Operational problems

Operational problems are part of our job, the important thing is to act quickly and discreetly, to solve them. These are problems that can arise during the service, minor accidents (such as the fall of a tray while transporting things in it, spilling a drink on the table, or worse, on a client’s clothes) or other small setbacks.

We must understand that we are human and that our work is dynamic and at times very demanding, so we can sometimes make mistakes, have a small oversight or accident. The first thing is to be aware of this and stay calm, not despair and ask for forgiveness compulsively.

The most important thing is to focus on the immediate solution without drawing attention to the problem.

If the problem is from a colleague or client, I should be willing to help them immediately, in an agile way and with peace of mind so as not to attract attention and alert the entire restaurant. When there’s something I don’t feel able to solve, I seek support from a partner or superior.