I'm back from the beach where I enjoyed the finest weather I've seen at the Outer Banks ever. Got a little sun, floated a little in the kayak, enjoyed the ocean and ate at a restaurant or two.
The analogies between servers in a restaurant and sales people in the rest of the world can be pretty much non-stop. The server's ability to make money is contingent on first impressions, sincere greeting, quality of service, speed of service, ability to be gracious and on the product produced.
Take mental notes on the wait staff the next time you are in any type of restaurant. How would you do it differently? Is what the server does with you something that you can modify for your own use? Are they prompt? Is corrective action take quickly if needed? What kind of attitude is projected?
Do you offer the kind of service and product that is worthy of a large tip?
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