Guns-in-bars ruling is a win for tourism industry
By GAIL KERR • tennessean.com  -  November 22, 2009
http://www.tennessean.com/article/20091122/COLUMNIST0101/911220363/1009
That noise you heard Friday afternoon was the sound of celebratory cheers all
over Nashville.
Nope, not another Titans win (yet). No, the whoops and hollers came from
Nashville's tourism promoters and restaurant owners upon hearing the news that a
local judge had overturned the state's guns-in-bars law.
Score a big one for the home team.
The bill, opposed by most restaurant owners and the restaurant industry, and
vetoed by Gov. Phil Bredesen, was the worst thing to happen to a tourist town
since Prohibition. That it came during a deep recession added to the
frustration.
"We've had individual visitors canceling their trips," said Butch Spyridon,
president of the Nashville Convention & Visitors Bureau. "We got a lot of
negative press internationally. When you are a city that leads the list of
friendliest cities in the country, it was a tough message to overcome."
The legislation, passed by the Tennessee General Assembly earlier this year,
allowed people with handgun carrying permits to bring guns into bars and
restaurants, so long as they were not drinking. Establishments were allowed to
"opt out" of the bill, by posting a no-handguns sign on the front door.
Nothing says "family-friendly vacation" like a sign assuring Mom that no shots
would be fired while Junior eats his chicken fingers.
"It was almost worse than the law allowing it," Spyridon said. "It compounded
the problem. I am a supporter of the Second Amendment, but guns and alcohol
don't mix. For an industry like us, you want and have to convey a safe
environment."
Randy Rayburn, owner of the Sunset Grill, Midtown and Cabana restaurants, filed
a lawsuit with nine other plaintiffs, claiming the law was unconstitutional. On
Friday, Davidson County Chancellor Claudia Bonnyman agreed, calling it "fraught
with ambiguity."
Among the ambiguities that made this a bad piece of legislation: It was not
clear if hotels or country clubs were included. It never specified where the
liability would lie if a place opted out. It did not address the safe workplace
concerns.
"The heart of my worries, in addition to the safety of our customers and
employees, was we are in the hospitality business," Rayburn said. "We are in the
business of welcoming people from all across this state and country and world to
our front doors. The last thing we wanted to say was 'don't enter. ' "
The signs on his restaurant doors scared customers who were not familiar with
the law, Rayburn said. Tourists and business travelers regularly asked, "Why is
there a no-gun sign on the door? Did something happen here?"
It remains to be seen if the state will appeal Bonnyman's ruling. Either way,
the legislature will undoubtedly take another crack at this in January. But for
now, a judge has ruled that guns in bars and restaurants are illegal.




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November 18, 2009, 9:06am PST

Study: Morale low at a quarter of workplaces

Puget Sound Business Journal (Seattle)
Workplace morale is flagging in some offices. In a study, 23 percent of 2,900
polled workers said their current organization’s employee morale is low.

The CareerBuilder survey indicated that 40 percent of those polled said they
have had difficulty staying motivated at work in the last year and 24 percent do
not feel loyal to their current employer.














 
Thirty-eight percent said they felt there was departmental favoritism at work,
which could contribute to low morale, and 28 percent said they don’t think
their department is important to senior leadership.
About 40 percent said their stress level at work is high and 47 percent said
their workload has increased in the last year. About 20 percent are dissatisfied
with their work/life balance.
The survey was conducted by Harris Interactive between Aug. 20 and Sept. 9.
Chicago-based CareerBuilder is partly owned by Redmond computer giant Microsoft
Corp. (NASDAQ: MSFT), as well as Gannett Co. Inc. (NYSE: GCI) and the McClatchy
Co. (NYSE: MNI).




