http://anotherwineblog.disqus.com/A discussion of wine, beer, food and stuff.enFri, 06 Nov 2009 19:33:01 -0000http://www.anotherwineblog.com/archives/6817#comment-22071434<p>Thanks for stopping by, Mark. You're right, it is up to management to make sure that they are well represented by their staffs. Either hire well or train well, but those people are the face of your business.</p>HoustonwinoFri, 06 Nov 2009 19:33:01 -0000http://www.anotherwineblog.com/archives/6817#comment-21938559<p>Joe,<br>As you point out, restaurant owners spend way too much time dealing with things that should have been taught at the home dinner table. It’s unfortunate that so many servers and folks that have chosen to be in the hospitality industry don’t take their jobs more seriously and consider what impact their actions have on a restaurant’s ability to survive and hopefully thrive for many happy years. In the end however, it is ultimately up to the owner or manager to decide what kind of individual they want to put on their front line that will make patrons keep coming back. <br></p>MarkThu, 05 Nov 2009 09:37:23 -0000