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Restaurant closes for “Kindness Day” after customers make employees cry

“I would say it’s an epidemic of its own,” she said.

The restaurant’s Facebook post received a response from many people on the Internet who condemned the uncouth behavior.

“When you’ve just been through the last 15 months, you might think people would be grateful to just be able to eat out,” wrote a Facebook commenter who identified himself as David Degan and originally from Buzzards Bay, Massachusetts . “So sad that a large part of society is unfriendly and justified again.”

Tyler Hadfield, a co-owner of The Rail, a restaurant in Orleans, Massachusetts, the closest town to Brewster, said in an interview Tuesday that he had experienced similar problems at the restaurant he and brother Cam Hadfield opened this spring.

Last week, he said, a group of guests took their frustration out on his staff after waiting 40 minutes and even longer for a table due to a computer problem. They asked that the food be boxed after it was brought to the table and then dumped the contents of the entire to-go bag in front of the restaurant as they left, he said.

“This is pretty much the worst behavior I’ve ever seen,” he said.

As restaurants adjust to the changing contours of the pandemic, Mr Hadfield, 27, said he would like customers to be more patient with the people who cook and serve their meals.

“It would be nice to give us a little grace to go from zero to 60,” he said.

In addition to Massachusetts in Rhode Island, the head of the state’s Hospitality Association said in an interview Tuesday that several restaurant owners recently complained to her about customers mistreating their employees. One of them, she said, raised concerns that his workers might leave the job. She also recalled an episode last summer when an ice cream parlor in the state closed one of its locations for the remainder of the season due to rude customers.

“I think we just need to remind people that we are all doing our best with the resources we have now,” said Dale J. Venturini, president and chief executive officer of the Rhode Island Hospitality Association. “I think there is some catching up to do. People don’t have the patience they may have had in the past and I hope that will change. “

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