Ποιοτικός έλεγχος - Quality Control (9)

Quality control is a primary responsibility of every employee serving food and drinks to the customer. You are the last person to come in contact with the food before the customer does. If something does not look right or is not presentable, DO NOT SERVE IT! The saying "People eat with their eyes" is very true. Make sure all of your products look good on the plates.

• Things to look for before leaving the kitchen

1. HOT food. Few things are more basic but more important. Check to see if your food is hot. Just because your plates are ready to be taken, does not mean that it is hot. If it is not hot, DO NOT TAKE
2. IT OUT. Tell the manager. NEVER yell or argue with a cook. Go directly to the manager. This will alleviate a lot of problems.
3. Clean plates. Always check any plates, mugs, silverware, and napkins before you present them to the customer.
4. Correct portions. Always check to see that the product is in the right portions. Make sure you are taking YOUR order. This can be very embarrassing at the table. Always ask yourself if you would
   eat that item if it were brought to you.
5. Call for back-ups. If something in the kitchen looks low and you are about to run out, TELL SOMEONE. If you take one of the last bowls of soup, call for back-ups. If the salad is warm or wilted, do everyone a favor, and say something before the customer is served.
6. When bringing out drinks, be certain the glass is clean, filled to the proper level, and that the garnish is correct, fresh and attractive.
7. Cold food is as equally important as hot food. Make sure cold foods are going out cold, not warm or cool, but cold.
8. Bring necessary condiments with order: i.e., ketchup, mustard,butter, pepper, etc.
9. Remember, the appearance of the exterior of the building, thegreeting of the host, the cleanliness of the restrooms, the appearanceof the staff, the quenching taste of our beverages, the flavor and
   freshness of our food, are all equal quality points. WE must controlfor the experience of our guests.
10. Check back . . . within two bites to make sure everything is perfect.Don't say, "Is everything o.k.?" Guests here this trite saying so oftenit's meaningless. Say something like, "How's your filet cooked?"  Bespecific and sincere in wanting to know the answer.

• If the customer is not satisfied . . . or there is obviously something wrong at the table, i.e., cracked glass, foreign object in food, notcooked properly, etc., use the following steps

1. Apologize.
2.  Remove the items immediately.
3.  Get a manager. Management will take the necessary steps in making sure that the problem is corrected and that the customer is 100% satisfied.