We had the cheese platter, which true to its reput...

We had the cheese platter, which true to its reputation, was amazing with its dips and chutney. Coffee flat white were great.

To the manager in charge yesterday who
a) Gave me a partially empty bottle with leaves and debris at the bottom, when I asked for water, expecting me to wash it, fill it, and then get my own glasses
b) Shut the partition door, and the main entrance to the outside garden, of the room we were still eating in, isolating us from the main cafe.

1. Regulate your emotions. A smiling demeanour is needed for work in the hectic hospitality industry. Customers only get a glimpse of you when they visit, and make judgements from there. Maybe you had a bad day at home, but do not bring it to work.

2. Delegate work and responsbility to other staff- a sector of the cafe to look after, so that a) All clients are cared for, and no one is neglected b) As the manager, you are able to oversee operations without feeling stressed out managing the frontline by yourself.

3. Communicate to customers with respect and an open body language, regardless of how difficult they may be. It is not easy but stay professional.

To the other staff, good job. it was Easter Sunday, and busy. Hence, it is natural for service to be slow, but you guys were able to remain composed, friendly and professional with a smile on the face.

I will like to thank Georgia for apologising on behalf of the manager, acknowledging the bitter experience, and handling the issue in a sensitive and friendly manner.