Actively listen so that you have a clear understanding of their needs. Then offer solutions that can address their specific concerns and preferences. These may involve custom meal plans, recommendations for restaurants that cater to their dietary restrictions or referrals to specialized nutritionists.

To address a client's concerns about dietary options, it’s essential to be well-versed in common dietary restrictions and allergens. With my catering company, which specializes in dietary restrictions, I start by consulting with them to understand their specific needs. From there, I offer a range of customized menu options at different price points, showcasing my flexibility and expertise. This approach not only resolves the immediate issue but also builds trust and demonstrates my commitment to providing inclusive, high-quality options. Over time, I found this attentiveness can turn dissatisfied clients into loyal customers and enhance your reputation, which does wonders when alleviating future clients dietary questions and concerns.

Definitely listen to what the guest would like to say. Actively listen to their disconcern, then try to find out a solution immediately and try to offer the guest with some alternative options that could be done for them. If it's not possible discuss this matter with the manager on duty and also immediately get back to the guest for a solution.

Do your homework before speaking with your customer. 1. Understand the nature of their complaint. 2. If this has happened before. 3. Speak to the staff who managed this complaint to understand the steps they have already taken to resolve it. 4. Check your client’s social media to gain valuable insights 5. Qualify the value of your business relationship. 6. Agree a mutually convenient time to call your client. 7. Express disappointment that they are unhappy with your service. 8. Ask them to detail what would resolve this. 9. Depending on your prior intelligence gathering, respond accordingly. 10. Confirm exactly what you agreed to. Thank them for their custom and understanding. Then deliver with professionalism.

The more expensive is the menu or membership, the higher expectations are, some of the frequent customers nowadays were grown in captivity, they entered into a restaurant after the age of 21, they always been in control of the alcohol and food consumed making the situation extremely difficult, the customer’s pressure and stress is passed onto the team member. There are special courses that train to successfully deal with customers in challenging situations. A bit of personality and the whole of hospitality industry: a qualified person shares personal details, experience and knowledge and gets back something that it’s called above the minimum wage and many thanks that whenever a discount is available some are passed to other colleagues.