Sunday, July 27, 2008

Basic Guidelines for the Restaurant Entertainment Professional

The following are the basic guidelines I use and teach to those interested in restaurant entertainment.
1) Appearance – Show up clean cut and well groomed in professional attire. Dress pants, closed toed dress shoes, and a button up shirt is the norm. I do not dress as a clown and do not suggest that others do it because of the high number of people that are terrified of clowns.
2) Timeliness – Always show up on time or early. It is also good to try and leave on time as well. If you do happen to stay late, be sure to let the manager know you are staying late as a courtesy
3) Priorities – Patrons are at the restaurant to eat first and to be entertained second. The best time to approach the table is after the food has been ordered, but before the food has arrived. If a server or one of the staff come to the table, do your best to get out of their way completely.
4) Safety First – Balloons are a choking hazard for all children under the age of three. Due to the nature of latex, it becomes very dangerous if swallowed.
5) Manager Clause – Everything in the manual is to be followed as written unless otherwise stated by a manager. If you are told to do something by management, assuming it does not endanger yourself or others, please comply. This only applies to the manager, not the wait staff.
6) Marketing – You are in the restaurant to help build business for the restaurant. Always talk positively about the restaurant you are in and encourage guests to come again. Not only does it increase possible tips you may receive, but it also maintains a positive relationship between the restaurant and yourself.
7) Staffing – You are not a part of the restaurant staff. If there is a problem, find out who can help and notify them immediately.
8) Humility – Know your place. You are an added bonus, an extra, something special that the restaurant added for their customers. You are never going to be chosen over that of a member of a wait staff. They always have priority. If you show them all the respect and kindness that you can, many of them will return the favor.
9) Understand No – A no is a no. Do not pressure the guests into anything. There are creative ways to entertain and amuse people that would not otherwise be amused, but do not push your limits too far.
10) Have Fun – If you are not having fun, then no one else is. Smile, enjoy yourself, and make sure everyone it happy. If you can do that, then you will do well.

This is on the first page of my restaurant training program. They are the 10 principles that I use while in a restaurant. I hope they will at the very least encourage you to come up with a list things to guide you throughout your business walk as well.

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