How to improve service at your restaurant

05/31/2011 | Boston Globe (tiered subscription model), The

Less-than-stellar service is frequently the top complaint among consumers surveyed annually by Zagat. In this story, Boston-area restaurateurs share their advice on cultivating service designed to bring patrons back. Good service starts with treating people as you would like to be treated and hiring staff who understand that, says Nicole Bernier, general manager of Rendezvous in Cambridge, Mass. "I can teach people points of service here if they're willing and interested. But they have to have that hospitality side to them."

View Full Article in:

Boston Globe (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA