08/11/2025
The high of running a F&B business,
ā ļøhigh rental,
ā ļøhigh cost of goods,
ā ļøhigh manpower cost⦠and maybe even
ā ļøhigh blood pressure šš»āāļø
Yesterday, a customer placed an order with a scheduled pickup at 3pm. We close at 3pm on weekdays, but we still kept our shutters half open and waited all the way until 6.45pm. While washing up and prepping for the next day, we kept watching out in case someone came and no text message to inform about anything.
This morning, the customer sent her helper to collect the order. When we explained what happened, the drama began. Suddenly there were allegations that we shouted, scolded, and that another staff supposedly had to ātell the lady boss to stop shouting at the helperā.
We honestly wondered if we were hearing about the same incident š¤·š»āāļø or someoneās imagination?
Thereafter, we received a text message asking for a video of the thrown away food.
For context, we had already provided videos showing our shutters half-open at 4.45pm and 6.45pm yesterday in anticipation of potential disputes and allegations. Digging through the trash for āevidenceā is something no F&B owner should have to do, or asking another human being to do it, anyhow we did it as requested.
We always try to uphold the idea that āthe customer is always right,ā but moments like these make us pause and think.
There are always different perspective , we respect that, the key questions would be, do F&B business owner/ staff deserved to be treated like that?