As waiters, we deal with customers every day and when something goes wrong, somehow we have the ability to keep on going£®It’s our responsibility to 16 the customer£®   

I remember my first waiter job was at a fine restaurant. One afternoon£¬the manager informed all the cooks and waiters that a VIP group were coming for lunch. The group were 17 VIPs in the city’s fashion industry£®

After the group arrived and got  18 comfortably, drinks were ordered. Normally, the head waiter would be in charge of wine service. However, the manager asked me to serve that afternoon. I had never done wine service, nor had l ever served a group of twelve£®