ELECTRONIC HOUSE CALL - May 12, 2000

DON'T BE AFRAID TO ASK
Richard Carlson, in his book "Don't Worry, Make Money," asserts that many business people are afraid to ask for referrals or sales, stemming from a basic fear of asking for help. He says that this fear is the "downfall of most businesses." However, he cautions against even worrying about being afraid to ask for help and encourages you to relax and take it easy. He thinks that you just might not be thinking about whom to ask and when. It's much simpler than you might imagine.

He cites an example of not thinking about referral possibilities and being afraid to ask for help. He and his family are loyal to a favorite restaurant and eat there often. The owner knows them, but has never asked Carlson or his family to bring in friends, neighbors, other family members, or business associates. Carlson suggests that the owner might make a lot of sales if he just asked. He could sweeten the deal and offer incentives to loyal patrons, such as a half-priced meal or a free bottle of wine, for bringing in new customers.

Think about it. Do you have loyal clients or customers, or even good friends or neighbors, who might be happy to bring you new business? Just ask!

A note from the Doc:
First of all, my thanks to Lee Sterling, hotel school graduate turned attorney, for passing this along. This is just another example of how our own thinking so often gets in the way of making life simple and effortless. When you find yourself entertaining a thought like, "I couldn't do a thing like that," ask yourself, "Who says?" There is never a good answer. Fear is just a sign that you are getting attached to your own thinking, that you are starting to chase your tail. Who is doing the thinking? Once you start to recognize that it is only your own thoughts that are holding you back -- that there is nothing "out there" doing it to you -- you are immediately and irrevocably back in control of your life.

TO BANK OR NOT TO BANK?
Kristi Royce <kroyse@hotmail.com> has a question:
I am helping a friend change his cash handling procedures. Currently they have a cashier who collects the payment from all customers and they are thinking about having the servers collect the payment. They believe it will improve service. What concerns should we be aware of and do you have any of your great tips for us?

If you have some experience with making the shift from cashiers to server banking, please share the good, bad and ugly directly with Kristi. If you copy me on your note, I will collect the wisdom of the group and post it later.

CAN WE TALK?
Rob Gage <rgage@pcrcorporate.com> wants to know if anyone done anything of substance (or fluff) to improve the communication between their (typically) Anglo kitchen leadership and the crew? He writes, "I know of some (McCormick and Schmick is one ) that have gone so far as to bring ESL teachers into the kitchen. Frankly, I thought that if you focused on the Chef and Sous Chef, it would be easier, since they're only two people.

Again, if you have any insights to share, please reply directly to Rob with a copy to me.

ONE MORE THING
I know this is a kick-butt weekend for most restaurant folks, but in the crush don't forget to make some quality time for the Moms in your life. Money comes and goes . . . but Moms are forever. Don't get your priorities crossed, even if you will still be out straight most of Sunday! Happy Mother's Day.

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