Management by Walking Around:

Restaurateur’s do this instinctively, however they do not impart this practice to their management often enough. When you walk up to your restaurant, look around, if there is refuse of any kind floating around or being windblown, pick it up. Curb appeal is very important. Also, look around the inside of your restaurant, if there are stray dust bunnies, pick them up. If the customer notices it before you or your staff, they will infer that you do not care about them. Well do you?

Management by walking around is an excellent practice.