Service Standards Quotes

In the Ford Motor Company, we emphasize service equally with sales.

The word "tip" stands for "to insure promptness." So when should you give it? Up front,of course. Sophisticated people don't take chances on poor service, they insure good service.

If I see one of my sales assistants neglecting someone because he doesn't look like a good client, he's fired immediately.

Our definition of VIP is not as big as in Macau. But for us, they are VIPs even if they don't spend a lot because we are very hospitable here.

I don't know if I can handle living in Tokyo. I feel like the culture shock would be so intense, especially with the service industry in America - you can't make up for that. Once you get a chance to travel a lot, you start to realize when that waitress comes back and asks you if you want some more to drink, that's an important moment. Nobody else does that!

If I ever own a restaurant, I will never allow the waiters to ask if the diners like their dishes. Particularly when they're talking.

I have no problem in asking a diner to leave for two reasons: 1. If they are rude to my staff. No one has that right. If we make a mistake, allow us to rectify it. 2. If they are loud and abusive at the table. They have no regard or respect for the other diners, who may have worked very hard to save up their cash to afford your prices.

We have to make a determination of what the minimum standards are for police, fire and emergency services in all of America's major cities. Once we determine that, then we can decide what the funding is.

We are not trained to please everybody.

To achieve consistently terrific customer service, you must hire wonderful people who believe in your company's goals, habitually do better than the norm and who will love their jobs; make sure that their ideas and opinions are heard and respected; then give them the freedom to help and solve problems for your customers. Rather than providing rules or scripts, you should ask them to treat the customer as they themselves would like to be treated - which is surely the highest standard.

I think my service is better than my food... I focus so much on the service.

The client is not always right.

The 1970s crystallized the service mantra as we now know it.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

You should not build your customer service system on the premise that your organisation will never question the whims of your clients.

Great customer service does not come by chance. It is the result of training and ensuring there are enough assistants to serve the customers.

Jimmy John's is what it is. We strive for a consistent experience that is consistently good.

It's sad that we have become so accustomed to bad service that we're shocked when we get good service.

Hospitality is central to the restaurant business, yet it's a hard idea to define precisely. Mostly, it involves being nice to people and making them feel welcome. You notice it when it's there, and you particularly notice it when it isn't. A single significant lapse in this area can be your dominant impression of an entire meal.

You have to always remember who your guest is, and that's who we cater to.

Service drives a lot of my decisions.

The public is interested in the service it receives, not the mechanism that delivers it.

There's going to be some places where you're treated with respect and dignity and some places where you'd have to be a fool to live, .. So, there will be places where people can get their hair done well and places where they can't.

Oh, the secret of a great club is all in the detail. When I walk into one of my bars, I have to have all my napkins a certain way and all the pourers in the bottles facing a certain way. It drives some people crazy, but I figure if I notice something's off, then other people will notice it, too.