Classify common cafe problems by risk type so managers choose the right immediate response.
Place each cafe problem in the bucket that should drive the first response. Food-safety hazard Service failure Quality defect Cost leak Unlabeled vanilla cream with unknown prep time Guest received dairy milk after ordering oat Mobile pickup order missing for a guest already late to work Regular complains that price changed without warning Espresso tastes sour after the grinder adjustment Latte art fails because milk texture is too foamy Croissant waste is 18 percent for three weekdays Over-ordering oat milk creates expired cartons every Sunday
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