Just so we're clear: I'm not here to discuss the particulars of running a restaurant, nor am I here to talk about the ins and outs of food preparation. My goal is simple: To help restaurant servers become the very best in the business. I'm here to teach them the most important element of service that their resturants have neglected to emphasize…
The "WHY":
"Why" are some actions performed in a certain manner for impeccable service?
"Why" must some items look a specific way for a magical meal?
"Why" does a specific approach creates energy that dictates the impact you make on your guests' dining experiences?
Etc.
While restaurant managers and trainers have most certainly taught their servers the contours of "HOW" to perfect the mechanics of service, they must also address a long list of "WHYs" to maximize their staff's potential, master their craft, create memorable dining experiences for their guests and make A LOT MORE MONEY in the process. That is the goal of this guide/book.
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