One of the oldest adages in business is, “The customer is always right.” That rule goes double for bars and restaurants where poor service or disagreements with guests can be a death knell – regardless of the quality of what’s on the plate or in the glass.
At each of Hong Kong’s many exceptional restaurants or bars, consideration for the guest is utmost. Inevitably though, even the city’s best and brightest witness things that some customers do – whether at their own venue or elsewhere – that bother them. From prolonged food photography to flying petit fours, here are some of our F&B scene’s biggest pet peeves.
Loïc Portalier, executive chef of Louise
“In the hospitality industry, I truly believe that having a positive mindset is essential to making guests feel welcome and ensuring they have a wonderful time.
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