Rhodesians

Thank you for doing this AMA. Just a few questions.....

1) How should a server react when the kitchen gets behind or messes up an order?

2) What is the single most important thing a server can do to increase tips?

3) When asked by a customer what the server recommends, how should this be handled. Recommend a high dollar item to get a bigger tip, or be honest and hope that the honestly leads to a better tip?

Thanks!

What is the biggest challenge you face on a daily basis, and how do you overcome it?

Thanks for doing this AMA!