The highly trained technicians at Jiffy Lube tend to about 24 million customers each year with services such as the Signature Service oil-change package, which promotes the longevity of each vehicle. Staffers acknowledge that oil plays a crucial role in maximizing the lifespan of each car—it cools the motor and prevents moving parts from deteriorating. More than 20,000 technicians who have completed an extensive training program certified by the National Institute Automotive Service Excellence (ASE) nurse vehicles at Jiffy Lube.
In addition to performing oil changes, Jiffy Lube’s savants perform air-filtration, electricity, and windshield services, among others. The technicians’ quality pledge includes a commitment to transparency, which stipulates that they will inform car owners of any necessary services, complete a service only after it has been approved, and refuse to replace windshields with Saran wrap.
Inside a warmly lit dining room marked on one side by a sprawling and sleek sushi bar, waiters float from table to table carrying colorful and artful platters from a menu of Japanese eats. Special rolls?including the lobster-and-crab-stuffed Godzilla roll and the cream-cheese-and-avocado-layered Dancing Eel roll?arrive from the sushi bar enrobed in a black-seaweed dress. Next door, hibachi chefs skillfully fry rice and noodles alongside lobster, steak, and salmon on horseshoe-shaped teppanyaki griddle tables, which can seat up to 20 guests. Meanwhile, Hana Saki's barkeeps pour a selection of imported and domestic libations, including white wine, sake, and a variety of beers.
Umi Japanese Steak House & Sushi Bar's chefs sling hot meat and veggies across tableside hibachis in showy displays of culinary prowess. As chopsticks busy themselves with vegetables and fried rice, meat such as lobster and filet mignon sizzles on grills just barely out of reach. Chefs also arrange sushi rolls on beds of seaweed in ribbons of eel, red snapper, tuna, and other raw or tempura-battered seafood. Blond wood inlays and sleek glass panels encircle the dining room, whose walls are sprinkled with shadowboxes of traditional Japanese art.
If BTTR Booths photo booths were people, they'd be a considerate bunch. Each booth greets guests with a friendly welcome screen and displays a countdown before each shot, allowing patrons time to pin up the corners of their mouths. But of course, the booths aren't people?they're highly portable machines outfitted with big screens, high-resolution cameras, and speedy printers that churn out up to six copies of each photo strip. Before stepping inside its confines, partygoers can accessorize with more than 350 props and consult with the booth attendant, who fixes any glitches and dons a tux for formal occasions.
Casa De Nana lives up to the warmth and tradition implied by its name, which translates to grandmother's house. Founded in 1968, the cantina still retains many of the same Mexican recipes designed by its founders. The chefs make their own chips, salsa, and hot sauce and whip up favorites such as spinach enchiladas, blackened-shrimp tacos, and Nana's Diablo, a spicy chimichanga with ranchero sauce, pico de gallo, and jack cheese. At the bar, the staff serves Mexican beers and specialty margaritas crafted from more than 30 types of tequila as televisions practice broadcasting live sports.
The wireless provider industry changes quickly, but Arch Telecom keeps up by giving both technicians and front-line employees continual training. The extra effort shows: enthusiastic testimonials from clients cite employees' patient technical support for two seniors who were far from tech-savvy, as well as a staffer staying well beyond closing time to ensure a business's new phone lines were set up properly.