That’s your opportunity. How you handle that feedback determines your future success, and the happiness of your target audience. Find out what’s wrong – and overdeliver on the fix. Is the 12-ounce sirloin undercooked? Bring back a perfectly cooked 14-ouncer. Typo in the first line? Fix it right away and thank the commenter who helped point it out. (On my blog, I would do so – if Darren’s reading this, I hope he’ll be so kind as to change that to “people you know who use words to persaude”)

So if something’s wrong, use the opportunity to turn a dissatisfied customer into an ecstatic one. And if they’re already happy, lock it in.

Thanks for the feedback!

Thanks,

Stefan,
http://StudySuccessful.com

BTW, it took me quite a while (i.e. a few seconds – everything’s relative on the internet!) to begin reading this article due to the mistake in the first sentence:

“… who know you to use …”

You mean:

“… who know how to use …”

I have already adapted some of http://www.air-shox.com the tips here and certainly this is helpful. As a regular visitor, I have learned a lot from you and taking this moment to say at least a thanks to you, that I have not said earlier. Best wishes

I have already adapted some of the tips here and certainly this is helpful. As a regular visitor, I have learned a lot from you and taking this moment to say at least a thanks to you, that I have not said earlier. Best wishes

Great article. I’ve been in the restaurant industry for 12 years now. Back in 2002 I took a course by Bob Brown called The Seven Ways Successful Servers Sell and some of what you mentioned was in the course. After taking his course, I developed my own style and instead of approaching tables with the standard “Hi, can I get you something to drink?” I would instead say “Hi, did you know that more people are killed every year by coconuts than by sharks? and that the number one killer of beavers is trees and a beaver cuts down 200 trees a year because if he doesn’t his teeth will grow into his brain and kill him and its actually illegal to throw a live moose out of a flying airplane over Alaska?” This usually got a laugh out of people in which I would thank them for coming in and then introduce myself. I would then say “By the way, our Bartender Shane is featuring an Twisted Rocket which is one of our slush sensations made with Blue Curacoe and Smirnoff Raspberry Vodka, everyone who orders them, luvs them. Through the meal I would come out with the appropriate “did you know fact” based on something that they ordered. While working at one “tourist” restaurant my fellow waiters/waitress made anywhere from 7%-10% in gratuities while I made anywhere from 12%-15% or more. This lead to my starting my didyouknowguy profile on twitter, to entertain people and funnel any contacts to other more targeted twitter profiles. Words are very persuasive, learn to use them powerfully and you will prosper. Again, great post, thanks for sharing.

Putting something that may be complicated for some to understand into the context of a normal every day event is smart. It makes it easy to understand and gives a visual and connection to the article as the reader remembers their last meal out.

Great job.

Regarding a Spanish version, that’s up to Darren. My deal with him was to have this post exclusive tp Problogger.

Mark O: certainly possible, but there’s only one way to find out: split test. Got any data?

Thanks again to Darren for the opportunity to post here.

Sometimes we could learn from the environment even from a small kid.

Yeah, I absolutely agree with all the points. Next time I’ll take a serious look on how waiters doing their jobs because there might something benefit for us!