Post by Secret Hopper

This bar top is disgusting. A bar top full of 40 dirty dishes. Beer glasses, tasters, plates, and bowls. In my 60 minutes at this taproom, it did not appear a single staff member did anything to maintain this area. I hate to use the word “gross,” but gross. As the counter continued to accumulate returned glassware, the line continued to grow in size. And the same guests who had to wait in line had to weave through it just to find an indoor seat at the nearby circular tables. Somehow, the staff was still able to provide guests with food and drinks in a relatively timely manner. But how much better could it have been? Is the staff, and more importantly leadership, content with a subpar experience? A taproom operating in a slower, messier environment isn’t a strategy for repeat business or long-term success. Assigning ownership to the little things can go a long way to improve the overall experience. https://lnkd.in/ebhstZup