Service Standards

BESTPRACTICES Some examples of descriptors to use or avoid are as follows:

TEXTURE

SMELL

FLAVOR

HEAT LEVEL

OTHER

FAT CONTENT

POINT OF REFERENCE

Buttery Chewy Creamy Crispy Crunchy Firm Flaky Hard Loose Oily Smooth Soft Tender

Aromatic Floral Fragrant Pungent Strong Weight Hearty Heavy Light Rich

Acidic Bitter Briny Buttery Earthy Fruity Full Flavored Gamy Intense Mild Nutty Rich Salty Savory Sharp Smoky Sour Strong Sweet Tangy

Mild Moderate Spicy

Fresh Healthy Local Organic

Lean Marbled

Classic Compared to Non

Traditional Traditional Unique

DO NOT USE

Amazing Delicious Excellent Fantastic Great Lovely Nice Tasty Wonderful “You’ll love it!”