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re: Tips - good or bad for the restaurant industry?
Posted on 6/17/17 at 4:07 pm to SG_Geaux
Posted on 6/17/17 at 4:07 pm to SG_Geaux
quote:
If they do a shitty job or if they are anything but pleasant they get ZERO
I'll still give them something for several reasons.
I'm basically contracting them to be my liaison between myself and the chef/kitchen.
I don't know what is going on in their personal life which may contribute to my assumptions of their "care" of me.
We all have bad days.
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