Pizza Today - April 2017 - 3
commentary
with JEREMY WHITE
Servers Beware
I
f you offer dine-in, you already know that the
my family is finished with its meal and spends what
that completely make or break the experience
can settle up and get on about our business.
servers you employ are brand ambassadors
your customers have within your four walls. No matter
seems like an eternity waiting on the tab so that we
On page 30, we take a look at some annoying server
how great the food and ambiance happen to be, a bad
habits that just might make your guests wish they'd
attitude with the pizza will keep customers from com-
your pizzeria. But if they do, get on fixing them now.
experience with an employee who serves up a side of
ing back.
But most servers realize being rude to guests won't
get them very far. Considering the way the inner
machinations of the service industry work, it's clearly
dined elsewhere. Hopefully these issues don't exist in
In this issue we also explore pasta and a classic New
Jersey staple (tomato pies). With Spring's arrival, it's
time to freshen up the menu a bit.
As I write this column, we're just a little over a week
in the best financial interest of servers everywhere to
away from heading to Las Vegas for the complete
even those who do that may pick up some annoying
full recap of the show in next month's edition!
smile and be both polite and accommodating. Still,
habits and get under the collective skin of customers.
For example, one thing I personally don't like is
when a server delivers the check along with my entrée.
For starters, I have a sweet tooth and will probably
madness that is International Pizza Expo. Look for a
Best,
want dessert. Secondly, that makes me feel rushed.
Customers don't want to feel rushed.
Then there's the other side of the coin: Sometimes
Follow Us Here!
JEREMY WHITE
EDITOR IN CHIEF
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@pizzatoday
A P R I L 2 0 1 7 / P I Z Z AT O D AY. C O M / 3
Pizza Today - April 2017
Table of Contents for the Digital Edition of Pizza Today - April 2017
Pizza Today - April 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Most Annoying Server Habits
Handling Gratuity
Trenton Tomato Pie
Rotini
Adding Pasta to Your Menu
Negotiating a Commercial Lease
Pizza Today on the Road: So Delicious
Pizza Today on the Road: On Point
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - April 2017 - CT1
Pizza Today - April 2017 - CT2
Pizza Today - April 2017 - Pizza Today - April 2017
Pizza Today - April 2017 - Cover2
Pizza Today - April 2017 - Commentary
Pizza Today - April 2017 - 4
Pizza Today - April 2017 - 5
Pizza Today - April 2017 - Contents
Pizza Today - April 2017 - 7
Pizza Today - April 2017 - 8
Pizza Today - April 2017 - 9
Pizza Today - April 2017 - Contributors
Pizza Today - April 2017 - 11
Pizza Today - April 2017 - Expo Spotlight
Pizza Today - April 2017 - 13
Pizza Today - April 2017 - Interact
Pizza Today - April 2017 - 15
Pizza Today - April 2017 - Conversation
Pizza Today - April 2017 - 17
Pizza Today - April 2017 - Man on the Street
Pizza Today - April 2017 - 19
Pizza Today - April 2017 - Respecting the Craft
Pizza Today - April 2017 - 21
Pizza Today - April 2017 - On Tap
Pizza Today - April 2017 - 23
Pizza Today - April 2017 - Destinations
Pizza Today - April 2017 - 25
Pizza Today - April 2017 - Knead to Know
Pizza Today - April 2017 - 27
Pizza Today - April 2017 - 28
Pizza Today - April 2017 - 29
Pizza Today - April 2017 - Most Annoying Server Habits
Pizza Today - April 2017 - 31
Pizza Today - April 2017 - 32
Pizza Today - April 2017 - 33
Pizza Today - April 2017 - Handling Gratuity
Pizza Today - April 2017 - 35
Pizza Today - April 2017 - 36
Pizza Today - April 2017 - 37
Pizza Today - April 2017 - Trenton Tomato Pie
Pizza Today - April 2017 - 39
Pizza Today - April 2017 - 40
Pizza Today - April 2017 - 41
Pizza Today - April 2017 - Rotini
Pizza Today - April 2017 - 43
Pizza Today - April 2017 - 44
Pizza Today - April 2017 - 45
Pizza Today - April 2017 - Adding Pasta to Your Menu
Pizza Today - April 2017 - 47
Pizza Today - April 2017 - 48
Pizza Today - April 2017 - 49
Pizza Today - April 2017 - 50
Pizza Today - April 2017 - 51
Pizza Today - April 2017 - Negotiating a Commercial Lease
Pizza Today - April 2017 - 53
Pizza Today - April 2017 - 54
Pizza Today - April 2017 - 55
Pizza Today - April 2017 - Pizza Today on the Road: So Delicious
Pizza Today - April 2017 - 57
Pizza Today - April 2017 - 58
Pizza Today - April 2017 - 59
Pizza Today - April 2017 - 60
Pizza Today - April 2017 - 61
Pizza Today - April 2017 - Pizza Today on the Road: On Point
Pizza Today - April 2017 - 63
Pizza Today - April 2017 - 64
Pizza Today - April 2017 - 65
Pizza Today - April 2017 - 66
Pizza Today - April 2017 - 67
Pizza Today - April 2017 - 68
Pizza Today - April 2017 - Product Showcase
Pizza Today - April 2017 - 70
Pizza Today - April 2017 - 71
Pizza Today - April 2017 - Pizza Today Yellow Pages
Pizza Today - April 2017 - 73
Pizza Today - April 2017 - 74
Pizza Today - April 2017 - 75
Pizza Today - April 2017 - 76
Pizza Today - April 2017 - 77
Pizza Today - April 2017 - 78
Pizza Today - April 2017 - 79
Pizza Today - April 2017 - The Marketplace
Pizza Today - April 2017 - 81
Pizza Today - April 2017 - 82
Pizza Today - April 2017 - 83
Pizza Today - April 2017 - 84
Pizza Today - April 2017 - 85
Pizza Today - April 2017 - 86
Pizza Today - April 2017 - 87
Pizza Today - April 2017 - 88
Pizza Today - April 2017 - Reader’s Resource
Pizza Today - April 2017 - Trending Recipe
Pizza Today - April 2017 - Cover3
Pizza Today - April 2017 - Cover4
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