When customers dine while. Notice that the customer has some food to eat already. Staff should keep a food dish out customer table so that the table remains just a plate of food and necessary only. Access to chanopnakngan services must be observed over time, rhythm and keep the plate which shall not interfere with the privacy of customers. In cases where customers dine around IM or completely from all food items. Staff need to inquire into the needs of customers that want to get some other foods. Added? In order to ask the staff questions with specific or narrow should be a list of categories of food, sweet. If you use the broad question to make customers think of food items do not. Make the most of food items in the end along with the questionnaire, to taste food and feedback from customers.
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