Dennis has been a server and bartender at Dallas Chop House’s dinner and social hour for two and a half years. He is also the restaurant’s trainer, so when Dallas Chop House recently opened its doors for lunch, Dennis was helping lead the charge, getting our servers ready to bring the same exceptional service to lunchtime diners! There is a lot he enjoys about working in the restaurant, and it all comes from how much he loves establishing relationships with both the guests and people he works with.
Dennis is always focused on making everyone’s experience the best it can be, whether it’s with familiar faces or visitors passing through.
“I know all the regulars on a personal level, and our location is a great place for guests from out of town,” he said.
As for menu favorites, Dennis was very enthusiastic about one of the essentials on Dallas Chop House’s menu.
“I always recommend the Dry Aged Rib Eye steaks,” he said. “I had never had one before I started working here, and now I’m hooked. I love introducing them to guests who are unfamiliar with them. I even introduced them to my family, and now they love them, too.”
Thanks to his expert training style, Dennis’ signature enthusiasm is now spreading throughout the lunchtime crowd. Training new servers is one of Dennis’ favorite parts of his job because he also has a degree in education.
“I was a fifth grade school teacher,” he said, “and the training we recently did for lunch brought back a lot of good memories. It felt just like a classroom because we spent four days training with the whole group of new lunch servers.”
While Dennis said training is a lot of fun, he said the most rewarding part is seeing the new servers succeed. He said, “I really love to hear all the good feedback we are getting about lunch. It’s so important to see the people I trained be successful and have that come through with the guests.”
Dennis has been a big part of the great service at Dallas Chop House, no matter what time of day it is. Congratulations to our Associate of the Week!