A great sharing about emergenetics with Olympia students. Thanks for the photo. Hope everyone enjoy the session.

A great sharing about emergenetics with Olympia students. Thanks for the photo. Hope everyone enjoy the session.

EMERGENETICS PROFILE - THE THINKING

EMERGENETICS PROFILE - THE THINKING

The last post we were talking about the behavior preferences.

This time, we are going to explore a bit deeper on the Thinking preferences.

After the survey, we are able to indentified which thinking preferences you prefer individually.

 Analytical preferences they May Prefer :-

Structural preferences they May Prefer :-

Social preferences they May Prefer :-

Conceptual preferences they May Prefer :-

Was this said each individual will only have 1 preferences??

No~~,, of course No~~

Some individuals have Uni, Bi, Trio or quadrant preferences.

Once you have done the survey, than you may know what are your thinking preferences 

THINGS AND SERVICE TO BE OBSERVED WHILE YOU IN RESTAURANT

THINGS AND SERVICE TO BE OBSERVED WHILE YOU IN RESTAURANT

All restaurant / Hotel Managers, insists in giving out their best service to their guests. When you look into the list which i did it long time ago, How many of the Minor details we have actually miss out?

Now, some of the operators might said, when we are under staff or busy, we can't fulfils all these (The list below). 

Ladies & Gentlemen!! 

Service is from the heart, Service is consistency, Service is as long the guests Happy and enjoy in your property.

Hostess

1.       Does the Hostess acknowledge you from far and greet you with eyes contact?

2.       Did the Hostess check if you have reservation / how many pax will join the meal.

3.       Did the Hostess lead you to the table?

4.       Does the Hostess check if you are happy with the table?

5.       Did the Hostess Sit Ladies first?

6.       Did the Hostess present Clean, Up Dated & Non- defect menu by holding the centre top part of the menu.

7.       Does the Hostess Remain “Ready To Serve” Posture?

8.       Does the Hostess Present Menu from the right?

9.       Does the Hostess show Courtesy at All times?

10.   Does The Hostess wish the Guests By Name?

11.   Does the Hostess Bid Fare well the Guests By Wishing them come Back Again?

12.   Were you satisfied with over all Hostess performance?

Waiter / Waitress

1.       Does the Waiter / Waitress Greet the guest?

2.       Does the Waiter / Waitress Help Sit the guests?

3.       Did the Waiter / waitress Unfold Napkin?

4.       Was the Table set up is clean and neat?

5.       Was the table free from Shaking?

6.       Did the Waiter / waitress Set or Clear Extra Setting?

7.       Did the Waiter / waitress introduce themselves before take order?

8.       Did the waiter / waitress Suggests Order / did the staff well inform about the food?

9.       Did the waiter / Waitress served beverage first follow by food?

10.   Did the waiter / Waitress ask if the meal to be served course by course?

11.   Was the Table setting changed accordingly to the food requirement with only touching the handler of the Cutleries?

12.   When the drinks was served, was the server hands avoid touching the rim of glass?

13.   When the Food was served, was the server finger avoided touching the surface of the plates?

14.   Was all the serving & Clearing using trays?

15.   Was the waiter / waitress always “BE THERE” for the guests?

16.   Does the Server Attend food quality check?

17.   Did the waiter / waitress suggest dessert after main course was done?

18.   Did the server Uniform Clean, Neat & Crisp?

19.   Did the Server Remain Open Body Langue, Smile and relax?

20.   Does the server “Smell” Fresh?

21.   Was the server speak in clear voice?

22.   Was the server Walk & Stand straight all the time?

23.   Was the Server Hair Neat, Clean and free from smell?

24.   Was the server finger nail is short and clean?

25.   Was the server Shoe was well polish?

26.   Was the server Pull the chair for Guests and Bid Farewell?

27.   Did The Waiter / waitress ensure the guests belonging were not forgotten?

28.   Were you satisfied with over all Hostess performance?

HOW TO IDENTIFY GOOD AND BAD DEBTS

HOW TO IDENTIFY GOOD AND BAD DEBTS

DEBTS

Whether your debt is good or bad depends on the type of debt, the reason you owe it, and whether you can afford to repay it. When used the right way, debt can help you manage your finances more effectively, leverage your wealth, buy things you need, and handle emergencies.

GOOD DEBTS

A good debt should also be one that the debtor can afford to repay on time and especially the interest rate is low.

Examples of good debt are mortgage, emergency medical, property, study or business loans etc

 

BAD DEBTS

These are often debts incurred for purchases that are useless, or for depreciating assets that will not produce an income. Advance payment can be dangerous as well.

Example of buying an 60-inch TV Set or Unused Sports cars etc.

TIPS: –

  A credit card debt is not bad debts if you able to pay all off during receiving the statement.

HOW TO BE A GOOD WAITER OR WAITRESS

HOW TO BE A GOOD WAITER OR WAITRESS

     

EQUIPMENTS – Attitude, Passion, Knowledge, Courtesy and Love what you doing.

 

BY LOOKING - APPEARANCE

Ø  Guests always judge their server even before they walk into the restaurant.

Ø  Server shall always wear clean, crisp, smell fresh and well fitted uniforms.

Ø  Be aware of personal small accessories that don’t match the uniforms.

Ø  Server should smell fresh and citrus flavor perfume to be applied.

Ø  Trim hair time to time. That included nose and ears.

Ø  Whole uniform shall be in good condition and shoe to be polish time to time.

BY FEELING - BODY GESTURE

Ø  Smile always (a smile from the heart).

Ø  Ready to served posture (stand with hand in front).

Ø  Always stand straight, walk straight.

Ø  Stay fresh, energetic and charming.

Ø  Be confidents and stay alert at all time.

Ø  Be aware of unconscious body contact e.g. digging nose, yawing, biting finger etc.

Ø  Lift up your leg when walking. (Dragging give a “lazy” feels)

Ø  Maintain open gesture body langue.

BY TALKING - COMMUNICATION

Ø  Always sound confidents and be sure of your suggestion or answer.

Ø  Tone of voice should be clear and appropriate for the event / restaurant concepts.

Ø  Maintain eyes contact to the person when communicating.

Ø  Always provide feedback, respond and suggestion when question was asked.

Ø  Never said no to the guests or being defensive.

Ø  Always used MAY I……….. Instead of CAN I.

Ø  Know what’s to say what’s not to say to the guests.

Ø  Never complaint about the company, superior or team members.

Ø  Focus on what people said. Don’t stay “blank”

TIPS: – People take less than 5 second to judge a person.