In my previous role, I encountered a customer who was dissatisfied with their meal. I listened attentively to their concerns, apologized for the inconvenience, and offered to replace the dish immediately. I also provided a complimentary dessert to show our commitment to their satisfaction. By remaining calm and empathetic, I was able to turn the situation around and the customer left with a positive impression of our service.

During a busy shift, I prioritize tasks based on urgency and customer needs. I start by ensuring that all orders are taken accurately and promptly. Then, I focus on delivering meals to guests in a timely manner. I also keep an eye on the dining area to anticipate any additional needs, such as refilling drinks or clearing tables. By maintaining a structured approach, I can efficiently manage my responsibilities and provide excellent service to all guests.

To ensure accuracy, I always repeat the order back to the guest to confirm details. I also use a checklist to note down specific requests or allergies. During delivery, I double-check the order against the guest's name and room number. Additionally, I communicate clearly with the kitchen staff to ensure that any special instructions are followed. These strategies help me minimize errors and provide a seamless dining experience for the guest.

In a fast-paced environment, I break down tasks into smaller, manageable steps. I use a to-do list to keep track of my responsibilities and prioritize them based on urgency. I also stay organized by keeping my workspace tidy and ensuring that all necessary tools and supplies are within reach. By maintaining focus and staying calm under pressure, I can effectively multitask and deliver high-quality service to all guests.

In my previous role, I was trained to upsell by highlighting premium items or special offers. I approach upselling by first understanding the guest's preferences and needs. I then suggest complementary items that enhance their dining experience, such as a dessert to accompany their meal or a premium beverage. I always do this in a non-intrusive manner, ensuring that the guest feels valued and not pressured. This approach has helped me increase sales while maintaining a positive guest experience.