The employees went through an extensive ten-block training and visioning program. Three principals of service instilled in the vision were:
- We are not in the business of cooking and serving food. We are in the business of building memories.
- Understand the 10-10-10 Theory. You can ruin in 10 seconds what it took us 10 years and and 10 thousand dollars to build up. CONVERSELY, in 10 seconds you can provide what would take us 10 years and 10 thousand dollars to build up.
- When you place food in front of our guests, know that they probably hired a baby sitter, drove 40 miles, and were on the waiting list for an hour. It had better be good.
I would love to hear from anyone who has a Sluice memory.
Response written by my sister-in-law:
ReplyDeleteIt was a pleasure to read this and his past posts. Warm memories of the Sluice came back with his last post about his years serving in that capacity! That was such a special place! I learned a lot, even from the menu! That was the first time I had ever heard of lavash or even seen a roll up but have now made many, many since then, amazing all my friends. :) Now anyone can just buy them at Costco!
My name is Kristin Isensee Marshall. I worked at the Sluice for many years. I have fond memories of the extensive 30-page menu, the incredible salad bar and lavish Sunday brunch. The wait staff was trained to provide the best possible service. I still remember emptying and washing salt and pepper shakers on Saturday night and refilling them on Sunday morning. To this day I am able to spot a bad server and become incensed if dirty dishes linger at the table. Thanks to Judy and Dick Thompson for an incredible experience.
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