Restaurant closes for a day after customers make staff cry


“I would say it’s its own epidemic,” she said.

The restaurant’s Facebook post resonated with many online, who condemned the rude behavior.

“Barely out of the past 15 months, you’d think people would be grateful if they could just enjoy a meal out,” wrote a Facebook commentator, who identified himself as David Degan and who comes to origin of Buzzards Bay, Mass. “So sad that much of society has become mean and empowered again.”

Tyler Hadfield, co-owner of The Rail, a restaurant in Orleans, Massachusetts, the neighboring town of Brewster, said in an interview on Tuesday that he had encountered similar issues at the restaurant that he and his brother, Cam Hadfield, have open. this spring.

Last week, he said, a group of diners shared their frustrations with their employees after having to wait 40 minutes for a table and even more because of a computer glitch. They demanded that the food be wrapped after it was brought to the table, and then threw the contents of the entire take-out bag in front of the restaurant when they left, he said.

“This is pretty much the worst behavior I have ever seen,” he said.

As restaurants adapt to the changing contours of the pandemic, Mr Hadfield, 27, said he wanted customers to be more patient with the people who prepare and serve their meals.

“Giving us a little grace to go from zero to 60 would be nice,” he said.

Beside Massachusetts, Rhode Island, the head of the state hotel association said in an interview Tuesday that several restaurateurs had recently complained to her about customers mistreating their employees. One of them, she said, had expressed concerns that her employees might leave work. She also recalled an episode last summer where a state glacier closed one of its locations for the rest of the season due to rude customers.

“I think we just need to remind people that we are all doing our best with the resources we currently have,” said Dale J. Venturini, president and CEO of the Rhode Island Hospitality Association. “I think it’s a pent-up demand. People don’t have the same patience they may have had in the past, and I hope that will change.


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