Stephanie Behrends
Stories (3)
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Coronavirus: Impact on the Restaurant Industry
In March 2020, Manitoba's government realized the severity of COVID-19 on its people. Businesses were encouraged to reduce occupancy, work from home if possible, or to close temporarily. The first few restrictions soon caused the restaurant I worked at to close for a month. The restaurant re-opened a month later but downtown was a ghost town. Using a couple of different food delivery companies helped a little bit but small locally owned businesses were hit hard by the restrictions. Many have not survived, and others are barely hanging on. Well-known chain restaurants have a better chance to survive these restrictions.
By Stephanie Behrends5 years ago in Journal
How to Handle "Difficult" Customers
After nearly 17 years as a server, I have served people who are very kind, compassionate, and friendly. It is terrific to interact with these people, but occasionally, there is a "difficult" customer. Not to be confused with blatantly rude, disrespectful and abusive customers who are not allowed to stay.
By Stephanie Behrends5 years ago in Journal
A Server's Perspective on Customer Service
After almost 17 years as a server, I have much to say about customer service that I want to share with others in the field. If you work directly with people, you need to understand how your body language impacts a customer's experience regardless of whether you are serving them or not. How management and co-workers treat each other is also crucial to how well your customers view the business. And lastly, the results of consistently providing excellent customer service to clients and building relationships with them.
By Stephanie Behrends5 years ago in Journal
