{"id":60238,"date":"2026-06-12T21:40:00","date_gmt":"2026-06-12T13:40:00","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=60238"},"modified":"2026-06-12T21:40:00","modified_gmt":"2026-06-12T13:40:00","slug":"word-on-the-streat-hong-kongs-fb-scene-spills-the-tea-about-annoying-customers","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=60238","title":{"rendered":"Word on the StrEAT: Hong Kong\u2019s F&B scene spills the tea about annoying customers"},"content":{"rendered":"
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One of the oldest adages in business is, \u201cThe customer is always right.\u201d That rule goes double for bars and restaurants where poor service or disagreements with guests can be a death knell \u2013 regardless of the quality of what\u2019s on the plate or in the glass.<\/p>\n
At each of Hong Kong\u2019s many exceptional restaurants or bars<\/span>, consideration for the guest is utmost. Inevitably though, even the city\u2019s best and brightest witness things that some customers do \u2013 whether at their own venue or elsewhere \u2013 that bother them. From prolonged food photography to flying petit fours, here are some of our F&B scene\u2019s biggest pet peeves.<\/div>\n
Lo\u00efc Portalier, executive chef of Louise<\/strong><\/h3>\n
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<\/div>Louise chef Lo\u00efc Portalier. Photo: Nicholas Wong Sixteen Photography<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\u201cIn 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.<\/p>\n
\u201cI would love for everyone who walks into a restaurant to be open to enjoying their time there. You\u2019d be surprised how many people come in, but aren\u2019t really in the right headspace to appreciate or enjoy their meal. To me, restaurants are meant to be little escapes from reality \u2013 a place to share happiness, good food and meaningful time with friends, family or colleagues.\u201d<\/p>\n
Angelo Aglian\u00f3, director of Tosca di Angelo<\/strong><\/h3>\n
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<\/div>Angelo Aglian\u00f3, director of Tosca di Angelo. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\u201cI find it somewhat inconsiderate when someone leaves the table to smoke in the middle of a tasting menu. Tobacco overwhelms the palate and, in my opinion, it shows a lack of respect towards the chef and the dining experience.<\/p>\n<\/div>\n
![\"Louise](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/06\/12\/3191f314-2f16-4be0-8848-de774cc46243_8ade8d03.jpg\" "\\"Louise")
<\/div>![\"Angelo](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/06\/12\/6878c0bc-e9ab-456f-b1a5-1bc2f5f1d524_741ac6ff.jpg\" "\\"Angelo")
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