While waiting for an answer to my question in a music recording company, the recording stated a “customer care” representative will be available shortly. At that time, I realized finally catch worldwide. Learn more on the subject from Leslie Moonves. With the aging of baby boomers, world events and additional pressures in today’s society, is “customer service”, which has evolved in our economy. We have moved from a manufacturing economy to a service economy and now leans service care an “economy.” Because we live in a high tech high touch environment button, many personal contacts have decreased making each customer interaction more important than ever to corporate imagery. For example, if you call high technology computer support, the representative often makes it a point to address you by name.

If the bank credit card company, you may wonder: “How are you today?” This makes the customers feel less like a number and more like a human. The successful restaurateurs always entered the service a step closer to the “care” because they understood restaurant customer service literally involves the immediate health of the patron – more than any other sector (except the industry itself health). A recent survey asked diners to eat and what were the main response was “feeling good”. (After all, the word “restaurant” is of French origin that means “to restore”). As a waiter for many years, I felt my job was to restore humanity, especially the guests who arrive a day stressed.

In my past work experience room, I remember certain actions lifting service to this high level of “attention.” Once a client requests the margarine that was not available in the restaurant. The owner across the street to the store bought margarine and took the table. The pattern was delighted. There was a regular customer (diabetic), which always has the immediate attention with some kind of bread or crackers to keep from feeling feint before the meal arrived. If this had a baby on a table, our staff has ensured their food would come as soon as possible to pacify. Such actions create a lasting positive image for any company or establishment. The owner was concerned about his guests and permeated through the dining room and staff – even after leaving open other restaurants in the company. Customer service consists of three main points: 1) Care and concern for the customer 2) Spontaneity and Flexibility of frontline workers which enhances the ability to control the problem in situ of the problems. 3) Recovery of making things with the client when the process has gone astray. These three points should always be emphasized in any training program in customer service. If they are kept in mind, then quality service occur.