Its not so much about getting a good review in restaurants these days, it’s about not getting a bad review.
Most restaurant guests induce venom into even the most hardened restaurateur as they check out your food, analyse your wine list and critique your service.
Let’s face it, once guests are in the door, there is not a lot you can do about the quality of your produce or the talent of your chef. So let’s concentrate on the things you should – and shouldn’t – do, to pick up those all-important points.
Don’t lie. When the guests asks if you baked the bread in-house, be honest.
Do check that all plates are clean underneath. As you would anyway, of course.
Do check the toilets. Every 10 minutes. All night. More guests have complained about dirty loos with paper on the floor than overcooked steaks.
Don’t panic if something goes wrong. Something will always go wrong.
Don’t panic when guests are not happy. You know what? You’re a pro. Just do what you do.
The way you handle a problem tells guests more than if it had all been plain sailing. Handle issues beautifully, earning your guests respect and loyalty all over again.
In the event of a critical review, don’t take it personally. Take it professionally. Fix the problem. Move on. Get over it.
So now you know!