Yesterday, we went over the first 50 items on the NY Times’ “100 things restaurant staffers should never do”, and mentioned a few other folks that might also use those things even if they don’t own a restaurant.
Today, the NYT published the next 50, and once again – they might be focused on a restaurant staffer’s duties but you have similar, little tiny, insignificant things in your business that matter JUST AS MUCH.
Hopefully this list from a restaurant will help you find them in your place and do what makes sense for the customer.
What I hope you don’t do is discard the entire list because you disagree with one of them. We’ve all had a waiter do something little that bothered us, grossed us out, or whatever. Your staff does little things that have the same impact on your customers.
For example, do you have a counter service person who licks their index finger while flipping through papers? Do they then hand the paper over to the client? Normally, maybe a minor thing. In the days of H1N1 (swine flu), it may or may not be a way to transmit the flu but it will still cause concern.
Just a little thing…like the difference between the way water behaves at 211 degrees F vs. 212 degrees F.