For all its glamour and charm, the restaurant industry simmers with adversarial tension. It’s all smiles until a diner doesn’t get what they want, whether it’s a booking deposit refunded, the best table or steak in a pasta restaurant – then it all kicks off. You have read the online reviews.
Post-pandemic, with costs high and staff in short supply, areas of friction are numerous. Restaurants have had to streamline how they operate, reassess what they charge and how flexibly they cater to diners. Adapting to how modern Britain now socialises also creates flashpoints, given customers’ differing ideas of fun.
