Image via Dan4th
We all want to see the doctor’s clipboard. The notes he’s writing about us – it’s like an all-powerful notebook of someone’s medical (and, we’re sure, personal) opinions on us. But, sadly, a rare few get a glimpse.
However, we can offer the next best thing – an inside look at the newly discovered diner coding system employed by restaurants of Danny Meyer’s Union Square Hospitality Group.
In a recent exposé, the New York Times broke down a series of codes used at some of the top restaurants in New York to inform their employees of diner behavior, a table’s specific needs and a barrel of other things. But now, taking it to the next level, New York Media’s blog Grubstreet delves even further down the rabbit hole, exploring more of Meyer’s codes.
Ranging from the good to the bad to the very ugly, these codes are all the heavy-hitting restaurateur needs to ensure guests are treated as they deserve.
Let’s just hope we’re never labeled “L.O.L.”
Or, God forbid, “S.O.E.” Oh, the horror.blog comments powered by Disqus