How to prevent steaks being sent back
Most servers can’t help but dread it when a customer orders a steak. Because you and your customer might have a very different interpretation of what a ‘medium rare’ or ‘medium well’ steak means – and then that can vary again with another customer!
The good news is that there is a way around it.
In this lesson, restaurant consultant David Hayden shares his best advice for overcoming this common communication issue between server and guest.
Learn hospitality skills for today’s world, including:
- How to make sure you get the right steak out at the right temperature
- What to do when at the table to avoid having steaks sent back to the kitchen
Get service secrets from an industry pro, and up your game in the restaurant.
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