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The Best and Less of Customer Service

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Last week was an interesting week for me. Tuesday, I went for a walk with a friend of mine in the local regional park. While there I tripped over a rock and eventually found out that I had fractured by distal, femur condyle (a u-shaped bone just above my knee). A bone that until this time I had never heard of. Think of it looking like a goblet with a u-shaped indentation at the top, rather like a wishbone. Take the two parts of a wishbone and pull the two sides apart. Usually one side shears off. That was my femur condyle.

The orthopedic doc operated that night, putting in a plate and some screws. I spent the rest of the week in the hospital being poked and prodded. They took enough blood out of me that more had to be added. Of course, there was the startling awakening at 4 a.m. each morning for more blood to be taken.

In all my years (and there have been many of them) I have never (not even when I was born) spent a night in a hospital. I had no idea what to expect and so was amazed at the impressive attention to customer service, engagement and the cheerfulness of the nursing, therapy, cleaning and services staff. They were all amazing.

The doctors seem to have a harder time with customer service, and while no one was rude, it was almost as if they had not been taught to interact with patients. They were good when explaining what was wrong but seemed to have no idea on what terms to use when addressing me.

I am not sure that doctors are taught how to put people at ease. So perhaps as a sideline I can start presenting seminars on Customer Service for Medical Professionals.

A tip of the glass (if I can tip it while I am holding onto the walker) from me to you.

Elizabeth SlaterE Column
by Elizabeth “E” Slater, In Short Direct Marketing

A recognized expert in the fields of direct marketing and sales in the wine marketplace. Slater has taught more wineries and winery associations how to create and improve the effectiveness of their direct marketing programs and to make the most of each customer’s potential than anyone in the wine industry today.

Follow E on twitter @esavant and facebook.

 
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