First impressions is key in relationships, Church and the hospitality industry.
A waiter is like a Pastor. He doesn't get to cook the food in the restaurant, but he is the one who brings out food to the table.
The customers don't get to see the Chef. It is the Waiter who is visible in the front of the house who gets the credit if the food was nice, and he is the one who gets the crap when the food is bad.
In short the waiter is a visible representation of the invisible Chef who is at the back of the restaurant.
The Pastor is the visible representation of the invisible God. He is the Ambassador representing God on Earth.
When the customers at the table are satisfied with the service it is the waiter that takes both the credit, and the tip (10%). That tip belongs to the waiter, not the Chef.
Similarly, it's the Pastor who receives the tithe (10%) from the members. God doesn't receive tithes in heaven. Money is a currency that is used here on earth, not in heaven.
Just as the customer in the restaurant demands good service from the waiter, members must demand service in the house of God. The demeanor, and posture of the Pastor all the time should be that of serving, not being the one served all the time.
You see those ushers with nice black skirts kneeling to serve Pastor with water? Now in your mind exchange the roles. Let the Pastor walk to the usher and offer them water.
The waiter in the restaurant doesn't eat first, or eat together with the guests. Our priority as waiters is to serve the tables first.
THE WAITER DOESN'T COOK FOOD
The job of the waiter is taking care of the front of the restaurant.
Making sure the restaurant is clean, tables wiped clean and cutlery is set properly at the table.
All a waiter needs to know is what are the specials of the day, and what is offered in the menu.
Waiters don't set the menu, the Chef does. In order to upsell a waiter ought to listen to the Chef about the food in the menu.
The Waiter's job is to collect the food from the pass, and present it at the CORRECT table.
He doesn't cook the food. He doesn't garnish the plate. His/her job is to Present the food exactly the way the Chef cooked and platted it.
Between the Pass and the table the waiter is not allowed to change, twist or alter the food.
He/she can't decide to add Prawns on the vegetarian salad. If the table ordered a Seafood Platter you can't decide to add sirloin steak or pork on it.
You are a waiter not a Chef!
Similarly, a Pastor is like a waiter. He/she doesn't cook-up the Word of God as he/she wills.
The Pastor receives the Word of God straight from the Bakeries Of Heaven.
The job of the Pastor like a waiter is to receive the Word of life from God, and deliver it to God's people without adding, subtracting or twisting the Word from God.
GOOD SERVICE IS REWARDED
Most People don't know the work of the Pastor. And this is partly because of ignorance on what Pastoral ministry entails, and mostly because the Pastor creates an impression that he/she has nothing to do during the week.
Scripture admonishes,
"Don't you know that those who work in the temple, and those who serve at the altar share in what is offered on the altar? In the same way, the Lord has commanded that those who preach the gospel should receive their living from the gospel" (1 Corinthians 9:13-14)
Similarly the waiter gets his/her living waiting on tables. If you compromise service. If you begin to get rude, arrogant or mean towards your table, don't be shocked if they leave you a mess to clean at the table, and no tip for you.
When I worked as a waiter there was this stereotyping of black people that they don't give tips.
And so there was a tendency for waiters to refuse serving a "black table".
Perhaps you have noticed as a black person that when you arrive at the restaurant the waiters are pushing each other, "it's your turn take them to your section".
So now I model it to my family when we eat out I involve my family in working out the tip & adding it to the bill.
And often the best smile we get from black waiters, and many "thank you" is when the waiter opens the bill folder and sees that a black table has actually left 10% or more.
Let's finish up with where I began,
FIRST IMPRESSIONS
The dining experience does not begin with pre-orders.
The dining experience begins right at the entrance of the restaurant. I know I am a Christian and I walk by faith.
Dinners are not always Christians.
What they want to catch right at the entrance is a good atmosphere or ambience/energy.
They need to feel at home at your restaurant.
When a guy is taking out his potential wife, fiancé or girlfriend out he makes a decision to take her to a restaurant where she will have a good time.
And the Gentleman chose your restaurant.
My strategy as a waiter when I saw a couple I made a deliberate decision to focus on her.
She is the reason why he came to our restaurant.
Throughout out the service I would give priority to her before him (ladies first).
Believe me when the lady is satisfied with the service, the Gentleman has scored a point.
And the Gentleman will reward you beyond 10% if his woman is happy.
When I visit the Church, I could tell right from the entrance, I don't belong here.
The first impressions determine if the visitor will return again or not.
One woman who I know and modeled service is Mama Bana Chisenga.
Right at the entrance to the Church she made you feel special.
The choir may fumble, the Preacher may not do his best, but if the Person you saw first at the entrance of the Church was good, you may return.
This doesn't mean you compromise the rest of the service. But my experience as a waiter I realized that when I connect with my table, they love me, and start calling me by name.
Usually if the order is steak and the customer wanted it medium rare, but I make a mistake in pressing my order, and I indicate well done!
Mostly the customer would say, "Hi Lawrence this is well done steak, but don't worry it's fine".
When the customers are impressed with you from the entrance they will easily let go off one mistake. But if you didn't create an impression you know how it goes, "call your manager!".
If people are genuinely touched by your ministry, they will be willing to support your ministry.
I believe that when we continue to serve people relentlessly, God will bring generous people our path.
We are called to serve, and not to be the only ones served.
And when a customer gives a tip it belongs to the servant the waiter, not the Chef.
And when a believer gives an offering it goes to support the servant of God, it doesn't go to God!
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