TO ALL IN THE HOSPITALITY BUSINESS: BE A PROBLEM SOLVER – SUPPORT A PROBLEM SOLVER
Culinary Cues
OCTOBER 23, 2019
This article stems from a recent experience in a hotel where I was staying. The bar was fully set, there were two employees on duty, the ice was in the bin, and the cocktail napkins were fanned on the bar top. Employees are unwilling to execute obvious solutions to problems, even when the solution is within their grasp.
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