Does the food need pepper? If the answer is yes, then why didn't the chef use the proper amount of pepper before the dish reached my table?
Read Whole Story
My friend was willing to spend $36 on four tacos that would have cost $8 if they were eaten in the restaurant. On the surface, it appears to be a tidy profit for the restaurant to decline.
Here's a controversial editorial from Restaurant Hospitality magazine I thought I would share with you along with a few of the responses from the many received.
Get top stories and blog posts emailed to me each day. Newsletters may offer personalized content or advertisements. Learn more.