Serving It Right case studies
Serving It Right · Put your knowledge to work in context.
Serving It Right is a provincial responsible-service certification for people who serve, sell, or handle liquor in British Columbia, and it is also expected of many supervisors and managers who oversee licensed establishments. This page is an independent study guide for candidates preparing to write the certification exam. The Serving It Right case studies are 5 cases and about 3,312 words.
1The Late-Night Kitchen Collapse
At 10:45 PM on a Friday, a busy downtown restaurant has 120 covers still active and a line of 30 walk-in guests waiting. The kitchen is staffed by a head chef, two line cooks, and one prep cook.
675 words, about 3 min2The Overworked Server's Mistake
A server, Maria, has been working double shifts for three consecutive days due to staff shortages. On her fourth double shift, she accidentally serves a dish containing peanuts to a guest with a severe peanut allergy, despite the guest informing her of the allergy.
604 words, about 3 min3The New Hire's Training Gap
A restaurant hires a new line cook, Alex, who has three years of experience at a fast-food chain but none in a fine-dining environment. The restaurant's training program consists of a two-day orientation covering food safety, knife skills, and menu items, followed by shadowing a senior cook for one week.
630 words, about 3 min4The Menu Revamp Research Dilemma
A restaurant owner wants to revamp the menu to attract health-conscious customers. She has commissioned a research firm to conduct a survey of 500 potential customers.
652 words, about 3 min5The Loyalty Program Paradox
A restaurant chain with 20 locations has a loyalty program that offers a free entrée after every 10 purchases. The program has 50,000 members, but data shows that only 20% are active (making at least one purchase per month).
751 words, about 4 min