Holiday Truth

Kind Dining Six Truths are especially important during the end-of-the-year holidays beginning with Thanksgiving.

Truth #3 teaches that residents will appreciate being served by positive thinking staff during this joyous season. This bringing warmth to the table® will greatly help to keep the blues at bay for many residents who are adjusting to this new pattern of life. Happiness is contagious and passes between the serving staff and all they serve. It grows from there.

Picture taking is more popular than ever today as seen on Social Media. Residents can make memory books filling them with photos taken around their Thanksgiving and Christmas decorated home that includes new friends, family gatherings, and gingerbread house or centerpiece competitions set up in the dining room. Even special holiday meals and desserts are selected subjects for the camera.

Contented residents who have found what they expected in a community, (Truth # 4) full of pride in where they live, far exceeds a paid advertisement and carries more weight when the word is passed along.  In Truth # 5 we learned that well-trained servers become competent employees who have learned how to be cognizant of your client’s needs and are delighted to be part of making them happy. This investment in your employees multiplies, affecting the community in the most positive way.

You will want the dining room to have a look of exciting holiday festivities, inviting with the aroma of food cooked with care, servers who smile, and soft seasonal music to enhance your community mood is kindness at its best.

New federal guidelines are moving into the community. The end of the year season is a time for adding new ways of doing things, of making culture changes that are good for all, for working together to make life easier and more content, for residents and staff that are trained with kindness in mind, regardless of which job they do. There is a passion in hospitality. This is Kind Dining®.

About Cindy Heilman

Cindy Heilman MS, DTR: Cindy Heilman has over 25 years of experience in enhancing hospitality, and food service standards. She is the CEO of her own company, Higher Standards LLC, and creator of Kind Dining® Training. Her unique background in restaurant ownership, in hospitality and healthcare food service, in working as a Dietetic Technician Registered and Healthcare Specialist at SYSCO Foodservices, led her to the development of her exclusive program that improves relationships and lives of aging residents through the dining experience.

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