How to make unapproachable guests easy to serve!

In my previous post, I shared some ideas on how to use your restaurant job as a networking device. While restaurants are great places for meeting people of all types, there are some customers that will not want to be bothered with anything you have to say; rather, they would just "get in and get out." Dealing with these customers can often cause impatience and frustration, but here are some ideas on how to make unapproachable guests easy to deal with!

Usually, you can tell whether or not someone will be friendly and personable. If they do not look inviting, do not force yourself on them. Do not be rude in return. Remember, the customer is always right no matter what! Still, approach them with a smile, letting them know that even if they do not want to be friendly from the start, you are willing to be there for them during their experience.

If you do have one of these customers, do not be over-bearing. Unless they ask you certain questions or ask your opinion, it may not be necessary to share it with them. If your restaurant requires you to suggest specific appetizers, entrees, desserts, and drinks as some corporate restaurants do, go about it in a simple way. For example: "Just so you know, we are featuring some new appetizers and entrees on our menu tonight, if you had a question about anything in particular, I'd be happy to help!" Leave them to look at the menu and remember what you said. You will be surprised that stating your greeting in a more roundabout way may often allow them to feel like they are leading the conversation, which will make them feel you are more approachable.

Finally, NEVER bother a guest like this when they are eating. I have learned through many experiences that if the guest is not approachable from the start, they do NOT want to be bothered while they are eating. Keep a close eye on them from a distance, but do not ever check the table continuously. During the winter season especially, the restaurant business is often slow, which causes servers and bartenders to have fewer customers. Just because you may only have one bar guest or two tables you are waiting on, does not mean that you need to check on your guests every five seconds. Let them eat and enjoy their restaurant experience in peace.

It is important to pay attention to their body language, as well. They will let you know when they are finished. If their plates are piled on the edge of the table, they are obviously finished. However, try not to let it get to that point. Rather, observe how long it has been since their last bite, or walk by every so often without saying anything, but still checking on the table.

You will discover that if you allow these guests to enjoy their restaurant experience in the fashion that they prefer, they will often be returning! They will have found a place that suits them and allows them their personal space while providing them with consistently great service, and that is what's most important.