“Good” restaurants can become terrible at the flip of a switch.
Usually happens at small local restaurants that get passed off to new owners who think some bean counting is the only thing thay they need to do become a millionaire, fully neglecting any real management and ruin the restaurant before customers fully catch on to the quality degradation.
First a dish is off, but you shrug it off… must have been a one off. Next the steak seems like a different cut, but it still tastes all right and they are running an awesome beer promo. The wife complains the fries are overcooked and cold, they are… but she is a slow eater and maybe it was just an cold plate. Next thing you know they are serving chicken tenders as thin as an I pad, tossed in Buffalo sauce as “boneless wings”
Don’t forget the fortune cookies, mints, etc. If they aren’t in a wrapper, I at least destroy them so the next person doesn’t get stuck with food that 5 different waiters have touched, not to mention who knows how many customers sneezed or coughed on.
The bread you are given to at the restaurant is of often recycled from leftovers at previous tables.
Wait…
… at terrible restaurants.
You forgot that part. No real restaurant would recycle food to save 25 cents.
“Good” restaurants can become terrible at the flip of a switch.
Usually happens at small local restaurants that get passed off to new owners who think some bean counting is the only thing thay they need to do become a millionaire, fully neglecting any real management and ruin the restaurant before customers fully catch on to the quality degradation.
First a dish is off, but you shrug it off… must have been a one off. Next the steak seems like a different cut, but it still tastes all right and they are running an awesome beer promo. The wife complains the fries are overcooked and cold, they are… but she is a slow eater and maybe it was just an cold plate. Next thing you know they are serving chicken tenders as thin as an I pad, tossed in Buffalo sauce as “boneless wings”
Don’t forget the fortune cookies, mints, etc. If they aren’t in a wrapper, I at least destroy them so the next person doesn’t get stuck with food that 5 different waiters have touched, not to mention who knows how many customers sneezed or coughed on.