RICHARD?

Just last week, we had a customer issue the night before we headed to Chicago for the National Restaurant Association food show (That’s the OTHER NRA..though after 3 days, I did want someone to shoot me!), 

“Sir, how was your dinner?” I asked.  “It was ok” he replied without eye contact or a smile, as he walked towards the bathroom.

I immediately walked to Jan Johnson, one of our very best servers, and demanded (asked sweetly) “Did you have any issues with Table #26?”  Jan said no, but he did leave her only 10% indicating maybe something went wrong.

So, I went to the manager, Cody Weber.  “Cody, when that dude comes out of the bathroom and heads for the door, inquire again, how everything was, and seek information”

Cody did so.  Same conversation.  Cody pressed: “Is there something we could have done better sir?” (Seriously…we WANT to know these things) “No” he said, and walked past Cody, out the door.

At that second, his wife/date who he had also ignored, and left behind, turned to Cody and said “Everything was fine.  Really”

So, here’s what we think– Maybe she refused to share her pie.  He got pissed.  He sulked.  He reverted to one word answers like a grumpy 6 year old.  He stiffed the waitress.

There’s a name for that guy…

(Stay tuned!  Days at the food show, nights out in Chicago, with many restaurant folk, makes for some good stories.  They are being written “any day”)

Hey…What’s one of the many ways you know you are hanging with a bunch of restaurant professionals?  Answer: The topic continues to return to “Is that good for the gout?”