| You must leave hospitality in the hospitality | | | | signature. This helps justify why they are |
| business. Without hospitality, there will be no | | | | spending money for this drink instead of staying |
| business. | | | | home and making it themselves. Remember to |
| Do you recognize this tune, "sometimes you | | | | show them that you are the expert. Wow them |
| wanna go where everybody knows your name | | | | with your artwork in food and drink presentation. |
| and they're always glad you came" from the | | | | 3. Professionalism: Remember those boundaries. |
| sitcom Cheers? I used to enjoy watching this | | | | You can be friendly without being too familiar. |
| show. One of the main characters would walk into | | | | Ladies do not want to go anywhere with their |
| the door of Cheers and everyone would yell his | | | | men when they are competing with the |
| name, "Norm!" | | | | bartenders cleavage. Men want to feel respected |
| Cheers was more than just a bar. Even though it | | | | and appreciated. It is about paying your bills, not |
| was just a television show, it represented the | | | | picking up a date. Watch what you say and when |
| need we all have, the need to belong somewhere, | | | | you say it, the English language has many |
| and when that need is met we will keep coming | | | | descriptive words, avoid slang and offensive |
| back. | | | | language. |
| I have worked in the hospitality industry long | | | | 4. Create the atmosphere: Most people want to |
| enough to know the importance of customer | | | | feel a part of something. Acknowledge your |
| loyalty. This loyalty works both ways, your loyalty | | | | customer as soon as they arrive. I am not |
| to the customer in the form of great customer | | | | suggesting stalking them and overshadowing |
| service and their loyalty to keep returning to your | | | | them, but be quick to let them know you have |
| establishment, especially when there is so much | | | | seen them and you are glad they are there. Once |
| competition vying for their patronage. | | | | they are there, you want them to stay, and just |
| Yes people are not dining out as often as they | | | | as importantly, come back. Hospitality is key. As a |
| used to and they are pulling their purse strings a | | | | bartender you play many roles. You are a listener; |
| little tighter, but it is still possible to maintain a | | | | for some reason customers have a drink, loosen |
| respectable income even in today's economy. | | | | up and they want to talk, so guess what, tag! |
| So here are some steps you can take to | | | | Your it. There are times when you are busy and |
| increase your customer sales, tips, and repeat | | | | you can not devote all of your time to one |
| business. | | | | customer, so introduce them to one another, |
| 1. It's all about them: That's right, it is about | | | | engage them, this takes the pressure off of |
| pleasing them. We all have our share of problems, | | | | yourself. You also have to be a quick read, not all |
| but your customer does not want to hear about | | | | customers want to talk, respect that, be the |
| yours. When that person chooses to sit at your | | | | silent ninja and provide non-invasive good service. |
| table, or your bar, they have an expectation. It is | | | | 5. What goes on in the kitchen, stays in the |
| kind of like a mini-vacation. They want to relax, let | | | | kitchen: OK, so your boss is A tyrant and the |
| their hair down, and walk away not feeling like | | | | other employees are less than average intelligent, |
| they just wasted their evening and their money. | | | | keep it to yourself. Do not engage your |
| 2. Presentation: It starts with the eyes. Does the | | | | customers in the dirt. Not only is it unprofessional, |
| plate you are about to place before them look | | | | it puts your customer in an awkward position. |
| appetizing or does it look like something the cook | | | | Refer to rule number one. |
| just threw on the plate? I cannot say enough | | | | This is not an exhaustive list of how to thrive in |
| about garnishes. Make it look like it was prepared | | | | the hospitality industry in today's economy with |
| with the customer in mind. This is especially true | | | | great customer service, but if you start with |
| with drinks. An orange or lemon wedge, a mint | | | | these basics, I bet you will do well in whatever |
| sprig, whip cream, these give your drinks your | | | | position you hold. |