The NRN 50: Stopping sinking standards

Having worked as a chef in seven countries, chef David Larousse thought he’d seen most of the bad service the world had to offer.

Until an American waitress asked him flirtatiously, “What cologne are you wearing?” while ignoring his sweetheart seated at the table.

“Can you imagine that? It was completely inappropriate,” says Larousse, author of nine books on food and restaurants and executive chef at Island Design and Architectural Center on St. Simons Island, Ga. The offense

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