Que hacer (o no hacer) si tienes un restaurante (parte 2)

You're the boss, The Art of Running a Small Business, blog del New York Times presenta la segunda parte de la lista de las 100 cosas que el staff de un restaurante debería o que nunca debería hacer, según sea el caso.

Aquí una probada:

• Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.
• Do not stand behind someone who is ordering. Make eye contact. Thank him or her.
• Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.
• Do not let a glass sit empty for too long.
• Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.
• Specials, spoken and printed, should always have prices.

Aquí la segunda parte.

Aquí la entrada anterior sobre el tema.

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