Originally Posted by caseydog
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.
Wow. With that attitude, you can probably count the list of acceptable restaurants on one hand.
Where do you draw the line? If the bus boy doesn't know the hybrid of the lettuce in the side salads? What if the waitress doesn't know which region of Italy the olives for the olive oil are grown? Or where the minerals for the ceramic plates were mined?