What is the proper procedure during a power outage in service?

• A. Follow emergency plan, maintain guest safety, minimize risk to food, and communicate with guests and staff
• B. Do nothing
• C. Wait for manager
• D. Panic

Answer: (A)

In a power outage, the guiding principle is to respond using the emergency plan with safety as the top priority. Following that plan ensures a coordinated, rapid response that protects guests, preserves food safety, and keeps everyone informed as the situation unfolds. Prioritizing guest safety means keeping aisles clear, guiding customers to safe areas, and avoiding hazards created by darkness or equipment failure. Protecting food involves keeping refrigeration and storage doors closed to maintain cold temperatures as long as possible, implementing any policy-approved steps for safeguarding perishables, and knowing what needs to be discarded if safety cannot be ensured. Clear communication with both guests and staff helps manage expectations, reduces confusion, and supports a smooth transition back to normal service once power is restored. This approach is better than doing nothing, waiting for a manager, or panicking, because it provides structure, reduces risk, and aligns with established safety and food-quality procedures.