When looking at this restaurant’s staff and their appearance, attitude and actions, I would rate the service as very poor. From my initial entrance into the restaurant the attitude of the hostess was poor and her attention to me as a customer was non-existent. I could have excused that, but then when I introduced myself she seemed annoyed that I was interrupting her personal conversation. Therefore, my initial impression of the restaurant staff was poor due to the attitude of the hostess.
A server did not attend me to in a timely manner, and when I finally received attention as a customer, the server was dressed poorly in a shirt that seemed dirty and not ironed professionally. This is what led me to rate the staff’s appearance as poor, as he was not dressed in a manner that would lead me to believe the restaurant was clean and sanitary. The server’s attitude, like the hostess’ was poor, with little eye contact, no assistance with the menu, and lengthy wait times for both my drink and meal. I would rate my service with the server specifically as poor in all areas of attitude, appearance and actions.
Once my meal arrived, the order was incorrect; I was given a plate with French fries instead of what I ordered – mashed potatoes. I was unable to enjoy my meal with a drink because the server never returned to refill it for me. While the rest of my meal was satisfactory, the overall dining experience was hindered due to the attitude and actions of my server. He never refilled my drink and did not ask if I wanted to order anything else or suggest various items on the menu as an upsell. I, again, had to wait for a long time to receive my change after paying, and was not spoken to directly with eye contact when the server finally brought it back. Finally, as I left the restaurant, nobody thanked me for my patronage as the host and other employees were too busy talking to each other.
In conclusion, I would rate my restaurant dining experience as poor in all areas of attitude, appearance and actions with the attitude being the worst, the actions being less severe, and the appearance being the least problematic of the whole experience.
Lab Two:
The two most important aspects of the hospitality industry are your internal and external customers (internal are the people who work for you; external are the people who purchase your services).
Rensi says the primary reason most people leave the hospitality industry is because there is not realistic expectations of what is going to happen to you throughout your career.
Rensi said the hardest thing he’s ever done is start his own business (Tom & Eddie’s Restaurant).
When Rensi says to “hire your weakness” he means that you should hire someone who compliments you so your business plan is balanced.
Rensi’s point of his story regarding the slaughtered cows is that you have to purchase quality products to receive quality as an end product for the consumer. He also mentioned the story to prove that you have to know your industry.
The difference between a price buyer and a quality buyer is that when you are a price buyer you are willing to compromise. He says being a quality buyer is preferable as you are not comprising quality.
Rensi’s suggests keeping every business card you get from anybody, and ask everybody you meet for their business card, then write something about them as a clue to how you met them. He says to file these cards away when you need somebody or something, essentially creating a network. I believe this is a good practice in being an entrepreneur as it makes you come off as personable and interested in various people, which can create strong connections. However, I believe that solely relying on this as a rolodex for a network is a bit antiquated. I would still follow his advice but I would use a site such as LinkedIn for a more rolodex type network to keep in touch with connections.
