A Seattle restaurateur who claims to have 30-plus years experience in the business is offering her consulting services to train restaurants and their servers in doing their jobs — serving customers.
“The number one reason customers don’t return to a restaurant is poor service,” Dorothy Frisch wrote on her Polished Service letterhead. “Most customers will not complain directly to the management, making damage control difficult. Likely they will not come back and could tell thousands of Internet readers to not go as well.”
Well, dear Internet readers, do you know why, in Frisch’s estimation, bad service abounds? She says:
Management lacks time, inclination, resources and experience to train for service.
Management erroneously believes that by hiring an experienced server they have hired a well-trained server.
I see the need for Frisch’s services all over town. Why, recently, a waitress at a Sixth Avenue hot spot rushed up to my lunch table and all but told my companion and myself that we were ready to order.
“No,” I told her, “we’re not. Come back when we’ve read the menu.”
By the time she came back to take our order, I’m guessing, she’d been informed that two of her customers were News Tribune employees. (The owner had already stopped by my table for a semi-discrete chat.) The waitress was so nice to us from then on out that I thought she was going to fetch my pipe and slippers.
I tipped low that day, because the waitress set the bar low to begin with. I’d rather have my face licked by a dog than my tail smooched by a server.