Importance of Customer Service
The benefits restaurant and foodservice employees provide to guest.
Service
How people look.
Apperance
One of four types of service, differing in level of elegance, used in sit down restaurants.
Traditional service
Cooks arrange the food on plates, which are then delivered to guests by servers.
American service
Used to eat main courses, Vegetables, and pasta
Dinner fork
The feeling guests take with them from their experience with an operation.
Hospitality
Provides the first impression in appearance, friendliness and attentiveness.
Greeter
An easy and fast way to dine in which dinners serve themselves or order from a cashier.
Quick service
Servers present cooked food on tableside carts before arranging it on individual plates and delivering these to guests. Servers often cook some components of the food as well.
French Service
Smaller than a dinner fork and used for salads, appetizers, desserts, fruit, smoked fish, and other delicate foods.
salad fork
The element that attracts a customer to one establishment over another.
Competitive advantage
Involves recommending additional or different items to a guest. One of the keys to the success of any retail business.
Suggestive selling
A tableside cart that holds cooked and partially prepared food as well as serving dishes and cooking and serving utensils, used to cook and serve food.
Gueridon
Bowls and platters of food are placed on the table and either plates or food are passed around the table.
English Service
Has and especially long handle to dip into a deep Sunday or large glass of tea.
Sunday or ice tea spoon
The guest's initial experience with the establishment and often the strongest impression they have of the overall experience.
First impression
Quick surveys that guests complete that notes their level of satisfaction with the food and service provided.
Comment cards
A warming unit of burner kept on or built into a gueridon.
Rechaud
Bowls and platters of food are placed on a cart near the table and servers serve food onto the guests' plates from the bowls and platters while circling the table.
Russian service
A large decorative plate used below the plate on which food is actually served.
Underliner plate
Any engagement between guests and employees.
Customer interaction
Individuals hired by an establishment to visit and report on their experiences and impressions of the establishment.
Mystery shoppers
Cleans and resets tables in a less formal service structure.
Buser.
Individual responsible for the overall management of service in a formal service organization.
Maitre d'hotel or maitre d
Used for relishes or dipping sauces.
Monkey dish