How restaurants react to mistakes, both behind the scenes and out front, makes all the difference. Fix it! Don't blame someone.
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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?
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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