What should I do if the guest says that there are too many dishes to be returned in the middle of th

According to the rules of the restaurant, if the ingredients have been processed or are being made, the customer can only be packed and taken away, which is reasonable and will not be lost to both parties.

I'm sorry, your dish has been ready, I can't return it, I'll discuss it with the manager now, if there are other guests willing to choose the dishes you don't want, I see if I can coordinate the change to other guests, if not, I'm sorry, you have to pay for the loss caused by your problem.

The guests are only halfway there, and they say that there are too many dishes to be returned, so there are no dishes that have been cooked. It can be returned, but it cannot be refunded if it has been blanked.

You don't have to worry about him, because he ordered too much himself, and it has nothing to do with you.

Halfway through the meal, there are too many dishes to order, and if you want to return, you can directly give him what is done, and if you don't do it, just let him return it.

Hello. If the customer eats half of the meal too much. If the dish is not on the case, it can be adjusted, if the dish is on it it is impossible to return. You can take it away for customers.

If the guest is halfway through the meal, he will return the dish he ordered too much, which depends on the speed of your serving, if it is not on the table, you can return it to him.

When you meet such a guest, you can tell him euphemistically, I'm sorry, Cai has already been out, and it can't be returned if it's been burned, and you can choose to take it away, so it's not wasted.

At this time, he will never be returned, although you have not moved this dish, but it has been placed on your table, it is inevitable that your saliva will spray inside, as long as it is taken on the guest table, it will definitely not be returned, not to mention that half of it has been eaten, which is vexatious.

I think it's better to help the guest change a dish, because the guest is very difficult, so it is best to let the guest eat until he is satisfied.

If the dishes are fried, then go up and return them without burning them if they are not fried, and if they are not fried, they can be returned to him, right?

Then you can only tell him that it has been brought up for you, if not, if you don't fry, then it's okay.

You directly tell the guests whether these dishes have been processed, and if they are processed, they cannot be returned.

The guest is halfway through the meal, and he says that there are too many dishes, and if he wants to return it, I think this dish cannot be returned.

It seems that there is no such thing, the dish has already been served, and it cannot be returned.

You told him that he couldn't return it if he only ate it, and how could he return it after he ate half of it?

Halfway through the meal, the guest said that there were too many dishes and wanted to be returned, what should I do? You will have to find your next level lobby manager to deal with this.

The guest said that there were too many dishes to be returned in the middle of the meal, and at this time I should communicate with him tactfully so that he could be understood.

Summary. Say this: Dear customers, thank you very much for your evaluation, when you evaluate the amount of delicious, I really feel a special honor, I think our small shop is really extremely glorious, I hope our small shop is getting better and better, and I look forward to bringing you more delicious food, I hope you can patronize the small store more, this is the biggest motivation for us, thank you.

The guest said that the restaurant has a lot of dishes, what should the hotel owner do?

Say this: Dear customers, thank you very much for your evaluation, when you evaluate that the amount of delicious food, I really feel a special honor, I think our small shop is really a friend of the incomparably honorable, I hope our small shop is getting better and better, and I look forward to bringing you more beautiful delicacies, I hope you can patronize the small store, this is the biggest motivation for us, thank you.

1.Your affirmation is the greatest support for our small shop, welcome to come next time. 2.

Hui Bu Chun Hall to answer dear customers, thank you very much for your evaluation, you think it is delicious, this is also a proof that our restaurant can be hidden enough to do a good job of every dish, but also pants luck hope you can come more. 3.Re:

Thank you for the praise given by the customer, saying that the taste is really delicious, I think this is some of the praise from the customer, we will make persistent efforts to make our taste better, because only in this way can we really win the love of customers in terms of taste.

Summary. Hello dear! You can refer to the following. 1.Emphasizing the company's uniform standards. This is not to dump the pot, but to tell customers that we have standards, and this standard is not our nonsense, it has a market basis.

2.Emphasizing strict operation in accordance with standards, emphasizing taste and quality, which can highlight our seriousness and attention to quality. This is equivalent to a propaganda for itself.

3.There is the premise of "ensuring quality and taste", which means to tell customers that we pay great attention to quality, and if you increase the amount and adjust the proportion of ingredients separately, it may damage the taste and quality, so in order to ensure better results, I can't make an exception for you.

Some guests propose that the portion of the dish is too small, and they ask for additional dishes but don't want to add money, what should I do?

Hello dear! But Kai didn't refer to the following. 1.

Emphasizing the company's uniform standards. This is not to dump the pot, but to tell customers that we have standards, and this standard is not our nonsense, it has a market basis. 2.

Emphasizing strict operation in accordance with standards, and emphasizing taste and quality, this can highlight our seriousness and attention to quality. This is equivalent to a propaganda for itself. 3.

There is the premise of "ensuring quality and taste", which means to tell customers that we pay great attention to quality, and if you increase the amount and adjust the proportion of ingredients separately, it may damage the taste and quality, so in order to ensure better results, I can't make an exception for you.

Tell Gu Ju that we pay great attention to quality, if you add dust to the amount of dust separately and adjust the proportion of ingredients, it may damage the taste and quality, so in order to ensure better results, I can't make an exception for you alone.

Figure out why the dish was returned.

If it's wrong, then you have to retreat.

If it's for quality and hygiene reasons, you have to refund unconditionally, but if your restaurant doesn't have this regulation, then you can only say that the restaurant doesn't allow it. Such a restaurant is not capable of long-term growth.

If it's because of the taste, for example, the chef puts less salt and more salt, or if there are other reasons that make it taste bad, just say give you a new one and take it back for the chef to remake.

