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Hospitality

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Yo Lee

The document discusses some of the basics of working in the hospitality industry as a food server. To provide good service, a server must be able to read guests and understand that not all people want the same thing, though creating the illusion of impeccable service can satisfy guests. Servers are also salespeople who aim to optimize sales and commissions through upselling and ensuring return customers through consistent, high-quality service across the entire company to maintain stability and proper timing.

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The businessof hospitalityisastrange one.To be specific,hospitalityisabusinessof service. Service inthe worldof hospitalityisgivingthe guestwhattheywant,whileoptimizingsales,ensuring theirreturnthroughsatisfactoryservice, andmaintainingalevelof service forthe companyof employment. But whatdoesit meanto give the guestwhattheywant?Contradictorytopopularbelief,there isno such thingas the perfectservice.Yes,there isasequence of service usedtoachieve aprofessional level of service,butnotall people are alike,nor are all sequencesof service alike.Tobe specific, these include:French(quietservice),Fine DiningAmerican(personalizedservice), ModernAmericanDining (rushservice), andmore.Hence,toprovide the properservice,the ability toreadthe guestiscritical. Unfortunately,thisisimpossible.Onlythe personthatisbeingservedknowswhattheywant,andin some cases,eventheydon'tknow. So howcan you achieve properservice if the guestdoesnotknow whattheyrequire?The answeristhroughillusion.Descartesonce stated,"Ithinktherefore Iam" and we shall applythis philosophytoservice.Justensuringthe guestbelievestheyare providedimpeccableservice would meanthe guestis receivingimpeccable service. Inotherwords,the aestheticsandbeautyof the service provide anillustration of the audiences’ dreamsof service thattheydidnotknow theyhad. In addition,whyisoptimizingthe levelof sale partof the service industry?Beneathall the illusionof service,afoodserverisasalesmanthatmakestheircommissionthroughtips,andthe companythat employsthe foodserverutilizesthe foodservertosell theirproducts.The biggerthe sales average is,then the biggerthe commission will be. Sadly,manyfoodserverstodaybelieve thatgivingawayfree itemsisjustifiedbecausethis optimizesthe size of the tip.However,bydoingsotheyforgetthe reasontheyare employedinthe first place. Also,mostfood serversdonotworrybeyondthe dailytipaverage. Ensuringguestsreturn repeatedlyismore profitableinthe longrun than justthe moneyearnedthatday. In fact, the guest couldverywell askforthe same foodserverrepeatedlywhichensuresthe cumulative total of tipsis higher.Those trulysatisfiedwiththeirservice will likely tell theirfriends,increasingthe numberof coversfor the company and possiblythe individual foodserver, aswell asfree publicitydue towordof mouthadvertising. The importance of maintaininga highqualityof service withinthe companyiscritical,asthe conduct of the group alsoaffectsthe individual.If there isinconsistentlevel of service throughoutthe company, the customercouldverywell stopcomingtothe same companybecause the secondvisitwasaterrible one.Thismeansall the effortsof the firstvisit were wastedandforgotten.Plus,there isnoworse negative publicity thananangry,unsatisfiedcustomer. Unfortunately,people are oftenselfishbynature andcannotsee beyondthemselves.Thisgreatly hindersthe foodserverbecause withoutstabilitypropertimingcouldnotbe maintained. Metaphorically speaking,if the companyisa table,thenthe employeesare the legsof the table.Toachieve proper timing,astable table isneeded.Tosimplify:since propertimingiscritical toall foodservers,ahighlevel of level of assumptions isnecessary aswell.The simplesterrorina kitchencouldaffectthe whole restaurant,thusthrowingoff the timingof the foodserver.The foodserverwhowantstobe successful needstoensure thatthe environmentsurroundinghimisworkingproperly.
These are onlythe basicsof the businessof hospitality,andthere are manymore factorsinvolvedin the businessof the hospitality.However, there isnopointinrunningamarathon if youcannot walk aroundthe block.Therefore,we shall endhere with the basicfocusthatwill generallyensure the food serversuccess:the applicationof impression,upsale,keepinginmindthe importance of returnguests, maintaininganidenticallevel of service,andpropertimingachievedthroughstability.

