I picked up an article in the Herald and whilst the speaker was pointing a finger at the hospitality industry in the E. Cape what he had to say applies just as much to our local restaurants and service providers in general
“A TOP businessman dished up an overflowing plate of criticism to Nelson Mandela Bay restaurants and their management yesterday, saying they were letting the city down by creating a poor impression with visitors.
World traveller Phil Gutsche, non-executive chairman of Coca-Cola Sabco, was speaking at an empowerment business summit at the university campus on the positioning of the Eastern Cape for international investors.
“As for the food, it is okay – but just okay.â€Gutsche said it appeared that the owners and staff of restaurants “just don’t care a heck†and action must be taken to improve the situation.
“This is necessary because these restaurants are the frontline of our image and they are not making a good impression at all.â€
Knysna is well known for high prices, bad service and mediocre food. However on the up side at least its consistent and allows one the rare pleasure of being pleasantly surprised from time to time.
Yes, isn’t it great when one does find a great spot, excellent service and good food? You are right as to the rarity of the happy occasion.
Its fair to say that Knysna isn’t the only guilty city. Cape Town is notorious for its shockingly poor service to hungry patrons.
This then begs the question. Are the towns and city’s mostly reliant on tourism getting laxity? Perhaps they’ve been numbed by trying to meet the heightened expectations of tourists and their demands? Perhaps the onslaught is too much? Or, is it that the establishments just try to fill the post without trying to get the right person for the post?
Service in any establishment or business is taken lightly by those who do not truly look for the person who has a passion for clients and service. I believe the term is called “servant heartâ€. I do not think it is a light matter that should be passed on to picky tourists. The have a right to be picky. They’re paying and they’re paying to be served. They’ve worked hard and now it’s their time to be served in style and given the quality they deserve. Price isn’t the issue; surely if the quality was up to standard then the moaning would stop?