Since the pandemic many restaurants are telling me tales of some of the most difficult customers I've ever heard. The frustration and impatience directed toward restaurant staff seems to be at a whole new level. But the truth is difficult customers have been around forever. The problem today is difficult restaurant customers can do a lot of damage if your team isn’t prepared to handle them because of their access to the internet and social media. Today’s “Karens” may be rattling the service industry, but how you handle them is the same. In my experience, difficult restaurant customers fall into one of five categories. In this episode of my podcast, The Restaurant Prosperity Formula, I share the five types of difficult restaurant customers, how to identify them in your restaurant, and three skills to develop to best handle the different complaints and problems they present.

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