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Anonymous users2024-01-23Just point out some of the recent situations in the restaurant and how to deal with such situations, what the chef should be able to do to prevent such situations from happening again, and then look forward to what kind of benefits everyone can get after doing so, that's it!
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Anonymous users2024-01-22It mainly talks about improving the quality of work and correcting problems when they are found.
I'm a chef. I can introduce you to a lot of chef friends... Tell me about your specific situation.
Chef, a restaurant with a good business, three thousand dollars is quite good. >>>More
Personally, I think that the contradiction arises, the waiter orders for the guest, and then the kitchen receives the order, and there is also the problem of the speed of production. There are a lot of problems here. Because the guests have a lot of requirements, if the waiter does not inform the kitchen in time, or the kitchen does not give satisfaction, then the waiter will be scolded by the guest, slow to serve, and will also be scolded by the guest, after all, the waiter is in the front line, is directly facing the guest, so the waiter is the bridge between the guest and the kitchen If there is a problem with the bridge, then small things are likely to evolve into unknown problems. >>>More
Around 8000 to 15000.