How does the hotel punish chefs for choosing unqualified dishes?

The restaurant judges whether the chef is qualified according to the leftovers of the guests. The purpose of the restaurant is to make the chefs pay more attention when cooking, and also hope that the meals made will satisfy the customers and not leave too much.

First, according to the leftovers of the guests. The standard for judging chefs in this hotel is to judge whether these chefs are qualified according to the leftovers of these guests. This year, the state strongly advocates saving food and not wasting it. Therefore, the practice of this hotel may be to make these chefs pay more attention to cooking, hoping that the dishes they cook will satisfy every customer, so that everyone will not waste their own dishes. Each guest will only order what he likes when ordering, so the restaurant thinks that the dishes cooked by these chefs can be judged according to the amount of food eaten by the guests.

Second, it's unfair to the chef. Personally, I think this restaurant is unfair. After all, every consumer has different tastes. Even if the chef's cooking is delicious, customers will still have a lot of dishes left if they don't like it. Since these chefs have chosen this industry, they will take every dish seriously. They and these guests are strangers themselves, and they won't make a particularly bad dish at all. The amount of food the guests eat at last can only be determined according to the appetite or taste of the day. Many netizens commented that this restaurant wanted to deduct the chef's salary in this way. I personally agree with this method, because now everyone is advocating saving food, and we can't put all the pressure on the chef. Most of these chefs have been cooking for many years, and their tastes are fixed, which is difficult to change for a while, so this practice is unfair to chefs. If every restaurant requires this, many chefs will get tired of this industry.

Even if there are no strict rules in the restaurant, these chefs will be responsible for every dish they cook. But whether the guests can eat all of them is not up to the chef, so the restaurant is completely restricting the chef.