1. Improved service. Good service is hard work, but it’s not brain surgery. It’s attention to details, preferences, listening to and remembering what guests say and reading their body language.
I haven’t waited tables in 20 years and I still can’t help overhearing what customers near me order, memorizing that and then being blown away that the server returns to the table asking, “And who gets the steak?” Really? This isn’t hard!
Any restaurateur who wants to improve service should hire Vincenzo Gabrielle as a consultant. Troy Ritchie, too.
It doesn’t have to be white-tablecloth fancy, it has to be good, and it’s not that hard to give good service. (Cooking? That’s hard as hell!)
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