Be polite and don’t eat it first: the art of sending food back at restaurants
The Guardian -

Chefs, waiters and hospitality professionals weigh in on the age-old conundrum: when is it OK to complain? And how can you do it nicely?

Sometime before the last Sydney lockdown, I was in a local cafe, staring down a pretentious bowl of chickpea-centric vegetarian fare I’d had countless times before. But that day I took a bite and all I could taste was salt. This had never happened before. I had a few more mouthfuls, hoping the rest would be fine, but the whole meal was uncomfortably salty.


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