by Cindy Heilman | Leadership
Your Role in Hospitality
Remember to let your staff carry the pride of their community while fulfilling their role when serving in the dining room. Their performance matters! A successful dining room is more than correctly placing plates in front of a resident. Knowing residents by name while proudly wearing their own name tag makes it easier when they introduce a new resident who may be shy about stepping into a dining room alone. They may consider seating the newcomer at a table full of singles. Connecting people to people is a talent that can be learned. Kind Dining makes it easy to learn. A server needs to keep in mind that while getting their work done is important, it is not as important as showing kindness, compassion, and hospitality.
A retired-restaurant-owner-friend-of-mine tells me about a bistro two blocks from his home. He chuckles saying, “I don’t need a watch to tell me what time it is five days a week.” Cars pull up, park and people start floating into his place at 11:30 so they can get a seat for lunch. It looks like an invisible magnet at work. The same happens again at 4:30! I tell him that he has a well-oiled machine. He tells me he has his staff trained to his specifications. “Everyone knows his job and his co-workers job. No one steps out of line, everyone helps, and everyone is happy! The goal and proof is in the register total at the end of the day.”
The dining room is the diamond of a community and it is the goal of the servers to make it shine like the finest jewel ever. Kind Dining® training will let your servers know the power they handle in complementing contented residents with reaching the goals of the community. They are important to your company’s reputation; how they serve meals and interact with the residents is a key factor in your community’s success. Helping their co-workers inspires and encourages anyone who sees it. It is part of creating a team that works like the flow of a gentle, tropical ocean wave.
Remind your staff how important they are just by coming to work today and how much hospitality and good service are appreciated. They are the backbone of your community.
B♥ Kind® Tip: Know your goal and role.
by Cindy Heilman | Leadership
Importance of Knowing the Goal and Your Role
Anyone that looks will notice a team that works smoothly together whether you attend a catered party or dine out in the new rave restaurant in the next town over. It’s the difference in an Olympic couple dancing on the ice or the jerky movements of a marionette on a string. You want your community to have that Olympic performance and your servers can do that with Kind Dining training.
When your servers learn to be efficient, show kindness, and make hospitality their personal goal they will work with others smoothly, breaking up any icebergs that exist, creating inspiration in others. Encouragement coming from co-workers, staff, and residents is the best reward one can achieve. Practicing awareness one meal at a time ends in your servers reaching their goals. They can all be leaders, as long as they are brave enough to make positive changes.
The easiest place to begin is with a smile. Ask your servers to offer it to everyone, especially to co-workers who are new to the job, or work a different shift, as well as residents. A smile alters the tone of their voice keeping it pleasant even if they are dealing with a problem in their personal life. Reminding your servers to thank any person who helped out today creates good teamwork. Everyone wins when the team knows their role and works toward the same goal!
And this is only the tip of the iceberg! For more information on the opportunity of Kind Dining® training, click here.
by Cindy Heilman | Leadership
Stop, Look & Listen; Where Can You Improve Service?
When I was a child and trains carried the heavy load that tractor-trailers do now, there were a lot of railroad tracks to cross, enough to plant the phrase that I still carry in my mind. Today it makes me think of the community dining room.
The servers that are at the top of their job, stop, look, and listen. It is the best way to feel, see, and hear if a resident needs attention, if something has been left undone, or if another staff member needs help. Have your servers know the routine of the dining room, the menu being served today, and show the kindness needed to have serene mealtimes that are conducive to healthy digestion. Train them to play the part of making residents happy, to be aware and sensitive, to be kind and thoughtful. Teach them to be smart and they will be appreciated.
And this is only the tip of the iceberg! For more information on the opportunity of Kind Dining© training, click here to contact me.
by Cindy Heilman | Leadership, Resident Centered Dining Service
The best experience you can give your residents is the employee who loves to come to work every day. This is the result of taking the hassle out of the hospitality you offer. Encourage all of your employees to become friendly with each other, to work as a team, helping each other when help is needed the most. This is a key to the community that flows smoothly, eliminating costly upsets. When your employees enjoy the work they do, they bring out the happiness of your residents in a natural way. This is nurturing that is a skill and cannot be forced, but can be discovered lying beneath the surface of the untrained server. The reality and logic of this plan can come from Kind Dining training for all your staff from your caregivers, housekeepers, nurses, to your managers.
