In the restaurant steak bite business does not deal with can go to the Food and Drug Administration and Health Bureau complaints. Consumer complaints can be taken by phone, letters, interviews, the Internet form, you can also dial 12315 telephone, truthfully state the facts of the complaint, the reasons for the complaint and request, and state their name, address, telephone number or other contact information and the name of the party being complained about, address, telephone.

Service hygiene standardized information

Specification of table hygiene, table is a constituent element of the banquet, table hygiene is an important element of the banquet hygiene, and catering utensil hygiene is the basis of table hygiene. Formal set up before, first of all, must be used to carry out the necessary hygiene inspection of dining utensils. Dining utensils have broken, such as dinner plates have cracks, broken edge, glass cups have broken mouth, etc., to immediately pick out, can not continue to use, in order to ensure safety.

Specification of pre-dinner service hygiene, before the meal, when the guests arrive, the waiter should send a napkin to each guest to give the guests to keep their hands, face hygiene, which is an essential element of the pre-dinner service hygiene. The napkin should be sent with a plate to contain, hand delivery with dinner tongs.

Specification of food service hygiene. The waiter is often served before the last one on the good food quality control and inspection of the people. Customers first with the eyes to taste. Restaurant sales of a variety of food, the waiter from the sense of checking its quality, such as found not in line with health requirements, it should be immediately replaced. Should use a clean and clean tray to serve the guests.