The “Soup Nazi” on the old Seinfeld show had an interesting business model. He obsessed about the way that customers ordered. He was so outrageously rude that he took customer relationship to a new low. And he got away with it – on TV, at least – because his product was so good. People would line up for it, in spite of the ordeal.
It can work that way in the real world, when people are desperate to have a business accept them as a customer. Successful club owners know something about this. But that’s a risky strategy. The product has to be really, really good. And people are fickle if a better choice turns up.
For me, I like to do business with people who are pleasant. I have choices and go elsewhere if they are rude or indifferent. The thing is, it’s relatively easy to ensure that your business gives good service. This builds positive relationships with your customers. And it makes sense, because it builds your “herd” of long-term relationship buyers, resistant to being rustled away by your competitors.
I was thinking about this recently after going into a local independent take-out sandwich place for the first time. A sullen counter hand frowned and grunted, “Can I help you?” as I entered, before I had a chance to figure out the posted menu, which was hand-scrawled on the white-board behind him.
I do have a variety of responses to people who address me in that way, especially when their expression, body language and tone of voice would be more in line with, “What the hell are you doing in here?” But I had no desire to make an issue of it at that point. After a pregnant pause, trying to figure out the handwriting and what to eat, I made my order.
The atmosphere wasn’t good, but there were enough people coming and going to indicate that my sandwich might be worth waiting for. It seemed as if the job culture required servers to be sullen when dealing with customers, but jocular with each other. They really seemed to be having a good time until having to deal with those who were there to exchange cash for food.
There was something wrong with this picture. Some of the customers may have been regulars who had gotten used to this routine. I have to think, though, that there would have been a line outside at lunch time if people had felt they were in a welcoming and friendly place.
The process of receiving the packaged sandwich was confusing, known only to the regulars. But I did make it to the checkout, lunch in hand. The cashier was having a bad day. But, at last, I did see a smile. It was drawn on the styrofoam cup placed in front of her, with words of appreciation for tips for “exceptional service.”
It’s a no-brainer that the owner would pull in a lot more cash, and the staff would make more money, if they were to give customers friendly, courteous and, dare I say it, respectful service.
In my favorite sandwich place I always have to stand in line. The food isn’t any better and it costs a bit more, but it’s wildly popular. The difference is in the atmosphere. Customers really are made to feel welcome. And you can bet that the owner has no worries about losing regulars to the competition, or the impact of the down economy on his business. He’s built up such a rapport with his relationship buyers that nobody’s going to steal them away from him. And there’s a lesson in that.