I have a real dilemma.

This Sunday Lunch was a record for us. 68 covers, crazy!
Sadly, one customer was not happy. She had been served a treacle rolly polly that was not quite up to par. It was one of the last pieces on the roll and was a little dry and hard.

I’m not shifting the blame here, even though I do ask the waiting staff to prepare the sweets when I’m busy, I should over see everything that goes out of my kitchen so I take full responsibility.

As you can imagine, after so many covers, my chef’s whites were a little less than white and with no clean whites available in the kitchen I had to choose between, asking John, (very capable front of house), to apologize to the un-happy customer on my behalf or to talk to her myself.

I chose to talk to her myself, dirty whites and all.
I wonder what would you have done? I’d love your comments.

Incidentally, we didn’t charge her for her meal so she went home happy in the end.