What can the host do to avoid confrontation with these people in your facility and how to neutralize (and possibly eliminate) the behavior of the host disruptive behavior?
This is not an easy task. This may help to keep in mind: most of the time, these people use the restaurant or employees to overcome their personal frustration.
Sometimes people come to your place that brings you emotional baggage. It would be great if you could leave it at home, but unfortunately not. You should always try to maintain the cool. Keep your emotions out of the conversation and think about your other clients. They do not have to experience their experience by witnessing unpleasant public debates.
There are three basic types for hard people: critics, girlfriends, and loudspeakers. Here are some tips to help you find each type:
This person loves anything and anything. They will criticize minor mistakes and isolate their food, staff, and so on. How do you handle them?
Carrie Mason-Draffen, the author of the 151 Quick Idea, writes for the difficult people that this kind of person grew up around negativity. Probably they were criticized by their parents or others and they developed a negative attitude they heard.
Please note that these complaints may be directed to your place or staff, but the root of dissatisfaction is not in your restaurant.
These people are tolerant of us being constantly watching everything from the napkin to the temperature of the meal for two minutes delaying the presentation of the appetizers. it is. These people simply breathe the unhappiness and negativity of the facility.
Ask the wards to try to diffuse negativity by reacting with understanding and saying something positive. For example, if the critic argues that food is cold, the staff can answer: "Sorry, I take it back to the kitchen, warm it up and give it back to you." [EmlékeztesdaszemélyzetedethogymindiglegyenpozitívahozzáállásukbanésnetegyemegakritikátszemélyesenAkritikusokütköznekakonfliktusbanésmegkeressékKöszönjükatöbbiügyfelénekhogyszépnyugodtkörnyezetettartsanakHalátjákhogyezekellenapanaszokellenéreaszemélyzetmegpróbáljakijavítaniahelyzetetéspozitívhozzáállásttanúsítaniméginkábbértékelnifogjaahelyét
Please note that I'm talking about a man here, not as angry customers who were rather due to annoy a certain eating problem.
"One of the most effective ways of an angry man is to actively listen to what they say," says Elizabeth Stanczak, UTSA's chief executive, health and counseling services. "Often angry people are frustrated because they do not believe they hear them, and they think no one wants to help."
Always try to listen to your customers for the first time, if they are angry. There may be reasons that can be solved easily. Notice what they tell you and try to find a satisfactory solution. This often distracts his anger and makes everyone happy. However, if you see that these people are intentionally annoying, politely ask them to leave their seats and suggest that they come back if they feel less uncomfortable. Tell them something:
"I'm sorry you do not enjoy yourself, maybe you have to leave tonight and start another time because you do not enjoy your time here, the meal is in the house."
Although you feel tempted to get money from these ungrateful people, do not fill them up for food. This is likely to trigger a big argument or allow them to make another negative comment.
These people seek excuses to enforce negativity and ask them to pay while they are invited to leave, shake their anger. They will be a scene and make the dining experience very uncomfortable for other customers. You can not win this fight.
However, if you are asked to leave without any accusation, you will lose the cost of your meals and drinks, but will save your restaurant's reputation and ensure that other restaurants will recognize your ability to estimate disruptive critics.
2. The Chatty
This person tries to keep your staff alive with entertainment, provided you ask questions at all times, tell stories about oneself, etc.
It would be okay if you have a slow day, but it can be very distracting if your place is occupied.
The spicy man is very curious and loves to talk (especially about themselves) so they grab every opportunity to talk to your staff, to you, to everyone (or even those who do not).
How can you handle them?
If you see these people disrupting staff work, staff politely says, "Sorry, I know there's something interesting to share, but today I'm busy and I have to serve other tables. Maybe you can come back on Monday when less restaurant and less hectic and we would have more time to talk to you. "
They need to get their essentials. If you do not, you can sometimes interfere with the table and give direct orders to your cellars to participate in another matter or to serve another table. Then tell some nice words to these customers and smile for yourself.
3. The Vociferus
This type of personality disrupts behavior publicly. Most of the time they speak very loudly in the dining room, so that the whole restaurant can hear them. This type is likely to be the most troublesome because it disturbs other customers who are looking for a nice dining experience, but they do not have any bad intentions. How to handle them? 19659002] These types simply crave the attention. They love the party's life and everyone has to admit it.
It is not easy to deal with these individuals. They may be shocked if they are asked to reduce their voices or be less obvious, as this may be their chance to be in the center of attention they are so desperate.
Although we do not have much to do with this behavior, a solution that can work is to move the dining room to another, half-board table.
You can tell them that other customers enjoy listening to background music, and because they are doing such a lively conversation, the corner table is a great solution for everyone. This way you have greater privacy and other users can enjoy background music.
Additionally, if the place is not full and / or denied, you can offer the nearby shopping area a blank table around them. So they realize that the rest of the customers do not really appreciate their loud conversation, and they may voluntarily lower their voices.
Finally, we must try to always do our best to be polite when dealing with difficult clients. Do not forget that these people put their own problems and problems in place, and their restaurant and staff are just the vehicle through which they are dampened by their frustrations.
Far from the emotions they are dealing with, and if these people fail, they are invited to leave the restaurant.
Again, though temptation comes, do not fill them up for their meals. They lose a meal, but they continue to disturb the business.
First and foremost, always remember to put the prosperity of your staff and other customers at the forefront. If you see that these confusing people are threatening or violent, do not hesitate to call the police and let the authorities deal with the problem customers.
Fortunately, most people are kind and appreciate good food and services. Disturbing customers are an annoying minority that needs to be addressed. If you want to work with these people with some tools, you can run your business easier.
Source by sbobet