Importancia de brindar un buen servicio

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good restaurants create good, consistent , well-sourced food in apleasing atmosphere with service to match. In order to achieve this, chefs and front of house staff must be equally creative, consistent , welcoming and professional And calm.

Temperamental chefs of course exist - and not only on television -  but these  people are best avoided as no one around them can operate in such an atmosphere and to do their best cooking or other kitchen work. Their attiude rubs off on other staff in the restaurant too so choose your chef -  and other staff -  prudently. Fron of house managers can be equally controlling.

Intimidation verbal behavior and especially physical abuse are no to be tolerated in the kitchen or restaurant. These traits rightly belong to the past. Staff , as most restauranteurs will tesify, are th biggest problem and the biggest asset a restaurant can have.

562,700 jobs were taken by caterin staff in 2004, emplyment inBritain topping 25 million. Nearly 142,000 jobs were filled by men , over 93,000 by women. This was reversed by part-timers ( 117, 700 by men, 209,800 by women).