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Unread 06-17-2013, 11:01 PM   #29
caseydog
somebody shut me the fark up.
 
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Join Date: 07-08-10
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Quote:
Originally Posted by landarc View Post
Weeeelllll...yes, but, the OP remarks do not state that he talked to the cook. He talked to the server, and the manager, who might not be the pitmaster. I can see where the staff on-site might now know what they are serving except to serve it. Many BBQ places have cutters, cooks, pitmasters and servers, not everyone knows everything.
If that is the case, then the owner of the restaurant doesn't have a proper training program in place. Nobody working in a restaurant should be interacting with diners unless they know how to talk to the diners about the food with knowledge and confidence.

CD
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