1. The taste of the dishes is salty or light, and some dishes are not cooked well enough or mature enough. In this case, you should take the initiative to apologize to the customer and negotiate with the relevant chef, asking the customer to wait for the chef to handle it again. If this dish goes bad, it should be returned immediately and replaced with other dishes with similar price and tribute, and cooked now with the consent of the customer.

2. Some dishes will find foreign objects in the dishes when serving for customers, such as hair, grass leaves, wooden sticks, etc., which are all caused by the carelessness of the chef. In addition to dealing with the personnel involved, the waiter or team leader should first apologize to the customer and, with the consent of the manager on duty, re-make the dishes or return the goods.

3. There are some shortcomings in the dishes made in the kitchen; The proportion of main ingredients and ingredients in vegetable crystals is unreasonable; The overall number of dishes is not enough. The waiter should report to the manager on duty and make records, reprocess the dishes and make up the food quantity.

In some restaurants, it is often difficult to meet the requirements for cooking due to the weak technical strength of chefs, and the shoddy dishes are unacceptable to customers. For example, the "slippery" and "soft" dishes that should be wide and bright have too little juice and look very dry; Sauté ed juice is delicious, unlike soup. Even some dishes should be white but not white, mixed with darkness and uncleanness; The taste should be crisp, not crisp, exhausted and so on.