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10 Things Restaurant Staff Should Never Do

Jacky Hayward | Chef's Blade

#1


NYT: If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

When you go the extra mile for you guests, they will visit you again, and they will tell their friends about their great experiences at your restaurant. Doing things like peeling of wine bottle labels or sending out “a free glass of port, a plate of biscotti, or something else management approves” to “show a good table your appreciation” as Buschel also suggests are the types of gestures that keep customers coming back and talking about you.

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