Restaurant workers have witnessed A LOT of crazy shit...
...from dealing with irrational customers, to working with bosses who creatively cut food costs.
Maybe your customer flipped a table because their burger came with mayo on it.
Or maybe the kitchen decided it was OK to reuse uneaten fries for the next customer.
Or what about that time the line cook dropped a full plate of pasta on the floor and served it anyway?
We want to hear them!
