no need.

In case of guest complaints in catering, we should first listen to the customers' complaints in detail, apologize to the customers and find out the reasons. If it is the quality problems of the dishes, such as salty or weak taste, undercooked dishes, insufficient maturity, or the discovery of foreign objects in the dishes, such as hair, grass leaves, sticks, etc., this is caused by the carelessness of the chef's work. At this time, it is best for the chef to apologize to the customers and ask the customers to wait for a while, and the chef will make it again. Because of the accent and unfamiliar business, we should change or return the dish according to the guest's wishes to satisfy the guest's psychology. As for the waiter, we should try our best to explain to the guest when we know that we are wrong, but the most important thing is to strengthen our professional level. The hotel should also divide this kind of thing into individuals and strengthen the constraints, such as who orders the wrong dish and who pays the bill, etc., and divide the responsibility for this guest complaint.