How to treat a customer
The reception is at the base of the food, yet too many locals do not know and can not implement the correct procedures.
Gli introversi non dovrebbero gestire ristoranti e men che meno bar, se il titolare non riesce a interagire con il cliente deve affidarsi ad una figura che lo rappresenti. Il cliente, che è li davanti a voi, vi sta dando fiducia, sta anche sostanzialmente contribuendo al pagamento delle rate del mutuo e la scuola ai vostri figli. Ne va che il cliente è davvero prezioso, do marketing, you sell your product, Do not assume it's there, because it could be the last time.
We welcome the customer with a sincere smile, let's look in the eye, we spend a bit of time for him, coccoliamolo and try to understand their needs immediately. This should happen as soon as the customer enters the room, whatever you are doing, leave and receive him. It takes very little and can be worth the dinner and were laying the foundation for other future dinners from you. One should always be tactful, understanding when joking or not when it's appropriate, when to be impeccable and when to be casual. Anyhow avoid stereotyped phrases, Nonsensical, uttered in order to appear thoughtful. But it must not appear to be! Cliché that makes the idea, the welcome comes from within.
At the exit, the same behavior, let us know seriously if there were problems, the customer will leave the restaurant with a memory strong and positive.