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		<title>Improve Restaurant Dining Room Service With Anticipation and Reaction</title>
		<link>http://www.restaurant-service.net/improve-restaurant-dining-room-service-with-anticipation-and-reaction/</link>
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		<pubDate>Thu, 08 Apr 2010 21:17:21 +0000</pubDate>
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		<description><![CDATA[Anticipation and Reaction are crucial concepts in delivering and maintaining excellent restaurant dining room service. These two concepts must be included in every waiter training program for success as they are used in all types of business marketing. All waitstaff must read the customers individually&#8212; and the table as a whole ahead of time, anticipating [...]]]></description>
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		<title>Restaurant Service Training &#8211; Teach the Host How to Greet the Customers Properly</title>
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		<pubDate>Thu, 08 Apr 2010 21:13:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<description><![CDATA[A moment of truth is an opportunity whereby a customer forms either a good impression or a bad impression about the restaurant service quality. Millions upon millions of &#8220;moments of truth&#8221; occur out there in the restaurant customer service world, but the successful businesses register the highest percentage rate of good impressions. It means everything [...]]]></description>
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		<title>Improve Restaurant Dining Room Service &#8211; Clear Finished Plates at the Proper Time</title>
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		<pubDate>Thu, 08 Apr 2010 21:11:05 +0000</pubDate>
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		<description><![CDATA[Recently, a chef called me on the telephone and posed a question: &#8220;When is the correct time to remove a plate after a customer is finished eating?&#8221; The chef who asked me the initial question had been sitting at the bar of his restaurant watching the dining room service on his off hours. There were [...]]]></description>
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		<title>Service Equals Performance Equals Service</title>
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		<pubDate>Thu, 08 Apr 2010 21:08:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<description><![CDATA[Restaurant service can be described as a &#8220;performance&#8221; of some kind involving two parties whereby one party is the benefactor and the other party is the performing party receiving some type of monetary payment. The value of the service depends on the personal experience of the benefactor. When I looked up &#8220;service&#8221; in Webster&#8217;s, there [...]]]></description>
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		<title>Restaurant Scheduling for Successful Service</title>
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		<pubDate>Thu, 08 Apr 2010 21:05:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[schedule]]></category>
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		<description><![CDATA[Restaurant staff scheduling ties directly into the dining room service and crucial for keeping your staff tight, happy and well connected. In every way, a balance must be achieved by matching the dining room service labor needs to forecasted business. There should be a system whereby the staff shift availability days can be communicated in [...]]]></description>
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		<title>Restaurant Service and Waiter Training Tips</title>
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		<pubDate>Thu, 08 Apr 2010 20:56:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[server tips]]></category>
		<category><![CDATA[service tips]]></category>
		<category><![CDATA[waiter tips]]></category>
		<category><![CDATA[waitress tips]]></category>

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		<description><![CDATA[Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, &#8220;how the dining room runs&#8221; which includes all of the service tools provided (or to be provided) by the management. These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings [...]]]></description>
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