BT, not to get picky, but some of us wrote responses based on the limited information drsmoke gave us.
Later he mentioned it was a table for 4, and 5 people sat down, and that he was a roadside designation.
But being a roadside designation doesn't mean, unless he choses, to treat customers like, "I'll never
see you again, so who cares what you think." He can have that attitude. I don't care.
But some owners of roadfood establishments come here to see how people react to such problems so they can
pick up points and learn.
You have people like, Slick, who are good, honourable business-people who care about customers as well as
profit. But you are right, it's up to the managment to calculate the factors and make decisions.
The nature of food and eating usually makes one think that it will be a pleasurable experience. If you provide
the food and service, you want it to be a good experience for your customer. If you are the consumer, you
have hope that the provider of the service is giving you the best they are able to give for the price you
are paying. Frankly, if I drop a drink or spill my food on the floor, I don't expect it to be replaced. Rather
I am embarrassed, and want to clean it up so that the staff doesn't have to deal with my mess.
Quite often, I see restuarant owners just so angry at their customers. That is normal to a certain extent.
But if you start hating your customers to the point that it drives you nutty, get out of the business.
Whether you are an owner, chef or cook, server, your job is an art, a wonderful art that gives pleasure
to the customer. It doesn't last as long as a painting or a book, but it truly is an art. And your service
is a gift to me, even though I pay for the gift.
But BT is right, it is up to the management.