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Utilization of Waste Paper Through Recycling and Entrepreneurial SpGarnish includes the art of competition in making decorations from food in the form of fruits and vegetables that have aesthetic value, but can be consumed. Competence in making garnish prioritizes expertise in carving or shaping materials into artistic items that are always evolving. Community service in the form of vegetable garnish training is aimed at increasing the competence of Wilayut Village housewife cadres to improve the economy and welfare for beginners. This training aims to find out (1) efforts to improve the competence of making garnishes, (2) increase the competence of attitudes, knowledge, and skills, (3) training improves the standard of living influences the level of education in the family. The garnish training does not just provide education but the practice of garnish training is prioritized. The garnish competition activities were carried out by involving training methods, in theory and hands-on practice. The results of the Wilayut Village housewife vegetable garnish competition have started from the process of carving tomato, cucumber, carrot vegetables to form a decorative presentation for food. The skill of garnish can be a source of developing a business for beginners.irit Development.

Manfaat yang dapat diambil dari penelitian ini, untuk mengetahui variabel mana yang paling berpengaruh terhadap Kepuasan pelanggan di Lakers Resto BSB Semarang. Metode penelitian yang digunakan adalah metode kuantitatif. Populasi dari penelitian adalah pelanggan di Lakers Resto BSB Semarang yaitu 70 orang. Kemudian dilakukan analisis data yang diperoleh dengan uji validitas dan uji realibitas, analisis deskriptif, uji asumsi klasik, persamaan regresi, pengujian hipotesis melalui uji t, uji f, koefisien determinasi (R^2), dan uji koefisien beta standart. Sesuai sumber data, teknik pengumpulan data yang digunakan adalah observasi, studi pustaka dan kuisioner. Hasil penelitian menunjukan ada pengaruh Garnish dan kualitas makanan terhadap kepuasan  pelanggan di Lakers Resto BSB Semarang. Saran mengenai kualitas makanan adalahmemberikan hidangan steak yang mempunyai aroma khas dan spesifik agar tamu memiliki kesan tersendiri bagi steak yang dihidangkan direstoran tersebut dan hidangan steak yang dihidangkan harus mempunyai rasa ciri khas yang unik supaya pelanggan mempunyai kesan yang baik dan membekas agar dapat memenuhi kepuasan pelanggan.