"Roughly half of the complaints I hear (and voice myself) about restaurants pertain to poor service. Most of the fault lies with management.
You can't legislate a good personality, and you can't monitor every moment of interaction between staff and customers. What you can do is seek people with key job skills, give them sufficient training — in the way your place does things — and then set the bar high for basics such as congeniality, promptness and initiative."
WaiterBell Angle: Managers cannot monitor every interaction between staff and customers, or lack of interaction. Management can invest in technology to help support their waitstaff. The WaiterBell system is there for your restaurant, waitstaff, and customers 24-7-365.