Err, my opinion is for a balanced approach: - Don't expect perfection because it will never happen. Thus don't wait for it. - Cook the best meal you can. If something substantial goes wrong, don't be afraid to toss it because the goal is for the customer to have a good experience, not for the cook to deliver as many meals as possible. - Customers have limits to their patience for low quality and long wait times.
I do admit to being a part-time foodie. ;-) On Sep 19, 2014, at 3:01 PM, Jesse <purplecabb...@gmail.com> wrote: > Nothing > should ever stop the train, if it doesn't make into this one it can go in > the next one.