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8 signs it's time to walk away from an opportunity
You need to learn to say "no" to find true career satisfaction, Amber Riviere
writes. Don't be afraid of turning down work that doesn't fuel your passion,
feels wrong in your gut or is draining you emotionally. "It's just as important
to turn away the wrong opportunities as it is to jump on the right ones," she
writes. Web Worker Daily (11/17)
 
Knowing When to Fold ‘Em
Amber Riviere November 17th, 2009
 “Know when to hold ‘em, know when to fold ‘em, know when to walk away,
and know when to run.” – Kenny Rogers, “The Gambler”
Our impulse is usually to try to do everything. Opportunities present
themselves, and we think, “If I turn this away, I may not get another shot.
What if there’s nothing else coming down the pike?”
Early on in our careers, especially, it’s tempting to want to take on every
job, collaborate with every potential strategic alliance, and never turn down
anyone for anything. Sometimes, though, the best option is in the not doing.
But, how do you know when is a good time to hold and when is a good time to
fold? Here are a few clues.
It’s not your passion. I’ve talked with a lot of successful entrepreneurs,
and one common trait among them is that they follow their passion. They know
what lights them up and what wears them down, and they stay true to themselves
and their mission at all times.
Your gut is telling you something. Intuition is often a big influencing factor
for successful entrepreneurs and small business owners. If they feel a strong
pull one way or another, they learn to trust that instinct, and it rarely leads
them astray.
It’s not in the plan. Although passion and gut instinct weigh heavily on the
decision-making of those who are successful, it’s still important to have a
vision and a plan. Goals and intentions should be a driving force behind your
daily actions, which will help you stay the course when distractions and
obstacles get in your way.
It’s draining you. There are clients and tasks that simply don’t match well
with your own personality, strengths, weaknesses and working style. Instead of
trying to fit a square peg into a round hole, accept that (for whatever reason)
you just aren’t the right fit for each other and move on.
You’re spinning your wheels. There are situations where no matter what you do,
you just can’t make it work. For instance, you might have a client who never
takes your advice, does things his own way, and then comes back to you to fix it
after the fact. It can be frustrating and wastes your valuable time on someone
who will probably never change.
You’re overextended. The more your business grows, the more selective you have
to become with how you spend your time and energy. Although that should be the
case from the very start, it’s not until things become increasingly demanding
that you begin to feel the crunch and understand the importance of being so
selective.
You’ve hit a plateau or are floundering. Most successful people know that
failed attempts, ruts and slumps are part of the game, but they also know when
to say enough. Doing more of the wrong thing isn’t going to make things right,
so they learn to ask tough questions and get down to the truth of a situation,
rather than have it continually wear away at their energy and progress.
You’re being undervalued. There are times when a client or a partner doesn’t
acknowledge or appreciate the value you bring to the table, and when that’s
the case, you simply have to get out of a toxic relationship. It’s not always
easy, but is very necessary for your own success and peace of mind.
In business, there are times when you have to be willing to walk away or risk
paying an even bigger price down the line — your success and ultimate
satisfaction with your life and work. While it’s not the easiest thing to do,
it’s just as important to turn away the wrong opportunities as it is to jump
on the right ones.

What criteria do you use to weigh prospective opportunities and avoid taking on
clients and work that isn’t well-suited for you, or that holds you back from
success?




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Paid sick leave takes center stage in NYC

