The kitchen of a restaurant is said to be a battlefield where fire, cutlery, and people collide.
As a general rule, once you receive an order, you must finish it as soon as possible and serve the food to your customers.
But, after all, there is a technology behind the scenes here as well, and in reality, timing is more important than speed.
In general, customers will chat and look around the store between the time the order is announced and the time the food is served.
Suppose someone is eating something deliciously at a table a little further away. Customers are interested.
Check the menu. And when the ordered food is delivered, an additional order will be generated.
In addition to the timing of serving food, order mistakes must not be eradicated.
For example, let’s say you cook extra food because of an order mistake. In that case, it can be carried to the audience as it is.
Then explain to the customer that you have cooked extra food, show it, and boldly suggest how about this too. This is the moment when the ability of the hall staff is tested.
Okay, let’s get it
This is a restaurant.
Moreover, if the customer is drunk, the business will be easier.
Even if you carry an unordered dish, the customer misunderstands that someone ordered it, such as when the customer is in a group, and receives it and starts eating.
In other words, redundancy, to put it better. To put it badly, it’s sloppy. This kind of psychological bargaining was actually the source of gross profits for restaurants.
Still, the customers went to the restaurant. Because sloppyness was also one of the attractions of restaurants.
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That’s all for today’s post. Thank you
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