- Oct 24, 2011
Ironically, I'm actually in the restaurant business. It's what I've done my entire life. What you describe above is simply not the best way to deal with customers, as difficult as it may be sometimes. It's a hard lesson that took me years to learn myself.They have more demand than supply, small businesses have the option and luxury to cut off those ill-intension fake customers. Have you seen some people would purposely go to a restaurant to order the expensive stuff, eat half or 2/3 of it, and then call the waiter and said something was wrong with the dish? and demand for a refund or taken off of the bill? they make a big scene when the waiter or manager wouldn't provide refund because most of the dish had already been consumed? well....in a situation like that, what would you have done if you were the restaurant owner? do you cut the loss and ban those terrible customers forever, or do you simply bend over and write it off as a loss, but risk the same terrible people keep coming back to pull the same shenanigans and same type of scam over and over again? when words come out that they could take advantage of your restaurant, before you know it, their cousins, their cousin's brother, and their cousin's brother's cat and their cat's fleas all wanted a piece of the free pie!
Sometime, you just have to cut the loss, certain crappy customers are not worth having, period, way more trouble than it's worth, I hate to say this as i'm sure many would disagree..... but the loss of one or few customers is far better than having to deal with those type of garbage fake customers. they aren't real customers to begin with, they were there to take advantage, hoping to get a free meal, while some others simply enjoy watching the world burn, and they shit on your business simply because they can, even they do come to order a few takeouts from time to time.