What Restaurateurs Can’t Tell You
Marilyn May 23rd, 2006
Why do people bring factory made cakes to a good restaurant and then get indignant when they are charged ‘cakeage’? Would the same person take their own shampoo, conditioner and hair dryer to the hairdressers and demand a discount? Why must restaurants in Australia, that afterall earn their living from selling food and wine, accept this practice?
There are many customer quirks that it would be impolite (not to mention commercial suicide) for me to comment upon. Fortunately there is a waiter in the USA who holds no such scrulples so if you want to know what REALLY goes on behind the scenes, just go to www.waiterrant.net for some very funny episodes.
Some of my favourites are:
* Costs — May 06
* Kobayashi Maru — April 06
* Where’s the Prozac When You Need It — July 05
* Is That a Lady’s Snatch on the Wall or am I Hallucinating – April 04