Answer to Question 1
Increasingly, meats that have not been graded by the USDA are available from meat and seafood vendors. Typical advantages to food service buyers of selecting such products include reduced cost per unit or per pound. Potential disadvantages of utilizing private labeled items include a lack of consistency and, in some cases, reduced ability by customers to recognize the specific product quality levels offered by a food service operation. For example, more customers may be likely recognize and associate high quality with the term USDA Prime than would recognize and associate high quality with the term Black Angus.
Answer to Question 2
If a guest becomes ill during the meal, or is choking, notify the manager immediately so that action can be taken. The server should try to remain with the guest as much as possible to attend to any needs, such as bringing a drink of water or a cold towel. If a guest has fallen, do not try to move the guest. Also, do not attempt to administer first-aid, except to ensure the guest's comfort. The manager or a designated person on the staff should be certified in first-aid training and qualified to provide immediate care. Ask the guest or those accompanying him or her if you should call 911 for emergency help. The restaurant should have standard guidelines for all employees to follow during any type of emergency situation.
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