Quote:
Originally Posted by kunkstyle
GOOD question. I GUESS that's WHY i'd blame the person running the PASS in the kitchen vs the server. *THE* servers job isn't generally quality control *IT'S* serving. I guess *OUTBACK* doesn't have a person RUNNING the quality control *IN* the kitchen *.*
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But that's not who I am *PAYING* is it? You see, for the tip, you have to do quality control otherwise, HOW can you expect to get a good tip if you don't give a care about *WHAT* you are bringing out to the customer for any obvious errors?
I mean if I order chicken, why are you bringing me a steak?
What's the point of (TIPPING) the server if they aren't going to give ONE OUNCE of *CARE* about WHAT'S ON MY PLATE, huh?