Review of Pizzeria da Gigi in Cosenza, Calabria

Posted on: Jan 21, 2009

The people of Cosenza rave about their legendary pizzaiolo and have proclaimed the Pizzeria da Gigi, located just outside of downtown Cosenza, as the best pizza south of Naples.

dsc04845 300x245 Review of Pizzeria da Gigi in Cosenza, Calabria

And I believed them.

See. I’ve eaten there before.

The pizza dough was soft and filling, the sauce prepared with fresh tomatoes, the toppings, generous and flavorful.

dsc04849 300x228 Review of Pizzeria da Gigi in Cosenza, Calabria

The lively dining room was bursting with the fulfilled voices of men, women and children gorging on fresh antipasto, homemade pizzas and savory desserts.

It was a good thing.

But then I returned.

After months of anticipation – not so much postponed for laziness, but rather for the holidays, traveling and B&B’ing – we made the hour voyage north to Cosenza and to the Pizzeria da Gigi.

Che delusione.

We arrived at 8:55 PM and with two small groups ahead of us, were told it would be a 30-40 minute wait.

Thirty minutes passed, 45 minutes passed, 60 minutes passed … 95 minutes passed … .

The busy hostess – Gigi’s young daughter – finally greeted us, long after those two small groups had been seated and served, at least a dozen other groups of varying sizes had eaten and we were once again standing in the lobby with two other groups.

“Oops,” she said upon hearing our name repeated for the third time that night. “I must have skipped you. You will be next.”

A young waiter came to the door a few minutes later and said, “There is a table in there if you want it,” and walked away.

We entered the pizzeria and looked around. A different waiter waved us over and we were seated.

Another 25 minutes passed and exactly two hours after we arrived at Gigi’s, we placed an order.

Another 35 minutes later, our pizzas were served. One of the pizzas wasn’t what we ordered. However, that is neither here nor there as we eagerly accepted it for fear that our stomachs would melt into the vacant spaces between our ribs … .

Our Cosentino cousin, obviously embarrassed by his city’s showing, summed it up well, “Non ho parole … .” Or rather, “I’m speechless!”

The pizza was good, although the sour taste in my mouth from the lack of apology and the humiliation we felt at being the designated invisible-customers-of-the-day had left an aftertaste no Naples-style pizza could quench.

So do I think the pizza at Da Gigi is the best pizza south of Naples? Maybe. It is good pizza. But the service is just too much to digest and well, if they don’t want my euros, I’ll spend them with someone who does.

** I’ve noticed here in southern Italy there isn’t a strong emphasis on the customer experience. Many establishments seem to have a “take or leave it” mentality when it comes to serving their customers. Why do you think this is? Do you see this where you live? Do you think businesses like this will see the backlash in their sales or does quality count more than service in some instances?

Training the Trainer 101

T&D June 1, 2008 | Merrill, Sharon Strengthen learning by getting the most out of your newfound presenters. By Sharon Merrill When you’re sitting in the audience listening to a subject matter expert, it’s easy for your mind to suddenly wander to your grocery list, your child’s play, or that new iPod-anything but the topic before you.

Even when a training session covers an important topic, is well organized, and is led by an expert, its delivery can be as dry as toast.

Not everyone who is asked to deliver training is a trainer, and yet, many are called on to act in that capacity. We all know someone who attended a class and was told to “come back and teach it to us,” as though magically that person would become skilled and comfortable in their newfound role of trainer.

Frequently, the individual responsible for leading a training session is unaware of adult learning theory, or ways to increase interest, enhance retention, and emphasize the applicability of course material. The newly appointed trainer may have never designed a curriculum or may tend to struggle with visual aids, yet we entrust them to the learner to facilitate, instruct, and teach. here adult learning theory

A train-the-trainer class is beneficial whether one has presented on several occasions or lacks the skills and knowledge needed for an effective presentation. The instructional systems design model is based on the U.S. Navy’s integrated approach to training (upon which I have expanded to include classroom management). It demonstrates in six modules what a train-the-trainer course should integrate into the learning experience. Each area within the instructional systems design model contributes to the learners’ ability to receive, retain, and apply information.

The needs analysis assesses the aptitude of the learner and determines specific information required for him to perform his job. The needs analysis identifies what the learner already knows and the skills that are needed to enhance work performance. It is important for a trainer to be able to answer these questions because they will assist him in identifying where knowledge gaps are and how they can be addressed.

