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Let the Passion Spill into the Dining Room

Just as our welcoming enthusiasm overflows into the parking lot, our kitchen employees passion for innovative,
beautiful food should spill into the dining room. A special request is an opportunity to create, and should be handled
as such. The chef, sous chefs and line cooks, should be sincerely interested in guest feedback on their food, and the
dining room employees should be eager to provide it. Our enthusiasm should come through in the presentation of
our specials to the service employees. Chefs should never sit down when speaking about their food. They should
never appear bored or distracted. You have a responsibility as a chef to connect this food to the guest experience
by teaching and inspiring your service staff. The kitchen employees may not actually face every guest, but their
willingness to go Way Above and Way Beyond for the guest creates the confidence the service staff needs to deliver
our experience. You will find in all instances that wait staff love to work in an environment where the Kitchen has great
Hospitality.

FRC Hospitality Is…

• Always err in favor of the guest.
• Unwilling to lose a single guest.
• Noticeably clean facility every day.
• The welcome overflows through the front doors.
• Exceed the expectations of every guest.
• Seek opportunities to create service.
• Our passion for food overflows the kitchen, is contagious to service employees.

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