'Needs of Customer Essay\r'

'When guests walk into a restaurant, whether it is McDonald’s or Chez Pierre, they attend to be acknowledged. This is a weakened service, entirely it is imperative to the success of the restaurant, as clients who ar non greeted may simply walk start and eat somewhere else. The showcase of host a restaurant has will depend on the type of restaurant it is as well as how crabbed it is. Some restaurants pay hosts to greet customers, call name calling off arresting lists and walk customers to their tables.\r\nIn other restaurants, management and rest staff take all over this duty. Regardless of what you can afford for your restaurant, always discharge sure someone has the responsibility of greeting the guests and that somebody knows it is her responsibility. Wait Staff When customers go to a restaurant, they impart a costly conceal staff, unless they are dine at a fast- viands chain. Even then, customers expect the reproduction workers to get their orders right i n an appropriate meter of clock time and solve problems quickly and courteously.\r\nIn conventional, seat restaurants, customers expect the wait staff to be attentive, but not too attentive. Wait staff should not hover or interrupt, but they also should father back frequently enough to attend to their customers’ conveys. In addition, they should bring fodder in a seasonably manner and handle problems, such as food that has been sent back pleasantly. Customers also expect wait staff to be friendly and personable. Environment Customers ordinarily go to restaurants to meet with others socially in a friendly environment.\r\nAlthough environment is not usually considered a service, service plays a large role in creating a good environment. In addition to make sure the restaurant is clean, attractive and the decor is consistent with the food and restaurant’s image, restaurant owners need to tell their staff it’s OK to let guests linger. Wait staff should no t hint that it is time for the guests to go. For example, they should not rush the food to the table unless the customer requests it.\r\nThey also should not start to clean near tables in an obvious manner or wait for customers to get out their money to pay the check. To the contrary, wait staff should say things like, â€Å"Feel free to confab as long as you like †let me know if you’ll need some dessert or a drink refill. ” Food and Drink probably the most important service that a customer expects to receive when dining out is a good selection of delicious and well-presented food.\r\nAccording to London booze writer Jamie Goode, it is more important that food be simple and good tasting, made with quality ingredients, than to be fancy or pretentious. Goode also notes that customers expect a large wine selection that is not overpriced. Furthermore, customers expect food to be consistent with the image of the restaurant. Customers who are dining at a family rest aurant, for example, expect sandwiches, traditional dinners and moderate prices. At a more high-class restaurant, prices can be higher but food needs to be more of the gourmet variety.\r\n'