Comments for Questus Hospitality http://questushospitality.com Wed, 08 Feb 2012 15:47:32 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on ARE YOU BEING HONEST ABOUT WHAT YOU OFFER A NEW EMPLOYEE? by Hospo Headhunter http://questushospitality.com/are-you-being-honest-about-what-you-offer-a-new-employee#comment-1340 Hospo Headhunter Wed, 08 Feb 2012 15:47:32 +0000 http://questushospitality.com/?p=1952#comment-1340 Chris Great point, thanks for sharing that. I am a fan of starting things off on the right foot to. Chris

Great point, thanks for sharing that. I am a fan of starting things off on the right foot to.

]]> Comment on ARE YOU BEING HONEST ABOUT WHAT YOU OFFER A NEW EMPLOYEE? by Chris Stark http://questushospitality.com/are-you-being-honest-about-what-you-offer-a-new-employee#comment-1339 Chris Stark Wed, 08 Feb 2012 13:36:26 +0000 http://questushospitality.com/?p=1952#comment-1339 Wanting to optimize the start point for restaurant employees and managers, I taught our hiring managers to use reverse psychology and down play the role and company. The effect was that applicants sold themselves on the merits of working for us. Believe it or not, our managers discussed what success and failure looked like in a given role. Bottom line - they're were no surprises or dissappointments for new employees and a higher regard for the hiring managers. Wanting to optimize the start point for restaurant employees and managers, I taught our hiring managers to use reverse psychology and down play the role and company. The effect was that applicants sold themselves on the merits of working for us. Believe it or not, our managers discussed what success and failure looked like in a given role.

Bottom line – they’re were no surprises or dissappointments for new employees and a higher regard for the hiring managers.

]]> Comment on ARE YOU BEING HONEST ABOUT WHAT YOU OFFER A NEW EMPLOYEE? by Olga Kovshanova, MBA, MA http://questushospitality.com/are-you-being-honest-about-what-you-offer-a-new-employee#comment-1338 Olga Kovshanova, MBA, MA Wed, 08 Feb 2012 12:14:32 +0000 http://questushospitality.com/?p=1952#comment-1338 Most thought provoking -- perhaps a little sad! Olga Kovshanova, MBA, MA Hotel Professional Extraordinaire Sales and Guest Relations Manager for CIS, Eastern Europe & Greece Email: olinka@olinka.info Professional Website: http://www.olinka.info/ Skype name: olinkaru M: 230-717-5790 evenings LinkedIn Profile: http://www.linkedin.com/in/kovshanovaolga Most thought provoking — perhaps a little sad!

Olga Kovshanova, MBA, MA
Hotel Professional Extraordinaire
Sales and Guest Relations Manager for CIS, Eastern Europe & Greece
Email: olinka@olinka.info
Professional Website: http://www.olinka.info/
Skype name: olinkaru
M: 230-717-5790 evenings
LinkedIn Profile: http://www.linkedin.com/in/kovshanovaolga

]]> Comment on The Hospitality Headhunter Presents… Chef Liana by Allan Ropchan http://questushospitality.com/the-hospitality-headhunter-presents-2#comment-1209 Allan Ropchan Tue, 29 Nov 2011 22:27:25 +0000 http://questushospitality.com/the-hospitality-headhunter-presents-2#comment-1209 More Chef Liana, please. Most entertaining personality you have. More Chef Liana is needed ! More Chef Liana, please.
Most entertaining personality you have.

More Chef Liana is needed !

]]> Comment on Patricia Koyich’s Calgary by Rayleen http://questushospitality.com/patricia-koyich%e2%80%99s-calgary-6#comment-1169 Rayleen Sat, 19 Nov 2011 02:26:00 +0000 http://questushospitality.com/?p=1823#comment-1169 I agree with preserving tradition, it's our foundation and springboard. I enjoyed this very much. Thoroughly enjoyed reading it. I agree with preserving tradition, it’s our foundation and springboard. I enjoyed this very much. Thoroughly enjoyed reading it.

