What will you do if a customer complains about a peculiar smell during a restaurant?

First of all, it depends on your position in the restaurant.

If it is the boss, then bring the dish down, take it to the kitchen and often have a peculiar smell with the chefs, if there is, ask the chef to remake it, if not, put some other materials to re-copy it, give it to the guests, and politely and patiently explain that the combination of the ingredients of this dish is this taste!

Look at what kind of person he is.

If he is a very hypocritical person, then find a manager to deal with, the manager's communication skills and experience are very strong.

If it's an ordinary person, you just take the dish down and heat it up and serve it again, and tell him that this is what the dish tastes like! (Premise: the dish is fine).

Can't contradict guests, service industry, word of mouth is very important!

What will you do if a customer complains about a peculiar smell during a restaurant?

Dear, hello, I am happy to answer for you, answer the restaurant meal If there is a guest complaining that the dish has a peculiar smell, it can be dealt with in this way1, the taste of the dish is salty or light, and some dishes are not hot and mature enough, in this case, you should take the initiative to apologize to the customer and negotiate with the chef concerned, please wait for the customer, and the chef will reprocess. If there is any deterioration of the dish, it should be returned immediately and replaced with another dish with the same price as the dish, and the dish should be prepared with the consent of the customer. 2. When some dishes are served for customers to eat, it is found that there are foreign objects in the dishes, such as hair, grass blades, wooden sticks, etc., which are caused by the carelessness of the chef's work.

3. There is a shortage of catties and two catties in the dishes produced in the kitchen; The proportion of main ingredients and ingredients in vegetable crystals is unreasonable; The overall number of dishes is small and not up to standard. The waiter should report to the manager on duty and make a record to reprocess the dish and make up the amount. 4. Due to the weak technical strength of the chefs, some restaurants often make it difficult to meet the requirements of the fried dishes, and the shoddy dishes make it difficult for customers to accept.

For example, the "slippery" and "soft" dishes that should be wide and bright are too little juice and look dry; The "stir-fried vegetables" with the sauce are made into soup and water, which is not the same; There are even some dishes that should be white but not white, dark and unclean; The taste should be crisp but not crispy, tired and collapsed, etc. 5. The above problems are all negligence, and when the customers of the dining find problems and express dissatisfaction, they must pay close attention to them. What you should do as a leader is:

Listen patiently to the reasons for the customer's dissatisfaction, especially when it comes to the specific issue of the dish. For the sake of the customer's interests, apologize, be sure to make actions and words; It is necessary to objectively affirm the truth of the facts and express that it will give certain help and solutions; Talk less about your own justifications and explain the reasons for the problem; When it is necessary to solve the problem, we will take the initiative and implement it immediately, and obtain the customer's understanding as soon as possible to eliminate dissatisfaction. According to different circumstances, if the customer is dissatisfied with the dish and the situation is true, it should be properly resolved by changing the dish, returning the dish, or using a discount treatment.