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READ THE PARAGRAPH AND ANSWER THE QUESTIONS WITH THOROUGH EXPLANATION IN #1,2

GIVE OPINION ABOUT THE PARAGRAPH IN #3,4,5,6.

1. the best thing about a restaurant manager or perhaps working in the restaurant industry is how you are engaging people so much from back of the house to front of the house, and of course guests. That said I think that it definitely builds a lot of your soft skills that you can really much apply anywhere. What do we think about this?

2. Low morale can have a significant effect on all employees in an establishment. You can take everyone down if you are a negative person on the job. In some cases, low morale will bring fewer customers into the restaurant, and that restaurant would have to go out of business because of customers' bad reviews. Some days we all have bad days but do not bring it into work with you. Leave it at home, or you could bring everyone down with you. What do you think about this?

3. Many things can go wrong when a restaurant manager does not keep a positive attitude around their employees. I have always told my fellow coworkers not to quit because of a bad manager because it will catch up with the manager and they will likely get terminated. High turnover results in a decrease in productivity. If the manager spends more time training new people over and over again, they are not able to get to their actual duties and can become short with the new employee, causing them to quit (McGurgan, n.d.). Employees can experience unnecessary stress when they have a negative manager (McGurgan, n.d.). Stress can cause physical and emotional problems for the employee that make it so they do not perform up to the standards that are expected of them. Hiring the wrong person who will not perform as well as others is also something that can influence the success of the restaurant. The manager may focus on hiring people that will not outshine them because the manager might feel intimidated.

4. The hostile environment caused by the restaurant manager may affect the restaurant in the following ways:

There will be a reduction in employee productivity due to a decrease in morale, which will negatively affect the employees' productivity.

Decline in profits - Low morale will result in a decline in the restaurant's quality of services, resulting in a decrease in the number of customers. The result is a reduction in revenue for the company, which in turn reduces profits.

Low company morale - The restaurant manager is responsible for directing the activities the team members undertake. If the manager's confidence is low, the general morale of the organization will also be low.

Business failure - A drop in morale among the employees may result in a reduction in the quality of service provided by the restaurant. As a result, the restaurant may close down due to its damaged reputation (Deeb, 2019).

5. Another thing that makes for an exemplary cook is ensuring consistency between plated food when it comes off the line. One cook might plate their food differently than others when working in the same position in the kitchen. Ensuring everything looks the same as it comes out of the kitchen is vital. If you go into a restaurant and order an entre and a week later, you go back and demand that same entre, and it looks different from what you would think. For example, I was a country club's head Garde Manger, aka Pantry Chef. I was asked by the executive chef and the chef de cuisine to make a board and take pictures of the food as it should look coming out of that area from others to make sure they were consistent from that area of the kitchen. When food looks good coming out of the kitchen, it can be more delicious for the customers, and then as they see it being served, they might want to try it. This would increase their total check, and the restaurant could profit more.