In recent years, the burgeoning private sector in Cuba has led to a surge in new restaurants and culinary ventures. However, as the number of dining options expands, so do the shortcomings that affect customer experiences. A restaurant owner in Old Havana has gained viral attention on social media by candidly highlighting the most frequent mistakes in Cuban eateries, both from the staff's and the patrons' perspectives.
The owner of Sibarita shared an initial video outlining five common practices that, in his view, damage business reputations and drive customers away:
1. Employees chatting at the entrance: "Nothing signals an empty restaurant more than staff loitering at the door," he states.
2. Arriving to find uncleaned tables: He emphasizes, "It's very unpleasant."
3. Serving dirty glasses, plates, or utensils: This is, he asserts, one of the most frequent errors due to items not being checked before they're set on the table.
4. Neglecting personal hygiene after smoking: "I'm not against employees smoking, but at least freshen up afterward!" he comments.
5. Using cell phones during work hours: Although he initially allowed it during breaks, he later banned it. "You can't use your phone because when you're on it, someone might be calling for service, and you're not responding," he explains.
The video, delivered with a mix of education and humor, has been well-received by many online users, some of whom have shared additional common blunders in the island's food scene.
Customer Mistakes That Frustrate Restaurant Staff
In response, the restaurateur released a follow-up video addressing the flip side: frequent customer missteps that annoy the staff:
1. Repeatedly calling the server while they're attending another table: Such behavior creates unnecessary pressure and disrupts service flow.
2. Requesting changes to dishes or drinks already served: "Once a product is prepared, if you don't want it, we can only throw it away," he notes.
3. Finishing a meal and then claiming dissatisfaction to avoid payment: "If something's not to your liking, speak up; if you tell us early, we're happy to change it," he advises.
4. Arriving late without notice: "It's fine to be late, but at least call, because if you don't, we assume you're not coming and give away the table," he warns.
5. Ignoring the restaurant's operating hours: "The worst mistake," he declares. Many employees need to return the next day, and staying excessively late affects their performance and morale.
These videos not only entertain but also spark a necessary conversation to enhance the dining experience in Cuba. In an economy defined by scarcity, service quality could be the crucial factor that decides whether a restaurant thrives or fails. Acknowledging these errors is the first step towards making improvements.
Improving Dining Experiences in Cuba
What are some common mistakes made by restaurant staff in Cuba?
Common errors include employees chatting at the entrance, unclean tables, serving dirty utensils, neglecting hygiene after smoking, and using cell phones during work hours.
How can customers improve their dining experience in Cuban restaurants?
Customers can enhance their experience by avoiding repeated interruptions of the server, notifying staff of any issues promptly, arriving on time, and respecting the restaurant's operating hours.
Why is service quality important in Cuban restaurants?
In an economy marked by scarcity, high-quality service can be a decisive factor in a restaurant's success or failure. It helps attract and retain customers.