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Desarrollo de un servicio de restaurante

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Desarrollo de un servicio de restaurante

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About this activity

Guía rápida de servicio en sala

Created by

Ana Palencia
Ana Palencia
Spain

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Desarrollo de un servicio de restaurante
 

Desarrollo de un servicio de restauranteOnline version

Guía rápida de servicio en sala

by Ana Palencia
1

El cliente debe pagar antes de pedir la comida.

2

El pedido debe entregarse sin confirmar al cliente.

3

La coordinación entre sala y cocina es clave para un servicio eficiente.

4

El servicio puede empezar sin comprobar la disponibilidad de mesas.

5

La carta debe presentarse con claridad y organizarla por secciones.

6

Los camareros deben ignorar las alergias del cliente.

7

El primer paso del servicio es saludar al cliente con una sonrisa.

8

En la mise en place se preparan materiales y utensilios antes de abrir.

9

La limpieza de la sala no impacta en la experiencia del cliente.

10

El equipo de servicio debe revisar la reserva antes de empezar.

 
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