Assume you were the manager at the Fleur-de-Lis. What is the likely cause of empty unreset tables while guests are waiting to be seated? What would you say to this customer? Assume you were Emily. What would be your view of management’s commitment to providing quality guest service during periods of high volume?
What I don’t understand,” said the woman at the hostess stand, “is why you took my reservation for 7 o’clock but then make us wait for 45 minutes. I can clearly see empty tables in the dining room.” Emily, the hostess at the Fleur-de-Lis French restaurant, looked toward the 125-seat main dining room. She too could see a large number of tables that were indeed empty. But the tables hadn’t yet been cleared and reset. There was no way she could immediately seat the increasingly agitated customer and her four dining companions. She could also see the one busser on duty, working as quickly as possible to clear one of the cluttered tables. It was Friday night. The restaurant was very busy, and the wait times for guests were getting longer by the hour. Emily looked at the reservation list and saw that a number of large groups were scheduled to arrive at 8:00 p.m. With only one busser on the
- Assume you were the manager at the Fleur-de-Lis. What is the likely cause of empty unreset tables while guests are waiting to be seated? What would you say to this customer?
- Assume you were Emily. What would be your view of management’s commitment to providing quality guest service during periods of high volume?
Trending now
This is a popular solution!
Step by step
Solved in 2 steps
