Food, Beverage, and Events
Scenario 1

Here is the scenario

It is busy season at your club, and your dining room is busy four nights a week. Tuesday and Wednesday nights are Bocce leagues, so there are about 40–50 members playing each of those nights. Many Bocce teams make reservations for before or after their game and all want to sit together. If a game finishes early, they want to come in and eat regardless of their reservation time. Your floor plan is set up to accommodate everyone at their designated time.

Questions

Answer the following questions in a way that illustrates an understanding of servant leadership and culture of care.

• If you seat them when they want to be seated, what effect does this have on the flow of service? Consider all points of service and teams affected.
• If you do not seat them until their reservation time, what verbiage should you use with the members?
• Is the member always right? Explain your answer.

Related Reading

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