| or your coworkers for taking the wrong plate. Mistakes happen, but how you handle it is the key to saving the experience for the guest and the tip for you. Send a manager over, bring an extra course, like a cup of soup or an intermezzo, or buy them a dessert and coffee. When it’s third and long, just don’t drop the ball. Making sure that all of your guests leave happy and contented is not only important for the short term (your tip), but critical for long-term success. Unhappy guests complain to their friends about their bad experience, and that will affect your business and tips in the future.
Hopefully, these psychological terms prove to be helpful during the next shift and the course of your restaurant career. Believe me, this article is the result of years of excruciating, stimulating and wonderful experiences. So, if you’d like to give yourself a raise, starting immediately, take this psycho-babble and use it. 
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