Jason J. McBride’s Post

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LinkedIn Top Voice | 36,500+ Authentic Followers | National Partnership Specialist - CCRW FIRST Red Seal Apprentice Support Program | EDI (Equity Diversity & Inclusion) Professional

Why in hospitality do we NOT see our front line staff the way other inustries see theirs...as SALES people who are the true FACE of our brand. Your server, bartender, host, cashier are ALL front line SALES people, train them accordingly. Do they know where your ingredients come from (no "the Sysco truck" doesn't count as an answer)? Do they know if your ingredients are local, or specially chosen and imported to creat an amazing experience? When was the last time you were served at a restaurant by an informed and trained server who knocked your socks off with their product knowledge and made great recommendations to enhance your expereince? Comment below.

Ann Marie Walls

Co-Founder at FLAVOUR By AM

7mo

When you do get friendly, knowledgeable service from waitstaff it’s a rarity rather than the norm. I always question how managers and/or owners are happy to have staff serving who cannot even tell you the soup or special of the day without having to “go and check” never mind the ingredients or where they’ve come from. And this is the type of service you get wherein staff are supposed to be earning a decent wage via tips - a great tip for good service. It seems as though management is not interested in ensuring their staff have the skills they need to secure the tips they should be getting. If this system isn’t resulting in knowledgeable staff providing good service, will the minimum wage amounts and/or higher percentage tips being charged improve the service? Or will we pay more for the same lack of service?

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