The customer

.... the customers, our friends.

Those who decide to enter a restaurant must, first of all, receive gratitude from those who work in the restaurant itself. Whatever the barman is doing, he will have to greet with a tone of voice that is not high, but it should be noted, this means that whoever is entering, unconsciously, is thinking that he has done well. The reasons for entering a club are; a little appetite, the desire for a drink, a break from work or enjoying a moment of relaxation with friends. Whatever motivation is listed or not, it will be up to the staff to meet these expectations with products, service and most importantly, personality and politeness. If the bartender is busy, phrases like "... one minute and I'm at her ..." will give the idea of ​​our attention towards her. If he is free, he will recommend the table by handing out the price lists or menus, leaving the customer time to acclimatize. Remember that a smile opens many doors. A positive and well-disposed attitude is essential for the success of the service. When ordering phrases such as "... what do you drink? ..." or ".. what do you get? .." are to be avoided, preferable and with a certain style "... what can we prepare for you?" or "... what do you like me to prepare?". The barman has to put himself on the floor of the landlord who has invited friends, so he will try to make them always feel at ease. Never ever that air of superiority (which unfortunately I have seen so many times) on the part of the barman who thinks he knows everything. Be careful, however, not to overdo it on the contrary. The bartender is doing his job in exchange for a consideration (the salary) but he is not anyone's servant. Helpful towards customers but not servile. Today he would make ridiculous even if in these times, the need for a job sometimes leads to accepting truly deplorable work impositions. Quick, timely preparation and precise service will complete the operation. If you really like this job, returning to the counter after having served customers will feel proud of yourself (he must not show it), and the funny thing is that this happens many times throughout the day.
For the service it is useful to follow the rules of the restaurant, always (if possible) from the right and not touching the glasses in their upper part. We are not sure if our hands are always perfectly clean. Let us always remember that we are on stage and the customer (even if it doesn't seem like it) notices everything that is being done. No mistakes are allowed to theater actors; must be "good the first".

Another thing, when we are customers somewhere, we are pleased to receive the same attention that we are giving to our "guests". Let's imagine how we would like to be served and we operate in the same way. Always speaking of a serious and rigorous service, it will certainly be well received and we will have left a very positive mark.