| Are you needing a service technician to come out to | | | | specific unit. This procedure will also make the |
| your establishment and take a look at your | | | | technicians job easier because if the equipment still |
| restaurant equipment? Well if so, there are a few | | | | has either one of those going to the unit, they will |
| things that you can do to make sure the technician | | | | have to stop what they are doing to find the |
| gets your equipment up and running sooner. When | | | | breaker or the gas shut off that is in your |
| the technician gets there have the equipment that is | | | | establishment. Whenever the technician does show |
| needing work clean and accessible, also have the | | | | up to work on your restaurant equipment the best |
| electricity and/or gas to the unit shut off, and last | | | | thing to do is to stay out of way and to let him |
| but not least, make sure you schedule the technician | | | | diagnose the problem and fix the equipment and ask |
| to look at your restaurant equipment either before | | | | him any questions that you may have whenever he |
| or after your rush hours. | | | | is done. |
| When service technicians are being called out to | | | | Finally, the best thing to do when scheduling a |
| service your restaurant equipment, take a few | | | | technician to work on your restaurant equipment is |
| minutes before the technician gets there to clean the | | | | not to schedule the technician during any rush hour |
| machine and also make sure the equipment is | | | | times. The best time to schedule the technician would |
| accessible. Your service call will go a lot faster and | | | | be either in the morning before you open of |
| smoother if your equipment is cleaned up because if | | | | between the lunch and dinner rush hours. If you |
| its not, the technician might have to take his time to | | | | schedule the technician during your rush hours, the |
| clean the unit and that time of him cleaning the | | | | technician will not only be in everyone's way to do |
| restaurant equipment will come out of your pocket. | | | | their jobs, but your employees will also be in his way |
| Also, make sure the equipment that needs worked | | | | to fix your |
| on is accessible to the technician. For example, if | | | | Service technicians also have very long stressful days |
| there are some other equipment located around it, | | | | working within the restaurant industries, so whenever |
| pull the machine out and make sure the restaurant | | | | you need restaurant equipment worked on make |
| equipment has nothing around it before the technician | | | | sure you help the technician out. Make sure the |
| gets there to do his job. | | | | equipment is accessible and clean the unit, turn off all |
| All restaurant equipment are powered by either | | | | electricity and/or gas going to the unit before he |
| electricity and/or gas. Whenever you notice that | | | | gets there, and also when he does get there to |
| something is wrong with your equipment, turn the | | | | work on the restaurant equipment make sure you |
| unit off and also make sure you cut off all of the | | | | stay out of his way and just let him fix the |
| electricity and/or gas that can be going to that | | | | restaurant equipment. |