So, I'm driving down Allisonville and I'm in the left lane. Why? Well, the right lane merges into the left lane in about 200 yards. This happens many times a day, as this is my route home. So, I am very accustomed to what is about to happen. But, nonetheless, it still drives me abso-fucking-lutely bonkers every time.
I glance over to the right and I see Cowboy Bob in his pick up truck. His dog "Skeeter" is in the back. His wife sits beside him touching up her 3 foot thick foundation of makeup, while spraying a fresh coat of Aqua Net Hairspray into her State Fair hair.
Cowboy Bob looks over at me while chewing on a tumbleweed and tips his hat. This is a sign that it's "Go Time." It's time to play a little game of chicken. So, like all men in my family that posses a common trait called ROAD RAGE, I floor it and give him no room to squeeze into my lane. For fuck's sake, he knew his lane was merging, he call fall behind. I win this round; but, like I said, this scenario plays out many times a day. Depending my mood and how the day went, decides whether I turn into Tony "Scotty" Stewart, or Ja-Ja-Ja-Ja-Jimmy Stewart.
If you are over the age of 80, I'm not shittin' – YOU need to turn in your driver's license. Either that, or you have to use the pedal on the right. It is called the "gas" pedal. Use it!
If you drive on the highway, I have 2 BIG rules that everyone needs to start using:
1)
Use your Cruise Control damn it! You people that drive up on my ass, I get over to let you pass and then you decide to let up and let me drive right up on you… for God's sake man, if I didn't have a son to take care of I would like to just drive right into your ass like Kobe in Colorado!
2)
Do not sit in the left lane. This is the FAST lane. It is your duty as an American to get over to the right and let me pass you. I don't care if a Semi is 300 yards away, let me get around you. You can come back over and clog up the highway after I zoom past.
SIDENOTE: all police officers reading this, remember that Scotty's Brewhouse offers uniformed officers 25% off, daily. I also only drive the speed limit. If you still aren't impressed, then go back to eating your donut, Ponch.
A few other miscellaneous peeves:
Unless you want a serious case of whiplash, use your turn signal. GMC put it on your car for a reason.
If you are in a convertible and you have the top down, why do you put the windows up? If it is to protect your hair, it is too windy or too hot/cold – then put the top back up dildo.
If you have a bumper sticker that says something like, "My kid is on the Honor Roll at…" I've given Slater permission to kick your kid's ass when he is in school.
Please don't put more than 2 bumper stickers on your car. (allowing for a Scotty's sticker and a Colts sticker).
If you are shopping at Marsh or picking up some treats for Spot at Petsmart, do me a favor. Just respect the fact that I'm in a 3000 pound machine that could make you look like a Bloody Mary Pancake. I'm gonna' let you walk by; but, just be a little respectful about it. Maybe a little wave to say thank you. Or, maybe that fake "run/walk" where your legs still go the same speed; but, your arms are moving quicker – to give the illusion that you are walking quickly to get out of my way.
Alright, I'm sure I'll think of more as I drive around today. If you have some you'd like to add, I'd love to hear from you, post your pet peeves here.
Showing posts with label Brewhouse. Show all posts
Showing posts with label Brewhouse. Show all posts
Thursday, September 10, 2009
Thursday, July 30, 2009
Power to the People
One of my favorite groups, Public Enemy, used to wrap about this back when I was 16. Well, 20 years later, it is back, only Social Media is rapping about it now. The article below is something I sent my management team to read and understand. I copy/pasted this article from a restaurant consultant I follow named Joel Cohen.
I had this same conversation with Ryan Cox (@Coxymoney) last night at the #indytweetup at Scotty's @brewhouse on 96th St. The summation of our talk and this article was this:
The power has always been in our guest's hands/wallets. If you don't treat them well, they will go elsewhere. What is different in today's society, the power of technology and reach. The old addage used to be, "Make a guest happy and they'll tell 1 person about their experience. Make a guest mad and they will tell 10." With the advent of Twitter, Facebook, Flickr, YouTube and the dozens of other social media - "...make a guest mad, and they could tweet 1,000's." You won't just lose a customer, you may lose your business.