Encourage camaraderie between employees at all levels and those employees with the residents. This dissolves walls that isolate people. Including your residents in this seemingly casual way makes them feel an important part of the community. They will thoroughly enjoy an enriching conversation with any staff member. It is a warm feeling of welcome that long remains after the initial newness. Residents will boast about their home where the staff feels like family. It is the staff, and servers in particular, that they see more often than family. This is a lifeline to keeping your community vibrant, alive with people who are joyful with their home environment.
Hospitality has always started with welcoming people to your home, your table. It is the same with your residents in this place they have chosen to live the remainder of their lives. The dining room has become more significant than ever. Since the heart of your community is the dining room this is where your servers’ playfulness with the residents will reflect hospitality the most. Kind Dining® will train all your servers to understand that they carry this vital shared responsibility. When the community runs smoothly troubling incidents are eliminated. Investing in valuable training is a better choice than fixing costly repairs in the fabric of running a successful community.
by Cindy Heilman | Leadership, Resident Centered Dining Service
Now is a good time to pay attention to particulars that may arise with the holidays coming up on the horizon. Seniors often prefer inviting family and friends to the community instead of breaking their routines by going out. This proved to be true when an informal poll taken in several communities in December 2016 was published in the Huffington Post, by Laura Dixon. It revealed that 50 to 80 percent of their residents chose this option.
It also provides the perfect opportunity, with decorations creating a warm, cozy feeling in your facility, to allow your residents’ guests to experience your dining room superiority when they notice the positive attitude of your Kind Dining-trained servers and the personal attention paid to each resident. When these culture changes appear, your residents know that someone is listening to them. The dining room is your greatest asset!
At this time of the year, when your clients are sentimental and missing their former lives. A thoughtful consideration goes a long way to soothing a sad resident. Introducing specialty holiday foods will be noticed and greatly appreciated. These small additions to the menu will fill many pockets of yearning and your residents will introduce a remembered story to tell their dining companions. This is so important, socially, in forming new friendships in the dining room.
Since the dining room is the heart of the community where residents socialize during their three meals a day, it is also the ideal place to focus on kindness. It can turn around an unhappy resident who may be complaining about a food or service, when they are really suffering a change of medicine affecting him adversely or family attention she really craves. Once your servers are trained they will recognize this immediately and be able to respond with kind understanding.
Add the appearance of your chef in the dining room after the main course, asking if they are savoring the meals he created especially for their holiday enjoyment and the seniors will know that he really is putting their desires first. This holiday season turn your facility into an exceptional community that speaks for itself by using Truths 1, 2, & 6 from the Six Truths. #1: Mealtime is the Best Marketing Tool for Your Community. #2: Seniors in the Community Focus on Meal Times. #6 Investing in Your Employees is Best for Culture Change.
Learn more about the 6 truths in 5 minutes, by watching the video on our website.
Be sure to watch for our new Table tips message on Tuesday’s beginning next month, and our Share a Kindness Today, Thursday Blog posts.
Thank you for choosing Higher Standards as your training partner, and Kind Dining as your training tool.
Merry Christmas and Happy New Year to you, the people you serve, friends and family,
by Cindy Heilman | Leadership, Resident Centered Dining Service
Kind Dining Six Truths are especially important during the end-of-the-year holidays beginning with Thanksgiving.
Truth #3 teaches that residents will appreciate being served by positive thinking staff during this joyous season. This bringing warmth to the table® will greatly help to keep the blues at bay for many residents who are adjusting to this new pattern of life. Happiness is contagious and passes between the serving staff and all they serve. It grows from there.
Picture taking is more popular than ever today as seen on Social Media. Residents can make memory books filling them with photos taken around their Thanksgiving and Christmas decorated home that includes new friends, family gatherings, and gingerbread house or centerpiece competitions set up in the dining room. Even special holiday meals and desserts are selected subjects for the camera.
Contented residents who have found what they expected in a community, (Truth # 4) full of pride in where they live, far exceeds a paid advertisement and carries more weight when the word is passed along. In Truth # 5 we learned that well-trained servers become competent employees who have learned how to be cognizant of your client’s needs and are delighted to be part of making them happy. This investment in your employees multiplies, affecting the community in the most positive way.
