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Written by Melissa Magder
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Tuesday, 12 January 2010 16:02 |
 Like apples and oranges, the behaviours that constitute good customer service in restaurants are different from country to country. So, it’s no surprise that misunderstandings can arise when a foreign foodservice worker comes to work in Canada.
Teamwork
Consider, for example, how Chinese restaurant staff would respond to a diner asking for assistance, versus how a Canadian restaurant worker would respond to the same inquiry. In Canada, a server is designated to a specific table and section and will usually be flagged down if there’s a problem. In Chinese eateries, waiters serve everyone and there’s no concept of ‘yours’ and ‘mine.’ Therefore, it makes sense that a Chinese person working in a Canadian restaurant could aggravate other servers who think he or she is pushy and trying to hone in on their territory. Customers could view this server as poor because they aren’t getting the level of individualized service they expect from a Canadian establishment. Conversely, a Canadian working in a Chinese restaurant will likely be thought of as selfish and a poor team player. In both cases, the expectation of what it means to be a good server is completely different.
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Page 6 of 8 |
TORONTO — Last night, aspiring student chefs from culinary schools across Canada saw what cooking under fire is all about. The seven contenders vied for the top spot at the annual San Pellegrino Almost Famous culinary competition at the Calphalon Culinary Center in Toronto. 
BRAMPTON, Ont. — Pierre Gosselin has been appointed regional sales manager of Food Service for Eastern Canada at Export Packers Company Limited, reporting to Mark Tytel, national director of Food Service Sales and Marketing.
VICTORIA – Alberta’s Stephanie Schnepf has won the gold medal and Fulgence Charpentier Trophy at the 2009 Canada Jeunes Commis Rôtisseurs competition — held Oct. 23 in Victoria — beating nine competitors from across the country. 
