Explain why tasting food and beverage should be a part of training that is continuous and when the tasting should be held.
What will be an ideal response?
At some point, in the dining experience, the guest is going to ask the service person how does the food taste. If the service people have never been allowed to taste the food or beverage how can they recommend an item competently? This is especially true for the "Chef's Creations" because of frequent changing of the menu items. With tasting, the service people can truly describe what they tasted and at the same time be honest about their recommendations. Tasting can be held during the daily staff meeting. With a few plated dishes for the service staff to see and taste, it should be a part of the meeting that is the most anticipated part. Or management can offer the service staff to dine in with their families and purchase their meals at discounted prices.
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