Make a Difference

Often when I go out, someone in my group will ask me why the service is not very good on any given night.  In one second I know the answer:  No management presence on the floor.

It is true, while the cat is away, the mice will play.  I have written before on the importance of having the manager around.

https://tabletalkpdx.com/2013/08/06/

Sure an effective manger can really influence what goes on in your restaurant, and it is important that they are on the floor.  This time I would like to explore the impact of a manager’s or owner’s positive attitude.

What a difference it can make

There is nothing quite like the influence of a leader.  Especially one who appears to be having a good time.  Boy does that stuff spread to the staff.

If the manager (or owner) is enjoying them self on the floor, I can pretty much guarantee so will the staff.

Have fun!

If you are having fun, your employees will have fun.  If your employees have fun, the customers will have fun.  So, have fun!  No matter what is going on that night, roll with it.  The boss does not have the luxury of being crabby.

As a customer, when I walk in the front door and I am greeted by a manager with a big smile, I know I am going to have a good time.  It is such an enjoyable thing to witness.  Employees who are following the lead of the boss, and everyone is having a good time.

It is truly infectious.  As I have stated before, on many occasions: It starts with you!  Be that boss who enjoys his or her work.  Bring that joy to the workplace everyday and watch how it spreads to the employees.

A friend of mine just came back from a great trip to Europe (are they ever anything else?).  One of their stops was in Bologna.  They ate at a few places, but one in particular stood out.

He enjoys his work

They stopped by one night at 11:00 p.m. to make a reservation for the next day.  The proprietor, who was now eating his dinner and drinking some wine, insisted they join him.  What a unique concept.  Most of the owners and managers I know here in the states want nothing to do with customers once the shift is over.

Not this guy.  He shared his dinner with them and got someone to pour them some wine.  He even shared a delicacy that was not on the menu–an old family treat reserved for him–and in fact served it to them the next night when they came in.  That’s what we call hospitality.

Watch what a difference it makes to things when you are spreading positive energy throughout the place.  You can almost feel it.  So, enjoy yourself.  What’s the point, otherwise?

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