What should you do if there is no water in the restaurant?

In the event of a water supply disruption within the restaurant, closing the store and contacting Quality Assurance (QA) is the most responsible course of action. Water is essential for various food safety practices, including hand washing, food preparation, and sanitation of surfaces and utensils. Without water, the ability to maintain hygiene and meet food safety regulations is severely compromised, putting customers at risk of foodborne illnesses.

By closing the store, you prevent further operations that could threaten food safety and customer health. Involving QA ensures that you follow company protocols and receive guidance on how to address the situation effectively. The focus here is on safeguarding public health and maintaining compliance with health regulations, which cannot be ensured without a reliable water supply.