Julie Pedroncelli St. John from Pedroncelli Winery sent me a great article by Barry Stuckey who has spent much of his career in hospitality. The article was about a waitress he encountered in a eatery at Heathrow Airport. I have pulled out some of the key points, as the article was too long for this blog. The article really encapsulated a lot of the finer point of excellent service, whether you work in a retail business or are selling B to B
The first point, which to me is the most important is to be conscious of what you are doing before you begin speaking to a customer. Before you approach the customer or pick up the phone to call them, STOP…clear your mind of what you have been working on or thinking about, and focus your attention on the person to whom you are speaking. As you are approaching the customer or waiting for them to answer the phone, put yourself into listening mode (you are probably already in talking mode). Once you have approached the customer smile, and tell them your name. You should also be smiling if you are on the phone, people can tell.
This small act of separation from what you were doing, or from the last customer allows you to move on to a new customer. Your focus on them will transmit itself to the customer. You will appear engaged and ready to help them. The customer will also become engaged as they realize that your attention is directed to them. Because you are more engaged you will be more apt to listen and really hear what your customer is saying. You will also be more likely to pick up non-verbal signals such as their tone of voice or the fact that their stance shows you they are or are not interested.
When a customer asks you a question, smile in response, and before you speak lean in just slightly. This creates an impression that you care what your customer is saying.
These are small things that will make big differences to the comfort of your customers and to their connection with you, the business and the products.
A tip of the glass from me to you