By Elissa   Elan  NRN  11/17/09
NEW YORK (Nov. 17, 2009) Small business owners rallied on the steps of City Hall
Tuesday to voice their opposition to a measure mandating paid sick leave for
employees in New York City, one of several states and municipalities across the
country weighing such legislation.
Employers argue that paid sick leave would increase operating expenses and
further hamstring businesses already struggling in the down economy, leading to
reduced economic and job growth.
If the measure passes, New York would become the third city behind San Francisco
and Washington, D.C., to require businesses to offer paid sick leave to
employees. Similar measures have been introduced in 15 states, including
Connecticut, New Jersey, Maine and Ohio, although none have passed into law. At
the federal level, the Healthy Families Act, which would provide up to seven
days of paid sick leave, was introduced earlier this year in the House and
Senate, and has garnered support from President Obama.
In New York, businesses gathered at City Hall to protest the proposed
legislation, which is now under deliberation by the New York City Council and
supported by about three-quarters of its 51 members.
“This bill is bad legislation for a good cause,” said Linda Barron,
president of the Staten Island Chamber of Commerce. “Two-thirds of our
business membership surveyed said they already allow a generous amount of paid
sick days. Mandating paid time off would cost a minimum of $2 billion to $3
billion a year across all of the [New York] boroughs.”
The bill would require all New York City businesses with more than 10 workers to
provide up to nine paid sick days for every employee, whether they work full- or
part-time. Any business owner that does not adhere to the regulation would face
a $1,000 fine per violation, the bill proposes.
“We will be forced to reduce salaries, cut benefits and lay off employees,”
Barron said. “Passage of this bill would force many of us to move to more
affordable locations and hamper job creation in this city. It makes no sense.”
For the restaurant industry, enforcing paid sick leave would be fiscally
challenging, especially for operators already seeing slowed sales that cannot
cover increased costs, said Marc Murphy, chef-owner of New York City’s Anvil
Group, which operates the upscale Landmarc and Ditch Plains restaurants.
“If this thing passes, with 320 employees it would cost me $199,000 a year,”
he said. “That’s a lot of money, even for me. It would hurt my business and
maybe even cause me to have to close one of my smaller restaurants.”
Murphy said he’d rather take that money and spend it on his company’s growth
with new locations, which he said would result in creating more jobs and helping
landlords fill open spaces.
“I’d like to hire some more people, and there’s a lot of real estate
available here in New York,” he said. “That $199,000 is a lot of seed money
with which to start a new business.”
According to Peter Hansen, Murphy’s director of operations, all of Anvil
Group’s managers already get five sick days, five personal days and are
entitled to one week of vacation after one year of employment. He said sick
employees, especially now with the threat of Swine Flu so widespread, are
“encouraged to stay home” when they are ill. “We have to stay very aware
of the health department’s regulations and make sure to follow all rules that
are set forth.”
On the day of the rally, Ricardo Copantitla, a restaurant worker and member of
the Restaurant Opportunities Center of New York, or ROC-NY, said in a prepared
statement that he felt he had to work even when sick because he was not entitled
to paid sick leave. He supports the proposed legislation.
“The restaurant said you have to come to work because [we’re] short of
people,” he said. “I had a bad cough and felt tired and terrible, but I went
to work because I feared being fired.”
Contact Elissa Elan at eelan@....


Read more:
http://www.nrn.com/breakingNews.aspx?id=376078&utm_source=MagnetMail&utm_medium=\
email&utm_term=tips@waitersworld.com&utm_content=NRN-News-NRNam-11-19-09&utm_cam\
paign=Nov.%2019,%202009%20%20Having%20words%20with%20Panera's%20Ron%20Shaich#ixz\
z0XKErAL1n




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100 Things Restaurant Staffers Should Never Do (Part 1)
By BRUCE BUSCHEL   NY Times October 29, 2009
http://boss.blogs.nytimes.com:80/2009/10/29/one-hundred-things-restaurant-staffe\
rs-should-never-do-part-one/


 
Herewith is a modest list of dos and don’ts for servers at the seafood
restaurant I am building. Veteran waiters, moonlighting actresses, libertarians
and baristas will no doubt protest some or most of what follows. They will claim
it homogenizes them or stifles their true nature. And yet, if 100 different
actors play Hamlet, hitting all the same marks, reciting all the same lines,
cannot each one bring something unique to that role?
 
