What are your suggestions for drawing these people out, and giving them materials or scripts or suggestions or SOME kind of room to find where their personality and the hospitality your restaurant requires of them intersect? asks Charlie Hopper
An Unintentional Guest Blogger: Guerilla Marketing Trainer on the topic of dealing with servers
Posted by michaelhartzell under ManagementFrom http://www.sellingeating.com 4193 days ago
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