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
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL