Have you ever been mistreated at a restaurants? Has service ever been so slow that you just lost your temper?
Conflicts with customer, even disappointed patrons are unavoidable. Even at the greatest restaurants in the world, occasional gaffs in service are inevitable—the steak that comes out a shade overcooked, or the forgotten appetizer. But how restaurants deal with these problems is what separates good service from excellent, and what ultimately can convert an unhappy guest into one who leaves with a good experience to relate to his friends. Over at the AmEx OPEN Forum, we talked to a few chefs around the country known for the excellence in service to figure out the best way to deal with these inevitable run-ins.
Check out the full article here, and tell us: how do you like restaurants to deal with these issues?