In the last quiz, you reviewed how Peta addressed lack of participation in a retrospective meeting. In this quiz, you will identify the ways Peta encourages accountability in the retrospective.Peta: In looking at the customer survey, it shows that we didn't hit our goal of decreasing table turn time. I'm sure we'll be able to speed that up as we go, but I'm curious if anyone has any thoughts as to why we're seeing guests spend the same amount of time at the table with the tablets as before we installed them.Deanna: We might want to look at waitstaff training. The waitstaff might need to adjust how they go about their interactions, which could cut down on turnover.Gilly: We might also want to look at kitchen speed.Peta: Let’s look at everything that might contribute, including the kitchen turnaround. I think we all have to do our part to contribute to the goals. I did want to note that Alex, your location actually had a quicker turn time than Gilly's location by about fifteen minutes. Do you have any insights?Alex: We just encouraged the waitstaff to speed up the visits. That was one of our objectives, and since the tablets sped up checkout, it was easy.Peta: Gilly, what were you doing differently?Gilly: I know my customers. I know they want to come to dinner and hang out and have a good time, so I instructed my staff to let them.Peta: Gilly, I know that the team—including you and me—had discussed that one of the objectives we wanted to hit was speeding up table turn. We know that the tablets create efficiencies to do that, so we need your location to start focusing on that objective.Gilly: I don't want to rush my customers through dinner.Peta: I can understand that. But is that all customers? Maybe some customers do want a quick dining experience, while others want to hang out.Gilly: Possibly. But I don't want the tablets to change the experience, which is why they come to Sauce & Spoon.Peta: We do want to speed up the dining experience at your location, but we can talk more about ways to identify guests who might want to hang out a little longer and those who would like a more efficient dining experience. Maybe the majority would like a faster dinner, and we could help them get that experience. Would you take the initiative to have your waitstaff speed up dining time but also be sensitive to guests who might want to stay longer?Gilly: Sure, we can chat more.

Peta addresses the lack of participation in the retrospective meeting by acknowledging the customer survey results and the goal of decreasing table turn time. She then opens up the discussion by asking for thoughts on why guests are spending the same amount of time at the table with the tablets as before they were installed.

Deanna suggests that waitstaff training might need to be looked at, as their interactions with customers could potentially cut down on turnover. Gilly adds that kitchen speed should also be considered.

Peta agrees and suggests looking at everything that might contribute to the issue, including kitchen turnaround. She emphasizes that everyone needs to do their part to contribute to the goals. Peta then highlights that Alex's location had a quicker turn time than Gilly's location and asks for insights from Alex.

Alex explains that they encouraged the waitstaff to speed up the visits, which was one of their objectives. Since the tablets sped up checkout, it made it easier to achieve this goal.

Peta then turns to Gilly and asks what they were doing differently. Gilly explains that they know their customers and that they want to come to dinner and hang out. Gilly instructed their staff to let the customers do so.

Peta reminds Gilly that one of the objectives discussed by the team was to speed up table turn. She acknowledges that Gilly's approach is understandable but emphasizes the need to focus on that objective at their location.

Gilly expresses concern about rushing their customers through dinner and wanting to maintain the experience that brings them to Sauce & Spoon.

Peta understands Gilly's perspective but suggests finding ways to identify guests who might want to hang out longer and those who prefer a more efficient dining experience. She proposes the idea that the majority might prefer a faster dinner and that they could help facilitate that experience. Peta asks Gilly to take the initiative to have their waitstaff speed up dining time while also being sensitive to guests who want to stay longer.

Gilly agrees to further discuss the matter.

Peta addresses the lack of participation in the retrospective meeting by acknowledging the customer survey results and the goal of decreasing table turn time. She then opens up the discussion by asking if anyone has any thoughts on why guests are spending the same amount of time at the table with the tablets as before they were installed.

Deanna suggests that waitstaff training might need to be looked at, as their interactions with customers could potentially cut down on turnover. Gilly adds that kitchen speed should also be considered.

Peta agrees and suggests looking at everything that might contribute to the issue, including kitchen turnaround. She emphasizes that everyone needs to do their part to contribute to the goals. Peta then highlights that Alex's location had a quicker turn time than Gilly's location and asks for insights from Alex.

Alex explains that they encouraged the waitstaff to speed up the visits, which was one of their objectives. Since the tablets sped up checkout, it made it easier to achieve this goal.

Peta then turns to Gilly and asks what they were doing differently. Gilly explains that they know their customers and that they want to come to dinner and hang out. They instructed their staff to let the customers do so.

Peta reminds Gilly that one of the objectives discussed by the team was to speed up table turn. She acknowledges that some customers may want to hang out longer, but emphasizes the need to focus on the objective of speeding up the dining experience at Gilly's location.

Gilly expresses concern about rushing their customers through dinner and wanting to maintain the experience that Sauce & Spoon offers.

Peta understands Gilly's perspective but suggests finding ways to identify guests who might want to hang out longer and those who prefer a more efficient dining experience. She proposes the idea of helping the majority of customers who would like a faster dinner while still being sensitive to those who want to stay longer. Peta asks Gilly to take the initiative to have their waitstaff speed up dining time while considering the preferences of different guests.

Gilly agrees to further discuss the matter.