| It is widely known that poor service and staff | | | | other staff members and leaving your customers |
| who are difficult to deal with will account for the | | | | with a bad taste in their mouth, no matter how |
| vast majority of customers who never come | | | | good the food is. On the other hand, those who |
| back to your restaurant. Staff training is the only | | | | know they have valuable skills will look for ways |
| way to address these issues properly, and the | | | | to use them. Increased job satisfaction, better |
| sooner you implement a program to get your | | | | customer service and loyalty to their employer |
| staff up to speed, the better. | | | | will likely follow. |
| One of the simplest and most effective | | | | Increasing the level of competence in your staff |
| approaches to a café or restaurant staff | | | | and their sense of pride and interest in their work |
| training program is to ensure that each member | | | | is not hard to achieve. Very often people don't |
| of your team has a variety of skills. This is | | | | know what they don't know; that is, your staff |
| particularly relevant to small to medium size | | | | may not realise that with some minor |
| enterprises. While it is unrealistic and impractical to | | | | adjustments to the way they operate, they could |
| want everyone to be expert in all areas of the | | | | increase their own tips and enjoy what they do a |
| business, it is reasonable to aim for a core staff | | | | lot more. Of course most importantly a team |
| that can collaborate effectively and adapt to | | | | who offers efficiency behind the scenes and |
| whatever situation may arise. One of the most | | | | great service and skilful up-selling out front will |
| exciting aspects of the hospitality industry is that | | | | make a real impact on your average takings and |
| no two nights are ever the same; this means | | | | to that all important repeat business. |
| preparation and flexibility are essential. | | | | You may decide you have the time and |
| The level of competency in your staff will make | | | | resources to implement your restaurant staff |
| the difference as to whether your restaurant | | | | training program in house, or you may decide it is |
| generally runs smoothly or is a constant source of | | | | worth hiring a consultant. If you decide to seek |
| stress for you, the owner/ manager. Likewise, it | | | | outside advice, remember that this person is |
| will determine what kind of experience your | | | | there to give you what you need in your |
| customer has, and as we have said; this can | | | | particular circumstances, and should be able to |
| make or break your business. | | | | quickly assess your situation and what they can |
| People who feel incompetent will often behave | | | | offer you. |
| defensively and unco-operatively, putting strain on | | | | |