Boston


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Posted by Posted by: Paul on Thu Jan 30 16:36:57 1997 :

I worked in the Philadelphia restaurantindustry in both fine dining and churn ` and Burn ` establishments. NowI work in the non-restaurant business sector. I have an appreciation forthose working in food service. Yet I cannot stand the occational waiterwho makes one feel that they are lucky to be getting any service at all.We have all had the experience of trying to get a waiters atttention,and they represent an attitude that we are inconveniencing THEM. If awaitperson is busy, let me, the patron, know. It wouldn` hurt to let usfeel at least unignored. But we are not the ones lucky just to besitting there. People are usually more than happy to tip on a goodexperience. But if a waiter had an attitude or ignored the patron, maybeyou can figure out why you feel a bit cheated on the gratuity. Thecustomer is saying he feels cheated on the service. 20% is not a waitersentitlement. LOOSE THE ATTITUDE!!


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