Good service - service tips

Landlord/chef Jonathan Furby of the Linnet, in Great Hinton, near Trowbridge, Wiltshire, tells his staff to be themselves and act naturally in front of customers. He says:

"Talk to customers as if they were people and have fun, this creates an overall relaxing environment."

John Rudden, chef/director of the White Hart Inn, Lydgate, Oldham, feels that it's in the timing of knowing when to approach tables and when not too. He says:

"Leave enough space for guests to enjoy their private conversation without interrupting them and attend when you think you're needed."

Head chef Alan Poole of the Norway Inn, Truro, Cornwall, believes that you should meet every customer's needs. The pub's motto is to "greet customers with a smile and a Cornish welcome".

Proprietor Carol Robson of the Swan, Monk's Eleigh, Suffolk, thinks that you only get the one opportunity to make an

impression when customer's walk through the door, so first greetings are crucial. She says:

"You need to be able to make small talk and be a great listener."