The cost of food service, both in the restaurant and in the rooms, is an identifiable part of the cost of each menu item. Mistakes made during service, such as delivering cold food, mistaking the customer to whom dishes should be served, or spilling drinks, increase costs without increasing sales. It is normal for some mistakes to be made in the dining room, but it is the task of the administration and the staff to try to keep them to a minimum to help control costs.
