If you’re serving somebody at a nice restaurant and are asked for a menu recommendation, heed this advice. If you recommend the most expensive thing on the menu, it better be really delicious. It also better be significantly more delicious than other, more affordable options. Because as soon as you recommend the filet or some expensive fish, I’m going to be suspicious. And if somebody else at my table orders something that makes me regret what I ordered, that’s a burnt bridge forever. You have destroyed all trust in the patron-waitstaff relationship. You have taken advantage of me for the last time. I now know you recommend that to everybody because you calculated 18% of your daily receipts assuming your patrons order the surf and turf equates to $50 more at the end of the night. And I know you did this calculation while you were supposed to be cleaning something.