Dealing with difficult customers from "summary" of Tender at the Bone by Ruth Reichl
In the restaurant world, dealing with difficult customers is a necessary skill. It requires a delicate balance of patience, empathy, and assertiveness. When faced with a challenging patron, it is important to remain calm and composed. Listen to their concerns and address them with respect and understanding. Sometimes, all a difficult customer needs is to feel heard and validated. It is crucial to remember that not all customers will be satisfied, no matter how hard you try. In these situations, it is important to maintain professionalism and not take things personally. As a server or manager, your job is to provide excellent customer service, even in the face of adversity. In my years working in restaurants, I have encountered my fair share of difficult customers. From picky eaters to rude patrons, I have learned that the key to handling these situations is to stay calm and colle...
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