Too Much Nick

"When I used to wait tables, one thing I learned early on was that a small mistake by me or the kitchen was actually an opportunity for me to make more money. Customers were routinely far more impressed with a well-handled mistake than with trouble-free service….This phenomenon was so predictably true, I’d often alert customers to mistakes I’d noticed and remedied in the kitchen that they’d otherwise never have discovered, simply in order to collect on their gratitude."