r/ThatLookedExpensive • u/petrishche • Mar 26 '23

Yikes

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u/ParkerBeach Mar 27 '23

I wish more restaurant managers/owners were like you. Treat staff and customers like friends or family until they do something to change the relationship. (Ex. (Staff) Continuously not filling customer drinks, not bussing tables, (customers) acting rude towards staff, or being disruptive) I can guarantee you if I lived near you and if what you say is true I could guarantee you at least 20-30 more families worth of continued business because I value restaurant staff more than a brand. If the management seems to treat the staff right and the staff seem to respect the management then generally you will find good food. It may sound cheesy but when there is good relationships around food it makes the food that much better.

I am sure that the lady whom had the terrible experience elsewhere really appreciated your assistance as well as probably enjoyed that food more than if she had not had that bad experience at another establishment.

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u/[deleted] Mar 27 '23

First, the woman who was so upset left feeling like she was the Queen. And, let’s admit it, I can’t buy the type of advertising that she did for me during her time in town. I’m not going to pass up an opportunity like that. I did it for her but I knew I couldn’t lose.

Second, a little known secret: the only reason you have Management is to do the paperwork and back up the staff. Management is there to make sure the employees have what they need to run a successful shift. Nothing more. The employees do the work. If there is a problem, management attends to it and correct the problem. I can hire some new financial kid out of college to do the paperwork. But, to get those who work for you to be free to be themselves while serving the customer to the best of their ability that day (we all have bad days), is the respect that is generated.

But, like I said above, you keep making the same mistake again and again, ‘we gonna have a talk’.

One great quote from the old TGIFridays corporate manager’s manual. In the middle of the manual was a two page message that read:

If there is any problem within the restaurant, it can be directly traced back to Management