]]> Comment on Patricia Koyich’s Calgary by Todd Hirsch http://questushospitality.com/patricia-koyich%e2%80%99s-calgary-6#comment-1153 Todd Hirsch Thu, 17 Nov 2011 02:54:49 +0000 http://questushospitality.com/?p=1823#comment-1153 Great piece, Patti! I loved the part about how food and recipes connect people -- do they ever! And this shows in your love for food, friends, and your wonderful restaurant! Toddt Great piece, Patti! I loved the part about how food and recipes connect people — do they ever! And this shows in your love for food, friends, and your wonderful restaurant!

Toddt

]]> Comment on Hospitality Thoughts from the Hospo Headhunter by AJ http://questushospitality.com/hospitality-thoughts-from-the-hospo-headhunter#comment-1144 AJ Mon, 14 Nov 2011 02:06:22 +0000 http://questushospitality.com/?p=1802#comment-1144 Sorry, but I don't understand why you would automatically jump to the conclusion that "the service is going to be sub-standard". Am I to take it then that the restaurant had it's "service guidelines" posted on the wall for all to see and judge them by? So, did they fail just their "time guarantee" or were there additional failures? Does everyday of your life go exactly as you plan? If so, GREAT to hear it! But I'm pretty sure I'm correct in saying most of the rest of us find that life is not perfect and occasionally (quite frequently?!?!?) somethings happen that disrupts the normal flow of our plans and we have to deal with these unexpected "stress points" as best we can. Though I know nothing about you nor have I read any other part of your website, to me you this blog post makes me picture you as a bit pompous, unforgiving and a bit full of yourself. Oh, and did I mention judgmental??? (And yes I realize, people in glass houses shouldn't...) Are you saying that you've never a placement that didn't work out and then had to replace said candidate? If you have, did YOU give your client a discount to compensate them for their time, effort and expense THEY had invested in the failed candidate. I'm going to go out on a limb here and guess that you have had this experience (I've yet to meet a recruiter that hasn't) and you just stuck to your placement agreement by finding a suitable replacement and keeping your FULL placement fee. (***I humbly and seriously apologize in advance if I am wrong and that you do provide a discount/refund in such situations.***) As a former restaurant manager of 25 years and a hospitality recruiter for the past 10, personally I'd have been glad that the server let me know that things would be a bit delayed as I could then adapt (now there's a word you might take to heart) accordingly and decide how to make the best of an unexpected situation. Maybe use the restroom, call my wife and tell her how much I love and appreciate her, enjoy an extra couple of moments of being "disconnected" and just watch the world go by, or...??? The possibilities are endless... Sorry, but I don’t understand why you would automatically jump to the conclusion that “the service is going to be sub-standard”. Am I to take it then that the restaurant had it’s “service guidelines” posted on the wall for all to see and judge them by? So, did they fail just their “time guarantee” or were there additional failures?

Does everyday of your life go exactly as you plan? If so, GREAT to hear it! But I’m pretty sure I’m correct in saying most of the rest of us find that life is not perfect and occasionally (quite frequently?!?!?) somethings happen that disrupts the normal flow of our plans and we have to deal with these unexpected “stress points” as best we can.

Though I know nothing about you nor have I read any other part of your website, to me you this blog post makes me picture you as a bit pompous, unforgiving and a bit full of yourself. Oh, and did I mention judgmental??? (And yes I realize, people in glass houses shouldn’t…)

Are you saying that you’ve never a placement that didn’t work out and then had to replace said candidate? If you have, did YOU give your client a discount to compensate them for their time, effort and expense THEY had invested in the failed candidate. I’m going to go out on a limb here and guess that you have had this experience (I’ve yet to meet a recruiter that hasn’t) and you just stuck to your placement agreement by finding a suitable replacement and keeping your FULL placement fee. (***I humbly and seriously apologize in advance if I am wrong and that you do provide a discount/refund in such situations.***)

As a former restaurant manager of 25 years and a hospitality recruiter for the past 10, personally I’d have been glad that the server let me know that things would be a bit delayed as I could then adapt (now there’s a word you might take to heart) accordingly and decide how to make the best of an unexpected situation. Maybe use the restroom, call my wife and tell her how much I love and appreciate her, enjoy an extra couple of moments of being “disconnected” and just watch the world go by, or…???

