The steamed fish in the kitchen is not cooked, which causes the guest to return the dish, how to dea

What is a good position in the kitchen? Can you learn things quickly, and how many dishes can you stir-fry yourself? Share| 2016-05...If you learn it and don't do it, it's too late. The fastest way to cook in a big hotel is to play and, that is, to prepare it for the chef.

1. Class A is a liability accident: refers to the foreign matter (insects, flies) in the raw materials of the dish, the raw materials are not fresh or not picked and cleaned, etc., the compensation for the same price of the dishes to the responsible person, in principle, the compensation ratio is 25% of the stove, 50% of the cutting board, 25% of the load, if there are other special circumstances, it will be dealt with. >>>More

You don't have the right to return the dish. If you want to have a reason for returning the dish. It's set up in the kitchen. It depends on whether your ordering system can set the reason for the return. If you can, you will be marked on the paper you will print for the return.

If the dish has been eaten, some restaurants will make a mistake, the dish as a gift to the customer, for the dish that has not yet moved the chopsticks, the guest has no willingness to settle, generally will be returned to the kitchen, if it is a cold dish, there is no quality problem itself, then it is likely to be recycled, reused, the shelf life is shorter will be put in the refrigerator first, wait until someone orders the same dish, and then take it out and reheat, and bring back the dish again. >>>More

The most direct way (not too particular) first stabilize the guests Ask the reason Take out the dish and taste it If there is a problem Find a kitchen for a plate The cost is not high Of course, it is not excluded that the guest deliberately finds fault In fact, it is also very simple to get a discount It depends on whether the foreman or manager can speak This is the psychology of consumption