You will want the dining room to have a look of exciting holiday festivities, inviting with the aroma of food cooked with care, servers who smile, and soft seasonal music to enhance your community mood is kindness at its best.
New federal guidelines are moving into the community. The end of the year season is a time for adding new ways of doing things, of making culture changes that are good for all, for working together to make life easier and more content, for residents and staff that are trained with kindness in mind, regardless of which job they do. There is a passion in hospitality. This is Kind Dining®.
by Cindy Heilman | Resident Centered Dining Service
Nutrition has always been a main concern in any community. Yet there is so much more to nutrition than vitamins and minerals. Kind Dining® training feeds the overall person, addressing the taste that goes into a resident, as well as what they see, hear, and feel. This includes foods that are culturally relevant, presented in the most engaging environment, and served by socially pleasing wait-staff that truly care about those sitting at the table. How extra nice if the table itself is adorned with fresh flowers. Dining is far superior to just eating a meal and benefits both the resident and the organization by showing the way to do both.
I recently heard about an upscale restaurant charging nearly $60.00 for a main course of healthy kale. While some Boomers may have dined in such places, they will be gratified to see farm fresh kale on their community dining table at a cost that will make the company happy. A win-win situation is the best of all experiences. Residents will recognize freshness and quality while the company can enjoy the reputation of serving the best at a lower cost. This comes about by utilizing the Farm-to-Table movement now one of the USDA’s funding priorities, and still keeping under the kitchen budget. People today want to know where their food comes from and are content to be part of the success of where they live.
The new rules for participation in Centers for Medicare & Medicaid Services (CMS) are promoting attention to the individual by transforming the dining experience in every up-to-date community. These guidelines fall right into the demands of today’s residents as “Boomers” fill the communities. This generation is informed on the subject of healthy eating to continue their fitness, as Farm-to-Table programs continue to educate the population. Kind Dining training teaches how to serve and satisfy the individual while the organization benefits, too. The new regulations need not be feared when the community is prepared by educated trainings that brings out the best in everyone concerned.
Be Kind, Be Courteous, Be Service Smart®, by Bringing Warmth to the Table is my belief, learned personally from a long career in the food service industry. While Truth #4 is a result of those professional years, it is also the area federal guidelines are focusing on: accommodating individual choices, while demanding higher standards of service (See our 6 Truths video on our home page). While these new adjustments are being put into place, Kind Dining® training also teaches methods that keep the organization humming along in prosperity. Again, I mention that the best case scenario is when everyone wins.
by Cindy Heilman | Resident Centered Dining Service
New Regulations, Kind Dining Truths & More
The stress on new regulations of participating in the Medicare and Medicaid Service (CMS) programs has arrived. While they extend for three phases, phase one’s spotlight, which began November 28, 2016 focuses on food, nutrition, and dining. It states just how critical these new rules are to the well-being of your residents. Remember, as seen in our video and posted in our blog Truth # 2, that your residents spend 60% of their day focused (anticipating, preparing for, going to, eating, visiting, leaving) around mealtimes! Part of their dining occasion is the chance to socialize with their friends, visitors, and family. This includes the social interplay with staff and servers.
Frequency of meals, clarification of serving hours and alternative options, are also addressed in these regulations, as are the procurement of foods from local sources. The Farm-to-Table trend is beneficial to all involved. Even communities located in large cities can have local produce and meats delivered straight from the farm to their kitchen door. All sources must be approved or considered satisfactory by federal, state and local authorities. Everyone wins.
Healthy eating partners up with the importance of healthy socializing. Particular communities extend the opportunity for their residents to actually participate in their Farm-to-Table goals. This reflects today’s generation of active foodies, described in our Truth # 4 and it extends the popular idea of community gardens. Even inner cities have neighborhood gardens. What could be better for your community than to have an herb garden that your residents can help tend. Many seniors regret leaving their own vegetable, flower, or herb garden behind when they are encouraged to go to a retirement village. This is a much simpler project than it sounds and one that will produce abundantly year after year, benefitting both the kitchen and gardener residents.
Another offer is a springtime outing of going to the farm to pick blueberries! The guidelines also mention that food may be grown in the community’s own garden. Many residents will be delighted to have a hand in some part of this growing and harvesting phase. As taught in Kind Dining workshops, today’s seniors are not content with sitting in their rooms. They want an active part in their own care and daily events when possible.
