Welcome New Subscribers. Thanks for joining us on our restaurant and foodservice adventure. 

Special Thanks For Leadership Cares Golf Classic Support!  A quick but very special thank you for all the support we received on our annual fundraiser. The Leadership Cares Golf Classic is the main fundraiser for our three outreach programs in mentoring, literacy training and hunger relief. Special thanks to Lynne Breaux and the Restaurant Association of Metropolitan Washington for all the support and more importantly for believing in the impact of our outreach programs. For details on the event visit www.ronyudd.com/golf/golf_press_2.htm . 

On the Front Lines of Service

This month's tip on service focuses in on the Art of Checking Back. In our last issue we focused on the first interaction your guests have with your tableside servers and how important it is. This month we look at another "G Builder" (gratuity builder) the Check Back. Not only should this be part of your regular service standards and expectations but it should be stressed as way to create comfort for the guests. Checking back after items have been delivered shows the server's concern for the guest's experience and reminds the guest that the server is there to assist when needed. It is this feeling of not being abandoned that creates a sense of security for the guest. Four things to teach about the "check back"

• Know When-Give guests enough time to taste or sip. It's not a race to check back.  
• Be Specific-Ask about specific items rather than a general--"How are things?" 
• Connect w/Each Guest-Make eye contact. Provide time for each guest to respond.  
• Follow Up w/Sense of Urgency-Make things right and solve any problems quickly.  

Training Tip # One: Construct a role play scenario on how not to check back. The manager or supervisor should demo the wrong way and let the staff have a couple of laughs. Allow the service staff to then demo their version of the right way to check back. Gently and constructively coach them through the process that matches what you've established as your standard. Don't forget to link proper check back with building their "G".

Training Take Home Idea: Staff Creation + Staff Participation = Staff Application and Retention.   

Last issue we talked about how effective leaders build bridges by involving others in their mission. This month we explore the idea that genuine leaders are simply very good teachers. Teaching others whether it be a recipe, a technique or a simple skill that will make their job a little easier is what good leadership is all about. Take a few minutes and make a list of three things you can pass on to those that work for you. It doesn't have to be the theory of the universe---but something they can use right away in their day-to-day job. Keep it simple and keep it real. Build it into something that you as the leader in your operation does every day. Think about it---three things to three people each day adds up pretty quickly. Also--never forget the basic concept of mentoring---teaching makes you better at what you do!

A leader that teaches is actually creating other leaders!     

Free Offer: The Power Point Slide Show for our "Real Life Mentoring" seminar presented at this Year's NRA Show is available by dropping us an email at: mentoring@pointsofprofit.com 

We're repeating this one from last issue because of the reaction we got. This Point of Profit is about the importance of letting staff know about the cost of doing business. It never ceases to amaze us that many staff members don't know that the margins in our business range anywhere from 0% to 20%. When they hear that the industry average is 5%--(that is .05 cents profit on every dollar that is spent by the guest) it really blows them away.

Start slow by letting them know the costs of some of the items they handle everyday. Let them know the cost of a fresh lemon, or the cost to clean an apron or how much each linen napkin costs to clean and press. Slowly they'll see how fast the nickels and dimes add up. Link these costs to profitability, job security, pay raises and soon you'll have an army of mini cost-controllers all over the shop.                   

Take Home Phrase--There are no secrets in a successful business--Share the numbers!

We had a very successful Mentoring Conference in August as part of our Leadership Cares work. Seventy adults and high school students participated in the Mentor Cares Leadership conference at the Marriott in Greenbelt, Maryland. Our partners--The Boys and Girls Club of America and Northwestern High School are on a mission to spread this program throughout the Washington D.C. area and into other jurisdictions. This workforce development program is also a way to develop caring leaders. Visionaries like Mr. Darius Stanton of Boys and Girls Clubs of Greater Washington and Ms. Darlene Bruton of Northwestern High School are developing young leaders with self-confidence, self respect and the understanding that by reaching out to help others they actually help themselves. Aren't these the type of young people we want to attract to the restaurant and hospitality industry? Visit www.leadershipcares.org for details.