The Daily Star - Stay Tuned
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The Daily Star, Oneonta, N.Y., Friday, March 9, 2012 10 A/ Olsego Manor B/Warm Solutions 2 x 2.5 an expert and are willing to have it all play out in front of a national audience. On Sun- day, March 11, the Food Net- work offers a sneak preview of its newest reality series, "Restaurant Stakeout," be- fore it settles into its Wednes- day time-slot. Willie Degel is a self-made millionaire and owner of the popular New York eatery Un- cle Jack's Steakhouse. He's ready to share his no-non- sense, customer service-fo- cused approach and high ex- pectations with other restau- rateurs – but the catch? He doesn't shy away from using a little covert surveillance to know exactly what is going on when people think they're not being watched. Using hidden cameras, De- gel will watch transactions and exchanges at each eatery as staff members (including management) contend with various situations and prob- lems, including dealing with impossible customers. And that's exactly what he Willie Degel of "Restaurant Stakeout" Restaurateur helps owners with staff in new series TV Media Y ou've probably heard this before: a happy cus- tomer tells a friend, but an unhappy customer tells ten (although the actual num- bers may vary, you get the idea). Sadly, many of us have en- countered poor customer ser- vice at some point: maybe it was a bumbling or rude wait- er, a bartender who seemed to ignore you intentionally, or the hostess who was less than courteous while you waited for a table. Maybe there was even a hostile man- ager. Granted, there are count- less dedicated individuals out there who strive to provide excellent customer service, and many even surpass ex- pectations. But that one un- pleasant encounter can be enough for the restaurant to lose that customer forever -- not to mention future reve- nue. For some restaurant own- ers, all that ends now. They've signed on to get the help of does at Vegas eatery Firefly in the series opener. Armed with his observations, knowledge and expertise, Degel then sets out to shape up the staff. His goal: to get everyone working together with the product so that a fine meal becomes a top-notch dining experience. While some viewers might balk at Degel's techniques, he is no stranger to this ap- proach -- he's been known to use it regularly with his own employees. And while the premise invites comparisons with other workplace inter- vention-type series such as Fox's "Kitchen Nightmares," this show is not a chef-driven vehicle: the menus don't need to be modified, and the decor is fine as is -- they really just need to shake up how they approach and interact with their customer base. While Degel might be a rel- ative newcomer to the televi- sion world, it's not really the first television project he's has been involved with -- he was initially to be featured in his own reality series on truTV titled "America's Toughest Boss," but that project never came to be. 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