To be safe, some restaurant managers require all their guests ...

[Zoey63294]

To be safe, some restaurant managers require all their guests (regardless of age) to show proof of age prior to serving them alcohol. Assume you've implemented such a policy.
 
  How would you respond to a 65-year-old guest who complains about the policy and refuses to comply?

Question 2

How would a small rectangular tray be used in the process of setting up tables?
 
  What will be an ideal response?

[blakeserpa]

Answer to Question 1

This question refers to an increasingly common policy applied in the restaurant industry, but then asks students to consider how to balance the use of good judgment with policy compliance.

In this particular example the best course of action would certainly be to serve the guest without asking the guest to produce any age-related documentation. This question provides instructors with an excellent opportunity to address the issue of policy compliance and common sense practicality when managing a food service operation.

Answer to Question 2

A linen napkin can be unfolded on the tray to serve as a liner. Clean flatware (forks, knives, and spoons) is spread on the tray. Glasses and napkins are also included. This allows the server or server's assistant to quickly set up tables. All tables should be set up as soon as they are bussed.

[Zoey63294]

TYSM

[Chelseyj.hasty]

Gracias!