I guess, why try and understand the reasons, just bitch about it. Perhaps Jordon should get a blog, they say we don't know what we are talking about, and the the SMH paid for this.
A quote from the piece about why restaurants don't take reservations. She just doesn't 'get' it.
Restaurants do this because they can.
Supply and demand is a more persuasive principle than customer service. But
it's also less reliable - and it looks like the tables might be turning on the
hospitality industry.
This person does though, published in the SMH today.
Why are non-food writers entering into these types of waters? Some people seem to agree with Jordon, my question is; but why do they wait then?
No comments:
Post a Comment