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Unread 06-17-2013, 11:02 AM   #19
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Since I wasn't there and never will be I can't speak to the exact situation here. But, IMO if your serving BBQ you should know the difference between Moist & Lean Brisket and Spares & BB ect. and have some time under a little instruction so as to be able to satisfy a customers needs. If the person doing the cutting isn't the owner (Who should know) and an employee I say shame on that owner for not training the staff. It also indirectly tells me that he isn't passionate enough about His/Her business to train the folks they employ I will most likely have less than a desirable dining experience. It also tells me they probably won't be in business long.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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