He always made a point of going to the table to apologise personally if a meal was returned. Whether the customer was right or wrong, Chef felt the least a customer deserved was an apology and an explanation: it was good customer service. It made for bigger tips and it bought them back again. Sometimes, if an error with the meal had really been made, he would offer to show them around the kitchen and share a post prandial cognac with them at the end of the night.
He’d done that with That Git once. But never again.