Staff behavior in a restaurant

The services provided in a restaurant are a combination of two components, one quantitative, easier to define, measure, compare and carry out, with crucial elements: technical equipment, decoration, environment, food, products, work methods, daily tasks, number of staff, etc. and a qualitative component, which is manifested in the behavior of the staff and in the relationships it develops with customers.

Appropriate behavior ensures, in addition to work methods and tasks, quality content in customer relations. The elements that will form the qualitative component are: the behavior of the staff, the attitude of the staff towards the client, the way of acting towards the clients.

• greetings and talking
  Greetings will be accompanied by a slight bow, a smile, and a courtesy manner. The greeting must also be repeated at the exit of the clients. Using the words: “Sir, Madam”, “please”, “excuse me” and “thank you” is an essential relationship with customers.
• Appearance
  Personal hygiene is a requirement and an obligation for all staff. They should look clean, nice, neat, and their hands and face should always be clean. Clothing must meet the general requirements: be well-cut, clean, tidy, durable, easy to maintain, and the same for all employees.
• Gestures and facial expressions
  The posture should facilitate carrying out the necessary movements to serve customers: straight back, torso slightly leaning forward, head in a normal position, looking at the customer. The gesture is a manifestation of externalizing desires, feelings and intentions. They should not be sudden, violent or affected. The mime must be natural and the facial expression must reflect sweetness, joy, honesty and understanding.
• professional touch
  This should characterize every employee and requires a sense of measure, very careful behavior. Therefore, the employee must know: listen to the customer, not respond to customers in inappropriate terms. The service has the general priorities: women are first, in order of age, men are also served after age, children are served last, if the client does not require otherwise.