How to Improve Dining Room Service
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Get a step by step, easy to follow manual for achieving restaurant success.
[]This book is an easy learning manual that explains the basic steps toward customer service quality and efficiency needed in every restaurant dining room.
IMPLEMENT HOW TO IMPROVE DINING ROOM SERVICE AND OBTAIN IMMEDIATE POSITIVE RESULTS!
In detail, the book explains important topics such as:
Front Door and Reservation Desk Duties Seating Dining Room Organization, Understanding, and Awareness Menu Knowledge Service Staff Scheduling Traffic Flow Guidelines Sanitary Rules Safety Information and much more. Topserve Inc. is a Restaurant Service Consulting and Waiter Training Company. www.topserveconsulting.com. Toll Free: 888-276-4808
Richard Saporito has over 30 yrs. of restaurant service experience in many large, diverse and profitable NYC establishments. He uses this past successful experience to help restaurants achieve their desired customer service goals-understanding it may be the difference between success and failure.
****The service concepts explained inside this book may be the difference between your restaurant's success and failure!
Sample this book with an excerpt below: [Restaurant Scheduling for Success](#excerpt)
"This book has a lot of great organizational tips helping us to elevate
our dining room customer service!" -- Orlando Campos, Brasilia Grill, Montville, New Jersey
"Richard, thanks so much, your manual was very interesting, easy to read with many items that we retracted and used for our operations!" -- Marc C. Moulinet, Horseshoe Bay Resort, Marble Falls, Texas
How to Improve Dining Room Service is a compact guide used for setting up and improving restaurant service systems.
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Restaurant Scheduling for Success
- excerpt (Tip #4) from How to Improve Dining Room Service
This tip will help maintain the staff schedule, keeping the dining room service staff tight and content, which is essential for pleasing paying guests.
Staff scheduling is crucial and closely tied to dining room customer service. In every way, a balance must be achieved by matching the dining room service labor needs to forecasted business.
There should be a system whereby the staff shift availability days can be communicated in writing to the person who makes up the schedule. A simple staff shift availability sign up sheet, posted conspicuously, will do. Each staff member should work a balanced amount of shifts throughout the week. If the schedule maker is burning out staff members with extra shifts or scheduling too many staff members to work only one or two shifts, it will subtract from customer service. Usually, a restaurant will get more efficiency from staff members working three, four or more shifts per week rather than only one or two shifts per week. At times, however, one may have to bend this guideline to keep the work schedule filled, but it should be kept to a minimum. Constant communication with the staff while staying abreast of their available work shifts will facilitate the scheduling process immensely.
The person who makes the schedule should be highly aware of the projected business in the restaurant. The schedule should contain the correct amount of labor needed to provide a proper level of service for each work shift. Seasonal aspects, (e.g., busy holidays/slow summers), special occasions, private parties, etc. must be figured into the schedule. Any outside activity that may affect business in the restaurant (such as food festivals, parades, etc.) needs to be taken into account. If there are separate dining rooms, the busy times must be properly forecasted for each room, especially if one dining room is more popular - for showing off a special type of décor or providing entertainment on certain nights. If there is outdoor seating, the weather should be watched, for it can change quickly.
[](#buynow)
Forecasting helps to schedule the correct amount of staff, with the perfect balance always being sought. If there is light scheduling on a day that gets very busy, the dining room customer service will be slow and inefficient - affecting sales and reputation. On the contrary, if there is heavy scheduling on light business days, it will become frustrating for waitstaff who will be working very few tables while draining the payroll.
Generally, the schedule should start Sunday; therefore, it needs to be posted by Thursday or Friday of the previous week. Excel spreadsheet formats are great for scheduling organization. The schedule should be posted in an easily viewable location with enough copies available for all staff. Staff phone lists should be printed, copied and made readily available to all. This improves communication, especially for work shift substitutions.
This leads to the substitution process for staff work shifts. There needs to be a Substitution Book readily available with blank spaces for names, upcoming dates and work shifts for the next 1- 2 months. If a substitution is made, the information must be recorded with the date and shift time (A.M. / P.M., etc.). It must be initialed by both parties involved in the substitution, and subsequently initialed by a manager, ensuring no mistakes in communication. A substitution mishap may result in a shift not being covered.
Scheduling may look great for payroll cost control, but it must be remembered that dining room service staff are real people with real lives whose cheerful and efficient service is what restaurants depend on. The schedule maker needs to be understanding toward the staff's scheduling requests, but should not roll over and play dead (again, balance). It is impossible to please everyone 100% of the time, but a proper scheduling balance will truly have a positive effect on restaurant dining room customer service and staff.
***It is better for a service consultant or manager to handle the schedule at the initial phases of a new operation. Some mature restaurants may let a senior member of the service staff handle the schedule because there is better communiqué with schedule concerns. Please use whichever system works best for the establishment because the staff schedule is a strong part of customer service and should not be taken lightly.
[](#buynow)
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"Fantastic publication and quite valuable to our readers!"--Eric Hahn, Executive Chef, Editor-in-Chief, Restaurantedge.com
"Very helpful for the service training at our new restaurant!"--David Ray, Food and Beverage Director, Radisson Hotel, Annapolis, Maryland
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