The Consumer Protection Law seems to need a general review by the employees of many of our gastronomic units.
And to that end, the trade union works in the training of workers with a view of raising the quality of services. Emphasis is placed on the importance of defining what a good sale clerk or waiter is, since it is the person who serves and is also paying attention to customers.
This means that any request from clients must be attended to on time and in an educated manner, because if the gastronomic does not lose sight of the table or seat, it can intuit or foresee the possible needs of the clients, for example, if he finished the water, if a cover falls to the ground or the plate ends and awaits the next …
Actually, the success of a cafeteria, a restaurant or a store depends not only on the quality of its products and elaborations, which require daily stability, but also on the behavior and professionalism of its staff. From that comes the importance for the labor movement and administrative directions.