A couple of nights ago my Husband and I went out to dinner. It is rare so we consider it quite a treat. I have always had some bug-a-boo’s about going to a restaurant and one stood out boldly the other night so I thought that I would chat about it here today. It is about customer service so you entrepreneur’s will love this. Listen up!
Check out the picture, what do you see on our table? I see a huge mess of “empty containers.” Well let me back up a bit when I tell you why this bothers me. We sat down to dinner where as a woman you will understand when I say, “It’s wonderful to have someone else serve ME food for a change and I don’t have to do the dishes afterwards either.” That was the kind of night I was expecting.
We went to a newer restaurant that has the “look” of MiMi’s but certainly did not resemble the food quality. This is our third visit and last. I ordered a safe bet from the menu that advertised it as their “famous” sizzling platter. The salad came first and then the burger paddy with onions and green peppers with no seasoning (bland) on a sizzling platter. I guess the sizzling platter was the big deal because the food was not. On a third very small plate came the baked potato about three minutes later.
As a female the looks of this plate reminded me of a bunkhouse meal that I would serve someone that doesn’t like food. Strike ONE. I ordered coffee and on the table were creamers in tiny containers sitting in a bowl on the table already. How long we don’t know. Strike TWO. I am a latte kind of person I opened three containers, poured it in and nothing interesting happened to alert me so I continued to drink it. This started the pile of empty containers you see in the picture.
First I received the salad, which had two dressing containers sitting IN my food. Why do servers think that I would want plastic containers that have been Lord knows where sitting in my food? Strike THREE. I added to my pile of containers.
The dinner was served. I asked our server for butter and sour cream and out of his pocket out came a handful of what looked like ½ a teaspoon each of butter in tiny containers. Strike FOUR. He came back with the sour cream in another container that I scooped out myself. Strike FIVE. By the time that I emptied six to eight of the butter containers my Husband was about 25% done with his meal and I needed a nap from the exercise. Strike SIX.
The container pile was huge by this time and the salad plates never were removed and we proceeded to eat with this mess our entire dinner. Strike SEVEN & EIGHT. We just moved them to the side like you do a church camp waiting for the cleanup crew to come and get them at the end of the table.
Come-on-people! There is a rhythm to the timing of serving customers which certainly didn’t happen this night. Yeah restaurant owners please hear me when I say those tiny containers WE have to personally open are not female friendly and neither is the trash that I had to eat with my entire dinner staring at me. How relaxing is that? I could have done better had I stayed at home and certainly had a cleaner area to eat in and not dished out money for the meal to boot!
Entrepreneurs when you think of your customers don’t always think about what might be “convenient” or quickest to serve them but think about your presentation and how your customer feels when they receive what they purchased. I learned a great lesson because I paid attention to that dinner. I have changed some of my presentations and service, how about you?
Make a comment below and tell me your thoughts!