Quote:
Originally Posted by vailpass
Minimum tip and not coming back is probably the most sensible response here. I'm not taking my time to call a manager over or fill out some sort of form.
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Well, the only concern here is that I'm almost always able to comp a part of my customer's ticket if they bring the issue up with me. I suppose I'm just passionate about this issue because we had a batch of new cooks about a year ago who were producing unsatisfactory dishes a couple times during each of my shifts, but whenever this circumstance arises, I always do whatever within my ability to make sure that the problem is addressed for the customer.