An analysis can be assessed in a variety of ways, including direct observation, questionnaires, consultation with persons in key positions, interviews, focus groups, surveys, tests, and work samples. Once it is determined that a need exists, the trainer must determine what the learning objectives will be. Learning objectives describe the intended result of the instruction, the conditions under which performance should take place, and how well the learner must perform.

To enhance effectiveness, the trainer should also assess the level of experience that the learner has in his field, his tenure with the organization, and any related skills or knowledge he possess.

Instructional design defines how a program is constructed to meet the needs of the learner. The learning professional has to be able to design an effective approach for the learner and respect that each learner’s needs are different.

Design determines the content of the lesson and what the learner needs to know or do. An effective design includes a specific plan, with timeframes mat allow the trainer to meet the needs of the organization and the individual learner.

The design should have an opening, which could include an icebreaker, introductions, an agenda, and a list of objectives. This should be followed by an explanation to the participant of what they he is going to learn-this involves giving the big picture first, then moving from general ideas to more specific ones. Adult learning theory suggests that adults learn best from the most fundamental concepts to the most complex. The learning professional should never give everything at once, as it can be overwhelming for the learner.

Instruction delivery reflects the presentation skills of the learning professional and how the information is delivered. When the learning professional is designing the presentation, he should be mindful of how the learner will retain the information. For one, the generation of the learner is an important consideration for the trainer. Do they like the bells and whistles of slide presentations or do they find them to be distracting or a turn-off to learning?

In delivering the presentation, the trainer should always prepare the learner for what he will be learning. Studies have shown that it takes three times for information to actually stick. Tell the learner what he is are going to learn; explain why the task is important; explain when and where the task is performed; and always define any terms, abbreviations, and acronyms that will be used, even if the learner is already perhaps familiar with them.

Information is more meaningful when * a demonstration is provided * critical areas are identified * specific features are pointed out * examples are given * nonapplicable examples and common errors or trouble spots are identified.

Have the learner practice in small steps first, and then perform the entire task. Correct errors if necessary, get the learner involved, and follow up with immediate feedback. Encourage questions and check for understanding by asking questions such as, “Why would this be important to know?” and “What do you think this means?” Offer examples in the form of real experiences to clarify a point, and identify and label important information.

There are a variety of instructional methods used to deliver information, and each has its own purpose.

The learning professional should determine when to use role play, lecturettes, lectures, case studies, and demonstrations. The instructional methodology must be appropriate for the information being presented, and at the same time, meet the learning style of the learner.

The trainer wants to ensure that the methodology used will be successful in transferring knowledge effectively. Demonstration and direct instruction are designed to assist the learner in retaining concepts and skills. case studies are used to develop analytic and problem-solving skills. Mini lectures and discussions work best when time is limited, and both increase the learner’s interpersonal skills. in our site adult learning theory

Small-group discussion allows for greater participation, and learners often feel more comfortable. Ultimately, with each method, real situations should be practiced as much as possible. Deciding which method to use will depend on the learners and how they apply the information provided. One effective method of instruction is role play; however, very few people are comfortable with role play.

To help reduce anxiety about role playing, trainers can schedule the role play for later in the day or later on in the program; ask for volunteers ahead of time; provide a full explanation of the purpose and outcomes of the role play; and if appropriate, let participants develop their own situations.

Effective classroom management allows trainers to present material in a professional manner. Activities that occur in the classroom include creating introducing and closing material, setting the tone in the classroom, affirming the importance of energy boosters and breaks, anticipating and generating questions, pacing the material, and managing the various personalities of the participants.

Trainers should set the tone at the beginning of the class while the material is being introduced and the logistics shared. Participants can then be asked to place cell phones on vibrate, and to avoid sidebar conversations. Remind them that no questions are silly and to respect all learners.

The trainer can gauge the learner’s perception of the program throughout the presentation. The learner’s body language may be open or closed; clues such as folded arms or lack of attention are additional signs. If participants are asking questions or relating experiences, this is an indication of interest and engagement.

Anticipate some of the questions that learners may have, involve the learner when questions are asked, and return the question back to the class. By so doing, trainers are testing their knowledge while simultaneously responding to the question.

Another key for trainers is to be honest If the answer to a question is not known, encourage trainers to let the learner know that they will get back to him. Faster learners can assist slower learners.

