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Service staff lack professionalism of the kitchen, Zagat founder claims

2 commentsBy Becky Paskin , 16-Sep-2011
Last updated on 16-Sep-2011 at 10:23 GMT

Tim Zagat with wife and guides co-founder Nina
Tim Zagat with wife and guides co-founder Nina
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Britain’s front of house staff lack the professionalism and respect found in the kitchen because ‘there are little to no service training schools’, Tim Zagat, co-founder of the eponymous restaurant guide has said.

In a phone interview following the launch of the 2012 Zagat London Restaurant Survey , Zagat told BigHospitality that although dining in London has been consistently improving in London for some time, service standards still left a lot to be desired.

“If there’s one major weak link in the industry its service, and that’s something that can be and should be dealt with much the same way that cooking has been improved because of culinary schools.”

Zagat suggested that Britain should set up a series of service schools if it wants to improve its front of house standards, although the major barrier to good service in restaurants is because most ‘English people don’t want to be in the service business.

However the problem of bad service he says is a common one felt in many cities around the world.

2 comments (Comments are now closed)

Service

I am a Foodservice Consultant and Restaurant Service Trainer and I see this as an issue that could be well mananged by the restaurant management teams. Restaurants sould be investing in training their front of house staff and increasing their responsibilities towards the company profits. At the same time, training schools are more than welcome, but they will only have an effetive impact if the employees value trained staff members and continue to develop them.

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Posted by Mariane Bittencourt
12 December 2011 | 14h26

no takers

i am course leader for food and drink service in a large kent college and this year i am out of work due to only 3 students signing on. Everybody wants to be a chef due to the celebrity factor, i strongly beleive that chefs should train for part of their course out front to give a greater all round understanding of the industry.

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Posted by kathryn johnson
22 September 2011 | 12h34

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