As I learn and experience more and more with social media and the hospitality field, I make only 1 plea to Tweeple - before you broadcast to 1,000's - let the owner or manager know of the problem. Give people a chance to fix their mistake. We are all human, we all care and want to try to do better (or most of us do). "I can't fix it if I don't know it's broken." After you tell me and give me ample time to correct the problem, if I still haven't rectified your issue - well, then, the Twitter world awaits you...
Read more here from Joel.
How Social Media Has Given The "Power To The People"
This past month, one of the largest and most devastatingly, yet successful online reputation attacks on a corporation took place. A huge airline was brought to its knees, humbled, shamed and reprimanded by a passenger for damaging his guitar during a flight.
Finally, after a 12 month period of the airline refusing to take his request for compensation seriously and exhibiting poor and non-responsive customer service, the passenger - a singer/songwriter - recorded a whimsical video and uploaded it to YouTube. After 4.5 million views and world-wide negative publicity about their customer service procedures, an embarrassed United Airlines finally - yes finally, took notice. (http://www.youtube.com/watch?v=5YGc4zOqozo)
The lessons for all restaurants (and all companies) no matter what size you are, are quite obvious:
The power is now in the hands of your guests to use the web to embarrass you if your service is sub-standard and problems are not remedied in a timely manner.
Viral marketing has the ability to strongly promote the positive side of your business, but also rapidly tell the negative side – a disappointing product or a bad dining or take-out experience.
To prevent negative publicity, make sure your guest service policies are reviewed and are implemented to the highest degree. Royalty service! Respond quickly to any incident, question or complaint so that customer frustration doesn’t accelerate to the point of taking the issue to the Internet.
Regularly monitor the various social media search engines to find out if anyone's talking about you. Don't think you're too small or geographically remote to be talked about positively and negatively.
The most important lesson is this - when dealing with a guest, it’s not what it will cost your restaurant now, it’s the embarrassing negative publicity and lost business it may cost you later.
I had this same conversation with Ryan Cox (@Coxymoney) last night at the #indytweetup at Scotty's @brewhouse on 96th St. The summation of our talk and this article was this:
The power has always been in our guest's hands/wallets. If you don't treat them well, they will go elsewhere. What is different in today's society, the power of technology and reach. The old addage used to be, "Make a guest happy and they'll tell 1 person about their experience. Make a guest mad and they will tell 10." With the advent of Twitter, Facebook, Flickr, YouTube and the dozens of other social media - "...make a guest mad, and they could tweet 1,000's." You won't just lose a customer, you may lose your business.
As I learn and experience more and more with social media and the hospitality field, I make only 1 plea to Tweeple - before you broadcast to 1,000's - let the owner or manager know of the problem. Give people a chance to fix their mistake. We are all human, we all care and want to try to do better (or most of us do). "I can't fix it if I don't know it's broken." After you tell me and give me ample time to correct the problem, if I still haven't rectified your issue - well, then, the Twitter world awaits you...
Read more here from Joel.
How Social Media Has Given The "Power To The People"
This past month, one of the largest and most devastatingly, yet successful online reputation attacks on a corporation took place. A huge airline was brought to its knees, humbled, shamed and reprimanded by a passenger for damaging his guitar during a flight.
Finally, after a 12 month period of the airline refusing to take his request for compensation seriously and exhibiting poor and non-responsive customer service, the passenger - a singer/songwriter - recorded a whimsical video and uploaded it to YouTube. After 4.5 million views and world-wide negative publicity about their customer service procedures, an embarrassed United Airlines finally - yes finally, took notice. (http://www.youtube.com/watch?v=5YGc4zOqozo)
The lessons for all restaurants (and all companies) no matter what size you are, are quite obvious:
The power is now in the hands of your guests to use the web to embarrass you if your service is sub-standard and problems are not remedied in a timely manner.
Viral marketing has the ability to strongly promote the positive side of your business, but also rapidly tell the negative side – a disappointing product or a bad dining or take-out experience.
To prevent negative publicity, make sure your guest service policies are reviewed and are implemented to the highest degree. Royalty service! Respond quickly to any incident, question or complaint so that customer frustration doesn’t accelerate to the point of taking the issue to the Internet.
Regularly monitor the various social media search engines to find out if anyone's talking about you. Don't think you're too small or geographically remote to be talked about positively and negatively.
The most important lesson is this - when dealing with a guest, it’s not what it will cost your restaurant now, it’s the embarrassing negative publicity and lost business it may cost you later.
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