Points of Passion Flashcards
1% LESS IS THE NEW STANDARD
Every time you settle for less than 100%, which is standard, you operate at a lesser percent. By giving only 1% less each week over one year, you are then running a restaurant at 48% of expectations.
‘APPLIED’ KNOWLEDGE IS POWER
It’s not a matter of how smart you are; it’s how you utilize your knowledge. We’ve all known somebody that’s really smart but didn’t know how to apply what they’ve learned. Being prepared and understanding every aspect of your job allows for confidence and power. How you use it is what sets you apart.
EVERY TABLE, EVERY TIME
It’s the little things. Our attention to detail and demand for perfection is what sets us apart! No expectations. Skipping even one step at a table robs the guest of having a Salt on Mass experience.
PROTECT YOUR ENVIRONMENT
This is your house. Create a work environment you are proud of and ensure that your team members are doing the same. Your job is only as good as you make it.
PROACTIVE VS. REACTIVE
Acknowledge what could happen in the future and stay ahead of the game, especially when it comes to your guests needs. It’s better to be proactibe preapare for the worst than to frantically clean it up with no game plan. Reactive people do not make good employees in the service industry and are only looking for a paycheck.
CUSTOMIZED SERVICE
“It’s Happy 23rd Anniversary” vs “Happy Anniversary”, ‘Good Luck, Jim’ vs. ‘ Good Luck’. It’s assigning the right table, appropriate server, etc…Doing things the Salt on Mass way vs. Corporate and cold, regardless of how big we grow as a unit.
PENNIES, NICKELS, & DIMES
With this mentality, we will all make more money…period. Act like an owner and ‘pick up’ the pennies, nickels & dimes that people all too often leave sitting around, turning them into twenty dollar bills! Pull the ramekin out of the trash. Give the bad uniform to the office vs putting it into the dirty bin where we have to pay for it again. Sell the desserts and coffee. It all adds up!
ACCOUNTABILITY
We must be accountable for our actions and lack of actions. Conversely, we must see to it that others are being held accountable. Fear of conflict has no place here. Hold each other to the high standards put in place years ago.
BUILDING RELATIONSHIPS
Guest- Regular-VIP-Friend
By achieving level 4 through customized service and genuine efforts, you will have created a loyal Salt on Mass guest for life.
FOLLOW THE RECIPE
It’s not your way, or another places way…It’s the Salt on Mass way. Follow the recipe regarding systems and track record.
INTERGRITY
It’s not what you do when your team/guest are watching… it’s what you do when nobody is watching that gives you integrity..
TWICE AS LONG TO DO IT WRONG
Do it right the first time. Laziness only leads to having to do it again. Save yourself the time and energy by being efficient and thorough with everything you do.
LOCKED ON
Be engaged and focus on the guest, product and the daily operation so t the restaurant. Understand that the restaurant is a living, breathing, every changing machine that we can only drive properly when ‘locked on to every aspect.
GOOD VS. GREAT
The biggest obstacle on the road to becoming great is settling for being good. When we do a good job, nobody complains or compliments. When you do a great job, people remember us. They talk about us. They keep coming back. We can’t have the mentality of just being good enough to get by for the night. Use every shift to impress the guest and show off your abilities! You’ve worked hard to become the best in the business.
BE HARD ON THE STANDARD NOT ON THE PERSON
Be comfortable with conflict, as it’s the standard we are responsible to uphold. Don’t confuse conflict with confrontation, nor take it personally on either end. Just make it about the standard with NO EXCUSES allowed.
