The Guide to Service Etiquette: A modern approach to service staff training

This is a progressive training manual that will teach the basics of good service and more! This guide is a "how to" elevate good service into great service through a fundamental approach to self awareness and timing. My approach is designed to develop regular employees into thinkers and doers who understand the big picture of what great service truly is. If you want people who think and understand the "big picture" then this book will get you there! The guide helps us understand choices both as managers and front line staff. I am a restaurateur and a teacher. I have have owned 7 restaurants and 3 Consulting Firm over the past 24 years and worked for several extraordinary people. I have spent a lifetime learning the best training techniques for service staff and retail sales persons and I WILL share them with you here and through my online video training school at www.stafftraining101.comAdditionally, after 24 years in the restaurant and consulting business my average staff retention rate was a staggering 91%. For many reasons that you can learn through this book! I have spent a lifetime devoted to the "culinary" lifestyle; traveling each year to learn and hone my skills, staging for many acclaimed chefs here in the United States and abroad and constantly trying to perfect my more than 5,000 recipe file in addition to learning WHAT WORKS with training and what doesn't. "Life is not what you make. It's HOW you make it." This basic philosophy towards life, business, and training encourages optimism and devotion while trying to attain lofty goals. More, I have spent a lifetime learning training techniques that I can teach you!