One hundred questions and answers are not for you to recite, but to see if you can really figure out what's going on in the back kitchen and the lobby. I've been cooking for 20 years, making a chain of more than a dozen at the end of the street, and i've seen too many new people read this question-and-answer day book, one by one. In fact, it's three pieces:Food securityI don't knowCost controlI don't knowService flowIt's more useful to eat these three pieces than a hundred。
How do you learn how to eat
Don't start with the first page. When i took the new shopkeeper, i sent them to the kitchen station for half a day, to see the match, to see the primary processing, to see the food, and then to look at the food safety section of the question and answer questions。The food stays 48 hours, the central temperature is 72 degreesThese numbers, which can't be remembered on paper alone, have been touched once, burned once, and are etched into muscle memory。
The cost is more realistic. The same red meat, you calculate the success rate by formula, and then you talk to the chef about the loss, the waste, the fuel consumption, the difference between the theoretical costs and the actual costs. The ratio written in questions and answers is dead, and the cook is alive every day, three or five points short, and the maori at one table changes. A new item in my store, the chef slaps in his head and says, "almost 20 percent of the damage," and as soon as i press the calculator, it's actually twenty-seven percent, it's almost four grand more if i come down here in a month。
A hundred questions and answers for what
Most of the catering-related examinations or interviews focused on food safety practices andComplaints processingGo on. Don't underestimate the complaint. I've seen a shopkeeper pull it back because "i can't" directly offend the entire table. I'll coordinate it for you. It's not that you read the standard words in questions and answers, it's that you know what you can say and what you lose。
The service line, the real test is if you have a feeling of being in the store. It's hard to figure out how to get on the food line, how to get to the table, how to schedule the peak hours, and it's only saturday night, at 7 or 8 p. M., that we'll have to be in the front room. The question-and-answer period is "one stop every 15 minutes" and it looks simple. You need to know what to do and where to do it. I didn't get it in the early days. The station was a walk, and then it was really useful to see which cups were empty, which table was waiting for hot food, and these questions and answers didn't work, but they worked better than back clauses。
Questions and answers are skeletons, and it's the hundreds of hours in the back and in the front room that really keep a catering man standing. Put the book on, go around the store and look at it in your hand, and you'll find a lot of answers that you already know, except that nobody wrote it down。