The regulations your community are now facing, centers on individual attention to each resident’s nutritional needs and the expertise of the staff serving them. A successful residential home at all levels of care, aims to keep their clientele and staff happy while operating within budget. A good team does that with pride. Stress is placed on the value of nutrition, flavor, and an appetizing appearance of food and its being served in a pleasing way. I’m a firm believer and adopted this philosophy long before I heard this quote in 1997, “that to sustain body and soul, food must be nutritious, culturally relevant, and served with artistry, skill, and love.” Kind Dining communities shine in their training of these areas pertaining to dining services and all it entails.
by Cindy Heilman | Resident Centered Dining Service
In our series: 6 Truths About Your Business You Can’t Ignore
Fresh local food on your table is an old idea made new again! Forming a good relationship is healthy. Forming a healthy relationship with your local farmers is a great way to benefit both of you. The quality of food for your residents is another way of taking the best care of them. The cost may not be more and could be less, saving the cost of long distance transportation and the cost of the middle man. Adjusting the menu to offer seasonal fresh fruits and vegetables puts the joy back into waiting for the season. Cheryl Havens, Registered Dietitian at Providence Benedictine Nursing Center , suggests that you check out their farm to table video on You Tube. They began their journey to introduce person centered dining and transforming their dining environment with a training workshop.
Ms. Havens quotes: “Cindy Heilman with Kind Dining has a program about dining service etiquette, we hired her to in-service our dietary and nursing staff and it really paid off well. Completely changed how we serve the residents.”
The relationship between the farmer and your chef will result in long range planning, knowing when particular foods are scheduled for harvesting. Buying local also encourages the farmers to expand the variety of produce they grow. One farmer takes pride in his 1,000 year old heritage cornmeal, passing the information to the chef who passes it along to their residents1. Many are interested in the back story of the food they are enjoying. They pass the word along to their guests and visiting families, taking pride in it.
Also, choosing to make sauces, dressings, and desserts in your own kitchen, instead of buying frozen from big box stores, can save money and utilize herbs and vegetables from your own community garden.
Incorporating Truth # 1, in our series of 6 Truths About Your Business You Cannot Ignore, where your dining room is your best marketing tool, you can trade a bit of advertising with your farmers. When your community name is listed as one of their steady customers, you will be reaching more potential clients without spending a cent. In turn, the farmers will be credited when it becomes known that you trust them to sell you the best of their produce and animal products. It’s all part of the Kind Dining® journey. Everyone wins!
Senior Living Community Goes Farm-to-Table for Savings, Resident Satisfaction, Senior Housing News, 2014
by Cindy Heilman | Build Communities of Belonging, Leadership
Investing in Your Employees is the Most Effective Way to Accomplish Culture Change
The company’s greatest asset is its people; people who are now facing change that is happening at the speed of light. Your employees need to thrive in this environment in order to meet the new demands that are coming. Employees properly trained in Kind Dining are productive, energetic, and the most important part of your growing organization. With the added knowledge of how to do their work to the best of their ability gives them a sense of accomplishment they will carry with pride. When all of your staff learns to work as a team, mealtimes will flow smoothly and efficiently creating a feeling of achievement.
Employees that know they are accomplishing what is expected of them tend to stay at their place of employment rather than seek work elsewhere. They look forward to coming in to work each day when they are recognized as valuable assets to their community. Your servers prefer to come to work rather than let co-workers have to cover for them. They know their absence causes a hardship. It’s been proven that appreciation of one’s work takes precedence over the amount of one’s salary.
Your servers, when they are happy and content with the job they do, that happiness overflows onto your residents. Contented staff doesn’t leave and you won’t need to spend money in seeking and training replacements. It is always best to invest in your present employees. Their learning to work with all segments of your community as a team, in a positive way, will result in an organization full of contented caregivers. When you have a happy, properly trained staff, it’s a win-win situation for all.
by Cindy Heilman | Resident Centered Dining Service
Truth #5: You’re Most Dependent on Your Lowest Paid, Least Trained Staff.
