Austria |Annita Burrattini, a student, shared her experience from a recent visit to a busy venue, noting that while she understands the pressure of managing a high volume of tables, she felt that basic hospitality—such as a smile and a sense of empathy—was lacking during service.
She also highlighted an issue in the payment process, stating that customers were given a POS terminal for tipping before receiving the bill. From her perspective, this raised questions about service flow and customer interaction standards during peak operating conditions
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