1) Food safety regulations: There is a power outage. How should we handle and store perishable items? a) Sorted b) Pass 2) Special dietary requirements: A customer with a severe nut allergy has mistakenly been served a dish containing nuts. How should we handle this situation? a) Sorted b) Pass 3) Reservation management: A group of customers arrives without a reservation, but we have limited available tables. How can we accommodate them without causing inconvenience to other guests? a) Sorted b) Pass 4) Cash handling: There is a discrepancy in the cash register at the end of the shift. How can we investigate and resolve this issue? a) Sorted b) Pass 5) Health codes: An employee is observed not following proper handwashing procedures. How should we address this and ensure compliance with health codes? a) Sorted b) Pass 6) Menu upselling: How can we effectively upsell menu items without being pushy or making customers feel uncomfortable? a) Sorted b) Pass 7) Time management: The kitchen is experiencing delays, and orders are taking longer than expected. How can we communicate with customers and manage their expectations? a) Sorted b) Pass 8) Customer service: A customer is unhappy with their meal and complains about the taste. How can we handle this complaint and ensure their satisfaction? a) Sorted b) Pass 9) Teamwork: There is a high volume of orders, and the kitchen is struggling to keep up. How can we support each other and work together efficiently to ensure timely service? a) Sorted b) Pass 10) Conflict resolution: Two staff members have a disagreement about the proper way to handle a customer complaint. How can we resolve the conflict and find a solution? a) Sorted b) Pass

Problem-Solving: The Restaurant

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