Tipping is a fraught issue in our restaurants. There are customers who feel service charge should be at their discretion, not that of the restaurant. It’s not unusual for wait staff to have to handle diners who contest the service charge on the bill.
The launch is a crucial phase for new restaurants. It’s the time when expectations are set, first impressions created and feedback has to be received
Why does a restaurant fail to fill up even a few of its many tables? What happens to customers who walk into the place?
Restaurants should put ratings in perspective and not tie themselves up in knots when they fall below the coveted 4.5