If it's a mistake, or the taste doesn't match the customer's taste (it must be the chef's mistake. That's the reason for the customer, it depends on whether your restaurant wants to cultivate a long-term customer, in short, the boss's temper.

If you ask for a return for no reason, you can clearly refuse, you can have no reason today, and you can have no reason tomorrow, such a guest is not suitable for training to become a long-term guest.

Finally, pay attention to the speed of stir-frying in your restaurant, many guests return the dishes not because of the above reasons, but because you have served a few dishes first, and the guests have eaten almost the same, but there are still a few dishes that are not served, which not only affects the dining mood of the guests, but also has no reason to return the dishes.

If you want to ask him for his opinion on this dish, you have to get rid of the order, which will improve the quality of the dish, and this guest may become a repeat customer.

Guests who request to return the food during the meal can first ask the reason and then ask the waiter who serves them. If the guest returns the dish without reason, ask the kitchen if the customer's dish is being cooked, and if not, notify the kitchen of the cancellation. If you are cooking, you can communicate with the guest that you are cooking before teasing, and I hope he understands.

If you ask to cancel because of the restaurant's displeasure, you can apologize to the customer and say that you will make improvements. If this does not quell the dissatisfaction of the guests, you can cancel the serving to avoid disturbing the image of other diners and the restaurant due to the noise.

There are several situations in which a restaurant can return a dish:

The customer cancels the dish before the kitchen is served; If the guest changes the dish after the order is placed, the guest requests to change the dish before the kitchen is produced, and the name of the replaced dish and drink must be indicated in the return table; Temporary liquidation caused by insufficient preparation of the kitchen department during the meal; Returning food due to waiter error; Deal with the quality of dishes; The restaurant is too slow to serve food; Error in intake, etc.

<> "Hello friend, if a customer wants to return a certain dish after ordering it, the waiter can take the following measures:1Understand the customer's request:

When a customer requests a return, the waiter will listen carefully to the customer's opinion and reason, and consider it from the customer's point of view. 2.Confirm the reason for the return of the source dish:

The waiter should ask the customer the reason for the return so that improvements can be made later. 3.Negotiate the return of the dish:

If a customer's request to return a dish is due to a problem with the dish, the waiter can offer to ask the customer if they want to change to the same dish or offer a more appropriate meal. The world is rotten 4Fair Handling:

In order to protect the fairness and rights and interests of the restaurant, the waiter should ensure that the operation is carried out in accordance with the regulations of the restaurant when returning the food, and ensure that the quality of the meal after the return meets the requirements. In short, waiters should handle the return of dishes in a conscientious manner with customers and maintain good communication to improve customer satisfaction. I hope mine can help you<>

Summary. I'm sorry, but you're going to have leftovers from the previous table. This could be due to our chef not preparing enough ingredients, or due to a larger number of guests than expected, resulting in a shortage of dishes.

We'll fix this as soon as possible and make sure you're able to enjoy more of it. As a waiter, we should try to avoid this as much as possible, understand the needs of our guests in a timely manner, and prepare enough ingredients in time to ensure that our guests can enjoy better service.

Excuse me, but please go into more detail?

I'm sorry, but you're going to have leftovers from the previous table. This could be due to our chef not preparing enough ingredients, or due to a higher number of guests than expected, resulting in a shortage of dishes. We'll fix this as soon as possible and make sure you're able to enjoy more of it.

As a waiter, we should try our best to avoid this situation, understand the needs of the guests in time, and prepare enough ingredients in time to amuse the banquet and ensure that the guests can enjoy better service.

Summary. Sincere apology, show attitude When the guest has described, it is necessary to apologize to the guest for this unpleasant dining experience, especially pay attention to one point, at this time you represent the restaurant is the whole company, can not casually take all the responsibility down, otherwise this follow-up treatment will be quite complicated and passive, for example, the customer said that there is a bug in the dish, hair, we can say this, to cause you an unpleasant dining experience, very sorry, And you can't just say sorry, it's all our restaurant's problem, this apology should be sincere, but don't take all the responsibility.

I'm glad to have your question, hello, I'm Xiao Fan, an emotional assistant, and you can tell me any joys, sorrows, and sorrows. Here is the answer you want to envy, marital emotional preparation is an art, not a gimmick of film and television imitation scum. Tell your story, heal with you, and have a good night with you.

Kiss hello to appease customers and restore the mold of the event. At this stage, we need to appease the customer at the same time, so that the customer can restore the situation at the time, so we can understand the situation in many ways, so that we can restore the real inspection and filial piety at that time in our minds.

Sincere apology, show attitude When the guest has described, it is necessary to apologize to the guest for this unpleasant dining experience, especially pay attention to one point, at this time you represent this restaurant is the whole company, can not casually take all the responsibility down, otherwise this group with a follow-up processing will be quite complicated and passive, for example, this customer said that there is a bug in the dish, hair, we can spike or mu to say this, causing you an unpleasant dining experience, Guess Sen is very sorry, And you can't just say sorry, it's all our restaurant's problem, this apology should be sincere, but don't take all the responsibility.

When a guest says that the portion size of the dish is low during the service, you can follow these steps to deal with it:

1.First, apologize to the guests and ask them what specific dishes made them feel less than they talked about.

2.Then, check with the old chef in time to confirm whether there is any wrong dish.

3.If it is possible that the restaurant is causing the portion to be small, you need to explain it to the guest, add a copy of the corresponding dish, and thank the guest for the criticism.

4.If the guest's request is unreasonable, you need to politely refuse and explain the reason for the promotion.

In conclusion, you need to be polite and professional when dealing with the situation, do your best to resolve the issue, and ensure guest satisfaction.