Remarkable Service
A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
About the book
The Culinary Institute of America's guide to restaurant service holds that consistent, high-quality service is how restaurants stand apart as competition for customers grows. It treats service and hospitality as varying by operation, and addresses everything from casual and outdoor dining to catering and upscale restaurants. Chapters deal with hiring and training staff, getting ready for service, hospitality at the front door, styles of modern table service and handling money. Others take up front-of-the-house safety and sanitation and serving diners with special needs. A chapter on service challenges explains what to do when things go wrong.
Chuck Rogers, owner of Chuck Rogers Consulting, said he tries to have each of his employees read it, because service that brings customers back matters more to success than anything else.
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This book has 1 recommendation
Chuck Rogers (Owner/Chuck Rogers Consulting)
I try to get each of our employees to read this book. Absolutely nothing is more critical to your success than providing remarkable service to your customers. If you do that, customers will come back. That's what makes all the work you are going to do to create a great atmosphere and control your costs worthwhile. If you aren't going to be committed to Remarkable Service from day 1, then you might as well not start.
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