PHOTOS COURTESY OF SHEILA LAUSTER
After Sheila Lauster (right) had been named O’Charley’s Regional Employee of the Year for 2016 and wined and dined with store managers at Disney World in Florida earlier this year, she took it upon herself to host an appreciation dinner for some of her dedicated fellow workers.
Lauster, a server and a trainer and runner-up for O’Charley’s overall Employee of the Year, scheduled an employee meeting and told staff members that it was to go over new menu items. But instead ... the employees were treated to gift bags loaded with goodies, and one bag contained a $1,000 gift certificate from a local photographer.
“Since having the dinner we have noticed a big difference in the attitude of those employees,” said Lauster, who’s employed by the O’Charley’s at Southport Road and Emerson Avenue. “They are more aware of teamwork and customer service. If you appreciate your employees, that translates into them appreciating the customers more. And being friendly to guests is the bottom line. Diners come to our restaurant because they appreciate the great service that they receive.”
After Sheila Lauster (right) had been named O’Charley’s Regional Employee of the Year for 2016 and wined and dined with store managers at Disney World in Florida earlier this year, she took it upon herself to host an appreciation dinner for some of her dedicated fellow workers.
Lauster, a server and a trainer and runner-up for O’Charley’s overall Employee of the Year, scheduled an employee meeting and told staff members that it was to go over new menu items. But instead ... the employees were treated to gift bags loaded with goodies, and one bag contained a $1,000 gift certificate from a local photographer.
“Since having the dinner we have noticed a big difference in the attitude of those employees,” said Lauster, who’s employed by the O’Charley’s at Southport Road and Emerson Avenue. “They are more aware of teamwork and customer service. If you appreciate your employees, that translates into them appreciating the customers more. And being friendly to guests is the bottom line. Diners come to our restaurant because they appreciate the great service that they receive.”
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