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Quality Customer Service: Some Insider Questions Featured

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 First impressions are often wrong, yet they are very important. A single action that wows a customer, especially a new customer, may go a long way to influence a favourable opinion about the business. A single mistake by a customer service associate can also completely turn-off a new customer. Perhaps nothing is more important in customer service than getting it right at the first attempt.

 It's common to see customers rate the same customer service associate differently, from 'very good' to 'very poor'. From my experience as a customer service associate, I know how much first impression counts. It can either win you friends or earn you enemies. I've had some customers asking for a feedback form to compliment or criticize my service quality. Occasionally I go out of my way to go the extra mile to meet customers' needs, probably because there's not a high traffic of customers waiting to be served.

There are also times, especially when the shift is understaffed, where I am unable to pay adequate attention to some customers because of pressure from other customers waiting, getting impatient, and physically agitated. When faced with attending to customers who have been waiting for a considerable time, what will you do? There's this customer before you, they need your help with something that demands you being out of your desk for some time to attend to his need. Then there's this long line of other customers before you and they are eagerly waiting to be attended to. You know you're doing your best, but you're overwhelmed.

 Much has been said about seizing the moment of opportunity to wow customers and leaving lasting impressions with them. But when you are so pressured to the point that you are no longer in a position to deliver and your integrity is about to be compromised, how do you handle that? Quitting is not an option here. You love the job, you have a passion for it, you want to acquire the necessary experience and grow, but the environment isn't giving you the opportunity. What are the solutions?

 

Read 787832 times Last modified on Thursday, 11 June 2015 13:44
Wednesday, 10 June 2015 23:00

110180 comments

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    He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.

    “My recipe is very special, and very old,” he said.

    Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
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    ‘Any place you have a pointy stick or a sword’
    Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.

    Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.

    Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.

    “I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”

    Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.

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    “People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
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    He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.

    “My recipe is very special, and very old,” he said.

    Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
    https://tripscan42.org
    трипскан вход
    ‘Any place you have a pointy stick or a sword’
    Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.

    Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.

    Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.

    “I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”

    Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.

    “Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.