“I need to send this back.” Words that strike fear in every waitperson’s heart. It means they need to explain to the chef why the order didn’t fly, and it sometimes means the waiter’s tip just spiraled downward from 20% to “whatever”. It’s a death sentence for the food. That entrée has already been on the table. Once it goes back to the kitchen, no reprieve. It’s on a one-way ride to the dumpster out back. Some may survive to be a snack or a take-home for a staff member, but most are garbage. The waitperson therefore feels compelled to ask deeply probing questions about the cause of said return. There are several possible scenarios at work here. Continue reading “The Art of Returning”
I'm Thinking...No! 