1. Do not let anyone enter the restaurant without a warm greeting.
2. Do not make a singleton feel bad. Do not say, “Are you waiting for
someone?” Ask for a reservation. Ask if he or she would like to sit at the
bar.
3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free
drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and
they did everything right.
5. Tables should be level without anyone asking. Fix it before guests are
seated.
6. Do not lead the witness with, “Bottled water or just tap?” Both are fine.
Remain neutral.
7. Do not announce your name. No jokes, no flirting, no cuteness.
8. Do not interrupt a conversation. For any reason. Especially not to recite
specials. Wait for the right moment.
9. Do not recite the specials too fast or robotically or dramatically. It is not
a soliloquy. This is not an audition.
10. Do not inject your personal favorites when explaining the specials.
11. Do not hustle the lobsters. That is, do not say, “We only have two
lobsters left.” Even if there are only two lobsters left.
12. Do not touch the rim of a water glass. Or any other glass.
13. Handle wine glasses by their stems and silverware by the handles.
14. When you ask, “How’s everything?” or “How was the meal?” listen to
the answer and fix whatever is not right.
15. Never say “I don’t know” to any question without following with,
“I’ll find out.”
16. If someone requests more sauce or gravy or cheese, bring a side dish of
same. No pouring. Let them help themselves.
17. Do not take an empty plate from one guest while others are still eating the
same course. Wait, wait, wait.
18. Know before approaching a table who has ordered what. Do not ask, “Who’s
having the shrimp?”
19. Offer guests butter and/or olive oil with their bread.
20. Never refuse to substitute one vegetable for another.
21. Never serve anything that looks creepy or runny or wrong.
22. If someone is unsure about a wine choice, help him. That might mean sending
someone else to the table or offering a taste or two.
23. If someone likes a wine, steam the label off the bottle and give it to the
guest with the bill. It has the year, the vintner, the importer, etc.
24. Never use the same glass for a second drink.
25. Make sure the glasses are clean. Inspect them before placing them on the
table.
26. Never assume people want their white wine in an ice bucket. Inquire.
27. For red wine, ask if the guests want to pour their own or prefer the waiter
to pour.
28. Do not put your hands all over the spout of a wine bottle while removing the
cork.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise
the better.
30. Never let the wine bottle touch the glass into which you are pouring. No one
wants to drink the dust or dirt from the bottle.
31. Never remove a plate full of food without asking what went wrong. Obviously,
something went wrong.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move
them, wipe them or dust them.
33. Do not bang into chairs or tables when passing by.
34. Do not have a personal conversation with another server within earshot of
customers.
35. Do not eat or drink in plain view of guests.
36. Never reek from perfume or cigarettes. People want to smell the food and
beverage.
37. Do not drink alcohol on the job, even if invited by the guests. “Not when
I’m on duty” will suffice.
38.Do not call a guy a “dude.”
39. Do not call a woman “lady.”
40. Never say, “Good choice,” implying that other choices are bad.
41. Saying, “No problem” is a problem. It has a tone of insincerity or
sarcasm. “My pleasure” or “You’re welcome” will do.     
42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting
someone else.
43. Never mention what your favorite dessert is. It’s irrelevant.
44. Do not discuss your own eating habits, be you vegan or lactose intolerant or
diabetic.
45. Do not curse, no matter how young or hip the guests.
46. Never acknowledge any one guest over and above any other. All guests are
equal.
47. Do not gossip about co-workers or guests within earshot of guests.
48. Do not ask what someone is eating or drinking when they ask for more;
remember or consult the order.
49. Never mention the tip, unless asked.
50. Do not turn on the charm when it’s tip time. Be consistent throughout.
Next week: 51-100.




