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How restaurant operators deal with abysmal service

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In the October issue, editor Michael Sanson wrote how abysmal service has gotten in so many restaurants. He laid part of the blame on Millennials, many of whom couldn’t care less about delivering great service. How do you deal with this overall problem, and specifically, how do you deal with these 20-something servers, he asked? Here are excerpts from some of the responses.    


You asked for advice on how we’re deal

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TAGS: Staffing
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