Hi Everyone, I want to clarify the process when the customer (s) urges you about the missing items of his/their order. 1. Please listen attentively 2. Inform the customer(s) that we are going to check the order and get back to him/ them as soon as possible 3. Find the order docket of that customer/s, […]
There are a couple of incidents that customers left without pay. We can help each other by making sure that we give the correct invoice to customers whose docket marked as unpaid (blue star). Additionally, I would like to suggest us to write P in the blue star once the docket has been paid for.
Give out the for unpaid account Read More »
I have little trick to help customers! as well as reduce the wastage❤️ Whenever I serve savory meals, once I pop the meal down nicely, I always ask customers “would you like any salt & pepper?” Then I give them some (1 set per person). I also let them know where they can get extra
Offering Salt& Pepper Read More »
Now we have changed toilet paper dispensers to the locked- dispensers. The keys for those dispensers are on the key rings with cleaning cabinet key and on 2x lanyards with restroom remotes. The instruction is attached as well as the look of the keys. If you have any question, please talk to Silv, Neng or
Toilet paper is locked Read More »
A Coronavirus Policy is now in place to limit the risks in our work place, A memo will be available for you to sign to ensure that you have read and understand the new policy. You can download and read the new policy in the documents section.
Coronavirus Policy Read More »
New procedure please make sure that the cream is labeled and dated in the cream canister. When using a cream canister for the first time please do a quick taste check to make sure is good, if its sour it must not be used. This is to be followed from today, as we are quieter
Hey Guys, On Sundays there will be one staff member assigned to all uber orders, this person will be assigned the role on the roster, They will be responsible with communicating with the kitchen and following the uber procedure, if they are busy they will delegate the task to another staff member, its important to
Uber delegation Sunday Shift Read More »
although we work hard to make sure customers on table 9 and table 6 know their table number, the issue occurs often enough that regardless I check with customers each time they order whether they’re at “the long table by the end?” or “the small table behind us?”. Usually, customers answer gladly, if not a
Table 6 vs Table 9 Read More »
We have joined menu log, the system will run along side with the uber using the same menu, the main differences are that menu log will print its orders and they can be input into our system at a more convent time If we are busy its important to delay orders as they come in
