What procedures should be in place to ensure that the quality and preparation are in the good to very-good range?

1. First, it is best when a kitchen is run by someone with culinary training. If the individual is not a trained chef, then the person should be given the opportunity to enhance his or her education regarding food preparation through workshops and classes. Such training is worth the expense as it can then filter down to the line and prep cooks.

2. Several food and beverage staff must sample the food to determine if it is well prepared. This should be assigned so that it is part of the meal preparation process.

3. Always have a pre-meal meeting with servers where the chef describes the food so that everyone understands what is being served. Servers should also sample the food and provide feedback.

4. Cooks and servers need to be on the lookout throughout the meal for the common food issues, something over- or under-cooked, too salty, temperature issues, plate presentation (pictures can be guidelines for proper presentation).

5. Cooks need to be trained on how to correct common food preparation errors and to catch these errors prior to service. Cooks need to have the freedom to discard food if a significant error is made.

6. Make food to order as much as possible so that it can be served fresh and spend a limited amount of time in a steam table.