Register now or log in to join your professional community.
Regardless of any type restaurant, whether in fastfood where there are strictly implemented SOP's in cooking and storing food and has limited product line. While in a hospitality buffet restaurant or outdoor events wherein cycle menus are being cooked & served based on guaranteed bookings & in house guest.
The first thing is to check other food alternative to offer and communicate with current cook / chef in charge.you'll be more confident to answer or face a complaining guest if you know your chef is willing to help you out considering both time in preparation and the quantity.
In worst cases, particularly in osc where there no kitchen help. Make sure you have a copy of the event sheet and deal with the main organizer to discuss the current issue. The organizers / planners / owner of the party are the only one who knows what they paid and agreed for. In this way you may minimize the complain coming from other guest..remember that you are not the only host but the person who has booked for you. However, this would not solve the issue easily, so again you may follow the sam resolution but this time consider the location and time.
The kitchen always have refill.
i just manage what i have in stock for the customers
it happend before with me some times but not all kind of food
some itemes only fida
that time i was working with nearly20 itemes
when some itemes run out from me
very soon i had to call the most nearest
company,s restaurants branchs to supplement
all kind of reduction & decrease
