Quote:
Originally Posted by VINMAN
There is nobody to blame, but the owner of the restaurant. they are ultimately responsible for the end service.
A buddy of mine has a nice place here at the shore. Very successful. His service is outstanding. One of the reasons is, that he stays on top of his wait staff. He has a short meeting before every opening, and at the end of the night. Every staffer knows what goes into each dish that is being served, including nightly specials.
Chef Mike's ABG | Seaside Park, NJ
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Yup, that's the way to make it work.