Maribeth Bisienere on service leadership and lifelong learning

One of the plans in the near future is to create a vision, no… *my* vision on leadership in the hospitality to be able – together with my collegues around me- to create even greater experiences for my guests… this video of a fellow Castmember (although far away and a lot of scales higher – see linkedin) is

CrazyWaiter is back!

Happy 2015 everybody! I just discovered that I didn’t post for a year. Oops! Partly this was due to being offline because of too much traffic. Another reason is that I spent 5 months at the infopoint of Camping Fabulous in Rome, Italy. But I ended 2014 at the place where dreams come true (a

The secret of the CrazyWaiter

I made a presentation to show in a comprehensive way my secrets 🙂 “Why did the CrazyWaiter become as one of the employees who were cited most as ‘outstanding’? A personal vision about Service and the quality of it by someone on the workfloor”

“How to manage the CrazyWaiter” – for dummies

I’m working already 20 years in the restaurant business and I think I can say I know how to do it. I’m very easy to manage, but even better if you keep the following things in mind! I guess it doesn’t work only for me, but for most of you – so feel free to

How to respond to reviews

I like review sites because it’s a mirror of your own work. Also it’s a great source of finding new restaurants and places which I use a lot. Especially when the company answers because it shows that they care (a bit more) of their guests. My favorite answers are from Hotel Villa Schuler in the

The elements of Service Quality (1)

We’re delivering quality. But what is it? In very short it is the difference between expectation and that what you get. If you get more than expected, the quality is high, and vice versa. If you ask people about quality you’ll get a lot of words. If you put all the terms which come up

CrazyWaiters Drinks Calculator

This weekend the CrazyWaiter spent his time spending assisting a friend who threw a party. Of course I concentrated myself on the food and beverage with serving his guests and friends. When J. asked some weeks ago for help to plan how many drinks he should buy for his party, I made a calculator. I’m

What is a customer (or guest)

A very nice quote to put on the wall somewhere in your backstage. And yes, ofcourse you’ll change the word customer in guest ! A customer is the most important visitor on our premises. He is not dependent on us. We are dependent on him. He is not an interruption of our work. He is

FAST – how to recognize a stroke

Not a very happy subject today but basic common knowledge. One of your guests or collegues can have a stroke or TIA.  Both a stroke and a TIA are medical emergencies and need immediate medical attention. As a way of helping the general public become more aware of the symptoms of a stroke or TIA,

1, 2, 3 bend!

It’s a fun trick to show to kids. First you bend as much as possible. Then you push just above your knees for about 15 seconds. Then you bend again and you’ll see that you’re much more flexible! Of course they don’t believe you. Let them do it themself and they’ll see that the CrazyWaiter