A Good Providence Restaurant is in the Details

One of the greatest things about living in the Providence area is the vast assortment of restaurants available to dine at. Not only are the food choices available, but you can easily find a setting that fits in with your personality, demographic and comfort level. While there are tons of options when it comes to chain restaurants, the unique, one-off dining options are also plentiful and of the highest quality. However, as with most things in life, it is the little details that separate the good, from the great.

In this article, I would like to discuss a topic that I am very familiar with. The topic is employee effectiveness at a restaurant. It is my experience that the level of service that one experiences while dining can have a dramatic effect on the meal for better and for worse. In fact, a high level of service can make a meal of decent food be totally worth it. This is because people underestimate how much they are really going out to be served rather than to have good food. The food is definitely an important part but being treated well and taken care of is even more important. So now that we have acknowledged the importance of good service at a Providence Restaurant, it is time to examine what makes these places tick.

The first thing to know when evaluating the service is whether or not the restaurant is a chain. If it is a chain, the next thing to know is whether or not it is a good chain. Some of the crappier chains have notoriously bad service across the board and others have sporadically bad service. This is because when the owners of the restaurant started the company, they did not invest enough time in training their employees. Specifically, they did a poor job of hiring quality management. It is possible for a Providence Restaurant to take inexperienced employees and turn them into a well-oiled food-serving machine. All that it requires is mangers that are knowledgeable in both training and managing. Also, it is vital that these quality managers train the very first workers at the restaurant. This because restaurants develop cultures and attitudes that are preserved as employees come and go. They carry their good or bad habits on when they train new employees.

 For this reason, if you start a unit with a bad team but then bring on some good quality servers after the places culture has already been established as lacking in quality food service, you will be left with spotty service at best. This is because the good servers will operate independently from the group rather than the whole group operating as an efficient team. This is why it is of the utmost importance that an adequate amount of money is allocated for staffing when a restaurant opens. Many people think that they can cut costs in this area because it does not seem as necessary but the truth is, crappy service is an incredibly hard culture to fix and it can destroy what would otherwise have been a fantastic dining experience.