on June 26, 2009
"Several hours earlier a General Manager receives a phone call from head office with more service bad news, several minutes later he blasts is restaurant manager, in turn the restaurant manager grunts at the waiter, and the waiter, once again bites the hand that feeds him!"Are you getting the picture???If "Service is Selling" - Why is so difficult for your restaurant staff including manager/supervisor to understand a guests simple request to join three available tables together to accommodate a party of 8 in the outside area (with no visible reserved sign on them), in a restaurant that was 3/4 empty. Why does it take restaurant staff more than five minutes of pondering, with resulting comments like "I must have single tables available!Should we give priority to some imaginary customers that your staff may be expecting, rather than seating the already present and repeat customers?Why do you allow staff to be rhetoric to paying customers in a "I win You Loose" situation?When is it appropriate in an HILTON environment for waiting staff while clearing glassware from customers tables to place their fingers inside soiled glassware "repeatedly", and then proceed to deliver food to other tables? By the way these local patrons left your premises, in fear of further inconveniences, leaving the waiter physically kicking the chairs!!! Nice, he wins, we loose.
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