| More people are now making dining at a | | | | their customers and know when they need |
| restaurant a part of their lifestyle. This trend has | | | | assistance. The customer should have their water, |
| resulted in an abundance of restaurants. Food | | | | coffee or other beverages topped off without |
| used to be the major factor for dining at a | | | | having to ask. The server will also politely ask, |
| particular restaurant, but now customers are | | | | without interrupting diners' conversation, how they |
| looking for more features. The quality of service | | | | like the food. |
| is now another important factor people take into | | | | The diner's food will arrive hot and in a reasonable |
| consideration when choosing a restaurant to dine. | | | | amount of time after ordering. The utensils and |
| The staff works on the front lines of the | | | | plates, and glasses will be properly set. As well, |
| restaurant. They are the people customers deal | | | | each dish will have its own utensils. The waitstaff |
| with throughout the dining experience. Staff should | | | | will be courteous and respectful throughout the |
| be friendly, outgoing, have good listening skills, and | | | | meal. After diners have left, the waitstaff will |
| hard working. The staff should reflect the | | | | make sure tables are cleared, cleaned, and reset |
| restaurant ambiance. Customers will return to a | | | | quickly. |
| restaurant that has great staff. | | | | Servers will be trained in proper table service, and |
| When people walk into a restaurant, they want to | | | | be knowledgeable about the menu, food, and |
| see staff wearing clean, pressed, and professional | | | | wines. They will also know how the food is |
| uniforms. If it is a restaurant that seats the | | | | cooked and key ingredients in each dish. As well, |
| diners, they should be greeted by a warm and | | | | they will know what the daily specials are. They |
| welcoming smile. They expect politeness and | | | | will be prompt, attentive, and mannerly. The diner |
| friendly conversation. As well, the staff won't be | | | | will feel as though they are pampered. |
| chewing gum or wearing off-putting accessories | | | | Servers should be respectful to diners who are |
| like a nose ring. | | | | not happy with their meal. They should politely |
| Customers will assess the quality of service by | | | | return the food and accommodate the customer |
| how well the waitstaff attend to their needs. The | | | | with a new dish or substitution. They should also |
| servers should be able know the customers' | | | | be patient and respectful to a complaining |
| wants without having to ask. This can include | | | | customer. |
| asking if they want a glass of wine or other | | | | The restaurant staff will have a major influence |
| beverage right after the customer sits down. As | | | | on a diner's experience. The staff must be there |
| well, the server should ask if they would like to | | | | to assist the diner when needed, and be out of |
| order an appetizer while they wait for their meals. | | | | the way, but nearby, when not needed. How the |
| It is important for the waitstaff to anticipate their | | | | staff treats a customer will affect if a diner |
| diner's needs. | | | | returns to the restaurant. When dining at a |
| A customer should not have to look around for | | | | restaurant, one will be paying for both the food |
| their server. The server should keep an eye on | | | | and quality service. |
