At many restaurants particularly upscale dining waiters and, Operation Management

At many restaurants particularly upscale dining waiters and

At many restaurants, particularly upscale dining, waiters and waitresses are quizzed on the menu and dish ingredients, especially if the menu frequently changes.

What are some advantages (in terms of marketing) for employers to do this? Please share any personal experiences if you have any.

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Operation Management: At many restaurants particularly upscale dining waiters and

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Operation Management: At many restaurants particularly upscale dining waiters and

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