Showing posts with label Professionals. Show all posts
Showing posts with label Professionals. Show all posts

Wednesday, February 6, 2013

International Networking Week – 2013


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By Terry Orr

International/Global Networking has taken on an entirely new and important meaning over the past decade.  Today we live in a 24/7 environment - our blog site are view globally is just one of many enterprises that has worldwide exposure. 
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Networking has always been an important means of communication both in the business and personal worlds. Doctors, Vets, mechanics, appliance and home repair are a small sample of our network.
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As an exercise several years ago, our customer asks that each person on the team, build their “network (bubble) environment.”  Collectively we white-boarded a couple to ensure we were on the right track – then each member went away to develop their “network environment.” The results were very interesting as we began reaching out beyond the first couple of layers and discovered just how far out we can reach people. That was what the customer wanted – for us to understand our reach.  I still have mine somewhere in my files.
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Today, the Internet has significantly increased our capabilities to network – Facebook, Twitter, Groups, Linkedin, Trade associations and groups, newsletters, blog sites and the list goes on and on. 
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I personally find all of this exciting – how lucky folks are to have all these marvelous tools available – especially the younger people.  Where will be ten years from now?

Monday, May 21, 2012

National Wait Staff Day


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By Akindman

May 21st is the day we recognize the efforts put forth by those who make our dining experience extra-special. Please be attentive to the person who has taken the time to learn the difference between being an order-taker and a waiter and tip accordingly.

A professional acts as the eyes and ears of the chef in a dining room. They are knowledgeable about cooking styles and times, ingredients, allergies, and additives. They strive to provide seamless service committing to memory personal preferences of frequent guests.

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That waiter was so efficient that his/her presence was hardly noticeable yet water and coffee was always full without asking and the course of service was exceptionally smooth as my friend and his guests enjoyed their evening.

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It takes a lot of time, effort, and care to accomplish that level of competence. Most of the chain restaurants don’t bother with in-depth training and it must be learned on one’s own time.

A professional waitperson is a diplomat, salesman, food expert, wine steward, host, and public relations whiz.

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