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100 Things Restaurant Staffers Should Never Do (Part 2)
NY Times 11/5/09 By Bruce Buschel
http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-\
should-never-do-part-2/?em
This is the second half of the 100 do’s and don’ts from last week’s post.
Again, this list is for one particular restaurant, mine, which is under
construction in Bridgehampton, N.Y., and will, with any luck, open this spring.
I realize that every deli needs a wisecracking waiter, most pizza joints can
handle heavy metal, and burgers always taste better when delivered by a server
with tattoos and tongue piercing(s).
Not even a hundred suggestions can cover all the bases, so one is grateful for
the many comments following the 50, including striking “you guys” from the
restaurant lexicon and making sure the alcohol order is taken lickety-split.
Thanks for all of the help.
51. If there is a service charge, alert your guests when you present the bill.
It’s not a secret or a trick.
52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets,
know something about Balsam Farm and candy-striped beets.
53. Do not let guests double-order unintentionally; remind the guest who orders
ratatouille that zucchini comes with the entree.
54. If there is a prix fixe, let guests know about it. Do not force anyone to
ask for the “special” menu.
55. Do not serve an amuse-bouche without detailing the ingredients. Allergies
are a serious matter; peanut oil can kill. (This would also be a good time to
ask if anyone has any allergies.)
56. Do not ignore a table because it is not your table. Stop, look, listen, lend
a hand. (Whether tips are pooled or not.)
57. Bring the pepper mill with the appetizer. Do not make people wait or beg for
a condiment.
58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or
whatever condiment is requested.
59. Do not leave place settings that are not being used.
60. Bring all the appetizers at the same time, or do not bring the appetizers.
Same with entrees and desserts.
61. Do not stand behind someone who is ordering. Make eye contact. Thank him or
her.
62. Do not fill the water glass every two minutes, or after each sip. You’ll
make people nervous.
62(a). Do not let a glass sit empty for too long.
63. Never blame the chef or the busboy or the hostess or the weather for
anything that goes wrong. Just make it right.
64. Specials, spoken and printed, should always have prices.
65. Always remove used silverware and replace it with new.
66. Do not return to the guest anything that falls on the floor — be it
napkin, spoon, menu or soy sauce.
67. Never stack the plates on the table. They make a racket. Shhhhhh.
68. Do not reach across one guest to serve another.
69. If a guest is having trouble making a decision, help out. If someone wants
to know your life story, keep it short. If someone wants to meet the chef, make
an effort.
70. Never deliver a hot plate without warning the guest. And never ask a guest
to pass along that hot plate.
71. Do not race around the dining room as if there is a fire in the kitchen or a
medical emergency. (Unless there is a fire in the kitchen or a medical
emergency.)
72. Do not serve salad on a freezing cold plate; it usually advertises the fact
that it has not been freshly prepared.
73. Do not bring soup without a spoon. Few things are more frustrating than a
bowl of hot soup with no spoon.
74. Let the guests know the restaurant is out of something before the guests
read the menu and order the missing dish.
75. Do not ask if someone is finished when others are still eating that course.
76. Do not ask if a guest is finished the very second the guest is finished. Let
guests digest, savor, reflect.
77. Do not disappear.
78. Do not ask, “Are you still working on that?” Dining is not work —
until questions like this are asked.
79. When someone orders a drink “straight up,” determine if he wants it
“neat” — right out of the bottle — or chilled. Up is up, but “straight
up” is debatable.
80. Never insist that a guest settle up at the bar before sitting down; transfer
the tab.
81. Know what the bar has in stock before each meal.
82. If you drip or spill something, clean it up, replace it, offer to pay for
whatever damage you may have caused. Refrain from touching the wet spots on the
guest.
83. Ask if your guest wants his coffee with dessert or after. Same with an
after-dinner drink.
84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.
84(a). Do not let an empty coffee cup sit too long before asking if a refill is
desired.
85. Never bring a check until someone asks for it. Then give it to the person
who asked for it.
86. If a few people signal for the check, find a neutral place on the table to
leave it.
87. Do not stop your excellent service after the check is presented or paid.
88. Do not ask if a guest needs change. Just bring the change.
89. Never patronize a guest who has a complaint or suggestion; listen, take it
seriously, address it.
90. If someone is getting agitated or effusive on a cellphone, politely suggest
he keep it down or move away from other guests.
91. If someone complains about the music, do something about it, without
upsetting the ambiance. (The music is not for the staff — it’s for the
customers.)
92. Never play a radio station with commercials or news or talking of any kind.
93. Do not play brass — no brassy Broadway songs, brass bands, marching bands,
or big bands that feature brass, except a muted flugelhorn.
94. Do not play an entire CD of any artist. If someone doesn’t like Frightened
Rabbit or Michael Bublé, you have just ruined a meal.
95. Never hover long enough to make people feel they are being watched or
hurried, especially when they are figuring out the tip or signing for the check.
96. Do not say anything after a tip — be it good, bad, indifferent — except,
“Thank you very much.”
97. If a guest goes gaga over a particular dish, get the recipe for him or her.
98. Do not wear too much makeup or jewelry. You know you have too much jewelry
when it jingles and/or draws comments.
99. Do not show frustration. Your only mission is to serve. Be patient. It is
not easy.
100. Guests, like servers, come in all packages. Show a “good table” your
appreciation with a free glass of port, a plate of biscotti or something else
management approves.
 
