COMMUNICATION, A server informs the customer that a certain dish is not available and suggests another menu item., CONVENIENCE, The restaurant has comfortable chairs, a clean dining area, and a waiting space for guests when tables are full., CUSTOMER SERVICE, A server smiles, greets the guest, takes the order politely, and checks back to see if the guest needs anything else., ANTICIPATION, A server notices a customer’s glass is almost empty and refills it without being asked., TIMELINESS, As soon as guests sit down, the waiter comes immediately to take their order without making them wait., ORGANIZED AND SMOOTH FLOW OF SERVICE, The server sends the order correctly to the kitchen, the cashier prepares the bill, and the food arrives on time without mistakes., PROCEDURAL DIMENSIONS, In a restaurant, staff always follow a clear order: greet the guest, give the menu, take the order, serve the food, then give the bill., COSTUMER RELATIONS, A customer complains that the soup is too salty. The manager listens carefully, says sorry, and assures the customer that they will improve the recipe next time., MONITORING OF SERVICE, During busy hours, the manager walks around checking if tables are clean and guests are being served properly., PROBLEM SOLVING MECHANISM, A customer receives the wrong order. The staff apologizes and replaces it immediately without arguing., FEEDBACK MECHANISM, After eating, customers are asked to write their comments and suggestions on a comment card., PROFESSIONALISM, .

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