By Patrick Sullivan, Director of Service and Management
Who among us hasn't had an unpleasant dining experience due to bad service? It happens all the time in restaurants and an event is no different. Which is why, from the telephone to the table, customer service is so important at Good Gracious! Events.
We define it by anticipating the demands of the guest or client, and in these times clients are demanding more, specifically in the way of service. The old adage, “You never get a second chance to make a first impression” still holds true today, especially in the hospitality industry.
Which is why we never assume what the right service style is for our clients. We always run through a list of questions and points of discussion with each client. I am sharing some of the more important ones with you on this blog post so you too can determine what will be the correct service style for your event, and your guests. Addressing these details will add another dimension quality to your event.
Sit-Down Plated Events
In regards to sit-down, plated meals, we ask clients:
Would you like to be served left-right or right-right?
Do you want us to serve the ladies first or choose a point person from each table and then serve around the table regardless of gender?
Do you want us to pick up the plates as guests finish or wait until half the guests have eaten or wait until the whole table has eaten?
Do you want the charger picked up after entrée? And, do you want us to remove the plate after each guest has finished or wait for the entire table to finish?
Uniforms
Uniforms are an opportunity to add signature touches. They are not to be overlooked as a simple way we can personalize your event.
GG's normal uniform style is smart and snappy – all-black with a silver lapel pin that reads GG!
We can change tie color to coordinate with event color theme and add vests for more formal event or white bistro if requested.
And for hipper, more casual environments, we often have T-shirts custom-designed for a fee. They either have the event logo or celebrant’s name, or can even have the name of the appetizer the server is offering like the one in the photo below – it's a fun touch and a great ice breaker!
The bottom line is that when it comes to service, nothing should be taken for granted. Everything should be discussed with the client beforehand to take the event experience to a higher level. When it comes to creating the complete experience, no detail is too small.
Patrick Sullivan, right, with Chef de Cuisine Joanne Purnell and Executive Chef Margarita Hernandez, has been with Good Gracious! Events as Director of Service and Management for five years. During this time he has been in charge of hundreds of GG events, including numerous weddings, celebrity events, private dinners, and most recently an 8,000-person corporate event. Patrick is currently working on assembling a GG team that will execute a 2,500-person event in Santa Monica.
