| Bravo!One of the things that irritates me the most about being a server is that my income is based on the customer’s perception. We have an open kitchen, but somehow they think I am responsible for the quality, quantity and speediness of their food. Every time I have to decline a customer’s wishes (sharing the salad bar, free upgrades, beer and (cheap) wine only) I watch them deducting dollars from my tip. Many of the things I have to deny are things my employeer either does not stock or does not give away, yet I’m the bad guy and I pay for it. |
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