Ever thought, “I really enjoyed the strict rigidity of that restaurant”?
Yet as independent restaurants grow into chains and personal empires, they too-often resort to cast-iron processes and rigid structures in order to manage the rapid increase in staff numbers.
There are so many things to consider when opening a restaurant, any attempt to cover them all would make for a very, very long article.
That said, some are more important than others.
Like most British people I used to look on in admiration when I saw someone making a polite but firm complaint about their meal.
An American friend of mine manages to flag the waiter, have them take away and replace the offending item with barely an interruption to the flow of our conversation.
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