Joannes Lathuillere

Hospitality and Restaurant Consulting Provider since 2018: #QualityTime2.0 Waiter, bartender, kitchen assistant, receptionist, host for over 15 years now, I think I still have a lot to learn, but also a lot to share. Believe in me to (re)give you the taste for this wonderful profession, encourage customers to book in restaurants for better business management, and above all train/inform thousands of professionals so that they become the best. I would like us to preserve all the know-how of French service! The profession of waiter is a demanding art form that blends physical endurance, emotional intelligence, and attention to detail: Many think it's enough to take an order and bring a plate. However, the difference between average service and excellent service lies in the small details. In this e-book, you will discover how to take it to the next level and turn every interaction into an opportunity for loyalty (and increased tips). What you will learn: - The psychology of the table: Anticipate the customer's needs before they even ask. - The art of natural "Up-selling": Sell more without ever being pushy or awkward. - Crisis management: How to turn an unhappy customer into a loyal one through the right approach. - Room techniques: Tips for organizing your service and never being overwhelmed. - Non-verbal communication: How your posture and tone dictate the table's atmosphere. Don't let chance guide your service anymore. Learn the methods that make the difference between someone who brings food and someone who creates a memorable moment.