RESTAURANTS that turn away customers because of the labour crunch are doing the right thing ("Empty tables? Sorry, restaurant is 'full' "; Tuesday), because they do not believe in short-changing customers by offering poor service.
I have experienced poor service at restaurants - part-time waiters taking the wrong order and arguing when the wrong dish is served.
The worst thing is that customers still have to pay the 10 per cent service charge even though the service is poor.
Restaurants should do away with this charge.
I am sure most Singaporeans do not mind queueing up at the cashier to place their orders, pouring their own drinks or getting their own cutlery.
Restaurants can overcome the labour crunch by opting for the self-service model. There would then be no need to turn away customers.
Tan Kok Lim
I have experienced poor service at restaurants - part-time waiters taking the wrong order and arguing when the wrong dish is served.
The worst thing is that customers still have to pay the 10 per cent service charge even though the service is poor.
Restaurants should do away with this charge.
I am sure most Singaporeans do not mind queueing up at the cashier to place their orders, pouring their own drinks or getting their own cutlery.
Restaurants can overcome the labour crunch by opting for the self-service model. There would then be no need to turn away customers.
Tan Kok Lim
