The 25 most disgruntled questions about the operation of cafes

When the guest arrives:

1. The restaurant opens late or closes early (subject to normal business hours)

two。 When the guests enter the door, they find that there is a vacant seat, but there is no attendant to lead them into the seat.

3. When the guests enter the restaurant, the service staff does not smile or greet the guests.

When the guest is seated:

1. Dust or stains were found on the tablecloth and chairs.

two。 There was a stain on the cutlery.

3. Glassware was found to be broken or notched or cracked.

When a guest orders:

1. There are not enough dishes for the guests to choose from.

two。 After the guests were seated, they waited for 3 minutes and there was no service staff to order or provide drinks for them.

3. The waiter made a mistake about what the guest ordered.

In the course of service:

1. The food is not fresh.

two。 The waiter repeatedly asked: who ordered this? What did you order?

3. Bring the food to the table before it is ready.

4. Guests pay for high-end food or drinks and get only ordinary substitutes.

5. Use cold plates to hold hot dishes.

6. The service staff did not fill the water cup in time.

7. The seasoning bottle or seasoning bottle is dirty or the hole in the mouth of the bottle is blocked.

8. The ashtray is full of cigarette butts and there is no waiter to change.

9. In the buffet service, guests wait for a long time to finish the dishes that need to be replenished.

Attitude of service staff:

1. Utensils or service tools are not fully prepared.

two。 The scraps of paper on the carpet or floor were not cleaned in time.

3. The empty trays of room service are left in the hallway for more than an hour without being cleaned.

4. The service staff did not provide the same clean cutlery after the guest's cutlery fell to the floor.

5. Wipe the fingerprints on the edge of the plate with an unclean napkin.

After the service is over:

1. Guests wait for their bills for a long time, and the method of checkout is extremely limited.

two。 When the guest is about to leave, there is no service staff to help pick up the coat, or the service staff did not say goodbye to the guest.