http://digg.com/news/lifestyle/6_things_customers_do_to_tick_off_chefs
As part of their “Gripe Week” (love it — maybe we’d all complain less if given a scheduled time to vent freely), our friends over at Eatocracy.com interviewed Ron Eyester, executive chef and owner of Rosebud Restaurant in Atlanta, Georgia. Seems there are a couple of sore spots customers hit that get his — and most chefs’ — blood boiling.
added bynauman1
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