Train Your Staff how to Handle Different People's Requirements (cont'd)

This is a continuation of the previous post “Train Your Staff how to handle Different People's Requirements”

6. The Customer with Special Dietary Needs
With this type of customer you only know if the customer tells you that he has special dietary needs. Therefore product knowledge is important. You need to know what's in the dishes you are selling. If you are not sure don't assume, get somebody who knows. This is because some people will get really sick and can be fatal to them. Make sure you highlight these requirements to the kitchen. If possible inform the chef personally.

7. The Intoxicated customer
Drunken customers can be a nuisance not only to you but to other customers. Seat drunken customers where they will not disturb other diners. But don't make it look like you are getting rid of him. Sometimes an intoxicated customer will be bothersome and rude. Be patience. Be tolerant and call the Manager if the situation goes beyond your control. Be sure the customer pays the bill first.

8. The Handicapped Customer
They are often sensitive to being considered helpless, so don’t be overly helpful. Help them discreetly. I once had a regular who insisted to be treated like everyone. He used a crutch. Listen to clues as to what your guests needs from you. Treat them as you would treat any other VIP.