If your food and beverage service is on point then you will rarely come into contact with a dissatisfied Guest. However, sometimes things don’t go completely according to plan, and when Guests voice their complaints, you need to know how to deal with the situation professionally and in a manner that is becoming of a food and beverage service professional. This course will equip you with the tools you need to be able to deal with complaints in a series of scenario-based lessons.
"Lobster Ink represents a powerful shift in the way that we are able to communicate and integrate our values."M. Semer, CEO Kempinski
"Happy customer always comes back and if you deliver excellent service then definitely guests are back."M. Grebot, F&B Manager Sofitel NY
"Lobster Ink’s method of instruction is easy for our learners to use. The fact that people can work to their own speed is a huge advantage."Kate Groch, CEO Good Work Foundation