CrazyWaiter
27mrt/122

60 seconds to taste the wine

I read this in a book and I wanted to share it with you!

The 60-Second Wine Expert

Over the last few years I have insisted that my students spend one minute in silence after they swallow the wine. I use a "60-second wine expert" tasting sheet in my classes for students to record their impressions. The minute is divided into four sections: 0 to 15 seconds, 15 to 30 seconds, 30 to 45 seconds, and the final 45 to 60 seconds. Try this with your next glass of wine.Please note that the first taste of wine is a shock to your taste buds. This is due to the alcohol content and acidity of wine. The higher the alcohol or acidity, the more of a shock. For the first wine in any tasting, it is probably best to take a sip and swirl it around in your mouth, but dont evaluate it. Wait another thirty seconds, try it again and then begin the sixty-second wine expert

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19mrt/120

I love my guests

Looking for a job? Time for an application letter!

Dear Sir,

I love my guests. I love white guests, black guests, yellow guests and even green guest although I've never seen them in the thirty years of hospitality. I love young guests, old guests and middle-aged guests. I love Dutch guests, Italian guests, Greek guests and all guests from the other 24 countries of the European Union, with a debt or not. I love guests who drink coffee (I know a lot about it), who drink tea and even drink jugs of water. Although I can't stand drunk guests, I love them because I know that when they wake up, they will be as normal as we. I love guests with brown eyes, blue eyes and green eyes. All other color-eyed guests are welcome too. Nevertheless it's good to mention that everybody not fit in one of these groups will be loved also by me, as long as they treat me as they want to be treated by me. Even if they don't I love them.

When will your guests be my guests?

Yours sincerely,

CrazyWaiter

Higly inspired by Letters of Note: I like words.

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11mrt/121

How to pour a glass of wine

4mrt/120

How to respond to reviews

I like review sites because it's a mirror of your own work. Also it's a great source of finding new restaurants and places which I use a lot. Especially when the company answers because it shows that they care (a bit more) of their guests. My favorite answers are from Hotel Villa Schuler in the beautiful Taormina (Sicily, Italy) at Tripadvisor, especially this one should be in all hotelschool textbooks. I used their answers as inspiration for this article. There are also some answers from EasyHotel Amsterdam. Some tips on how to respond. (-->)

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2mrt/120

[NL] Knallen in de horeca


There are a lot of television programs about the kitchen (for instance Gordon Ramsey), but finally there's a program about the waiters and the service side of our job. In this program the employees are trained by Willem Reimers, a man who has a lot of experience in the business.

I really like the fact that there is serious attention for our job. The program is well done. It's hilarious to see the behaviour at the beginning, filmed with candid cameras. A waiter gave his phonenumber, and another waitress even gossiped about other guests to guests. Of course everything is improved at the end, I hope they can continue this.

I did not see shocking new things for me personally from the training given in the program, but it emphasizes the fact that the management should really give more attention to taste the products we sell. I also realized that being the responsible person on the floor not means that you have to be tight and criticize the others all the time, but above all have to coach them on the path to excellence.

The program is really well done, and I hope this program has a lot of viewers. Not only waiters but also the guest, so they'll appreciate our job even more! After this when everybody knows how to do it well, a program MasterWaiter (inspired by Masterchef) to show who is the best waiter of the country?

See it yourself at the site of Knallen in de Horeca. (To see the program, click 'gemist'. Unfortunately it's in dutch and not subtitled.)

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1mrt/120

The elements of Service Quality (1)

We're delivering quality. But what is it? In very short it is the difference between expectation and that what you get. If you get more than expected, the quality is high, and vice versa.

If you ask people about quality you'll get a lot of words. If you put all the terms which come up  in a box and sort them in groups, you'll find five groups. Clever people (scientists) speak about dimensions. They are easy to remember with the word RATER

Reliability (26%) Reliability is the ability to perform the promised service dependably and accurately. Do we deliver what we promise?
Tangibles (10.8%) Tangibles are the physical facilities, equipment, and appearance of personnel.
Assurance (32.3%) Assurance is guaranteeing the process of performing services
Empathy (10.1%)  The care and personalized service given
Responsiveness (20.8%); With regard to the dimension of responsiveness, the quick problem-solving ability of the service personnel is a good opportunity to impress the consumer

To be noted is that the percentages are valid for hot spring hotels. But my feeling says its the same for restaurants and other businesses. A lot of managers think that the Tanglibles are very important, but they really should take care of the capability of the employees on assurance, reliability and responsiveness.
The term RATER comes from (Parasuraman et al., 1988). The weights of every dimension are from Hsie, 2007

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