What all restaurant owners, managers in Sierra Leone must know about their staff when they are not there
Every restaurant in Sierra Leone needs a quality control person. If you can't be at your business everyday then hire someone whose sole job is quality assurance. Otherwise I swear to you, your business will go to shit. When you are not there your staff do whatever they want and worse your food is not fit to even enter plate.
If you've spent all this money to build, to create, to invest, and you can not be there EVERYDAY you are setting your business up for mediocrity, crap service, and bad reviews with your customers.
You're only allowed to not show up everyday or skip or on having a quality assurance person if you've been in business for 30 years. If you have not then no you don't get any days off.
Bad service pains me to my core. Today was a bad day in service in Salone period. A waitress made a mistake and I corrected her and she asked ”wetin you want make ah do?”
”No, I should be asking you what YOU want me to do. I need you to do your job,” was my response.
Then she twisted her face and dragged her feet and in that moment I feared that either spit or urine may come back to my table because that's how evil she made her face.
Papa God na pit e put day make tenda crack na ein ade.
At another place I ordered my food. It took 45 minutes for the waitress to return to tell me they were out of string beans.
I was so hangry I burst into a delirious fit of laughter. All I could do was congratulate them on their audacity to fail.
”Wow! Oona get mind oh!”
I chose another side dish and it took another 30 minutes for the meal to reach me.
I ate it and it had no salt, no pepper, just tasted like the person who cooked said, enti yu wan make ah cook, ah go cook.
I ate what I could because my body needed to by my God it was just shitty.
So please, I don't care which shiny name or style your food business has just come to work everyday or hire a quality person. In these days of online reviews and social media you really can not risk bad food and service. All it takes is one cleverly written post of which you may not even be aware that will stop people coming to your establishment or worse yet come and just drink water only.
I am reminded of my aunt, Joy Samake of blessed memory who after 30 years as a restauranteur, still came to work every day because she knew that she was the only one who could guarantee quality at Balmaya.
I can not tell you how many times I went there and I thought dis mammy noh day taya. E noh go fen posin? I get it now. She knew from experience, what I also now know sadly from experience.
I am calling on all in the food industry to approach their quality and commitment to service like Aunty Joy did. Show up everyday, please. Be anal about the details. Be an asshole about consistency. Be wicked for quality and excellence because that is what they will say when you reject their mediocrity.
I could have written two reviews today that would legit ruin some restaurants but I know deep inside the managers and owners do care and do want to do better. So please let this be a warning to you. Go and install CCTV right now in addition to coming everyday and hiring a taster to assure food quality.
Next time I go to any of your places of business and the food or service is crap I will do a Facebook live on the spot, check in to your restaurant on location and tell the whole world not to come there. So please oona geda oona sef because next time you have crap service it might be to me and my attention seeking big mouth.
Get it together already!