Jenna, an unhappily married waitress in the deep South, hopes to win a pie-baking contest so that she can leave her awful husband, Earl. But, when she finds out that she’s pregnant and falls in love with her new doctor, her plans to start a new life are thrown out the window. With the help of her fellow waitresses and some sage advice from Old Joe, the crotchety owner of the diner where she works, Jenna decides to take a chance and pursue the life she deserves.
4C is what I use for analyzing complaints that are due my behaviour, errors or lack in knowledge.
C1: Complaint / “You forgot what I’ve ordered”
C2: Cause / “I was busy with another guest while confirming his order”
C3: Consequence / The guest had to wait a long time
C4: Correction / Going to the kitchen and request the plate with urgence
C4: aCtion / Going to look for a notepad so I write the orders down
Very easy to remember and use 😀
Research showed that a heavy waiter might be good for the business.
Does the weight of a server have an influence on how much food diners order in the high-involvement environment of a restaurant? If people are paying for a full meal, this has implications for consumers, restaurants, and public health. To investigate this, 497 interactions between diners and servers were observed in 60 different full-service restaurants. Diners ordered significantly more items when served by heavy wait staff with high body mass indexes compared with wait staff with low body mass indexes. Specifically, they were four times as likely to order desserts, and they ordered 17.65% more alcoholic drinks.
Luckily I work in a all-you-can-eat-buffet-restaurant, so with my BMI of around 18 I won’t be fired 🙂
See also the discussion about this study at Reddit
Incoming search terms for the article:
Desperate students who are still looking for a thesis topic, do not worry. After working in dozens of different hospitality organizations I have an interesting topic for you. My hypothese is: ‘The quality of the staff food is has a postive correlation with the guest satisfaction` After all, good food -> satisfied staff -> staff delivers quality -> satisfied guests. Moreover, it says something about how the management sees the staff (simple infantry or valued resources) and how collegial the atmosphere is in the organization (after all, it’s almost always colleagues who cook for colleagues). And that is often very significant. I’m not sure which factor is the source and which one is the result, but hey, otherwise there was nothing to investigate anymore ….
So if you see me eating a Weight Care Chocolate Crisp, you know enough about the organization 😀
Welcome to the Crazy Waiter University! Here you’ll find all the information how to become a Crazy Waiter yourself. All the inspiration for Having fun and sharing fun with happy smiling guests!
I’m not a waiter because I’m stupid or I had to do something. I’m waiter because I like to serve and find children fun to work with. See ‘background’ for some theoretical information (now in Dutch, but soon to be translated) I hope to share my knowledge and inspiration with this weblog!