Wednesday, March 10, 2010

How To Get On A Restaurant's Hit List

By Anne Kingston

[re-posted with permission]

The owner of a popular Toronto gastropub who asks to remain nameless is showing off what he calls his 'nightly journal,' dull details of restaurant life - nightly sales, tables turned, supplier snafus. Where reading turns interesting, even salacious, is in its dutiful recording of customer misbehaviour collected via staff and fellow customer complaints. Names are used when they're known. Otherwise, physical descriptions suffice.


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