When you list the serious problems facing the restaurant industry, the subject of smoking is right up there with the big ones. Story from owners who have tried a no smoking policy, only to cave-in after numerous complaints from their "smoking" customers. And in all due respect, smokers can be excellent customers, and some people find it impossible to enjoy a drink without a cigarette in their hand (and unfortunately, there are even some people who can't eat without a cigarette in their hand). And it's certainly not easy to ask a customer paying two or three hundred dollars for dinner to stand outside while enjoying a smoke.
In the meantime, we problem could work through with so-called "non-smoking areas" where somehow the smoke magically disappears and remains totally confined to that area. And we only permit smoking in the bar areas, and we prohibit pipes and cigars.
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Steakhouses are part of the midscale and upscale markets. Midscale steakhouses are typically family-oriented, offering a casual environment with meals perceived as good values. Comfort is emphasized, and Western themes are popular. Upscale steakhouses offer a more formal atmosphere and may serve larger cuts of meat of better quality than those served in midscale restaurants. Upscale establishments offer guests more privacy and focus more on adult patrons than on families.
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Monday, September 24, 2007
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