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SECTION 2: PROVIDE SERVICE
Activity 5
· 1
Mai Brit a new attendant has just commenced working at your restaurant. You tell her about the sequence of service. She says ‘That’s not how I like to do things. I am not pushy. I wait for the customers to ask me if they want something’. Explain to Mai Brit why following the correct sequence is important.
· 2
Margaret takes the dessert order for her table to the kitchen. On the way back to the front of house she meets up with Noel the receptionist. They enjoy a 15 minute conversation about their respective holidays. List two likely consequences of this diversion.
· 3
Jessica is a commis waiter. She attempts to carry three plates out to the front of house. Her wrists are not yet strong enough to hold the large presentation plates. As a consequence the two plates in her left hand tilt in at an angle. The food slides on the plate and the sauces dribble over the edge. What should Jessica do differently next time?
Activity 6
· 2
You are working at a function. One of the customers informs you they cannot eat garlic or nuts. You check with the chef about the menu items. The chef says ‘Look there is a little garlic and ground nuts in the curry paste. Tell the customer there is no garlic and no nuts. They will never know the difference.’
List two possible consequences for the customer, and two possible consequences for the organisation if you follow the chef’s instructions.
SECTION 2: PROVIDE SERVICE
Activity 5
· 1
Mai Brit a new attendant has just commenced working at your restaurant. You tell her about the sequence of service. She says ‘That’s not how I like to do things. I am not pushy. I wait for the customers to ask me if they want something’. Explain to Mai Brit why following the correct sequence is important.
· 2
Margaret takes the dessert order for her table to the kitchen. On the way back to the front of house she meets up with Noel the receptionist. They enjoy a 15 minute conversation about their respective holidays. List two likely consequences of this diversion.
· 3
Jessica is a commis waiter. She attempts to carry three plates out to the front of house. Her wrists are not yet strong enough to hold the large presentation plates. As a consequence the two plates in her left hand tilt in at an angle. The food slides on the plate and the sauces dribble over the edge. What should Jessica do differently next time?
Activity 6
· 2
You are working at a function. One of the customers informs you they cannot eat garlic or nuts. You check with the chef about the menu items. The chef says ‘Look there is a little garlic and ground nuts in the curry paste. Tell the customer there is no garlic and no nuts. They will never know the difference.’
List two possible consequences for the customer, and two possible consequences for the organisation if you follow the chef’s instructions.
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