Managing the classroom can be a daunting task, especially if the learners do not want to be there. Trainers should remember to never argue with participants and to keep the lesson moving toward its objectives. There might be someone who is constantly talking. The best way for a trainer to address this behavior is to ask that individual direct questions and stand near her.

Other common personalities include the naysayer-one who readily dismisses opinions of others. The best way for trainers to address this behavior is to cite facts or typical experiences of others. An appropriate response might begin, “I appreciate your experience. Studies show that… ” Regarding individuals who engage in sidebar conversations, trainers can include them in the conversation, asking questions along the lines of, “Is there something you’d like to share with the class?” Trainers should be sure to think about what they would do if the equipment were to malfunction, if the materials for the class did not arrive on time, or if some of the required materials weren’t available.

Evaluation is an effective way of providing objective feedback to the learning professional. It is a way to determine whether you have accomplished what you set out to do and if the learner received the knowledge and skills he needed. In addition, this tool is a guide to assist learning professionals with future planning and next steps.

The trainer has a significant effect on the organization’s cost savings. Therefore, when the novice trainer has received training herself, she is more comfortable, better prepared, and more knowledgeable about herself and the material.

Ultimately, a learning organization should ensure that each person given the marching orders to “come back and teach” will be well equipped to do so.

[Sidebar] A train-the-trainer class is beneficial whether one has presented on several occasions or lacks the skills and knowledge needed for an effective presentation.

[Sidebar] Learning 101 Anticipate some of the questions that learners may have, involve the learner when questions are asked, and return the question back to the class. By so doing, trainers are testing their knowledge while simultaneously responding to the question.

[Author Affiliation] Sharon Merrill is a training and development specialist for the DuPage County Health Department; smerrill@dupagehealth.org.

Merrill, Sharon

pixel Review of Pizzeria da Gigi in Cosenza, Calabria

Category: Living in Calabria, Recipes, Reviews, Traveling in Calabria

Tagged: , ,

8 Responses

  1. To wait that long is crazy. If this the kind of place where you need reservations? If not they should have told you the wait would be longer, so you could decided whether to stay or not.

    Once you were seated your order should have been taken immediately and I would have given you a glass of wine or something on the house.

    For me I tend to frequent the same restaurants/bars because of the service. If a place is really busy they can still make you feel welcome. I do like how here (Italy) the wait staff doesn’t hover over you or try to rush you like they do in the States.

    I’m not a high maintenance person and I used to waitress in college. I have no patience for bad customer service and will not return to places that treat me poorly. Why would I? Life is too short.
     
    I agree. I think the service is as important as the quality of the food. I think offering us a glass of wine or a small appetizer would have been ideal, but the minimum they should have “offered” was an apology. I was in shock that they didn’t. I won’t return … no way, no how!
     
    nyc/carribbean ragazza’s last blog post..Tears, fashion and congrats to my sister.

    [Reply]

  2. poppy fields says:

    We’ve encountered this kind of service here in France. I probably wouldn’t go back, or try a different time, when the restaurant isn’t so busy…if the food is too good to pass up :)
     
    You could try a different time at this place and it would likely be better, but I wouldn’t give them another chance to treat me poorly. No pizza is *that* good! I have pride, dangit!
     
    poppy fields’s last blog post..Sorry

    [Reply]

  3. My Melange says:

    From everything I have heard, that is part of the experience you call * Italy* We had a rude, really rude waiter in Rome. We chalked it up to Italy, Boh! THe pizza looks good though. But I get it- if I had to endure that- I wouldn’t be back. There are lots of other pizza joints around!!
     
    I think there is less you can do about service like this when it happens in Italy … ie, you can’t ask for a manager and get results, but by far this was the worst I’ve ever seen here. I hate that people just “accept” it and like I said in Carla’s comment, there are no residual affects on the success of the business.
     
