CULINARY ARTS 1. Communication in a restaurant setting is incredibly important. Identify and describe three interactions: between two coworkers, an employer and employee, and a customer and an employee. These interactions should illustrate verbal and nonverbal cues that can be used in that situation to enhance communication.

2. You are planning a birthday dinner for your best friend and want to give her several choices for where to eat. You describe five different styles of restaurants to her: buffet, fast food, fast casual, fine dining, and quick service. What do you say to differentiate between each and help her decide which she likes best?

3. Imagine that you are a restaurant owner looking to improve your customer satisfaction rates. You haven’t received any negative feedback, but you simply want to offer your customers the very best service possible. Use your own personal experiences as a diner to identify what makes for a highly satisfying dining experience and explain how you would implement these things into your own establishment.

4. What does really poor service look like? It is easy to explain the rules of superior service and what should be done, but what about bad customer service? Explain and describe a dining experience where the servers, chefs, and rest of the restaurant staff do a terrible job.

5. You are a food critic for the New York Times. You just visited a very popular fine dining establishment and want to write a review about the experience. Write your review below, evaluating everything: the customer service, the décor, the taste of the food, the plating of the food, the table setting, etc. Your review may be negative or positive; the most important part is to evaluate and discuss all aspects of the experience.

I NEED ANSWERS ASAP I AM ALREADY BEHIND ON THIS, WILL GIVE 50 POINTS