considering the different communication styles here, im guessing thats a factor. the problem is, a chef should come up with something first, then see if the guest wants to provide instructions. process oriented may not help, like if MO for example can be dependent on it but also do not train enough on it.
perhaps property owner is a huge factor here as well. and or F&B accounting, if they frown on certain things.
has anyone asked for menu(s) to be put together and been told no?
Last edited by Kagehitokiri; Dec 29, 2017 at 5:04 pm