first, the contradiction between the front hall and the back kitchen is caused by the special taste requirements of customers. Because customers have different tastes, they have different requirements for dishes. The reception service personnel in charge of the customer reservation system shall record the customers who put forward special taste requirements, such as less salt, no pepper, etc., and convey them to the kitchen through the food delivery department. After that, the kitchen has established rules on the feeding and cooking of dishes, which may affect the flavor of dishes because of the different feeding, or it may be because of the large number of diners, and the communication between the food delivery department and the kitchen is not timely, and there will be mistakes if there is a slight negligence. If customers can't eat satisfactory food, they will naturally complain to the reservation system receptionist, which will often make the reservation system receptionist feel aggrieved and dissatisfied. Second, the contradiction between the front hall and the back kitchen is caused by the slow serving speed. Customers come first and then come to the restaurant, but they all ask the service staff to serve as soon as possible. Reservation reception staff can only pass the menu to the kitchen after the customer orders, and the processing complexity of different dishes is different. In this way, when there are many customers, the back chef may be dissatisfied with the customers because he can't serve the dishes in time. Reservation reception thinks that the problem of offering this dish should be the responsibility of the chef, and then the chef will think that it is the problem caused by the reservation reception staff not arranging the serving time. The two sides shirked their responsibilities and contradictions arose.