Coffee shop management common sense coffee shop service 25 details
One: When guests arrive
1. The restaurant opens late or closes early (subject to normal business hours).
2. When guests enter the door, they find that there is an empty seat but no service personnel to lead them to their seats.
3. Guests enter the cafe without being greeted with a smile or greeting.
2: When guests are seated
4. Dust or stains on tablecloths and chairs.
5. Found a stain on the glass.
6. Broken or chipped glassware was found.
III: When the guest orders
7. The menu doesn't offer enough items for guests to choose from.
8. Guests waited for 3 minutes after they were seated and there was no waiter to order or provide them with welcome water.
9. The waiter ordered the wrong product, or did not smile in the service, giving the guest an unwelcome expression!
IV: During the service
10. Waiters stand with their butts facing customers.
11. The waiter repeatedly asked: Who ordered this? What did you order?
12. Drinks are served undecorated.
13. Guests pay for high-end food or drinks and are given ordinary substitutes.
14. Use cold plates for hot dishes.
15. Service personnel did not fill the glass of water in time.
16. Sugar jars or spice bottles are dirty or have clogged holes.
17. Ashtrays are full of cigarette butts and no waiter replaces them.
18. During service guests wait for a long time to finish their drinks.
5: Attitude of service personnel
19. Inadequate preparation of utensils or service tools.
20. Paper scraps on carpets or floors are not cleaned up in time.
21. The glass was left empty for more than an hour.
22. Service staff did not provide clean cutlery after guests dropped cutlery.
23. Use an unclean napkin to remove fingerprints from the edges of the plate.
VI: After the end of service
24. Guests wait long hours for their bills and have extremely limited options for payment.
25. When the guest wants to leave, there is no waiter to help get the coat or the waiter does not say goodbye to the guest.
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Four basic elements of barista training
Obsessive-compulsive disorder: when you really love to do something, you want to try your best to do it well. This is how obsessive-compulsive disorder is developed. The coffee machine must be very clean, the top warm cup must be up, the steam stick must be clean every time it is used, and the rag for cleaning the steam bar must be folded neatly inside. There must be a dry rag on the bar to clean the coffee handle.
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Coffee shop decoration Coffee shop door and lighting design requirements
One: The design of the coffee shop door is obvious. The function of the shop door is to induce people's attention, generate interest, and stimulate the sense of participation that wants to go in and have a look. How to enter, from where to enter, you need to correctly import, tell customers, so that customers at a glance. In the cafe storefront design, the design of customer access door is an important part. Place the store door in the center of the store, or left
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