Buku Regrettable Things That Happened Yesterday by Jennani Durai
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Buku Regrettable Things That Happened Yesterday by Jennani Durai

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Regrettable Things That Happened Yesterday by Jennani Durai

Author:Jennani Durai

Language: eng

Format: epub

Publisher: Epigram Books

Published: 2019-03-16T04:00:00+00:00

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Regrettable Things That Happened Yesterday by Jennani Durai

THE EMPLOYYE’S GUIDE TO TRANSPORTING CUSTOMERS TO MEXICO

ON NAPKINS:

When serving a dish to a customer, really look at the dish, examine its ingredients and ask yourself: is this a one-napkin sort of dish? Or might it be a messier dining experience? Only after full reflection on this point should you select the number of napkins you will present the customer, along with the cutlery. Most customers may not even notice, but every once in a while you will have a customer who will think to himself, “Wow, how nice of the waiter to be so thoughtful as to bring me nine napkins for these grilled prawns, for which I will obviously have to use my hands.” Trust me, they will notice when you don’t bring them enough napkins, they will “tsk” noisily and wonder aloud why in the world they were given only one napkin for this messy burrito. But don’t overcompensate either, and just bring every customer a lot of napkins to avoid thinking about each individual dish. You will have customers angrily thinking just how messy of an eater you must presume they are to need this stack of napkins for a simple basket of chips. But getting the number of napkins just right—this is an art that will distinguish you as a waiter, and us as a staff, and that will be part of the X factor that will give us an edge over our competitors, even in the dog-eat-dog world of Singapore’s food and beverage scene.

 

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Regrettable Things That Happened Yesterday by Jennani Durai

 

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Regrettable Things That Happened Yesterday by Jennani Durai

Author:Jennani Durai , Date: June 21, 2019

,Views: 21

Author:Jennani Durai

Language: eng

Format: epub

Publisher: Epigram Books

Published: 2019-03-16T04:00:00+00:00
THE EMPLOYYE’S GUIDE TO TRANSPORTING CUSTOMERS TO MEXICO

ON NAPKINS:

When serving a dish to a customer, really look at the dish, examine its ingredients and ask yourself: is this a one-napkin sort of dish? Or might it be a messier dining experience? Only after full reflection on this point should you select the number of napkins you will present the customer, along with the cutlery. Most customers may not even notice, but every once in a while you will have a customer who will think to himself, “Wow, how nice of the waiter to be so thoughtful as to bring me nine napkins for these grilled prawns, for which I will obviously have to use my hands.” Trust me, they will notice when you don’t bring them enough napkins, they will “tsk” noisily and wonder aloud why in the world they were given only one napkin for this messy burrito. But don’t overcompensate either, and just bring every customer a lot of napkins to avoid thinking about each individual dish. You will have customers angrily thinking just how messy of an eater you must presume they are to need this stack of napkins for a simple basket of chips. But getting the number of napkins just right—this is an art that will distinguish you as a waiter, and us as a staff, and that will be part of the X factor that will give us an edge over our competitors, even in the dog-eat-dog world of Singapore’s food and beverage scene.

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