Bruce Buschel–author, co-creator of a musi­cal, direc­tor and producer–is open­ing a seafood restau­rant in New York. In his Small Busi­ness col­umn for The New York Times he offers 100 tips to ‘restau­rant staffers’ (wait­ing staff) on how to behave front of house (that’s the first 50 tips; here are the sec­ond 50).

I (unex­pect­edly) found myself agree­ing with every item on this list. If only all restau­rants were like this.

The series ends with a fit­ting quote that we can all learn from:

Your most unhappy cus­tomers are your great­est source of learning.

via Kot­tke