sitting our table and the waiter give us menu so we can order the dinner. I order the Italian chopped salad and my friend order pasta and the food was tasty after that we are order desserts cheesecake ice cream was delicious. We are all time talking and laughing heartily that day we are enjoy. The waiters are wearing colorful uniform and two waiters are just standing talking each other because no customers in restaurant

Hi Chassidy, I enjoyed reading your post. When you mentioned “people think that host and hostess is an easy job” I am so guilty “lol” because I use to think that as well until I did my research. I agree on many things that you discuss in your discussion like for one host and hostess should have good hygiene and cares about the appearance of their uniform. That is very important since they are the first employees that greet the guest when they enter the restaurant. That is some of the issue that I will inform my employees about in my future business.

I decided to conduct my field observation in the great state of Louisiana. I had a business trip to the party capital of the world, New Orleans. The bar scene was the perfect setting to observe a diverse group of people for a long period of time without bringing attention or suspicion to myself.

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 Dive bar will have a full bar and small menu for food that is competing with other companies in the area. In order to compete with our competitors, our craft beers are from local breweries around the Greenville area and our food will be locally grown and locally fed beef that we will serve to our customers to ensure a great, quality product that our customers will love. We have a great premium location in downtown Greenville where we can capitalize on our market and strive to be the best bar in the downtown area. One thing that will set us apart from our competition is our great draft and craft beer selection that is unmatched and we guarantee we will have the alcoholic beverage you were craving. We will provide great customer service

As part of the experience, more attentive service is given to the patrons, whereby a waitress and chef is designated for each party. Since there are only two tables - with each table serving up to eight patrons at a time - the waitress and chef are not overwhelmed. The direct attention given to the patrons by the chefs is savored by patrons; Rocky prides the company’s extensive three-year formal

Upon arrival, we waited in the queue for about 10 minutes, the weather was warm and we were all chatting therefore this time passed quickly. Once inside, we had to wait another 10 minutes at the bar in order to get a drink. The barmaid then messed up one of our orders, which meant another 10 minutes trying to get her attention to change it. This put us all in a bit of a bad mood as our night was just starting out and things already weren’t going smoothly, plus, we just wanted to get away from the crowded bar and wander around and have a dance. The barmaid however, was super apologetic and gave us a free shot each to compensate which meant she was completely forgiven as far as we were concerned!

Food is the key component of life and the way you consume it tells a lot about your culture, ethnicity and taste background. Communities in India eat with their hands, Europe usually uses full on table setting while in Japan chopsticks are the main utensils. It is extremely unusual for someone to imagine how would it look like to eat a meal without the vision component being present while doing this everyday routine. Many people believe that the sense of sight plays an immense role in the dining experience but that is not completely true, on the contrary touch is the crucial element that guides you through the dining experience. So, after the given information above would you dare to dine in the dark where your eyesight is completely gone during this ninety-minute journey?