As children, hopefully, our parents taught us the differences between right and wrong. In the hospitality business we are taught this simple phrase, " the CUSTOMER is always right." There are times I would agree with that analogy, however, as I have learned, our pallets are not always right. People who try something new for the first time need to understand that things in our industry are made a certain way and the tastes, for the most part, are correct and consistent. Also, there are those customers who cook something at home and expect the same taste at a restaurant.
At work, I have been having a major issue with cooking salmon. My bosses and other staff say time and time again I have been cooking it correctly. However, day after day, night after night, they keep getting sent back. Last night, I received a ticket for a med-rare salmon. I cooked it to a perfect temperature. It was expo'd and sure enough it, came back. It was too rare. The manager came down, looked at the salmon and agreed that it had been cooked properly. Is the customer correct or "right" in this case? Did the customer receive what he asked for? Should the restaurant have had to eat the cost of that salmon?
I could go on and on but the burning question is, who is right and who is wrong?
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