This should be helping the kitchen staff as well as the waitstaff. Does it really work? What do you think?
Six months later, Bar Marco manager Joslynn Manges told The Huffington Post the transition has been a success, and said that the restaurant is attracting more customers because of the change in policy.
“We have people coming in consistently who partially come in because of what we’re doing, not just because of the service and food,” Manges said. “They respect the general idea of what we’re doing and they support it.”