Quote:
Originally Posted by Reaper
That behaviour is acceptable to restaurant managers as long as food wastage is kept low, dishes hit the passway in single digit times, and only Karens are complaining about their meals. Its all about maximizing restaurant income while minimizing cost, complaints, and headaches for the management. The only people that matter in hospitality are the customers.
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How does that make it acceptable? As long as the customers are happy, we're making money so treating staff like crap is acceptable? It isn't. In any situation. Ever.