Bruce Buschel–author, co-creator of a musical, director and producer–is opening a seafood restaurant in New York. In his Small Business column for The New York Times he offers 100 tips to ‘restaurant staffers’ (waiting staff) on how to behave front of house (that’s the first 50 tips; here are the second 50).
I (unexpectedly) found myself agreeing with every item on this list. If only all restaurants were like this.
The series ends with a fitting quote that we can all learn from:
Your most unhappy customers are your greatest source of learning.