Question

Your text indicated that it is increasingly popular to have a variety of sources evaluate an employee's performance. This practice is called 360-degree feedback. Imagine that you have been asked to design a 360- feedback system for servers (waiters, waitresses) in a restaurant. On the lines below, indicate what sources you would use to gather feedback. _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ _______________________________________ Comments ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________

Answer 1

The servers are the people who take orders from customers and deliver the same to the customers based on their priorities. for this they regularly and directly interact with the customers, convey what they have in menu, what are their specialities and if any customer ask them about something in the menu they need to be expalain. For this they must know most/ all of the items, thier specialities, time to prepare and deliver and so on.

the other part of these waiters/servers are interacting with the food preparers or chefs. Because whatever the order they taken from the customers, the same need to be forwarded to the chefs, verifying the order, is it prepared or preparing and so on. Few of the customers may give some specifications to their orders like little spicy, less solt, less ghee and so on. all the information should be convey to the chef and deliver the food to the same customers.

for this, i will take feedback from the following sources:

• Managers: who assign some tables or shifts to the servers. By interactin with them it will be known that how flexible they are to perform the work, how time punctual they attend the work and so on
• peers- or co-workers: some times (very rare) if one server is too busy, they can share some work with other server. It reveals the relationship between the other workers in the same department.
• Chef- because the orders must be assign to the chef, and chefs are the central servers, who accepts all the orders from servers and prepare the items. Some times, chefs may mistakenly prepare items with wrong inputs or specifications, some times the orders may be changes and so on. It reveals how sharp they are at identifying a problem and how they can resolve the issue without making it a nuisance.
• Customers: Because these are the external people who give orders to the servers. These people may have different attitudes, backgrounds, expectations and so on. Some times the servers may mis-serve the order unknowingly. in these times customers show angry on them. How accurately they serve the orders, how time punctual they are, how good they are at interacting with customers, how peasing their behavior is and so on.

These are the major people who provide information or feedback about the servers in a restaurant.