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16 de agosto de
2007
Tauli Furuiti
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Limpieza del lugar |
4 |
Presentación de la
comida |
3 |
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Sabor de la comida |
1 |
Tiempo para ser atendido |
1 |
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Tiempo para ser servido |
1 |
Tiempo de espera para la
cuenta |
4 |
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Ambiente del lugar |
4 |
Limpieza de los baños |
no fui |
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Costo vrs. comida |
2 |
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Calificación general |
2 |
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Comentario: After
ordering drinks, we saw
no waiters until the
moment the drinks were
brought. No waiters were
around, anywhere close
where we could see them
and ask for anything. By
the time the appetizers
came, we didn t have any
silverware or dishes to
eat with. The waiters
that would come and go,
were always going for
something else, never
with the intention of
keeping an eye at the
customers around, to see
if they needed anything
or could use some help.
I wonder if they would
have even noticed our
absence if we had left
without paying the bill...
recomendacion: I think
the need to train the
waiters for what clients'
might need it evident.
Waiters should be around
at all times, even if
the restaurant is not
full, in case those
clients around might
want their help. They
should be available.
Also, there should be
training provided to
guarantee that all
clients have at least
the table set right
after they sit down.
They should try to make
sure the quality of the
service provided is
assured at all times,
and the best way is to
pay attention to the
clients around during
ALL their stay, not only
when they are about to
pay the bill. |
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