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Phoebe Montrie
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✨A Bartender, Who Loves Customer Service & Helping Others!✨

It can be hard for both the customer, and the folks working in #Foodservices, when a patron needs to change or adjust something about a menu item they’re ordering. The reasons for this include simple preference, food allergies, chronic illness, religious reasons, and more! 😳 📄 😅 😮‍💨

It can be difficult for the chef, to change a menu item that often has already taken hours, or perhaps multiple days to prepare, sometimes even years to find the right ratios and balance for a dish. So often the Back of the House Staff tends to frown on substitutions and changes, even more than the Front of the House Staff. However these situations do arise and there are some ways this can be done. 👨‍🍳 🧐 🤨

It’s certainly easier than ever to find a menu that will have clear instructions about which items are safe for certain allergies or preferences. There are a lot of specialty establishments as well where you can find a full menu of items tailored to your lifestyle! There is a new vegan restaurant opening on my street this very month! 🍆 🌽 🥦 🥑 🍅 🥥 🥬

My Mom has been vegetarian since getting pregnant, so I’ve spent my whole life seeing firsthand how hard it used to be to see a vegetarian option that wasn’t a baked potato, French Fries or boring risotto on a menu. But these days you can find exciting vegetarian or vegan options on most menus! 🍟 🥔 🧆

It can be important to know how every single thing on the menu is cooked and prepared, when you are the one responsible for guiding a Patron through their ordering process. As a Server, you must know what dishes patrons should avoid, or which are safe for them to eat. There is only so much you can do to protect a Customer with allergies, but sometimes their life can depend on it! 🦞 🥜 🧀 🥐

HOW DO YOU GO OUT OF YOUR WAY TO MEET THE NEEDS OF YOUR CUSTOMERS?? WHEN HAVE YOU HAD TO CHANGE THE WAY YOU WORK TO SATISFY A PATRON WITH UNIQUE NEEDS? WHATS THE MOST IMPOSSIBLE SUBSTITUTION YOU’VE EVER MADE, OR ASKED FOR, AT A RESTAURANT?

#Jobsearch #Advice #Firstjob #Foodservices #Aboutmyjob #Motivation #Retail #Interview #Application #Watercooler #Workfromhome

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3 months ago
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Curt Dwyer
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3 people found this answer helpful

I eat the food that is put in my presence. Anything.

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Nur Yunlu
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Restaurant Worker / Designer / Marketing

I had a table, and they asked me for scratch tomato sauce for their pasta 😳😆 I had to explain to them how the kitchen works. Kitchen workers have precut vegetables. They don't cut anything in the line. I tried to do my best with substitutes etc., but this was so ridiculous. so I had to explain to them why we couldn't do it.

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Tony Bucherati
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Cook the food how it’s always cooked. Customers can separate it. Don’t go to a steak house if you don’t eat meat

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jOYCE pUGSLEY
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No but I would try to learn more about vegan.just in case someone asks you about vegan.

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jOYCE pUGSLEY
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Always check your inventory out.before the store open for the day

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David AKPAIBOR
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It’s always difficult to change menu but everything is possible with the right attitude. I will personally plead with a chef to help and make the new order, while I will go plead with the patron to give us time to prepare the new order.

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David Mathews
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I worked food service from 1972 to 75,76 ,all part time of course ss i was 12 to 17 yrs old pot washer at a baquet hall to asst.mngr of high end private school for em.deasturbed youth .like most thing jobs at a glance,people do not realize how hard ,stressful,fast passed ,and esp. Dealing with food ( cannot even imagine how much more so lately )! Not to mention responsability and liability some jobs/ buisnesses incure for not alot of money in comparison!? Esp.nowadays with lactose / gluten intolerence, peanut allergies etc.people should make it THIER RESPONSABILITY to call a food estabishment ahead to see if they can accomodate !!?? OPINIONS YEAH OR NAY HEAR GREATLY APPRECAITED !!??!!

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Throck Throck
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Cnc Machinist at Cmwa

Expand your menu for the collective and do your best to kind explaining to the customer that you are trying to get these items on your menu if you àre really dedicated to the career you have hopefully I just clarified something for you to ask the cook's about incorporate the ingredients as well as you can for the collective and just be honest and kind every one knows that honesty is the best policy for anything to the collective

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Emilio Aza
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Hmmmm I'm speechless but I do have an answer.. let me rephrase the answer.

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Arnie Nelson
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Old Timing Man

Sorry, that is a question that can lead to a serious Migraine followed by a sick day or two. Been there, done that. Some patrons we have the right to tailor order or refuse, period..

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