| There are 2 words that I constantly repeat while | | | | functioning on an "even keel" so to speak. |
| helping restaurants to improve their dining room | | | | For mental consistency, one hopes to always |
| service; balance and consistency. Both concepts | | | | have a positive and empathetic attitude towards |
| can easily be applied to restaurants where waiter | | | | the customer and other staff members, especially |
| performance is basically 1/2 physical abilities and 1 | | | | in the face of adverse situations. Restaurant |
| 2 mental abilities. | | | | service is always problematic, so it is imperative |
| The physical aspects of balance is obvious; | | | | to have a consistent trouble-shooting approach to |
| carrying/serving more than one plate at a time, | | | | all situations. |
| carrying/serving cocktails on trays, balancing one's | | | | Balance and Consistency can also be applied to |
| feet while in motion etc. | | | | food and drink concerning taste, texture, |
| For physical consistency, it amounts to not only | | | | spiciness, color, presentation etc. A mouthful of |
| excellent physical condition, but also the | | | | mixed foods can be crunchy, yet balanced by |
| consistency of the waiter service skills and | | | | softness in texture. |
| technique, or the "consistency of balancing" - if | | | | A sip of wine can have a certain crispness, yet be |
| you will. | | | | balanced by delicate fruits. When pairing food and |
| Physical consistency is how one carries his or | | | | wine, balance is necessary as you certainly don't |
| herself in the restaurant dining room, and the | | | | want one taste to overpower another. |
| physical vibe (body language) that is emanated as | | | | And, of course, consistency is a desirable trait in |
| well. This affects diners who are trying to enjoy | | | | every aspect of your restaurant's performance. |
| themselves out and away from the stresses of | | | | Your customer's long for consistency in the quality |
| daily life. | | | | of your food, your customer service, the |
| There also has to be a mental balance to a | | | | cleanliness of your restaurant and bathroom and |
| waiter's performance as well such as being | | | | overall ambience you provide. |
| realistic about the amount of tables that can be | | | | Restaurants that excel in these areas are the |
| handled at one time or asking for help from other | | | | ones that thrive. They're the ones that are happily |
| waitstaff when overloaded with too many tables | | | | recommended by others, are talked about by the |
| on an especially busy night. | | | | water cooler and the ones that have waiting lines |
| Basically, it is being able to make the "common | | | | every weekend night. |
| sense" restaurant and people decisions needed to | | | | Yes, balance and consistency. |
| provide successful dining room service or | | | | |