Signals are important. From the WSJ regarding restaurants and waitstaff:
Called “having eyes” for a table, or “feeling” or “reading” the table by restaurant workers, it’s how the best waiters know what type of service you prefer before you tell them. From fine dining to inexpensive chains, restaurants are working to make service more individualized as the standard script (‘I’m so-and-so and I will be your server tonight”) is sounding dated.
“We changed ‘suggestive selling’ to ‘situational selling,’ ” says Rene Zimmerman, senior director of training and development for Bob Evans Farms Inc., a family-style restaurant and food maker. Instead of offering every breakfast guest one additional item, say biscuits and gravy, waiters are taught to adjust their offer depending upon the guest. For a diner who places a lighter order, like a bagel and fruit, the waiter might suggest a cup of coffee or tea.
What signals are you sending? What signals are you reading?