Bonus Track: As Bill Gates has said, “Your most unhappy customers are your
greatest source of learning.” (Of course, Microsoft is one of the most
litigious companies in history, so one can take Mr. Gates’s counsel with a
grain of salt. Gray sea salt is a nice addition to any table.)




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The Psychology of Hospitality
PsychologyToday.com� November 10, 2009
http://www.psychologytoday.com/blog/stuck/200911/the-psychology-hospitality
�
Frazzled, fearful, financially strapped travelers feel new anxieties.

In a divisive, financially drained, fear-deluged post-9/11 era during which
every cent counts, the choices we make around travel and dining out are fraught
with anxiety. If we're already worried about whether the stranger behind us in
line is the next Fort Hood gunman and whether we'll still be employed -- or
alive -- six months from now, then hotel rooms and restaurant meals take on
whole new meanings, from Can I afford this? to Is this meal my last?
�
"The economy has played psychological warfare on our industry," affirmed Andrew
Freeman, founder of San Francisco-based Andrew Freeman & Co. Hospitality and
Restaurant Consultants, when I interviewed him recently about the psychology of
hospitality. Tough competition mandates new strategies. In what Freeman calls
"an era of experiential living," traveling and dining out are about much more
than just being hungry or needing shelter for the night: "You have almost
unlimited choices and everyone's vying for your business, so what it comes down
to is how you expect to be treated in someone else's hands."
�
Those expectations play on a wide array of very personal issues of which the
customer might not even be fully conscious, "such as the way a chair feels and
whether the lighting makes your skin look good when you feel haggard," and even
the design and condition of restaurant menus.
�
"It starts with the phone call when you're making reservations. How does the
voice on the other end sound and what does it say? You wouldn't believe how
psychologically loaded simply making a reservation can be," mused Freeman, who
worked for ten years with Kimpton Hotels and Restaurants and was vice president
of public relations and marketing at the World Trade Center's Windows of the
World, guiding its re-launch after the first WTC bombing in 1992. As for
restaurant menus, "if the menu has a typo or your copy is stained, then there's
a perception -- yes, your mind can work that fast and make these judgments --
that the kitchen is dirty or that the management is careless." Listing menu
items in increasing price order, starting with the least expensive, is a
grievous error, Freeman explained, as it makes diners hyperaware of their
wallets and hypersensitive about being perceived by companions as "cheap."
�
As leisure travel becomes more of a precious rarity and business trips are
further and further curtailed, a primary concern among hotel-seekers these days
is ultra-convenience.
�
"Face it: Traveling isn't as much fun as it used to be, and the guest today is
thinking: Please just make my life as easy as possible,"
Freeman told me. As a result, hotels strive to find ways to save their guests
time and trouble, whether this means offering high-quality dining and shopping
on the property; maintaining personal-preference profiles for repeat visitors;
or offering extra safety options for female travelers. The message is one of
reassurance and competence; Freeman sums it up as: "Forgot it? We've got it."
�
"If you do it right, then hopefully you get that big 'sigh moment,' when the
guest says: Yes. They really get me. They understand what's important to me,"
Freeman said.
�
And what is important? While the answer varies as much as guests do, a key
factor in the psychology of hospitality is the abiding sense that "hotels are an
extension of home -- but with an air of escapism. At hotels, you don't have to
make your bed in the morning. One of the pleasures of a hotel is coming out of a
shower, throwing your towel on the floor, and knowing that when you get back to
your room later that day, the towel's going to be picked up and your bed's going
to be made."
�
Now more than ever, that old hospitality-industry clich� "at your service" is a
selling point. Some hotels are offering mini spa treatments. Others offer
on-site activities such as art workshops, fashion or cooking demonstrations and
social-networking events such as wine evenings and teas. "A lot of hotels now
are going after the gay market," Freeman said. For the gay traveler, as for all
travelers, "the big psychological issue is: How am I going to be treated? I
don't want to feel any disrespect. I don't want them to automatically offer me
and my partner two separate beds because we're two men. I want the staff to
understand this when we arrive."
�
In hotels and restaurants, stuff goes wrong and stuff goes right. And it's human
nature, Freeman said, to focus on the wrong. "We all love to tell war stories of
our own bad experiences as diners and guests. It's much more fun to say, 'I
found a piece of glass in my salad' than 'Mmm, I had this amazing salad the
other night.'
�
"We in the industry have to always be prepared for the wrongs, because they
happen. If a server walks over to your table and he's clearing away the entree
dishes and you haven't touched your food and he asks you why and you say it's
because you weren't hungry, you're almost certainly lying. I'd rather the server
just dig in and find out the truth. I want him to ask you, Was there something
you didn't like about the dish? You can change a negative to a positive in the
moment, but once that moment is gone -- it's gone."




