restaurant dining spoon

How Consultants Can Make A Difference In A Company

The Spoon Lesson:

restaurant dining spoon

A lesson on how consultants can make a difference in an organization. Very Impressive!

Last week, we took some friends to a new restaurant, ‘Steve’s Place,’ and noticed that the waiter who took our order carried a spoon in his shirt pocket.

It seemed a little strange.

When the busboy brought our water and utensils, I observed that he also had a spoon in his shirt pocket.

Then I looked around and saw that all the staff had spoons in their pockets. When the waiter came back to serve our soup I inquired, ‘Why the spoon?’

‘Well,’ he explained, ‘the restaurant’s owner hired Andersen Consulting to revamp all of our processes.

After several months of analysis, they concluded that the spoon was the most frequently dropped utensil.

It represents a drop frequency of approximately 3 spoons per table per hour.

If our personnel are better prepared, we can reduce the number of trips back to the kitchen and save 15 man-hours per shift.’

As luck would have it, I dropped my spoon and he replaced it with the spare hanging in shirt of his. ‘I’ll get another spoon next time I go to the kitchen instead of making an extra trip to get it right now.’

I was impressed.

www.interestingemails.com

 

SEE Also:

The restaurant manager Jerry’s Amazing Attitude

 

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