The Importance of Teamwork and Customer Focus in a Restaurant Setting
As Nick and I arrived in the dining room for the first time, it was clear that teamwork and customer focus were crucial to the success of this restaurant. We had a table booked for 1:30 for lunch today, and our goal was to present a menu and sell it to the customers. Peter, who had been working at the restaurant for 15 years, should have known what he was doing, but as we soon discovered, nothing is ever taken for granted in this industry.
Good afternoon, Mr. Whitear, nice to see you, Mr. Ramsey, long time to see you. I got a nice table for you, well, you can't fa his enthusiasm still sparkling for both of us, sparkling, sparkling, um, I love a beer, actually, Kim has been a waiter for 5 years, she's charming but has no real training, a beer bitter, bitter, okay, the lamb perhaps lamb, uh yeah, I'm not Z's only been here a week, he knows nothing really nothing, where's it from the lb, I'm not too sure, okay, um, oh super the day super the day not too sure either, I'm sorry and may have some water please still sparkling, yes still please still uh what fresh o fresh o oh God fresh o from the pond on the ninth green.
It was clear that our waiters had a lot to learn about their job, but they were eager to get it right. As we presented the menu, it became apparent that they were struggling to articulate the dishes and their ingredients. The lamb, for example, was described as "lamb," with no further clarification on its origin or preparation. Meanwhile, Zach, who had only been working at the restaurant for a week, seemed completely lost, unable to describe even the most basic of dishes.
The menu itself was a reflection of this chaos, with descriptions that were vague and lacking in detail. The special of the day, clam chower, was described as "very nice," but without any further explanation of its ingredients or preparation. It was clear that our waiters had not been properly trained on the menu, and that it would take some time for them to get it right.
However, despite the chaos and confusion, there were moments of brilliance. The smoked haddock chowder, for example, was described as "beautiful creamy soup" with a garnish made from flakes of Oak smoked haddock. This dish seemed to be a standout on the menu, and our waiter's enthusiasm for it was infectious.
As we continued to discuss the menu and its offerings, it became clear that this restaurant had big plans for Sunday service. The atmosphere in the dining room would need to be transformed into a showcase for their food, with every customer remembering them for good food and excellent service. It was a daunting task, but one that our waiters were determined to complete.
Finally, as we concluded our discussion of the menu and its offerings, it became clear that Zach had made a breakthrough. He seemed more relaxed and confident, able to describe his dishes with ease. The smoked haddock chowder, in particular, was praised for its creamy texture and flavorful garnish. It was clear that Zach had found his footing, and that our restaurant would be well on its way to success if we could replicate this level of excellence across the board.
With only 24 hours left before Sunday service, it was clear that our waiters still had a lot to learn. However, with the help of their trainers and the support of their colleagues, they were determined to get it right. As we concluded our discussion, it became clear that this restaurant was on the path to success, one dish at a time.