I sent this to the Letters to Editors of the San Francisco Chronicle because I was appalled by Willie Brown's comment about customers needing to be taught lessons by restaurant kitchen staff. According to Willie, they establish themselves as judge, jury, and executioner when they don't like certain customers.
Editor, San Francisco Chronicle
Please ask Mr. Brown what restaurant employees do to dishes for customers who need to be taught a lesson. Also, would Mr. Brown be good enough to describe the nature of the lesson taught? Is it adding a substance to sicken the customer? Ruin its taste? Pass along illness?
I’m appalled that such comment passed editor review. Apparently the Chronicle has no problem with it. Sad.
Michael B. Combs, Major, US Air Force, Retired
Here’s the article
This is the excerpt written by Willie Brown:
Chef’s special: Style points for stupidity for Homeland Security Secretary Kirstjen Nielsen, giving a news conference filled with legalisms about why the administration just had to split up families at the southern border, then heading to dinner at a Mexican restaurant.
Activists found out where she was in no time, showed up to heckle her, and eventually chased her out.
She should thank them for saving her life. I’ve worked in restaurants, and I know what happens in the kitchen to the dishes for customers who need to be taught a lesson.
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