Danny Meyer’s 2006 book, “Setting the Table” has been considered a must-read for anyone in the hospitality industry since it was published. But has the coronavirus pandemic highlighted some issues with a “customer is always right” mindset? On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino reflect on Meyer’s book and how times might have changed. Listen to Philip and Nyesha discuss ‘Setting the Table’: Danny Meyer wrote “Setting the Table” in 2006 “Setting the Table” is considered an industry-standard read The book covers “enlightened hospitality,” which covers emotional intelligence, relationships, and an emphasis on customer satisfaction Food & Wine writer John deBary penned an article where he questioned if it’s time to rethink that approach The “customer is always right” approach has led to customer entitlement While the coronavirus pandemic saw even more hostile behavior from customers, it was common enough beforehand 80% of restaurant workers say they’ve seen or experienced hostile behavior from customers 67% of workers say their tips have diminished by at least 50% compared to pre-pandemic times With a worker shortage, it might be time to rethink the employee experience and how to handle difficult customers Links: Happy Mouth Podcast Instagram Food & Wine - It is time to rethink Danny Meyer’s ‘Setting the Table’ Setting the Table: The Transforming Power of Hospitality in Business Food & Wine - The customer is not always right We have a lot more content coming your way! Be sure to check out our other shows: Full Comp  The Happy Mouth Morning Show Restaurant Marketing School The Playbook