Raising dining standards most effectively means training all your staff to shine in the dining room. It does not mean adding a faux palm tree in the corner of the room. Your servers and ancillary staff are your direct link to your residents. The servers generally come to you completely untrained. Yet you depend on them more than anyone to create a comfortable, but professional, contentment in the dining room. Since the residents find mealtimes the most important, and social, times of the day, it is imperative that your staff is friendly, knowledgeable, and trained to put your best foot forward. The residents who are unhappy with their mealtimes, but won’t necessarily complain, will move to a community that does fulfill their mealtime anticipation. This loss of revenue and the cost of getting them to stay in your community, can be avoided by Kind Dining ® training. When your servers learn to utilize a pleasant genuine greeting with the your diners, they will address them by name, not “honey” or “you guys” showing the respect due to them. Your residents’ appreciation will rise considerably. They will take note of this small, but hugely important detail. Visitors and guests to the dining room will also take note and, as humans do, they will talk about the experience they enjoyed in your community. This is how you grow your community by personal recommendations. It is the best advertising you can get.
When your staff learns through good training, to work together as a team, they will wear their B♥ Kind® pins with pride. They will take their new responsibilities to heart and that will overflow to others. This personal attention will also overflow to other areas in your community. When meeting in the hallway or a game room or any other place, your staff will have a personal connection to your resident, their name. When you use a name, you put your best foot forward, create a smile on those you greet and how can life get any better than that?
by Cindy Heilman | Leadership
March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts. “Put Your Best Fork Forward” is the theme for NNM 2017 which serves as a reminder that each one of us holds the tool to make healthier food choices. Making small changes during National Nutrition Month® and over time, helps improve health now and into the future. What are you doing in your community to celebrate National Nutrition Month? Share your success stories & ideas with us on Facebook!
by Cindy Heilman | Resident Centered Dining Service
Truth #4 The Individual Resident of this Generation is Different
The younger Boomers are filling our communities today. A new ‘help-yourself cart’ on the side of the dining room will not satisfy their desires. Their refined palates want the variety of culture found in quality ethnic restaurants that their two-income households afforded them before retirement. They want espressos, lattes, and caramel macchiatos. Remember that they are the largest increase in population ever in our country and they are now moving into your dining room. Are you ready? Can you accommodate? Service must be as good as the food and the food needs to be the best. Today’s residents expect it and are willing to pay for it.
Kind Dining © training and sensitivity is more important than ever and will overflow into all the other areas of your community. Courtesy, graciousness, and well-timed meals, served from friendly staff, are key factors. These residents are active, social, adventurous, sharp of mind, and world educated. The community needs to step up to offer them the respect due and to fulfill their demands in everyday living. They know what healthy eating is and recognize fresh foods direct from the farm that grew it.
Residents in today’s communities are very different than the residents of ten years ago. Times have changed drastically and the government is forcing the change to be accommodated. When you understand the change, the government’s guidelines will easily become clear to you. As a people, we are aware of the different cultures that now gather in our communities and seek higher standards of service to savor it. Culture change is here. The Greatest Generation resident is nearly gone from the community today. It’s time for your best effort to shine.
by Cindy Heilman | Resident Centered Dining Service
Truth # 3 The Gap Between Expectation and Service.
What makes my husband and I drive 1½ hours to dine at a particular restaurant when there are six good dining establishments within a mile of our home? Answer: the owners and staff will welcome us with sincere delight. Their service and food will be everything we anticipate. This created ambiance will wrap around us like Grandma’s fuzzy blanket. We will receive full value, plus, for our dollar. Everyone wins!
Your community dining room needs to have that same magnetic draw that makes your residents look forward to mealtimes. It’s time to look at your dining room with the eyes of a first-time guest. The plates leaving the kitchen need to be enticing, the aroma floating up to capture the attention of even the pickiest eater. Pay attention to the time allotted for a relaxing experience at the table. Social interaction is a goal here. This is not the place for your diners to hurry.
While you’re creating this calm atmosphere for your diners, remember to keep the lighting up to a bright level. That is an important item for seniors. The lighting also instills cheerfulness in your servers which will trickle down to those they are serving. Let your serving staff know how important they are and how they directly influence the lives of those in the dining room. Give them the Everyone Wins! idea to carry with them daily.
Often what seems to be a small item to employees is huge to residents. They are elderly, yet they are individuals who have names. It’s important that they are allowed to retain their dignity without condescending references from the staff, at any time. These details are brought out when your staff is trained by Kind Dining®. Plus, staff will wear their Kind Dining® pins with pride as they carry your Senior Residence to success.
