Wow!! The things I'm hearing warm my little heart:hug: My students have nicknamed me Sergeant Scrubfresh because I am so strict about prep steps.
90% of service breakdown can be directly linked to improper prep or product ratio...my opinion, it's mostly in preparation. Cutting corners and not educating the client lead to the rest of the service breakdowns, not letting the client know proper after care, allowing the client to leave the free edge to long, not rebooking for rebalances before the client leaves.
The ideas that you have all shared show that we have a common goal but we must provide a united front and work together to educate the public about what to expect. In the states there are frequent news stories about improper sanitation or safety issues regarding nails and I am often asked questions about these salons.
We have one NSS salon in our town and several of the technicians are very talented, safety consious and make an effort to keep things sanitary, new files, new table towels, cleaning their drill bits between clients, BUT we also have several licensed, Creative or EZ flow master salons that I wouldn't send my dog to.
My hope for the future (and why I became and educator, not for any specific company, although that's really why I chose to become and instructor) is to teach good, safe, sanitary habits so that our industry can grow and continue to improve. Without good educators (who are all working from the same page) we get no where. The manufacturer's who educate us and teach the educators give us all the same information, and they spend a great deal of time making sure that their methods work, try to keep the schools and distributors up to date. Some of the responsibility lies with the technicians to question and pursue also.
A very dear friend of mine has a saying "the only difference between a rut and a grave is the amount of dirt you have thrown in your face" if you are in an educational funk, or feeling unmotivated, go to a class, meet a mentor, pick up a new nail book.
The commitment we make to this industry can be like the food we choose to offer for breakfast. If I made ham and eggs and you had to choose between the two which would it be....the eggs from the chicken who could leave when the job was done, or the ham that came from the pig who laid his life on the line?
Are you a Pig or a Chicken???