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?
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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.
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