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ok so to all the ppl saying shitty service
do you consider how few servers and/or chefs there are compared to customers?
you cant blame them if the manager is too cheap to hire more chefs and waiters, at most restaurants i worked at it was usually 4 or 5 at most during the busiest rushes, our capacity was about 150 ppl and it's hell during rushes
in these scenarios i would tip 15% as i usually do at AYCE places
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