The Common Sense of Service

Hello There,

How often have you gone to a restaurant and had to park a block or two away because the restaurant staff took all the parking spots up front?  How often have you gone for dinner and had to wait and wait for the server to come to your table because the wait staff was too busy chatting among themselves? Or, how often were you at a gas station, patiently waiting while the gas attendant finished reading his book or newspaper before coming over to help fill your gas tank? Even at a department store? Same thing…

So many places of business forget these so very basic common courtesies and service approaches, yet they wonder why they have to spend thousands of dollars on advertising and promotions just to get you in the door.

Customers are picky and they deserve the best. If we don’t have the time to do it right the first time…do you really think you’ll get the chance to do it again? Doubtful, because 9 out 10 of those customers never return!

So take a moment and look at the “golden rule”. Instill in your staff the importance of “first impressions” and taking ownership for their actions and ownership of the business. If they only treat it as a place where they can collect a paycheck, then soon enough they won’t get a paycheck and you won’t be in business to be able to give them one.

As I always say: there are two things you can do, either you do it or you don’t!

At Your Service,
Aurelian A.

5 thoughts on “The Common Sense of Service”

  1. Hello Aurelian,

    Not only does your perspective relate to the restaurant business, but every service business. When we bought our store 16 months ago, we had a CSR that didn’t appeal to our customers (and had actual complaints regarding her demeanor). We replaced her with a friendly and helpful CSR who goes out of her way to make customers feel appreciated. Having customers wait for service is the worse response in any service business.

    I truly agree with your comments. Best wishes, Don

  2. Hi Aurelian, Thank you for highlighting that service is key – not only in the food industry, but in every service business. Attention to your customers and their needs is your focus. Best, Don

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