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Bad news always attracts the most attention...
So using examples of poor or shocking service can be an effective way to show staff the levels of good service you expect them to offer.
The fact is, most customer service training is very boring! If you want it to stick, it needs to be much more lively...
Customer service guru Ron Kaufman has a great technique for analysing service levels to see how they can be improved.
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Here's the taxi ride example he uses:
The 'criminal' taxi driver would have a dirty car, take you the long way, overcharge, and not help with heavy luggage.
The 'basic' driver would get you there, but would have the radio too loud and ignore shortcuts to save time. You could go through the list with examples of each, until your 'unbelievable' journey in a comfortable taxi with magazines to read, choice of music, chilled water, help with luggage and a fast trip.
It's a training technique that works well - allow staff to criticise an external example, then once they understand the method, turn it back to examine your own practice.
Most places give 'expected' service - the food is quite good, it's served hot (but usually on cold plates), the tables don't rock and the account is correct. Or the drinks are poured correctly, service is efficient and there's room to sit down. But they don't give you an edge over everyone else doing the same thing - these are the price of doing business these days. Everyone does them!
What we long to receive (and offer) is 'surprising' or 'unbelievable' service. Service that turns customers into 'raving fans'. This doesn't have to mean heart-stopping food or a free limo service. I was recently brought an extra slice of cake to take home (for free) after I had complimented the cafe waitress on how good it was. I know this isn't standard practice there, but she decided to offer some 'surprising' service.
When I go to a favourite Thai restaurant, the plates for the food are always very hot - an example of 'desired' levels of service. Where would you place the refilling of wine glasses without asking?
Brainstorming will give you and your staff plenty of examples for all the steps, and a way to break out of most customer service discussions that often end up as nagging. Then you can decide what's practical and affordable, and how much of a stretch you're willing to make. How could you move up one level? The 6 Service Steps breaks away form the boring Good-OK-Bad model, and is a very powerful way to classify poor service that needs attention. Your customers will notice the difference.
Smart Staff Management with Profitable Hospitality Resources:
220+ Staff Management Forms & Documents - standard industry formats ready to use.
Staffing & Human Resources Dept is a goldmine of indepth information and advice.
1st Class Members have support and practical resources in every area - it's an investment with a fast return - Join Online Now or by Fax or Invoice.
Check margins with Profitable Recipe Manager. On CD or instant download - accurate recipe costing is another essential 'business basic'.
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2009 & 2010 Training & Events Calendar
href="http://www.profitablehospitality.com/public/360.cf m" target="_new">Online Marketing Workshop
Twitter and Facebook for Marketing and Networking - Sydney: 17 November or 9 March 2010 (one evening)
Starting a Cafe or Restaurant Workshop 5 December in Sydney; 13 March 2010 in Melbourne
With warm regards -
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