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Not About Food 33

why bother?

sanglier | Aug 5, 201208:37 AM

There are restaurants I go to where I'm left with the thought, Why bother running a restaurant if you don't know what you're doing?! It being such a tough business, with so much competition, why would you set yourself up for failure by being badly understaffed and giving bad service, and/or putting out food that you MUST KNOW is not good? How long do you think you're going to get away with an inferior product?

I'm speaking somewhat rhetorically here. Just had a few clunkers recently that left me scratching my head...

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