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A Customer For Life
One way is to accept barter offers for your product. Maybe the person can't afford to buy your product. They may have something you could use in your business or personal life. If the barter deal isn't fair enough, either of you could add in some...
Handling Challenging Situations with a Customer-Focused Mindset
Customer service often means dealing with angry, frustrated, or rude customers. Dealing with those customers effectively can often make or break a company. This article presents a five-step process for dealing with difficult customers.
Most...
How Any Small Business Can Boost Profits Online - Even When ALL Your Customers Are Local
I talk to many local business owners here in my little hometown that tell me they want a website. When I ask why, they generally say something like, "Well, I just think we need one. Most businesses have them now." But realistically, if you operate...
In Sales The Customer Is King And Don't Ever Forget It
Bernadette and I eat out several times a week. It's about cooking - we both take turns but sometimes it's just easier to go out. Three weeks ago, on a Saturday night, we met friends at an Italian Restaurant in Sarasota. Some other friends...
Trade Credit: How to determine if you should offer net-30 terms to your business customers
What is trade credit?
One of the major differences between consumer and commercial transactions is that most, if not all, consumer transactions are paid in cash or by credit card at the time of sale. Because of this, most consumer businesses...
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Customer Service Has Moved Toward Customer Care
Customer Service Has Moved Towards Customer Care
As I waited for an answer to my VCR inquiry from a stereo company, the recording stated a “customer care” representative would be available shortly. At that moment, I realized it’s finally catching on everywhere. With aging baby boomers, world events and additional pressures in today’s society; it is “customer care” that has evolved in our economy. We have moved from a manufacturing economy to a service economy and are currently leaning towards a “servicecare” economy. As we live in a high tech-high button touch environment, many personal contacts have been decreased making each customer interaction more important than ever to corporate imagery. For example, if you call for computer tech support, the representative often makes it a point to address you by first name. If it’s the bank credit card company, they may ask “How are you doing today?” This makes the customer feel less like a number and more like a human being.
The successful restauranteurs always took service one step further towards “care” because they understood restaurant customer service literally involves the immediate health of the patron-- more so than any other industry (except for healthcare industry itself). A recent survey asked diners why they went out to eat and the main response was “to feel good.” (After all, the word “restaurant” has French origins meaning “to restore”). As a waiter for many years, I felt my job was to restore humanity, especially to diners arriving from a stressed
out day.
In my past dining room work experiences, I remember certain actions lifting service to this higher level of “care.” One time a customer requested margarine that wasn’t available in the restaurant. The owner walked across the street to the grocery purchased the margarine and brought it tableside. The patron was delighted. There was a regular customer (diabetic) who always got immediate attention with some kind of bread or crackers to keep from feeling feint before her food arrived. If there was a baby present at a table, our staff ensured their food would come out as soon as possible to pacify. These kinds of actions create a lasting positive image for any company or establishment. The owner cared about his guests and it permeated thru the dining room and staff -- even after he left to open other restaurants for the company.
Customer Service involves major 3 points:
1) Care and Concern for the Customer 2) Spontaneity and Flexibility of frontline workers which enhances the ability for on-the-spot problem-solving. 3) Recovery- making things right with the customer when the process has gone astray.
These 3 points should always be highlighted in any customer service training program. If they are kept in mind, then quality service will occur.
About the Author
Richard Saporito has worked in over 20 different restaurants in N.Y.C. since age 15. He is restaurant service consultant and waiter trainer helping restaurants achieve their desired customer service goals.
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