Change 100-300 words length You are working as an assistant manager in a restaurant where a new manager has just been hired away from a very popular and successful competing restaurant chain. The new guy is bright and energetic and eager to bring some of what he learned in his prior job to his new role. More specifically, he wants to overhaul the way your hosts and servers interact with diners. He is particularly interested in a team approach (whoever is available brings ready food to a table regardless of who took the order) and is encouraging more proactive exchanges with diners. For example, he wants servers to make recommendations and encourage diners to try various specialty items on the menu. The recommended approach is not forceful or aggressive but is a reasonable way of ensuring that guests are given every opportunity to sample some of the best food and drink and to help create a more memorable dining experience. You really like the new approach and think it can lead to higher store performance and ultimately translate into better bonuses and merit increases for the staff. But you know there will be resistance. What problems do you anticipate? What can be done to reduce the resistance to change and make this a successful change?
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