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Tele-Seminar Session: Tuesday, November 10th
Restaurant Service that Increases Sales in Today's Marketplace
Tips, Tactics & Strategies for Today's Owners & Managers
http://www.1automationwiz.com/app/?Clk=3363303

Specifically developed for independents and small restaurant groups, this
session will help you obtain a clear understanding of what your guests are
looking for in today's restaurant service and how to implement service
techniques that will build sales for years to come.
 
In this 60-minute tele-seminar, you will learn:

Three surefire ways of making your restaurant experience special
Five mistakes your staff are making that drive your guests to the competition
How to construct a model of the guest for your restaurant
The three keys and philosophy of Great Service
The elements creating the tripod of the Guest Experience
Key strategies for retaining customers and turning them into big fans
What's the real deal with the word "Value"
Four ways to make the "Pricing Wars" work to your restaurant's advantage
Where to make cuts in your restaurant in tough times, and where not to
How to answer the staff's question, "What's in it for me?"
Attendee Q&A and more...
Register Now: http://www.1automationwiz.com/app/?Clk=3363303
Expert Speakers:

Darren Dennington, Restaurant Coach and Owner of Service With Style, a mystery
shopping service dedicated exclusively to restaurants and hospitality
establishments.

John Hendrie, Owner of Hospitality Performance, a full-service hospitality
consulting company, specializing in the guest experience.

The session will be moderated by Jaime Oikle, Owner of RestaurantReport.com and
RunningRestaurants.com


Date & Time: Tuesday, November 10th 2009 at 3:30PM Eastern (2:30PM Central,
1:30PM Mountain, 12:30PM Pacific)
 
Can't make the live event? No worries...we'll record it for you. By registering
you will have access to both the live seminar as well as a downloadable
recording of the session. So, even if you can't make it live, you'll still want
to register to make sure you receive access to download the recording, plus
you'll get the bonus recording.
Price: $39 (includes live access, plus downloadable MP3 recording, plus the
bonus audio MP3 seminar)
Click link below to register and reserve your spot::
http://www.1automationwiz.com/app/?Clk=3363303
 
Special Bonus!
Everyone who registers will also receive the audio recording of RR's best
selling "Service Wows" session with "Professor of Service", Ian Maksik

Delivering Service Wows! How to Get on the Same Service Page: Ian gives a
wonderful (and entertaining) discussion of service basics and service WOWS that
will get your restaurant on the Same Service Page. (a $29.95 value)

Note: This bonus audio download will be included on the download page for the
Restaurant Service Seminar, which will be available 2-3 days after the live
event.

100% Satisfaction Guarantee!
We offer a no hassles, 100% money-back guarantee. If you register for the
seminar and after listening to the live or recorded session decide that we did
not deliver to your expectations, you simply contact us for a full refund of
your seminar registration. Your Satisfaction is Guaranteed. Period.

Register NOW for the seminar and SPECIAL BONUS…
http://www.1automationwiz.com/app/?Clk=3363303
 
You don't want to miss this event!








What is a Tele-Seminar?

A tele-seminar is like a giant telephone conference call. In your home or
office, you listen to the host interview the guests.
After you register, you will receive complete instructions that include the
phone number to call to get onto the line.
The call will be recorded, so if you miss any portion of the live session you
will still have access to the entire seminar.
 





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