Comments on: What PR pros can learn from waiting tables: the first impression

By: Yst

Yst — Thu, 18 Feb 2010 02:47:29 +0000

Hi Andrew

Excellent points about first impressions.
A lot of people don’t realize though, that impressions are formed around small things. I mean, whom hasn’t seen a restaurant with really elegant decor and then you find out they don’t clean their bathroom.
As well, I’ve sat in restaurants where I heard waiters talking about why you should never dine out (oops!) as well as in restaurants where there is a whole army of waitstaff smoking outside the door.
Good post!

(and sorry about last comment error)

By: Megan Fischer

Megan Fischer — Sun, 14 Feb 2010 18:14:05 +0000

Andrew- love this post! Actually, waiting tables and working as a hostess in Naperville, IL is what ultimately made me switch majors and go into PR. Hospitality is so closely tied to PR – and you hit it on the nail. It’s all about passion and the art of delivery. Great post!

By: Kenny

Kenny — Fri, 12 Feb 2010 23:39:30 +0000

Great post! I, too, have the experience of waiting tables. I can see the parallel, and agree that it’s important to remember that your first impressions matter. Good stuff!
I don’t remember where I heard it, but someone said, “You only get one chance to make a first impression.”
Here at keytheory.com, we help local, small businesses make a better impression on the web.
Thank you for sharing, and good luck in your new offices.

By: Jacqueline

Jacqueline — Wed, 10 Feb 2010 00:41:28 +0000

You know, I don’t remember his name…we heard him give a short presentation at the Eisner, but there were a bunch of people there. Sorry!

By: Andrew Wiech

Andrew Wiech — Sat, 06 Feb 2010 15:21:25 +0000

Awesome input, Jacqueline. Thanks for sharing.

I still wait tables on the weekend and it always feels rewarding when you can leave a lasting positive impression on a guest, especially first timers. A guest can tell when your heart isn’t in it. I feel that both PR and hospitality are passion industries. If you’re not excited about what you have to offer, neither is the client/customer.

Do you remember the name of the PR director that spoke on this topic? I would be interested to find out more about his speech.

By: Jacqueline

Jacqueline — Sat, 06 Feb 2010 05:27:02 +0000

I heard a PR director speak on this same topic once. He concluded that one of the best preparations for his current position had been previous employment as a waiter. His justification was not only the essential first impression, but also a server’s job as chief liason between diners, chefs, and hosts. If a customer is dissatisfied with their food, it’s the server’s job to correct the “crisis” even though the cooks usually maintain they made no mistake.

Since I currently waitress on weekends, I’ve dealt with my fair share of disgruntled customers, but I figure it’s all good practice! And of course, the most satisfying part is being pleasant and sweet enough to turn an upset customer into a happy customer. Everyone expects good customer service, but they’re always surprised when the service is exceptional.

Same goes for PR =)

By: Andrew Wiech

Andrew Wiech — Fri, 05 Feb 2010 22:23:29 +0000

Thanks for the comment, Shane!
I couldn’t agree more. Genuine hospitality can really go a long way in any industry.
Working in a restaurant has taught me so much. I’ve meet some fantastic contacts and built some strong relationship. It’s also pretty cool to know where all the local hot spots and deals are located.
I’m hoping to turn this blog into a series so thank you for your input on how different aspect of the service industry relate to PR.

By: Shane Arman

Shane Arman — Fri, 05 Feb 2010 22:08:53 +0000

Andrew,

I see what you mean about food service translating into PR. I’ve worked various restaurant jobs in college (mainly wait staff) and find myself connecting my experiences to PR. As a server, it’s key to read customer body language and be one step ahead of guests’ needs to be successful. Especially in PR, I think it helps to read people and provide something a client needs before they ask for it.

Not to mention every table you have is like building a mini relationship and it helps to gain the trust of those people – after all you are handling what they are consuming. I find when I am genuinely interested in conversing with my guests, my tips are generally better.

Anyway, I think that working as a server is an excellent way to force yourself to practice developing relationships and conversing with complete strangers. You never know who you’ll meet!