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The Borovkoff Blog

Neo-Pagan Modern Thoughts On Society

Customer service in a faltering economy is even more important than ever. It is time for management to seek out quality servers and to compensate them and encourage them, rather than force the server to rely solely on the feeble tips of tight walleted consumers

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Image of a circle with some food in the center, to represent a plate.We have all experienced bad food service. The waiter or waitress that does not get our order right. The server who is rude, curt or just plain inept.  The server who is slow and makes you feel like you could die of starvation or thirst before you even get the menu. The server who thinks that being in the food industry is just an excuse to flirt with customers while giving poor service to everyone around them.

But how many of us have received top notch, excellent service? And if so, how many times must we endure bad food servers only to have that one in a million that reminds us all of how it supposed to work?

Excellent food service is an art form that is on death‘s door. Few people are rewarded for good service as customers have become accustomed to giving the same percentage of tip whether the service was good or bad or mediocre. They always tip the same amount, so why should the servers give service above and beyond the call of duty?

A good food server knows when your glass is “getting” empty from across the room. They instantly know when everyone at the table is done and they know it is ok to clear the plates. They feel when customers are in a rush or in reverse, when customers want to take their time and leisurely eat while having good dinner conversation. A good food server knows when they should be funny, serious, apathetic or compassionate. None of these things can be taught by management. All of them must be innate and natural to the person’s personality prior to their service in the food industry.

Customer service in a faltering economy is even more important than ever. It is time for management to seek out quality servers and to compensate them and encourage them, rather than force the server to rely solely on the feeble tips of tight walleted consumers. Quality customer service is also a point of personal pride and it needs to be taught by parents to their children, from teachers to their students and from society to its inhabitants. The great food server should be rewarded and the poor food server needs to be penalized for their service quality.

There are too many places to eat to choose from and not enough customer service reasons to make those choices. They are all beginning to look very beige. We are getting used to substandard service as the norm. And we, as consumers, need to lend a helping hand by not going to establishments that continually provide and proliferate bad customer service, at the same time we need to patronize establishments that show pride in their work as well as their product. Our economy depends on it in the end.

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