Wycliffe Team Website

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  • F&B Training
    • Training Agenda
    • Chapter 1- We're Wycliffe
    • Chapter 2- Hospitality
    • Chapter 3- Being on Site
    • Chapter 4- The Basics
    • Chapter 5- Culinary
    • Chapter 6- Beverage
    • The Grille
    • Flavours & Cliffe
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    • Home
    • F&B Training
      • Training Agenda
      • Chapter 1- We're Wycliffe
      • Chapter 2- Hospitality
      • Chapter 3- Being on Site
      • Chapter 4- The Basics
      • Chapter 5- Culinary
      • Chapter 6- Beverage
      • The Grille
      • Flavours & Cliffe
    • Documents
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  • Home
  • F&B Training
    • Training Agenda
    • Chapter 1- We're Wycliffe
    • Chapter 2- Hospitality
    • Chapter 3- Being on Site
    • Chapter 4- The Basics
    • Chapter 5- Culinary
    • Chapter 6- Beverage
    • The Grille
    • Flavours & Cliffe
  • Documents

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Wycliffe Conduct

You are on stage

No matter where you are in the club, please ensure you keep your head up, saying hello to any passing members or fellow co-workers and not walking with your head down on your cell phone.  Always remember that you are in the service industry and you should keep up the image of a caring professional.  Whenever you are in public areas you should always keep a professional appearance. You should be wearing your uniform and it should be buttoned, tucked, clean and crisp.  No eating, drinking, or chewing gum in member areas; it takes away from your image as a professional.

Posture

The picture on your left is how your should be standing on the floor when you are not at the table.  Never cross your arms over your chest and do not put your hands in your pockets.  We want to be approachable in case any member needs assistance.  The general posture and mannerisms that you display at all times are a direct reflection of your attitude about your job and the image of Wycliffe 

leave your personal issues at the door

You should be aware of the fact that our members/guests come to Wycliffe to relax. Do not discuss personal issues, club business or other Members/Guests related information. Eliminate “noise” from your work/side stations.  If problems do arise with yourself or with others including co-workers, talk about it with your manager, off the floor and in private. These problems should be handled one on one, not with the entire staff.

Cluster chatting

Grouping together (more than 3) in member/guest view is not a display of Wycliffes professionalism.  Social discussions should be kept to a minimum and be done during your break.  If you need to have the conversation, have it behind the scenes and never face your back to the dining room floor.

Cell phone Usage

Keep cell phone usage to a bare minimum when you are clocked in.  Personal calls must be taken off of the dining room floor and not within view of the member.  Please ask your manager to leave the floor so your section can be covered if you need to take the call.  When you clock in you are on company time, social media and checking your personal accounts are not work related.

Addressing members

Always address the member by Mr. or Mrs. followed by their last name.  Even if they ask you to call them by their first name, never call them by their first name.  Just let them know you are unable to use their first name, they will understand.  Remember, be friendly, not their friend.

Phone Etiquette

Everyone can answer the phone

Answer the phone and ask them to hold if you don't know the answer to a question.  Do not guess, if they have any questions, get the correct answer. 

Answer the phone before the third ring

You wouldn't want to have a call go to voicemail if you were calling

What to say when you answer the phone

Thank you for calling The Grille at Wycliffe, this is _____(your name), how may I help you.

What is Hospitality

A good insight into having great hospitality in any business. In order to have a high hospitality behavior you need to have these six emotional skills, kindness, optimism, work ethic, curious intelligence, empathy,  self awareness and integrity.

You are Wycliffe

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Chapter 2- Hospitality

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Updated 11.27.20