Module d presentation
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The document outlines reasons a customer may complain about their food or service in a restaurant. Quality complaints include food being undercooked, overcooked, or poorly presented. Quantity complaints involve not receiving all items ordered or portions being too small. Additional complaints could be about rudeness from staff or food being overpriced. Common excuses restaurants may give in response include apologizing for being short-staffed, busy, having an ill chef, or equipment not working properly.
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Module d presentation
- 2. Excuse me..
- 3. 1. Quality undercooked My food is… overcooked/burnt poorly presented disgusting!
- 4. 2. Quantity I asked for chips but didn’t get any There’s no sauce on my salad! Where’s my drink? There is not enough meat!
- 5. This is not what I asked for! You have given me a salad instead of a chicken sandwich! The waiter is very rude This meal is overpriced!
- 6. Reasons • I am terribly sorry… • We are low on staff • We are very busy • The chef is ill • Our oven isn’t working!
- 7. Reasons • I am terribly sorry… • We are low on staff • We are very busy • The chef is ill • Our oven isn’t working!