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Restaurateurs, Café Owners, Bar and Hotel Managers...
S U G A L TIPS from Suga Lifestyle,
Past Jamaica Observer Table Talk Food Awards Judge
Past People’s Choice Jamaica Gleaner Restaurant Week Ambassador
S mile and greet us with your NAME professionally, but courteously.
Make us feel welcomed.
U usher us to our seats and take us through the Menu they are well versed on and ensure we get some water. Update us on specials. Make recommendations.
G Ive us some time, but not too much time to peruse the Menu.
A ttend to us throughout our stay. Update us on service time, ask for feedback.
Show us you care.
Tell us your name again and express that you hope to see us again.
Gives us a feel of accountability and reason to return
L ook Professional. Look the part and play the part. If you have our reservation, or we come more than once, call us by our name.
STAFF RETENTION
1. Monetary Staff compensation
- On the spot scenarios when hiring.
Train staff and include scenarios. Ensure you are trained first.
COMMUNICATE with staff often, keeping all updated, equipping them with info and authority to say yes more to certain scenarios, show initiative, letting us know that you are willing to go the extra mile. Be present or available if they are not sure and need to check with you.
RESPECTFUL TREATMENT is important, especially to RUDE CUSTOMERS
We are NOT always right. We believe we are though, so staff can still try to respect our position and do their best to cater to our wishes.
Exceed our expectations. We will remember it.
Provide something extra for free that the customer wasn’t expecting.
Remember, we have a choice.
It starts with YOU.
By: Gabrielle Burgess (CEO, Suga Lifestyle)
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