In a story in The New York Times on Sunday, writer Bruce Buchsel offered up 100 things that every restaurant staffer should know. As someone who spent a fair amount of my misspent youth working as a server, I immediately mused on some of the offerings.Many, I agreed with, such as "# 11. Do not hustle the lobsters. That is, do not say, 'We only have two lobsters left.' Even if there are only two lobsters left." And, of course, "#12: Do not touch the rim of a water glass." Agreed, I do not wan...
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