This Is How It Should Be Done

This Is How It Should Be Done

In last month's column, I expressed my disappointment with restaurants that act like they're doing the world a big favor by merely opening their doors. It's a foolhardy way to operate a business, particularly during these tough economic times. I was happy to get lots of nice notes and calls from folks in the business who get just as ticked off as I do when they're subjected to such stupidity.

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