    My Melange’s last blog post..Puccini and Pinot

    [Reply]

  4. Carla says:

    This story sounds familiar to almost every Saturday night I spent there! (going out to dinner in Calabria)…Waiting around, a lot of confusion, rude workers or worse, just ignoring you! I know I did a lot of sighing and complaining while waiting…not that it seemed to help! ;-p
    I think that is just the Calabrese way of “customer service” and the people there have just gotten used to it (or just don’t know any better)…I guess it just depends if you really like the place to go back and can overlook the service…I am pretty stubborn, so there aren’t too many places I’ll return too if I can’t tolerate the way I’ve been treated…
    Kind of sad to admit but my Nonno was like this even when he came to this country and opened his store…just kind of an attitude like ‘if you don’t like it, get lost’…So it really must be that Calabrese mentality… :-/
     
    There is a lot of that mentality, Carla, you are right. The thing is, I think it probably worked back when your Nonno moved to the US. Now, though it is, or I should say “should be” unacceptable. I am stubborn, too. There is no place I like *that* much. Sadly, like you said, I think a lot of the Italian customers just accept it, so the businesses don’t really lose customers in the end and they have no motivation for stepping up their game.
     

    [Reply]

  5. sarainitaly says:

    I have had a love/hate relationship with the service in italy. One biggie is the servers aren’t tipped – so there is no incentive for good customer service. But, the upside is you don’t have to spend 15-20% every time you eat out, on tips.

    Typically I have found that when you go to a small joint, and the owners/family are the servers, you get much better service. When you go to a place that hires servers, not so much.

    Also I have learned to not get cranky when they don’t bring the bill. You just have to ask, or walk to the front.

    That said, I also refuse to sit around and take the punishment anymore. I don’t in the states, and I finally overcame the shyness here to get up and leave. What you went through is horrible! I would have left.
     
    We should have! It was to the point where we thought “any minute now” and it had gotten so late we figured there would be a wait at any new place we chose to go. It also got to the point where we just really wanted to see how it was gonna end, ya know? I don’t mind so much when they don’t bring the bill, because I like to sit afterwards and talk, but the waiting in the “lobby” with no chairs … Ugh. I also don’t mind to wait if they quote you an accurate time, but that was insane!
     

    [Reply]

  6. Amber says:

    Okay, you’ve written about my pet peeve today. While there are countless beautiful and stunning things about life in Italy, the customer service isn’t one of them. Unfortunately everywhere I went in Italy the customer service seemed to be poor, not only in Torino where we lived.(Oh except we vacationed in Puglia once and everyone was kind and friendly with only one exception, and we did end up staying in a great agritourismo in Firenze where the customer service was fine…) the rest of the three years I lived in Italy though- not so fine. I think the best of both worlds must be found in your B&B, the Italian beauty and American charm!
     
    What a nice thing to say! We hope people find the best of both worlds here. I know we have had guests who left other places because of the poor service and P and I can’t understand why other business owners don’t “get it.” Mah! It is a pet peeve of mine, as well…
     
    Amber’s last blog post..Wee Wisdom

    [Reply]

  7. [...] Review of Pizzeria da Gigi in Cosenza, Calabria [...]

  8. Hi Cherrye. From someone who has worked in Italy for a few years I think there’s a confusion on who the customer actually is. I dealt with more than one supplier who thought they were the customer when in actuality it was the other way around. Restaurants in particular are confused… not all of them but it happens way too often that waiters or owners are unfriendly, grouchy or simply don’t care. The 15-20% tipping (or lack of) probably has something to do with it on the waiter/waitress side but there is no excuse for an owner. It’s not just in the south but all over Italy. Can you imagine if the food was great and the service was great too!! What a great business plan! and goldmine. I think service is on the decline in the US too unfortunately. I have a feeling things will improve with the state of the economy… something about survival of the fittest:) Have a great weekend.
     
    Good point, Joe. I often feel like I am doing them a favor letting them take my money. You pay and get ready to leave and some of the them don’t even say “thanks.” I am sorry to hear it is going down in the US, too. Pity.
     
    joe@italyville’s last blog post..Italian Cultural Centers

    [Reply]

Leave a Reply

CommentLuv badge

Newsletter

Join me in October

Calabria Tour

Calabria Eguide-$9.99

Add to Cart

Calabrian Real Estate

Want to remodel a home in the mountains of Calabria? Contact us for more information on a 45 sq-meter home in San Fili. Asking price €10,000.

About My Bella Vita

Cherrye Moore, Calabria Travel Consultant and Writer

Cherrye Moore is a Texas-born writer and travel consultant living in Calabria. Read how it started here.

Visit us in Catanzaro

Il Cedro Bed and Breakfast in Catanzaro

Categories

My Bella Vita on Facebook