Staff behavior in a restaurant

The services provided in a restaurant are a combination of two components, one quantitative, easier to define, measure, compare and carry out, with crucial elements: technical equipment, decoration, environment, food, products, working methods, daily tasks, number staff, etc. and a qualitative component, which is manifested in the behavior of the staff and in the relationships they develop with customers.

Appropriate behavior ensures, in addition to work methods and tasks, quality content in customer relations. The elements that will form the qualitative component are: the behavior of the staff, the attitude of the staff towards the client, the way of acting towards the clients.

  • greetings and talking Greetings will be accompanied by a slight bow, a smile and a form of courtesy. The greeting must also be repeated when customers leave. Using the words: “Sir, Madam”, “please”, “excuse me” and “thank you” is an essential relationship with customers.
  • Appearance Personal hygiene is a requirement and an obligation for all staff. They must have a clean, pleasant, neat appearance, and the hands and face must always be clean. Clothing must meet general requirements: well-cut, clean, neat, durable, easy to maintain, and the same for all employees.
  • gestures and facial expressions The posture should make it easy to carry out the necessary movements to serve clients: straight back, torso slightly tilted forward, head in a normal position, looking at the client. The gesture is a manifestation of externalizing desires, feelings and intentions. They should not be sudden, violent or affected. The mimicry must be natural and the facial expression must reflect sweetness, joy, honesty and understanding.
  • professional touch This must characterize every employee and requires a sense of measure, a very careful behavior. Therefore, the employee must know: listen to the customer, not respond to customers in inappropriate terms. The service has the general priorities: women are the first, in order of age, men are also served after age, children are served last, if the client does not require otherwise.

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