Recently I traveled to a restaurant in the south loop in Chicago. Upon arrival I was astonished that this place was quite empty. A group of friends and I proceeded to sit down rather than look for another restaurant, we were STARVING. As we seated ourselves, we sat there for about 10 minutes until a waiter came up to us and gave us a menu. She gave us the menu then came back 15 minutes later, like it took us that long to figure out what we wanted to drink (not really). As I ordered my drink I could already tell this was not going to be the best meal I was going to eat.
The drinks came and we proceeded to order our food. I ordered a pasta dish while my friend ordered some seafood. We then proceeded to wait, far too long, 35 minutes precisely. Why would it take so long? The restaurant was almost empty. We received our food and it tasted alright. My friend didn’t get the correct dish he ordered so he complained to the manager. After complaining, he received no gratitude or sympathy for their mistake so we promptly asked for our check and left the restaurant extremely dissatisfied.
Now looking back at this, it had me thinking of how this situation relates to our management class. A poorly run restaurant or business correlates with the managers ability to do their job effectively. In this case, a manager should make sure that their employees work up to the restaurant’s standards. I believe the absent presence of the employees reflect the standards that the manager has for their restaurant. For example, if I walked into a restaurant and was not greeted by any host or server then it could be because the manager is more laid back as compared to one who is strict and wants their employees to do their job. I believe that the managers are there to set guide lines to follow. All the employees in the back of the restaurant upon our arrival suggests that they do not have management expectations and guide lines. I don’t necessarily believe that the “customer is always right” , but in this case someone has to take blame for the misstep of the restaurant.
The whole point of my rant about this restaurant was to show how insufficient management can lead to a downfall of a business. I believe that this was the reason why the restaurant was close to empty. I have been to hundreds of other restaurants and never had an experience like this because I believe proper management was in place. Managers are there to guide workers and set standards, if they are not met then the manager should be the one to blame. The time it took for waiters to serve an empty restaurant is an example of this.
1. Who’s fault is it for the poorly run restaurant? The manager, the cooks, or the owner?
2. If you ordered something and received something else, as a manager how would you react with the customer?
3. Any instances you have experienced where you believe there was poorly run management team?