100 (okay, 50) Things Restaurant Staffers Should Never Do
An acquaintance recently linked to me a do-and-don't list for restaurant staffers off the NYT. He felt that the article was fairly uptight in tone, and questioned whether it was an attempt to make servers "robotic and impersonable".
Personally, I found the list pretty enjoyable to read from both a customer and a server perspective. (I especially cheered at #5.) What do you think?