As a restaurateur, I serve food to several hundred people each day.
My restaurant is what we call “fast casual,” which is a fancy way of saying “I don’t have to pay servers,” and “you don’t have to tip anyone.” You just come to the line, order your food, we make it while you watch, and you pay and sit down. Easy enough, right?
Yeah, you would think so. But apparently, it’s harder than it seems. Continue reading