Art Chowder July | August 2017, Issue 10 | Page 49

THE CHALLENGE OF EXCELLENT SERVICE
By Julie Raftis-Litzenberger
Genuine Sincerity:
If you are lucky enough to find a server who exemplifies all of
these standards, and has true respect for their position, loves
to serve, is proud of their product and serves with genuine
sincerity, you have found an excellent server!
At the end of a 12-week quarter, I do not expect polished,
professional service from each one of these culinary students.
Some people are just not cut out for serving the public. I do,
however, expect that they leave my class with the perspec-
tive, appreciation and respect for a healthy, symbiotic rela-
tionship between front and back of the house, between guest
and server, and they recognize that one cannot survive with-
out the other. So I will continue to do my part, and send out
into the community a class of people trained in these stan-
dards. Perhaps it will make a difference…15 at a time, three
times a year.
….Challenge accepted?
Seek out and celebrate excellent service—not just in restau-
rants, but in the hardware or grocery store, at the drive-thru
espresso stand and dry cleaners, and at the furniture and 2nd
hand store. Is it such a lofty expectation, that those having
chosen the service field do it with humility and respect for
the verb that defines their job…service? I refuse to believe it.
About Julie Raftis-Litzenberger
Born and raised in Spokane, Julie Raftis-Litzenberger is a
graduate of Gonzaga Prep and WSU with a B.A. in Hotel/
Restaurant Administration. She has been an instructor at
INCA for 14 years and is honored to be able to launch the
next generation into a career field that has brought her much
joy and satisfaction in helping and feeding others. She brings
her 30 years of experience to the classroom while training cu-
linary arts students to work in and appreciate the front of the
house positions, restaurant management, espresso, banquets
and catering. Widely involved in the community, Julie is a
member and past President of the local Washington Hospital-
ity Association, CTE Advisory Committee for Spokane Pub-
lic Schools, and supports and works closely with local high
school ProStart classes. In her spare time, Julie is a hospitali-
ty consultant serving many local restaurants with a myriad of
services, and teaches high school introductory culinary arts
through the NewTech Skills Center during the summer. Her
interests include spending time with her family at Loon Lake,
golf, long walks and her 15-year-old pride and joy, Brett.
July | August 2017 49