In the restaurant industry, business owners need to rely on the good nature and service standards of their staff, perhaps more so than in other industries. For that reason, businesses need to ensure that their employees - particularly wait staff and hosts - are interacting with customers in a way owners and managers see fit.
For this reason, many restaurants have adopted research strategies to gather an accurate depiction of staff engagement and service. While bad employees are an inevitable part of any business, there are some considerations employers can make when vetting candidates that can help reduce the risk.
One way to gauge a potential hire's suitability and how well they may interact with customers is through evaluating their emotional intelligence.
"EI is the hard science of people skills built on the split brain theory and neuroscience," writes Customer Care News. "Conceptually, EI is a broad term that focuses on one’s interpersonal competence and skills that fall outside the traditional areas of a person’s IQ and technical or business skills."
By promoting and encouraging a greater level of emotional cognizance, employers may stand to benefit both financially and in terms of employee relations.