The other half of the secret to the success of the restaurant business lies in the concept of service. Or, more precisely, in frames.
– The waiter should be kind, courteous, accurate, know two or three languages and understand what the customer orders, – determines Anton Tabakov, the level of his requirements. – I compare our cooks, waiters with their colleagues abroad – we have many opportunities for self-improvement. Small western restaurants amaze me with the fact that two or three cooks cook quality dinner literally in half an hour in 200-300 people. We say in such cases: “We need five or six people.” The difference between Western workers and Russian workers is precisely in their motivation: each waiter abroad is set up so that his establishment receives recognition and increases profits. To work this way, it’s important to understand what the client is asking you about and what you are actually doing. Continue reading