INDUSTRY-LEADING HOSPITALITY CHALLENGE EXAMPLES
“We always go above and beyond to assist older members with mobility issues who have difficulty serving themselves from the buffet. We ask them about their preferences and then prepare a plate for them so they can enjoy the same great dining experience as everyone else.” “When a member expresses disappointment that an item formerly offered no longer appears on the menu, the chef will make every attempt to prepare the meal they are requesting, provided we have the required ingredients available. We always do our best to make things possible for members.” “We collect their parking valet ticket as soon as they finish their meal and deliver it to the valets to ensure their wait in the porte cochere for their car is always a short one.” “We keep an eye on members’ alcohol consumption so that if there is any question about whether they should be driving themselves home, a manager can take them home instead, to ensure their safety.”
MERCY MATHEBULA
“When I sat down at a table at the Beach Club recently for a meeting with three members (all women) for a meeting, one of the servers brought over some small, short tables and placed them next to each of us to set our handbags on. I’m fortunate to have dined at some noteworthy restaurants in the US and abroad, but this was the first time I’d received a level of personal attention that included taking care of my bag to ensure it wouldn’t have to sit on the floor and was instead placed on a table right next to me for protection, safekeeping, and easy access.” “When I momentarily became concerned that the server shouldn’t be ‘fussing’ over me since I am a Frenchman’s employee, she assured me not to worry and that this was “how Frenchman’s Creek does things.” I believe this small act of warmth and kindness provides a wonderful example of how Frenchman’s Creek is providing industry-leading hospitality.”
CHRISTY HEADY
“I have a little game with one couple who often come to the Beach Club. She drinks Meiomi Pinot Noir and he drinks Dewar’s White Label on the rocks. Usually they don’t make reservations (just walk in) but whenever I see them coming I start to prepare their drinks. He always jokes that “I’m too slow” so the other day they came in and I knew already where they were going to sit (their usual table when it’s available) and I made the drinks as fast as I could and got to the table before they sat down and he said “not fast enough.” We laughed because they hadn’t even sat down yet and I already had their drinks on the table.” “This is an example of how I try to anticipate members’ needs and build a personal relationship with them.”
ARAMI GOMEZ
Made with FlippingBook Online newsletter maker