Personalizing and interacting with service staff has never been more important than now. Guests’ demands for service have always been high, except for fast food.

The fact that a restaurant uses self-service for guests means that the staff is more or less a runner and dishwasher.

The need for a physical waiter to take the guests’ orders is great. To raise the standard and reputation of the restaurant, you should have trained staff that you can train further.

Therefore, boycott self-service such as modules with touch screens, QR codes, apps, etc.