Service of Welcome
March 8th, 2010
Categories: Accommodation, Attitude, Blame, Customer Service, Excuses, Quality Control, Responsiveness, Restaurant, Staffing, Training
We enjoyed an enchanting evening to celebrate a family birthday at a NYC restaurant located in a quiet enclave, Tudor City, near the UN. Food, ambiance and service were appropriately delicious, festive and charming, but our welcome wasn’t.
In fact, the welcome was so out of sync with the rest of the otherwise perfect evening that the first thing I did on arriving at the office the next morning was to write the chef and his partner to tell them what happened. How would they know otherwise? And had the weather not been so bad, had we not been in an isolated part of the city and had this not been a happily anticipated birthday party a deux, we might very well have walked out and missed the rest of the evening.
After much Googling and web site scouring I could find no email address of either man, so I mailed a letter to the partners.
As Snoopy would start this chapter of the story, “It was a dark and stormy night.” And boy was it. Once inside, our eyes adjusted to light in the even dimmer entrance and dead silence ensued. We stood feeling awkward with our dripping umbrellas, coats and hat and had no idea what to do with it all or with ourselves. You get the picture. There was plenty of staff. Three people stood like statues looking at us from down a hall, hanging out around the reception stand. I included both the great and the bad in my letter
I received an immediate response from the restaurant’s service director, Carolyn DeFir. Her letter was gracious and apologetic. She understood the importance of this detail which, for whatever reasons, the trilogy of greeters didn’t.
Maybe they or their parents never entertain at home. Why do I think this? Would anyone leave guests at the front door and not greet them, take their coats, relieve them of their soaked umbrellas, make them comfortable so that they wouldn’t ruin furniture or carpeting by having to toss these things somewhere?
Ms. DeFir wrote, in part: “I agree with you whole-heartedly that the first impression is a strong one and I am sincerely embarrassed and saddened that you had such a negative start to your evening with us. I do not want to make excuses but I will apologize and I think that perhaps you caught us at an off moment in ‘our game.’” She also enclosed an extremely generous gift certificate to encourage us to return–or to give to a colleague–and asked that we let her know when we planned to come so that she could “take excellent care of you myself.”
Oh, the name of the restaurant? Convivio.
In a subsequent email correspondence responding to my query asking her if she wanted me to mention the name of the restaurant in my post, Ms. DeFir said she didn’t mind and continued, “I think the bigger lesson I wish people knew and understood is that there are 200 plus people eating in our restaurant a night. While myself and my management team strives to know how each person feels, we clearly cannot get to every single person. I wish more people would speak up both positively and negatively while at the restaurant. It gives me a chance to fix things or say thank you to guests while they are still in my care. I would love to look someone in the eyes and apologize if needed or thank them for their praise.”
I understand her reasoning and her point, and I know plenty of people who wouldn’t mind speaking up about something negative, but unless I could figure out how to do it discretely, off in a corner, I’m not one of them. We always rave about the food, its presentation or compliment the service, if appropriate. But making a fuss, whining or complaining breaks the joyful mood not only for us, but for other guests around us.
When I explained my point of view to Ms. DeFir, she wrote, “I’m so glad you had the opportunity to bring this to my attention! I had sincerely never thought of it that way before.”
I recently wrote about the Service of Excuses where nobody is at fault or takes responsibility for what they have done or what has happened. Not Ms. DeFir. Her attitude and approach will insure our return.
Back to the unwelcoming welcome committee: There are so many critical jobs, such as the first person a guest sees at any restaurant, that some think are below them or are inconsequential when, in fact, the performance of these key people is as important as the chef’s or the cook’s.
Can you think of some other examples? How would you motivate people in unsung jobs or is understanding the importance of what they do instinctive, not taught?


























