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What a reward

Cook at Pittsburgh Steelers' headquarters given car in recognition of good customer service. Why is good customer service important? Well, in addition to the obvious benefits that happier customers return more frequently and tend to spend more money, you never know when a loyal customer will reward you in ways you couldn’t imagine in your biggest fantasies.

Paul King

August 8, 2011

1 Min Read
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Why is good customer service important? Well, in addition to the obvious benefits that happier customers return more frequently and tend to spend more money, you never know when a loyal customer will reward you in ways you couldn’t imagine in your biggest fantasies.

Maurice Mathews, a cook at the Pittsburgh Steelers corporate offices and training facility on Pittsburgh’s South Side, learned the value of good customer relations when Ray Horton, the Steelers’ secondary coach, left to take a job with the Arizona Cardinals. According to an article in the Pittsburgh Post-Gazette, Mathews had been friendly with Horton and often joked about how much he’d love to drive the coach’s 1999 Mercedes SL 500 convertible.

Horton left the team in February but returned to Pittsburgh recently to pick up some possessions he had left behind. He walked into the Steelers’ cafeteria, which is managed by Parkhurst Dining Services, and approached Mathews. According to the story, Horton told the cook he’d lost his wallet and wanted to borrow some money. Mathews reached into his pocket and gave Horton $20. In return, Horton tossed Mathews the keys to the Mercedes.

“You take care of people who take care of you, whether it's your family or friends," Horton was quoted as saying in explaining why he gave the car to Mathews. "You take care of good people."

The Mercedes, which reportedly has 64,000 miles on it, has a "Blue Book" value of more than $17,000. Even assuming Mathews is liable for the taxes on the car’s true value, it would still be a steal at about $1,100. And all because a cook made friends with a customer.

About the Author

Paul King

A journalist for more than three decades, Paul began his career as a general assignment reporter, working for several daily and weekly newspapers in southwestern Pennsylvania. A decision to move to New York City in 1984 sent his career path in another direction when he was hired to be an associate editor at Food Management magazine. He has covered the foodservice industry ever since. After 11 years at Food Management, he joined Nation’s Restaurant News in 1995. In June 2006 he was hired as senior editor at FoodService Director and became its editor-in-chief in March 2007. A native of Pittsburgh, he is a graduate of Duquesne University with a bachelor’s degree in journalism and speech.

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