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A busy service I think would be a major factor. Being a restaruant mgr, it is something that I can not lose focus on. Plannng and coaching the staff is important. I assign duties to employees before service. One changes saitizer water regularly, One is checking temps and so on. Coaching staff through a busy service is important, proper food handling proceedures can not be ignored no matter how busy it gets. Take the extra minute to provide the guest a safe and delicous meal.

Enough staff being Serve Safe Certified. Less coaching needed for those with the knowledge to do it right. Wearing gloves when needed, paying attention to cross contamination. You can't watch everything. You need a trained staff.

Proper equipment is also a major factor, if you can not keep cold food cold and hot food hot, this will affect culinary practices.

Guests should not have to worry about getting sick and it could kill a business. Take the time to do it right and spend the money to keep the equipment working.

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12y ago

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