As far as guests are concerned, they should change dishes or return them according to their wishes, so as to satisfy their psychology. As far as waiters are concerned, they should try their best to explain to the guests when they know that they are wrong. If they meet an understanding guest, they may bear your fault, and the most important thing is to strengthen their professional level. Hotels also divide this kind of thing into personal heads. Strengthen the constraints. 1. There are not many opportunities for this kind of thing to happen in the guest's own situation, and it should be aimed at different guests. In short, when encountering similar problems, the guests should be eager to know the handling opinions of the hotel. If they can't give satisfactory answers, it will affect the mood of the guests, but not all unreasonable requirements mentioned by the guests should be met. Handle them as appropriate. The quality problems of the dishes themselves {hair, deterioration, The solution to this problem is to close the dishes in the first process, and then supervise them layer by layer. Dishes that have been stored for a long time should be promoted in advance before they are found to be spoiled. If there is an odor, they must not be served. Flies and small flying insects are generally the screens in restaurants that are not properly connected or leaking, so precautions should be taken before meals are started. Pay special attention to the seasoning jar in the kitchen. Vinegar bottles, etc. As far as guests are concerned, although the store tries to avoid them, if problems are found, they must be handled with a correct point of view. The requirement is to give the guests a satisfactory answer as soon as possible, and don't shirk the responsibility. The foreman or manager will handle the problems in time and comfort the guests in time. The store should also stipulate the responsibilities when dealing with internal personnel, for example, where the hair is out of order, after returning the food, Get to the kitchen in time to analyze the reasons. Divide this matter into responsibilities and avoid disputes. 2. Generally, it is caused by the waiter's accent and unfamiliar business during the ordering process. As far as the guest is concerned, he should also change dishes or return them according to the guest's wishes to satisfy the guest's psychology. As far as the waiter is concerned, try to explain to the guest when he knows that he is wrong. If he meets an understanding guest, he may bear your fault. The most important thing is to strengthen their own business level. The hotel also divides this kind of thing into individuals and strengthens constraints. 3. There are not many opportunities for this kind of thing to happen in the guest's own situation, and it should be aimed at different guests. In short, when encountering similar problems, guests should be eager to know the handling opinions of the hotel. If they can't give a satisfactory answer, it will affect the mood of the guests, but it is not necessary to meet any unreasonable requirements mentioned by the guests. Handle them as appropriate.