"They're expecting to see a cafeteria-type setting, with trays on the tables and that kind of thing as opposed to china and wait service," Damore said. "They start out being impressed by the cuisine and then they see the setting it's in."
According to Ed Graham, senior director of administration for the New York State Health Facilities Association, serving fresh food and using a waitstaff is becoming more prevalent in nursing homes.
Morris, who encourages his staff to try new recipes, said one of the ways this type of work is different than working in a restaurant is they are serving the same people every day.
"Here, if you make a mistake, you'll hear about it right away," he said.
…Graham said the dining experience is one of the top five considerations when choosing a nursing home."
WaiterBell Angle: An interesting point made in this article is that the staff is serving the same people every day and that if there is a mistake "you'll hear about it right away". Restaurant managers do not get that luxury, because often customers dissatisfied with service will simply go to a competitor that will provide better service. The WaiterBell system empowers customers and enhance to provide a service experience that they will remember and return for next time.