Giuseppe O’Connell is one interesting dude. The Honolulu native with perhaps Cleveland’s most multicultural name has called Ohio home for 17 years. In that time, he’s worked as a server and manager in some of the city’s top restaurants, and gathered up several books’ worth of pithy observations and advice in the process.
Among the more interesting is his take on restaurant “martyrs,” the conciliatory customers who wouldn’t think of raising a fuss over an overcooked steak or slightly stinky piece of fish. …
This article appears in Jan 16-22, 2008.
So, what about the thing where if the customer sends food back its replacement shows up garnished with pubic hair or a booger?
Another solution my wife and I use—say something but LEAVE. Make it up to us?—hand over a gift card for future dining. They won’t know you’re back until you pay the tab. So the rule is, raise that stink (politely but a stink nonetheless) but do NOT stand DOWNWIND!!!