Develop guidelines for handling unhappy customers

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Reference no: EM132190615

How could you improve the overall quality of telephone use in the restaurant? Assume that you have the authority to do so, what would you do? Describe specific training you could develop. What suggestions would you have for greeting callers? What are some key phrases you would encourage all employees to use? What taboos – words and phrases you would forbid – might be introduced?

How could you develop guidelines for handling unhappy customers? Draft a “cheat sheet” for employee reference. Make it long enough to cover most concerns but not so long that it is too complicated.

Reference no: EM132190615

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