(Continued from page 1) • Typos on the menu. They send the wrong message. • Dirty glasses and silverware. • No partial-group seating. Customers can’t understand why you won’t seat them until all members of the party have arrived. • Wordy menus. Foodies aside, many customers think they’re given way too much information about ingredients and preparation methods. • Weak drinks. Even in the age of mixology and craft cocktails a lot of customers ...

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