For restaurants, the little things count

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In the February issue, Michael Sanson discussed his penchant for cleanliness and how it annoys him and other customers when bartenders don’t remove drinks straws, wet napkins and soiled plates and glasses from the bar in a timely manner. Here’s what readers had to say.
 



I actually read your editorial about 15 minutes before a staff meeting and had it was a point of discussion. I had the advantage o

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