Its not so much about getting a good review in restaurants these days, it’s about not getting a bad review.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Let\u2019s 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\u2019s concentrate on the things you should \u2013 and shouldn\u2019t \u2013 do, to pick up those all-important points.<\/p>\n\n\n\n
Don\u2019t 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.<\/p>\n\n\n\n
Don\u2019t panic if something goes wrong. Something will always go wrong.<\/p>\n\n\n\n
Don\u2019t panic when guests are not happy. You know what? You\u2019re a pro. Just do what you do.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
In the event of a critical review, don\u2019t take it personally. Take it professionally. Fix the problem. Move on. Get over it.<\/p>\n\n\n\n
So now you know!<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u2019s face it, once guests are in the door, there … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-80","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/posts\/80","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/comments?post=80"}],"version-history":[{"count":1,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/posts\/80\/revisions"}],"predecessor-version":[{"id":81,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/posts\/80\/revisions\/81"}],"wp:attachment":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/media?parent=80"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/categories?post=80"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/tags?post=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}