Charlie Trotter’s former Chicago flagship restaurant delivered far more than just an impeccable dining experience. Trotter mastered the art of delivering the complete dining experience with a precise synergy between food, wine, ambiance, and service. Charlie Trotter and his service crew ran what many consider to be one of the best restaurants America has ever seen. Having received the James Beard Foundation’s Outstanding Restaurant Award, Trotter was a known and very well-respected chef in the restaurant industry throughout the world. In Lessons in Service, journalist Edmund Lawler unveils the secrets of Trotter’s unparalleled success and advises other businesses on how to enhance their operations.
From unusual motivational approaches, employee empowerment, and mentoring to role-playing, preservice meetings, and an obsessive pursuit of excellence, Trotter left nothing to chance. As a chef, you are doing a disservice to your craft if the quality of service does not match the quality of the food. Dinner service was a nightly ballet that left guests feeling pampered, enlightened, and, of course, delighted.
Great service starts with a great staff, and this book outlines a variety of techniques such as how to motivate your staff, effective meetings, and how to empower the whole team to come together and create the absolute best experience for everyone who steps into the restaurant.