Restaurant Closes for ‘Favor Day’ After Customers Do It

“I would say this is an epidemic of its own,” he said.

The restaurant’s Facebook post resonated with many people online, denouncing the rude behavior.

“You’d think that when we’re just out of the last 15 months, people would be grateful that they were able to enjoy dining out,” wrote a Facebook commentator who identified himself as David Degan and originally from Buzzards Bay, Mass. “So sad that much of society has gone back to being rude and undeserving.”

Tyler Hadfield, co-owner of The Rail, a restaurant in Brewster’s next town in Orleans, Mass., said in an interview Tuesday that his brother, Cam Hadfield, had similar issues at the restaurant they opened. this spring.

Last week, a group of restaurateurs said they took their frustrations out on their staff after they had to wait 40 minutes or even longer for a table due to a computer problem. They asked for the food to be put in the box after it was brought to the table, and then spilled the entire contents of the bag in front of the restaurant when they left it in front of the restaurant, he said.

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

As restaurants adapt to the changing limits of the pandemic, Mr Hadfield, 27, said he asked customers to show more patience with the people who cook and serve their meals.

“It would be nice to give us some grace to get from zero to 60,” he said.

In adjacent Rhode Island, Massachusetts, the president of the state’s hospitality association said in an interview Tuesday that several restaurant owners had recently complained to him about customers mistreating their employees. He said one of them expressed concerns that his employees might quit. He also remembered an episode in the state last summer where there was an ice cream parlor. closed one of its locations for the remainder of the season due to rude customers.

“I think we need to remind people that we’re doing the best we can with the resources we have right now,” said Dale J. Venturini, president and CEO of the Rhode Island Hospitality Association. “I think it’s a suppressed demand. People don’t have the patience they had in the past and I hope that will change.”