GIU.LUG 2014
XV
Flexibility, not only physical but also
mental, is one of the most appreciated
features of the waiters success
OPTION
No pawing, the feeling of being
perpetually under control is a
formidable deterrent for customers
who do not want to feel your breath
on my neck waiter throughout the
meal. The good waiter knows to be
everywhere at the same time, has the
gift of the obliquity.
COMPLIANCE (FEW) RULES
Despite the evolution of the figure
and its gradual exit from the classic
stereotypes formalists, there are still
some taboos: the client will not touch,
do not drink on duty, you do not make
vulgar comments or innuendo about
clients, remains the cavalry, which is
the earlier of service to women
INVISIBILITY
The legends want the perfect waiter
is invisible, but knows how to
materialize by magic almost telepathic
call to a customer. More concretely,
the waiter must keep your senses
alert and able to grasp in advance of
any required knowing how to read
carefully what is going on under his
eyes
LANGUAGES
Intended as foreign. It is a
prerequisite, especially in areas of
high tourist vocation, but it cannot be
ignored. And if no one will be picky
for pidgin accent, at least you will
be able to describe a dish without
resorting to gestures and metaphors
risky and poorly understood
LOYALTY
Do not treat the customer as a
nuisance to be returned to his home in
the shortest possible time. And never
try to hide to cover flaws already
discovered. Better a healthy dose of
realism and a sincere apology than
pathetic shortcuts
opposite case history
more service vs. less service
From the grocery store family to
modern company with 70 employees
and 5 local Parma Menu with its
sign Hostaria delle Terre Verdiane,
relies on a solid understanding of
the products and Parmesan on a
democratic approach to the customer,
the truck driver to the ad multinational
industry. “We have only one face - says
Massimiliano Carpanese, owner-and
is based on quality products, on the
Emilian cuisine and lighter revisited
and innovative attitude, without
altering the way we came. The service
is very important for us, it is also a
medium of culture (in the premises
there is a small Bibilioteca on food in
consultation) that allows us to describe
each day to our customers.”
On the other side of the fence is odd,
the new concept of Rimini in which
the service is reduced to the bone,
which has a positioning more casual
and young. Beginning by the sign.
“My family - says Yuri Guidi - runs for
30 years in the restaurant of the Club
Nautico of Rimini: the odd project,
we wanted to offer the segment,
with a local policy that has the same
high quality, but that has a format
completely different from the usual
restaurant. At the customer serves as
an eccentric in a fast food restaurant,
but the dishes are mainly seafood,
with the former, but also proposals
for meat or vegetarian. The service
includes a figure inside (a maître 2.0?),
which suggests, invites, offers or drink
pairings.”
