One hears that customer etiquette in the service industry is not always standard across the globe.
Some restaurant or fast-food customers are quite submissive; others very aggressive.
Some countries believe in tipping 10% or more; others find it strange.
But oh woe when rudeness is detected by overworked service staff.
The latest anecdotes I heard were of a waitress blowing snot into a pita dish served to a sexist, non-tipping customer.
And then the stories of the old army, and what they did to this one lady's soup.
She was a local starlette who supported the then war in Angola, and was hired by the defense force to entertain the troops.
What she didn't realize was that the troops at this kitchen hated the war, and every time she opened her mouth.
Let's just say it was a browner shade of pale when it reached her.
And then there was "the hidden struggle in the kitchen", and what the black staff did to the food every time Apartheid's ministers had a dinner, and
the white chef was too-too-hic drunk to notice.
Steaks pulled through sweaty armpits was allegedly the least of it.
Generally, people in those industries are very careful still today where they eat, and how they treat the staff.
Most prefer open kitchens.
There is a closed conspiracy in such eateries.
Or is this an urban legend?
Do waiters and chefs really attack the food of unpopular customers?
Please tell me what you know.
edit on 1-4-2011 by halfoldman because: (no reason given)