Why do you say "don't return food and redo it in the restaurant", "don't look for things in the restaurant" or "you can't add certain materials"? Then what do you usually do if you find something wrong in the restaurant? So sometimes when you go to the restaurant, don't be too picky about the waiter. If you return food, try to have a better attitude.
Point 1: I have absolute authority, because I have worked in the back kitchen of hot pot shop. What national day, Christmas, Mid Autumn Festival, as long as it is to eat the festival will be overcrowded. Hot pot shop, don't need to cook. It's easy enough to wash and serve.
But on Christmas day, I was busy. I had no time to wash the cabbage. I had cut the Flammulina mushroom. I didn't wash it. I went to the table directly. At the beginning, the soup bottom was boiled with beef bones, big fish wings and other materials. Later, the soup bottom didn't have time to boil. Directly use a bag of powder to mix with white water, that is, the soup bottom. There's no time to roast the fish, just throw it into the oil pan and fry it, then go to a lot of seasonings, bean sprouts, the guests can't see it. Add poppy powder to the grilled fish to taste.
And if the guests don't cook or leave the leftovers, they basically take them back to the kitchen, wash them and then give them to the next table.
Point 2: answer it. It represents some high-end hotels. My friends will know that I have worked as a cook before when they see my signature. Let's start with personal experience. My family is in the countryside of Southwest Shandong. I graduated from junior high school at the age of 15. I didn't want to study, so I went to the hotel to study as an apprentice. At that time, I did everything. I served tea and water to the masters, swept the floor in the kitchen, cleaned the chickens and killed the fish. Later, I was accepted as an apprentice. Shifu was very kind to me and taught me everything. Two years later, he started cooking on the stove, and then worked for more than three years. Later, I felt that I could not cook. Then I began to buy all kinds of materials to read and take the self-study exam. Now I have worked in the top 50 insurance companies in the world for six years. OK, the background has been explained. Give me a positive answer.
At that time, I was in a restaurant that strictly controlled the quality of the dishes. There were two traditional dishes in Shandong cuisine called fried fish slices and fried fish slices, which used black fish. This kind of dish is different from that made alive. (we often make this dish, so we can eat it.) so when we buy fish seeds from the market (remove the meat on both sides of the black fish, and remove the skin of the fish), we let the two big brothers watch and let the fishmongers pick them. They must pick the live fish. Master is the chef, so I do some inspection work for him. The carp and carp must come to the shop alive, not dead. If there is any foreign matter in the guest's dish, they will make another one and add two dishes for free. Most restaurants do. Very few restaurants will take off their hair and give you a new one. It's impossible to spit. There is no such disgusting person.
Point 3: after working for several years, let's talk about our own experience. The average restaurant is of medium grade. If you find something foreign during your meal and want to do it again, it's usually the waiter who brings it back to the chef and says that there's something the customer wants to do again, but the chef will not do it again in general They're all picking things out, decorating the surface for you, waiting for two minutes and putting them on again. The best thing is to remove the foreign matter, turn it over twice, replace it with a new plate, and then put it on again, so the things are still the same. Just remove the foreign matter, the food is still contaminated. The best way to do this is to put the foreign food where it is and tell the waiter to make a new one. After serving up the prepared dishes, you should return the dishes with foreign matters, or you should return the dishes directly. Generally, chefs have professional ethics and quality and don't add clutter to their dishes. Unless it's a shabby little restaurant on the street. There's no guarantee about what's in there.
Point 4: I'm a dessert maker. I've had customers eat their hair before. I said I'd like to change it. I'm too embarrassed. Then the customers said yes politely. What I want to say is that I really want to change for others. Since I want to do business for a long time, I think I should be responsible for others and my conscience. How about a new one? I don't want to meet this kind of situation. If the shopkeeper takes it back to get the dirty things out and put them on, or if the black heart is put on something else, I think it's really irresponsible. Originally, when people went to you for consumption, I felt embarrassed to eat my hair. Although this situation is inevitable. But some customers make trouble or anything else because of this situation, which is a little too much. One for free or another. I think it's all over. After all, this kind of thing is inevitable. We should understand each other. Personal opinion, don't spray!
Point 5: this kind of problem is really common in life. It's very difficult for diners to control how the back chef will respond to the food when he leaves because of the hair and other problems (whether to take it seriously, do it again with all his heart, or start with a small evil heart, and deliberately retaliate).
However, in any case, it is the natural right of consumers to express the problem of food, which is also conducive to the improvement of service quality. If we deal with it in silence, it is actually an escape, which is not conducive to the solution of the problem.
However, this kind of thing is very disturbing. For the sake of their own dining quality, we need to compare the quality of different restaurants to find a restaurant that is suitable for their own taste and with good service quality.