knowledge showed confidence that we sell .personalization offering alternatives to respond to customers time we see that a customer has a difficulty and help show up when you smile and tells the customer “I’m here to help” d.com demonstrate empathy 1.When I look at the customer’s site in February. listen to client 3. e.Since fix it improve my uniform image tangible aspects (accessories, footwear) shaving or makeup. i.
body posture and expression ii eye contact. facial expressions (smile) iii. iv hand gestures. for standing or sitting v. physical distance or long hair combed basic courtesy (good afternoon, good morning, good evening, please, thank you) relationship with co-workers cleaning workplace organization details that should not say: Do not say “no” say I find do not say “no” say “what I can offer is” do not say “that’s not my job,” say “who can help is to” say no “is right that wrong” say, “I understand your frustration” Do not say “I I have no guilt “say” let’s see what we can do about it “do not say” calm down “say” sorry “do not say” you should talk to my boss rather say “I’ll help you” do not tell “for when you want to” read ” do what I can “” I’m busy, “said the better” Wait a moment please “do not say” call then “say” I’ll call. ” good customer service habits: 1.ser timely 3.Make 2.cumplir promised an extra effort 5.express alternative 4.ofrecer 6.crea empathy that the customer is the reason 7.The coworkers are customers 8.sonreir sincerely 9. Let your customers know your name. 1.Welcome table service to customers and ask where you sit.
2.ofrecerle the letter and fill your glass of water (always kept full) 3. offer the service of bread (if you like) 4. when ordering, be at a safe distance. 5.anote order, differentiating and for whom is recalling each dish. 6. served as liquid rather than solid. 7. all dishes are served at the same time order: first Mejer children and men of course. General 7.regla serve from the left and remove from the right. 8.The pla to bread or salad goes in the upper left corner. 9.la soup is served at the table or take a shallow dish. 10.The server should offer the dishes with his left hand. must not hold the tray edges. 11. the server must hold in his left hand while removing the dish with the right dish. 2.12 waiters work better, one removes the dirty dishes from the right and places them in a tray that is on the other hand, the other holding a tray with clean dishes to put on the left. 13. any plate that goes to the table must be clean.