Jeff shares his top 12 expectations of service staff, plus bonus tips on "remarkable" service.

Ben challenges the approach of training in restaurants.  It's just not working he says.  So, what to do?

How many words does it take to wait on a guest at a full-service restaurant? Jeff has the answer, though he hopes your answer is very, very different.

Shep tells the tale of Zappos.com, a legend in delivering both internal and external customer satisfaction.

Michael weighs this age old question.  Does his server Barb tip the scale?

Jeff shares the power of perhaps the most powerful sales mantra out there.

Flaws in restaurant wine service are easy to correct.

Carolyn gets to the heart of customer service analysis and why it's so important for your restaurant business.

Could an "anti no" policy be for you?

A former waiter and current critic exposes ten easily fixable complaints.

Natalie gives her straight-talking take on the state of service.

In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detail six main reasons why customers don’t come back. David shares some ideas on how you can counteract them.

Industry veteran David Paul Larousse is not happy with service out there. Join David at his table and see what he has to say about the business.

Folks, we've got it, and others want it.  The term, Hospitality, evokes certain emotions and expectations, and we are the practitioners who make it work.  We fulfill the dreams and deliver the goods. "Hospitality is a most worthy cachet", says John, "and we cannot afford to lose that edge".

Shep tells a quick story about how thinking like the customer just makes "cents."

A master wine educator offers advice on how to make the most of lineup.

Within the hospitality triangle, service trumps both salesmanship and education.

For operations that have been doing business for some time, establishing long-term relationships with regular customers is success defined. Well-honed marketing programs and employee participation produce the best results.

Customer-sensitive corkage policy and service will take the sting out of the surcharge.

How to ensure your corkage policy is beneficial to your business and well received by your guests.