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Hospitality

  • 1. The businessof hospitalityisastrange one.To be specific,hospitalityisabusinessof service. Service inthe worldof hospitalityisgivingthe guestwhattheywant,whileoptimizingsales,ensuring theirreturnthroughsatisfactoryservice, andmaintainingalevelof service forthe companyof employment. But whatdoesit meanto give the guestwhattheywant?Contradictorytopopularbelief,there isno such thingas the perfectservice.Yes,there isasequence of service usedtoachieve aprofessional level of service,butnotall people are alike,nor are all sequencesof service alike.Tobe specific, these include:French(quietservice),Fine DiningAmerican(personalizedservice), ModernAmericanDining (rushservice), andmore.Hence,toprovide the properservice,the ability toreadthe guestiscritical. Unfortunately,thisisimpossible.Onlythe personthatisbeingservedknowswhattheywant,andin some cases,eventheydon'tknow. So howcan you achieve properservice if the guestdoesnotknow whattheyrequire?The answeristhroughillusion.Descartesonce stated,"Ithinktherefore Iam" and we shall applythis philosophytoservice.Justensuringthe guestbelievestheyare providedimpeccableservice would meanthe guestis receivingimpeccable service. Inotherwords,the aestheticsandbeautyof the service provide anillustration of the audiences’ dreamsof service thattheydidnotknow theyhad. In addition,whyisoptimizingthe levelof sale partof the service industry?Beneathall the illusionof service,afoodserverisasalesmanthatmakestheircommissionthroughtips,andthe companythat employsthe foodserverutilizesthe foodservertosell theirproducts.The biggerthe sales average is,then the biggerthe commission will be. Sadly,manyfoodserverstodaybelieve thatgivingawayfree itemsisjustifiedbecausethis optimizesthe size of the tip.However,bydoingsotheyforgetthe reasontheyare employedinthe first place. Also,mostfood serversdonotworrybeyondthe dailytipaverage. Ensuringguestsreturn repeatedlyismore profitableinthe longrun than justthe moneyearnedthatday. In fact, the guest couldverywell askforthe same foodserverrepeatedlywhichensuresthe cumulative total of tipsis higher.Those trulysatisfiedwiththeirservice will likely tell theirfriends,increasingthe numberof coversfor the company and possiblythe individual foodserver, aswell asfree publicitydue towordof mouthadvertising. The importance of maintaininga highqualityof service withinthe companyiscritical,asthe conduct of the group alsoaffectsthe individual.If there isinconsistentlevel of service throughoutthe company, the customercouldverywell stopcomingtothe same companybecause the secondvisitwasaterrible one.Thismeansall the effortsof the firstvisit were wastedandforgotten.Plus,there isnoworse negative publicity thananangry,unsatisfiedcustomer. Unfortunately,people are oftenselfishbynature andcannotsee beyondthemselves.Thisgreatly hindersthe foodserverbecause withoutstabilitypropertimingcouldnotbe maintained. Metaphorically speaking,if the companyisa table,thenthe employeesare the legsof the table.Toachieve proper timing,astable table isneeded.Tosimplify:since propertimingiscritical toall foodservers,ahighlevel of level of assumptions isnecessary aswell.The simplesterrorina kitchencouldaffectthe whole restaurant,thusthrowingoff the timingof the foodserver.The foodserverwhowantstobe successful needstoensure thatthe environmentsurroundinghimisworkingproperly.
  • 2. These are onlythe basicsof the businessof hospitality,andthere are manymore factorsinvolvedin the businessof the hospitality.However, there isnopointinrunningamarathon if youcannot walk aroundthe block.Therefore,we shall endhere with the basicfocusthatwill generallyensure the food serversuccess:the applicationof impression,upsale,keepinginmindthe importance of returnguests, maintaininganidenticallevel of service,andpropertimingachievedthroughstability.