In a short order restaurant, the cooks had an unseen duty to supervise wait staff assembling uncharged extras for tips. The hardest to supervise were the sundaes because the orders would not have been submitted. (There were maybe six times an order was corrected: Nobody ever was in real trouble.) It’s not the same to the customer as having the waiter fork over some cash, but it feels that way to the manager.
Templo S.U.D. over 7 years ago
What goes around, comes around I s’pose.
pcolli over 7 years ago
“And this is for you for putting up with my inane comments, slow service and the undercooked food.”
don.fitzsimons over 7 years ago
In a short order restaurant, the cooks had an unseen duty to supervise wait staff assembling uncharged extras for tips. The hardest to supervise were the sundaes because the orders would not have been submitted. (There were maybe six times an order was corrected: Nobody ever was in real trouble.) It’s not the same to the customer as having the waiter fork over some cash, but it feels that way to the manager.
Unpunnyable over 7 years ago
Feeling a little tipsy myself!