please answer all the questions

Case study 2: Be good to your customer Arif, a server at Lemuni's Bistro, knew from the beginning that the guests at table 6 were not likely going to have a positive' memorable experience. They were seated about one hour after their reservation time, they were given the worst table in the restaurant (on the main traffic aisle right outside the doorway to the kitchen), and the receptionist had spilled water on one guest and over almost the entire table immediately after they were seated. The manager then visited the table before the receptionist could even get there and had apologized profusely. The manager had informed them that they would receive a complimentary appetizer and before-dinner drink ("just tell the server"), but he had forgotten to inform Arif! After the initial confusion ("Oh, I'm glad you will be receiving a free appetizer and dinner anek, but let me talk to my manager."), Arif just knew that the guests thought the restaurant procedures and communication systems were ineffective (non-existent!). Arif figured that they were probably waiting to receive poorly prepared food before they called the manager to inform him that they would never return nor would they pay for any portion of the bill for this evening's meal. Source from: The Restaurant: From Concept to Operation Questions: a) Identify what the manager could have done to establish a system of empowerment after staff members were trained to handle these types of incidents. (s Marks) b) Explain what he should have done with the guests at this specific table. Should he have gone to the table before Arif arrived or after Arif arrived or together with Arif or ignore the guest (10 Marks) c) Describe what kind of assistance the manager should give Arif in efforts to provide quality service to make a bad-to-this-point guest dining experience memorable by the time it concludes (10 Marks)