PUSH­ING THE EN­VE­LOPE

IF THE CUS­TOMERS WANT TO LEAVE MORE MONEY ON THE TA­BLE, THEN WHY IS THE IN­DUS­TRY AL­LOW­ING THEM TO WALK OUT THE DOOR?

F&B World - - NEWS - Text by PETER PYSK Il­lus­tra­tion by BOIZEI MALICDEM

How proper cus­tomer ser­vice can earn a restau­rant an ex­tra two mil­lion in rev­enue

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