Not enough ice in the glass costs money, especially when there are free refills. When a server adds two slices of lemon to iced tea instead of one, he points it out. When a soup bowl is filled to the brim, causing spillage and waste, it makes the soup plate messy and turns saltines into a soggy mess. THE SPOT Managers are required to make an hourly check of restrooms. No one, including owners, is exempt from picking up a mop or wiping down a sink or mirror.
Cleanliness leaves a good impression on guests.
McCarroll also targets a new project every month. It might be adding a fresh coat of paint, installing a new roof or style of drapes or hiring a commercial cleaning service to sweep the parking lot. Showing care and concern energizes employees and customers. At NoMi, the 125-seat restaurant in the newly opened Park Hyatt Hotel, Chicago, daily meetings with restaurant floor managers and assistant managers, plus critiques of every service, ensure high standards, says Emmanuel Nony, food and beverage director. We work as a team,'' says Nony.