As someone who must educate almost every potential customer on a service that is relatively new to the restaurant industry, it is always 'amusing' to encounter people who do not understand the basis of the industry that they work in, hospitality.  The FiltaFry service has been in the United States since 2002, and has not yet become a widely known brand with chefs.  When I manage to get two minutes of a chef or owner's time to give them the synopsis of what FiltaFry is and how it can benefit their operation, all too often I get treated as if I were dropping off week-old garbage in their kitchen. 

The level or rude and obnoxious behavior that is directed at someone who is attempting to pass along information and provide a free trial of a service that can benefit them is amazing.  It is behavior of this type that continues to perpetuate the image of the culinary arts as one that is made up of immature, lying, arrogant, and unprofessional people.  And this from people who are trying to be successful in the hospitality industry. 

All is not lost, there are many highly professional culinarians in the industry who I enjoy talking with, even if they are not taking the FiltaFry service as a customer.  An excellent example is owner of Culver's in Naples, FL.  During a television interview highlighting the opening of their first location in Southwest Florida, he was enthusiastic about the fact that they are in the customer service industry, and they happen to serve excellent food.  This desire to provide excellent service to their customers is one of many examples of success in a difficult industry is an excellent example of how hospitality can lead to positive results.

Just a quick reminder, the way that you treat the people who want to talk with you about a product or service is what those people tell their friends and associates about your operation.  Hospitality is hospitality whether it is toward a customer coming in through the front doors or a salesman who stops at your office.