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Three most significant aspects of a restaurant regardless of position within the hierarchy are the following:
1.) Customer service-How the customers are treated invertedly has an effect on sales growth, teamwork, and overall success.
2.) Hygiene and quality of service- A restaurant's reputation affects the most entry level position from dishwasher, to server, hostess, shift supervisor and general manager. The quality and efficiency of the service will determine whether or not customers will consider coming back or not.
3.) Costs of labor: If the manager is incapable of creating an effective profit-loss system then everyone suffers.
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