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Paying
attention to your own attitude is half the battle in
a service quality effort
Restaurants
and Institutions magazine offers the following list
of hands-on recommendations for turning individual service
problems into successful stories:
Offer a sympathetic ear.
Sometimes
being heard out is all a customer needs. This is easier
said than done; defensiveness comes naturally. Make
a conscious effort to separate yourself from criticism.
Choose not to let that person make a negative impact
on your attitude.
Take the blame, whether you’re wrong or right.
There
are times when a customer is wrong, and there may even
be times when it’s appropriate to tell the customer
that. But taking that stance aloud virtually assures
a bad ending to a critical event. If your goal is to
turn the customer’s attitude around to create a positive
word-of-mouth in place of negative, the more gracious
you can be, the better. An apology should be your starting
point. Upon hearing the complaint, tell the customer,
“I’m sorry.”
Keep things light.
Treat
customers’ problems with due seriousness, but don’t
be afraid to interject some fun. Laugh at yourself and
at the situation. Mickey Hornick, manager of the Chicago
Diner, Chicago, says, “Honest to God, I’ve had a person
screaming at the top of their lungs in the middle of
a Friday night dining room. I just said to everybody,
‘Well, we’re not going to charge you for entertainment
tonight. We hope this isn’t going to interfere with
your digestion.’ I make a joke of it.
“To
utterly go bananas because your to–go order was wrong,
“Hornick says, indicates a larger problem, one you can’t
address merely by correcting an error. So correct the
error, but go a step further. Try to win over the customer
with a combination of goodwill and good humour. If you
can’t turn the complainer’s mood around, you may at
least be able to ensure onlookers tell the story in
a way that’s beneficial to your service reputation.
Content
provided courtesy of Marlene McIntyre, CPC
Copyright ©McIntyre Management Resources
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