With one son who is a chef and kitchen manager and another who is contemplating attending culinary school, I have a serious interest in all things food. My waistline also shows that, but that's another story.
One of my favorite genres of books is that of the food industry, especially those that give a behind-the-scenes look at what goes on in the kitchen and dining room.
During a recent visit to my older son's house, I was perusing his bookshelf and took a look at "On the Line", about the famous New York restaurant Le Bernardin and Executive Chef Eric Ripert. It's a well-written and beautifully photographed look at the inner workings of the world-famous restaurant.
It's also full of great lessons for churches that want to have world-class guest services.
Your church will not be serving exquisite meals that diners pay big bucks for - but your church can learn that the meal is only a part of the total dining experience.
The Dining Experience
One of the things that diners remark upon after eating at Le Bernardin is that the service is almost invisible. By the end of the meal, you’ve been helped by as many as seven people, but you can’t quite identify them. Although friendly and available, they work out of your field of attention so that you can focus on the food, and companions, in front of you.
While it might seem effortless, it’s a rigorous ballet that requires training and focus. The men and women juggle a plethora of details in their heads while projecting an air of gracious calm.
This week, let's think about the guest services practices at your church - by starting with your version of "The Dining Experience."
Tomorrow: "The Elements of Service"
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