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@brutamerica: Why do we count differently on our fingers based on where we’re from?

Brut.
Brut.
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Region: US
Friday 22 December 2023 04:05:33 GMT
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Comments

pibax39814
pibax39814 :
3 glasses 👌
2023-12-22 04:21:00
2
1beanie_weenie
bean 🫛 :
I don't count like any of these?
2024-04-06 17:42:51
0
thea_klmn
thea_klmn :
C’est fou
2026-07-02 13:22:39
0
karimberdeja
karimsips :
😆😆😆
2025-11-06 19:54:26
0
manamtt
MANAM :
do Asians start counting with little finger first ? …
2023-12-28 12:40:56
1
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Most restaurants practice conditional hospitality. They just do not call it that. We are warm when the guest is warm. We go the extra mile when the tip looks good. We are patient until the rush hits. We help the new server when we are not busy. There is always a condition attached. Unconditional hospitality means the condition is gone. The guest is rude and we stay gracious anyway. The section is slammed and we still walk the table over instead of pointing. The person needing help is the one who annoyed us last week and we help them the same. Not because they earned it. Because that is who we are. That is the shift, and it is the hardest one to train. Because hospitality is not a mood. It is not a personality type. It is a decision you make when nothing about the moment deserves it. And here is the part most people miss. Hospitality does not point at the guest only. It points in every direction. We serve the guest. We serve our teammates, so the closing server does not walk into a wrecked station. We serve our leadership, so the manager does not spend their shift covering for us. And leadership serves the team right back. Selfless in every direction. That is the philosophy. When that becomes real, you stop needing to police everything. People pick up the slack without being asked. The standard holds when you are not in the building. You cannot buy that. You have to build it. It goes in your onboarding. Your hospitality training. Your restaurant systems. Your restaurant leadership development. Repeated so many times it stops being a poster and becomes the air in the room. Then watch what changes. Turnover drops, because people do not leave places that take care of them. Guest experience gets consistent. Restaurant sales increase because a team that gives freely sells naturally. And a second location becomes possible, because culture that lives in your people travels. Serve without conditions. That is a whole different business. #hospitalitytraining #restaurantleadership #restaurantsystems #restaurantowner #scalingrestaurants
Most restaurants practice conditional hospitality. They just do not call it that. We are warm when the guest is warm. We go the extra mile when the tip looks good. We are patient until the rush hits. We help the new server when we are not busy. There is always a condition attached. Unconditional hospitality means the condition is gone. The guest is rude and we stay gracious anyway. The section is slammed and we still walk the table over instead of pointing. The person needing help is the one who annoyed us last week and we help them the same. Not because they earned it. Because that is who we are. That is the shift, and it is the hardest one to train. Because hospitality is not a mood. It is not a personality type. It is a decision you make when nothing about the moment deserves it. And here is the part most people miss. Hospitality does not point at the guest only. It points in every direction. We serve the guest. We serve our teammates, so the closing server does not walk into a wrecked station. We serve our leadership, so the manager does not spend their shift covering for us. And leadership serves the team right back. Selfless in every direction. That is the philosophy. When that becomes real, you stop needing to police everything. People pick up the slack without being asked. The standard holds when you are not in the building. You cannot buy that. You have to build it. It goes in your onboarding. Your hospitality training. Your restaurant systems. Your restaurant leadership development. Repeated so many times it stops being a poster and becomes the air in the room. Then watch what changes. Turnover drops, because people do not leave places that take care of them. Guest experience gets consistent. Restaurant sales increase because a team that gives freely sells naturally. And a second location becomes possible, because culture that lives in your people travels. Serve without conditions. That is a whole different business. #hospitalitytraining #restaurantleadership #restaurantsystems #restaurantowner #scalingrestaurants
أولا ابركه في حاجه تجي مشحوته وإللي ميْ نصيب الحّي غير أتشيبه الشاعر الراحل صالح بوعياد #الشاعر_صالح_بوعياد_الشهيبي #شعر #شعراء_وذواقين_الشعر_الشعبي #fyp #شعب_الصيني_ماله_حل😂😂
أولا ابركه في حاجه تجي مشحوته وإللي ميْ نصيب الحّي غير أتشيبه الشاعر الراحل صالح بوعياد #الشاعر_صالح_بوعياد_الشهيبي #شعر #شعراء_وذواقين_الشعر_الشعبي #fyp #شعب_الصيني_ماله_حل😂😂


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