Providecustomer witha bag to helpthem choosetheir coffees.Personalisedwelcome foreachcustomer.Positivewelcoming attitudewhile greetingcustomers throughthe doorDemonstratefriendlygestures andopen bodylanguageExplained theSafety &Hygiene in acomforting wayto all CM’sProvided eachcustomer witha genuinefarewellAll customersoffered atasting andguided/takento the LAB.Every customerunderstandsthe process ofthe boutique ifleft alone.Using initiativeto coverwelcomemanager ifunattendedDuring busy timescommunicatedefficiently calmingcustomers in thequeueAny customeruncomfortable withthe boutiqueprocesses isdirected to a CS toguide them through.Providecustomer witha bag to helpthem choosetheir coffees.Personalisedwelcome foreachcustomer.Positivewelcoming attitudewhile greetingcustomers throughthe doorDemonstratefriendlygestures andopen bodylanguageExplained theSafety &Hygiene in acomforting wayto all CM’sProvided eachcustomer witha genuinefarewellAll customersoffered atasting andguided/takento the LAB.Every customerunderstandsthe process ofthe boutique ifleft alone.Using initiativeto coverwelcomemanager ifunattendedDuring busy timescommunicatedefficiently calmingcustomers in thequeueAny customeruncomfortable withthe boutiqueprocesses isdirected to a CS toguide them through.

SERVICE EXCELLENCE BINGO!!! - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Provide customer with a bag to help them choose their coffees.
  2. Personalised welcome for each customer.
  3. Positive welcoming attitude while greeting customers through the door
  4. Demonstrate friendly gestures and open body language
  5. Explained the Safety & Hygiene in a comforting way to all CM’s
  6. Provided each customer with a genuine farewell
  7. All customers offered a tasting and guided/taken to the LAB.
  8. Every customer understands the process of the boutique if left alone.
  9. Using initiative to cover welcome manager if unattended
  10. During busy times communicated efficiently calming customers in the queue
  11. Any customer uncomfortable with the boutique processes is directed to a CS to guide them through.