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1. Inaccurate or incomplete information on menus can lead to serious health risks for customers, such as allergic reactions or other adverse effects. This could result in legal liabilities for the restaurant, including lawsuits, fines, and damage to its reputation. It is imperative that a restaurant cannot be held responsible for allergic reactions unless it acts negligently. The restaurant may be held accountable if you express concerns that are ignored or if they fail to comply with common allergies and fail to take precautions to avoid them. Restaurants are legally obligated to ensure customer safety. As a result, they must warn their customers if they need help meeting their obligations. It might be possible, in certain situations, to sue the establishment serving the food. This is if it was negligent in handling allergy concerns (Hope, 2021). You would need to be able to prove that the restaurant and one of its employees were somehow negligent in serving you food that had a bone in it, and that's likely possible only if your meal contained (or was advertised or listed on the menu as containing) no fish, beef, chicken, or meat of any kind. In other words, if you ordered the fish of the day and choked (or almost choked) on a bone, the restaurant can't be held legally responsible. The second issue is determining how the restaurant's alleged negligence harmed you. Almost choking, or having a coughing fit, while certainly uncomfortable, does not typically lead to quantifiable damages. Now, a lawyer could argue that the fear of choking alone qualifies as emotional harm, but that may be a tough sell absent medical records indicating some physical injury. Now, if you do choke on a bone in a restaurant (let's say a fellow customer administers the Heimlich Maneuver) and you could have had no reasonable expectation that a bone would have been present in your meal (you ordered the spaghetti), then you may have a valid personal injury case against the restaurant, even if you required no medical attention (Nolo, 2013).

2. The accuracy of menu information is crucial to providing a duty of care to restaurant customers for several reasons. First, many customers have specific dietary requirements or allergies and rely on menu information to make informed food choices. It is possible for customers to inadvertently consume something that they are allergic to if the information on the menu is inaccurate, which could result in a severe or even life-threatening reaction. If the customer is injured, the restaurant may be liable for damages. A restaurant's duty of care to its customers includes providing accurate menu information. A duty of care is a legal concept that requires businesses to take reasonable steps to ensure the safety and well-being of their clients. This includes providing accurate information about the food and drink served in a restaurant. If a restaurant fails to deliver accurate information, a customer is injured. As a result, the restaurant may be found to have breached its duty of care and may be subject to legal action. From a customer service perspective, providing accurate information on menus is essential. It is common for restaurant customers to expect to be able to rely on the information provided by the restaurant and may feel disappointed or frustrated if the information provided on the menu needs to be corrected. As a result, the restaurant may receive negative reviews and damage its reputation. In summary, the accuracy of menu information is critical to providing a duty of care to restaurant customers. This is because it helps to ensure their safety and well-being, is a legal requirement, and is a crucial aspect of effective customer service.

3. According to Truth in Menus: Managing Hospitality Risk, there are several ways to carry out the duty of care. Noting the correct ingredients in menu items is important because many customers have food allergies that can make them very sick, or possibly die. You don't want your customers to feel as if you are misrepresenting your menu items. A restaurant is also required to disclose mandatory fees and service charges. If a meal costs $24.99 and there are extra fees that need to be applied, they need to be disclosed on the menu. The National Restaurant Association (NRA) has all the information needed for restaurants and bars and can provide it at a minimal cost. This information outlines accuracy, preparation styles (if the menu says grilled then it has to be grilled), ingredients (if the menu says the ravioli is lobster and crab, it must have lobster and crab or the customer needs to be notified), portion sizes, and health benefits. All things must be accurate on a menu. A few other things that are required to be disclosed on a menu are origins such as New York Cheesecake, size such as "large" oysters, and the health benefits of an item. Many menus have symbols that represent Heart Healthy items. Nobody wants to hurt or mislead their customers, and by following this duty of care, many mistakes can be avoided.

4. The importance of having a professional as a restaurant manager for a business. The value of developing big-picture knowledge of restaurant management is higher than specialized learning in one aspect of the business, certain knowledge in all areas is crucial for the proper functioning and operations of the restaurant. Acquiring skills and knowledge in different areas of restaurant management enables one to perform well in their current role as well as when they transition into another role within the restaurant. They have a certain idea of functionality, so they take less time to train. As Lindsey Young DeSmidt stated, "restaurants managers are all about controlled chaos, and all units need to operate individually, but work as an entirety, It is also efficient for the business as different elements of business are like multiple components of a big picture functioning independently but working together. Specialized learning in one aspect of the business sure is of great value and helps the employee to excel in that part of the business, but having a holistic experience of different aspects helps when transitioning or in cases when multiple functions are to be executed by the employee.

5. The thing that stood out to me in the article, The Making of a Manager, was the person that said the reason they had been employed by that company for so long is that they invested in her and that inspired her to be the best she could be (Flaherty, 2017). The more she knew the more dedicated she was to that company and willing to learn. A bar manager should know how to manage costs such as labor. Seeing the big picture whether to cut staff or keep staff is important to the entire operation of the restaurant. They can't cut labor just to save the bar money, they also need to make sure they have enough staff for the night to make the customers happy. When a manager wants an employee to learn more about the restaurant besides just their area, they should look for people that may not have a lot of experience and are set in their ways but are trainable. We talked about standard operating procedures in our last assignment. Managers should create these which are roadmaps for tasks to set the restaurant up for success.

6. The accuracy of the information on menus plays a critical role in providing a duty of care to restaurant customers. Each time when a customer visits a restaurant if he is provided with accurate information regarding the menu, he will be able to order properly. It will help him in decision making with an accurate display of information the customer will have a clear idea about what is going to be served to him, and the different spices or things that will be used. It will help him to make a proper decision. But many times, it may create a critical situation for the restaurant itself as the customer, after checking the menu may create a problem for the restaurant crews.