The Savoir Faire 

Over familiarity or a sear lack of tact are notorious traits in the Zambian service industry. Quality of service and professionalism are cardinal in the service industry, the establishment is always one bad service away from losing a client or potential repeat clients. There is no room for mediocrity or arrogance when below par services are being offered to a paying patron. The waiting staff must live up to their name and impeccably wait on and serve a first timer as they would a regular. Weather in summer, winter or spring, I expect my coffee to be hot. If it appears on the menu, you should have the ingredients in stock and not run out during service. The numbers should not be an issue thus a sixty seat institution should not struggle or strain at capacity with orders during lunch or dinner service. The utmost courtesy from the chef to the waiter must be accorded to patrons at all times. 

The excuse of being Zambian or being in Zambia is a shallow excuse that must be exposed and addressed on all levels, as standards transcend boarders and nationality. As a paying client or patron I warrant the best service at every juncture I visit an establishment. Gone are the days of the quality of service being based on ethnic persuasion or clout as money is neither black nor white, The standard should and must apply to the owner of the business, the professional behind the scenes and the front of house staff. If you do not love food, do not become a chef or restaurant owner. If you do not love fashion, do not become a designer or a cloths retailer/boutique. The difference in service or pivotal moment of truth weighs heavily in the passion (the love) vested in product or service which as a customer I can instantly see, feel and taste.  

The execution is everything, as everything worth doing must be done well. The existence of the service is one half of the equation as is the ambiance. If the sign says open, I expect service promptly. 

Here comes Le Critique