The possibilities are endless…

]]> Comment on Hospitality Thoughts from the Hospo Headhunter by Olga Kovshanova, MBA, MA http://questushospitality.com/hospitality-thoughts-from-the-hospo-headhunter#comment-1106 Olga Kovshanova, MBA, MA Thu, 03 Nov 2011 14:47:21 +0000 http://questushospitality.com/?p=1802#comment-1106 In the luxury hotel industry often we compensate for "sub-standard" service. This can be in complimentary extras or an upgrade. In our restaurants it could be a complimentary bottle of wine or a desert. In the cited example a complimentary drink at the bar while waiting would have been in order together with a sincere apology. Olga Kovshanova, MBA, MA Sales and Guest Relations Manager for CIS, Eastern Europe & Greece The Grand Mauritian Resort & Spa, Luxury Collection, Starwood Hotel Professional Extraordinaire Email: olinka@olinka.info Professional Website: http://www.olinka.info/ Skype name: olinkaru ICQ: 212336628 M: +230-717-5790 evenings LinkedIn Profile: http://www.linkedin.com/in/kovshanovaolga In the luxury hotel industry often we compensate for “sub-standard” service. This can be in complimentary extras or an upgrade.

In our restaurants it could be a complimentary bottle of wine or a desert.

In the cited example a complimentary drink at the bar while waiting would have been in order together with a sincere apology.

Olga Kovshanova, MBA, MA
Sales and Guest Relations Manager for CIS, Eastern Europe & Greece
The Grand Mauritian Resort & Spa, Luxury Collection, Starwood
Hotel Professional Extraordinaire
Email: olinka@olinka.info
Professional Website: http://www.olinka.info/
Skype name: olinkaru
ICQ: 212336628
M: +230-717-5790 evenings
LinkedIn Profile: http://www.linkedin.com/in/kovshanovaolga

]]> Comment on Hospitality Thoughts from the Hospo Headhunter by Don M http://questushospitality.com/hospitality-thoughts-from-the-hospo-headhunter#comment-1104 Don M Thu, 03 Nov 2011 00:39:08 +0000 http://questushospitality.com/?p=1802#comment-1104 I too am just a little more than annoyed at any restaurant that claims they are busy as the excuse for a substandard meal. Although they seem to have time to prepare another or fix the oversight, it just does not hold water. I believe I am not alone when I say dining out is becoming very expensive and to have adults in the kitchen putting scrap in the hands of the server (that they also ignore) is just wrong. They should offer a discount starting at 100% and negotiate from there, period. I've caught myself saying "It's OK," but really that just does not cut it. If I never go back they wont miss me. Too often I still leave a reasonable gratuity for the server however I believe this too is fundamentally wrong. Many will disagree but, the server is part of the problem and the one where the problem could have started and ended. My two bits. I too am just a little more than annoyed at any restaurant that claims they are busy as the excuse for a substandard meal. Although they seem to have time to prepare another or fix the oversight, it just does not hold water.

I believe I am not alone when I say dining out is becoming very expensive and to have adults in the kitchen putting scrap in the hands of the server (that they also ignore) is just wrong. They should offer a discount starting at 100% and negotiate from there, period.

I’ve caught myself saying “It’s OK,” but really that just does not cut it. If I never go back they wont miss me. Too often I still leave a reasonable gratuity for the server however I believe this too is fundamentally wrong. Many will disagree but, the server is part of the problem and the one where the problem could have started and ended.

My two bits.

]]> Comment on Corey Harlock’s – What happens when you treat your staff poorly. by Helene Bolduc http://questushospitality.com/corey-harlocks-what-happens-when-you-treat-your-staff-poorly#comment-1062 Helene Bolduc Wed, 19 Oct 2011 16:55:17 +0000 http://questushospitality.com/?p=1692#comment-1062 Hey hey Corey, Just love what you do. Hey hey Corey,
Just love what you do.

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