Remember that as federal regulations are now tightening, the spotlight shines on the dining room.
by Cindy Heilman | Leadership
The week of February 6 – 10, 2017 is almost here and that marks Pride in Foodservice Week. This recognition week applauds nutrition and foodservice professionals and other members of the nutrition services team for their hard work and dedication on the job. We’d love to hear success stories of what great things are happening in your community. Share a comment on our Facebook page and let us know what makes you proud of your work and your staff.
Visit the ANFP website for ideas to incorporate at your facility.
by Cindy Heilman | Resident Centered Dining Service
Truth #2 Mealtimes are the Core of Your Community.
Mealtimes are so much more than nourishing the body of each resident. It’s a time to form new, or replenish, the friendships they’ve made in the community and their acquaintance with your servers. Socializing is an important part of their well-being. This takes place at the table. Your residents spend 60% of their day focusing on mealtimes. It’s a time for them to leave their home (room) to go ‘out’ to eat. The news they will hear in the dining room is more important to them than what the newscaster tells them on TV.
At times, your servers will need to act the part of the social host, introducing new residents or suggesting one particular person meet another because of an interest they share. Your servers will shine in satisfaction with the results of these efforts. This is a time for the dining room to be one big, happy, family. It is also in your best interest if all residents come to the dining room rather than sit in their room because of shyness. This is a labor-saving preference for your servers and your kitchen staff.
Your chef has usually completed his timely work by the time seniors are sitting down to enjoy his efforts. This is an ideal time for your chef to come into the dining room, smiling, to say ‘Hello, I hope you are you enjoying your food.” Your residents will instantly know he cares. This is the habit of fine restaurants because it works wonders.
Meals must be served on time. The first fifteen minutes sets the pace, reinforcing the residents’ belief that everything is in order and the community is the most wonderful place to be.
Kind Dining© knows how to train your staff as a team working together so that everyday’s mealtimes go as smoothly as Grandma’s holiday dinners. The residents will be as happy as the family that sat around her table.
by Cindy Heilman | Resident Centered Dining Service
Truth # 1 is a trumpet announcing that your dining room is the best marketing tool you have!
It’s the authentic showcase to the public, the foundation of social life in your community. It’s where your residents will break bread with their family and friends during visits. When they don’t have visitors, mealtimes are when they connect with the other residents to form friendships.
Family guests will carry their perceptions back to the office, to BBQs, and to committee meetings where they will boast, or not, where Mom is spending her days. Happiness; they want to tell everyone how happy Mom is. There is a way to secure these impressions are carried away from your community and in your favor.
The Kind Dining® way is to unite all the company working together as a top-notch team. The intent is to add management, kitchen, and ancillary staff working with the serving staff. Include the marketing department in your objectives to enact the culture change that is in demand today. Pride will abound when your residents begin responding to the consideration they deserve during all mealtimes.
A noticeable difference is made when community engagement, which includes all staff, understands and promotes socializing over meals. Incorporate your servers to wear nametags and to introduce themselves to your residents like the best restaurants do. Be sure that the print is large and bold enough for a senior to see easily. When your residents put a name to a face that is improving their daily life, your marketing soars to the top. This is a small step in your community marketing that brings in happy moments to work for you.
Parade Magazine and Random Acts of Kindness Foundation say that the year 2017 has been designated ‘The Kindness Year’. Enjoy it. Promote it. Slide it into your marketing program. Your residents will love it and you, too.
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Anyone that looks will notice a team that works smoothly together whether you attend a catered party or dine out in the new rave restaurant in the next town over. It’s the difference in an Olympic couple dancing on the ice or the jerky movements of a marionette on a string. You want your community to have that Olympic performance and your servers can do that with Kind Dining training.
The younger Boomers are filling our communities today. A new ‘help-yourself cart’ on the side of the dining room will not satisfy their desires. Their refined palates want the variety of culture found in quality ethnic restaurants that their two-income households afforded them before retirement. They want espressos, lattes, and caramel macchiatos. Remember that they are the largest increase in population ever in our country and they are now moving into your dining room. Are you ready? Can you accommodate? Service must be as good as the food and the food needs to be the best. Today’s residents expect it and are willing to pay for it.
