A viral video containing a passionate Pepa conversation from a restorer to his staff has sparked a conversation about the current state of the hospitality industry.
In the video, filmed in the kitchen of Table 51 in Montreal, Canada, the owner remembers his team for their role in creating a memorable eating experience – something that is a lot of confidence is a lost art in hospitality today.
In the clip, which has over two million views, it describes the energy and excitement that Friday and Saturday nights bring to customers.
â € œ going a Saturday evening or Friday evening – don’t get into, people were worn, “he said.
â € œgirls went to the salon today. They made their hair and nails. They bought a nice outfit to get tired tonight, right? It makes sense after a Friday or Saturday’s Saturday service. People go out for some fun, for a little action – they took a grandfather. They do not want to rush home for their grandfather just to realize that they are out for 45 minutes. I want to be out. I want to enjoy the evening. I want to watch people. I want to feel vibe and energy in the restaurant.â €
He points out that from the moment of dinners to enter the restaurant, everything contributes to the atmosphere.
“This energy starts from the lady, from managers on the floor, from the bartender when she shakes their martyrs beautifully so that everyone likes, wow, that look delicious,” he added.
“This is the restaurant business – it’s a show. You all need to realize that you are a large part of this show, good? So appear. It’s a sex thing to be alive in the dining room.â €
He then criticized what he called “Deadbeatsâ in the industry – staff who fail to bring energy and entertainment to their work.
He asked his team to be “sober” and think “in the box”.
“When a client leaves here and says,” Claudia served me “,” Clara served me “,” served me, served me, “up to Google. We will have a sign for that person, and anything else you know, on Monday we were busy.
The video received praise from commentators, in a script, “This guy understands the hospitality.â €
â € œDamn, this is the leadership. It makes me want to go to dinner, â € noted another.
â € œ especially in this economy. External food is a luxury, added someone else.
â € Pre many restaurants have lost this touch. Nice nice to see it, the commentator wrote.
However, others disagreed with a person admitting that they do not want a memorable waiter.
“I hate him when they interrupt our conversation. I want a ghost server so I can enjoy my husband,” they said.
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But another argued that he was simply trying to help his staff win good advice.
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Image Source : nypost.com