Don't Even Bother

#6: Coffee & Customer Service | Why Everything Feels Off Now

• Katiuscia + Megan • Episode 6

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0:00 | 33:41

Customer service isn’t what it used to be… and we all feel it.

From coffee shops to everyday interactions, something has shifted—and not in a good way.

We’re getting into:
Why service feels worse post-COVID
Rude customers vs. burnt-out employees
Tipping culture & expectations
Where the disconnect is really coming from

Is it the customers, the workers… or something bigger?

00:00 Intro
 02:00 Why service feels different now
 05:00 Coffee shop experiences
 08:30 Customer vs. employee tension
 12:00 Post-COVID changes
 16:00 Tipping culture
 20:00 Burnout in service jobs
 24:00 Expectations vs. reality
 29:00 Final thoughts

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Speaker:

Don't even bother.

Katiuscia:

What? A morning?

Megan:

Yep.

Katiuscia:

Oh gosh. I need coffee.

Megan:

I am made of coffee and dry shampoo.

Katiuscia:

I love that for you. I love that you're made of coffee and dry shampoo. Sometimes I am. Sometimes that's all I do is drink coffee. Then other times today, for example, the past couple days, my stomach has been a just super nausea. Everything I see, smell, taste, all of it. So even coffee for me today was the hugest bummer, because that's typically my comfort. I go through periods in life where I give up coffee, I do my elimination things to find out what's bothering my stomach and why it's such a cluster. Coffee is just, I don't need it for the caffeine. I need it for the comfort and the routine, the ritual.

Megan:

So you don't get a headache when you cut it out?

Katiuscia:

If I cut it out? No, not really. I give myself more of a headache because I am a little bitch about the fact that I don't have my comfort, my routine, the thing that just the day goes well when I have coffee.

Megan:

Okay.

Katiuscia:

Yeah. But it, it said here nor there. In terms of the effect it has on me, but I love it, so I love that you're made of it.

Megan:

Yep. If I don't have a coffee in the morning, I actually just saw an interview not very long ago with somebody. I don't know what her qualifications were, but she was like, if you can't get started in the day without a coffee, there's something seriously wrong. And I was like, I'm not listening to that episode because I don't, and I've like same. I've cut out caffeine, things like that, but I have to wean off of it or I'll get a wicked headache. But. It's a nice way to start your day. It makes me a nicer person and everybody needs that. The whole world needs me to be a nicer

Katiuscia:

person. The whole world appreciates that you take the necessary steps to be a nicer person. Thank you.

Megan:

You're welcome.

Katiuscia:

Yeah, it's a comfort thing.

Megan:

Yep.

Katiuscia:

So I love it. And I go through also periods where I brew my espresso and my mocha pot on my stove, and I make my own Americano. And then it doesn't taste as good as the stability. And you know, it's always gonna taste the way it tastes at Starbucks. So to me it's easier. I'll just get that because. I don't want to all the time, but then if I don't, I find a part of my life is missing. But that's a whole other cluster because then there's different Starbucks that charge different amounts in the same cities that I'm, I just think, why is this 30 cents more? It, it aggravates me. It makes me crazy.

Megan:

See, I, I love the consistency of packaged foods. You know what a Dorito is gonna taste like. You don't always know, is this apple gonna taste like that? You know, is it gonna be mealy? Is it gonna be crispy? Is it gonna be crunchy? Is it gonna be juicy? Doritos always tastes like Doritos. I love the consistency of packaged foods, restaurant chains, things like that, trying to steer away from those in my life. But I have never had consistency with Starbucks. I have had. Wonderful drinks where you've told me, write that down. Whatever words you just said, that was a great drink. Write it down. So I write it down and then I go to a different Starbucks and I say, can I have this, this, this? And it's a totally different drink.

Katiuscia:

Really? Yeah. At Starbucks?

Megan:

Oh yeah. Let's back up. I am not a coffee aficionado. I learned how to drink coffee after I was married to someone who learned how to drink coffee in the army. We're not coffee snobs. We're using Mr. Coffee. It's super simple. At our house, I make my own creamer. It's very simple, but when I go to a coffee shop, if I'm gonna pay $6, I want a fancy coffee, but I don't love Starbucks coffee as just coffee. I don't like the taste of it that much, but if it's there, if it's convenient, I'll go. But I have never had the same drink twice.

Katiuscia:

So that is a very wild thing to me now. The other thing is, I guess if, if you are switching up the drinks and it's not a standard, I get such a standard drink at Starbucks, that it, I feel like it would be hard to mess up. But if you're just ordering what you order, which is, you know, latte, vanilla latte, caramel, whatever, yeah, that should be basic enough. But then it's a ratio of how much the sauce they're putting, et cetera. I am getting a venti blonde Americano. Um, with five pumps of sugar free vanilla, cinnamon powder, and cold half and half. If anyone wants to send us gift cards, we would very much appreciate it. I get upset when, you know, when you order a hot Americano and half and half and it the half and half cools it down. That's its job. That's the entire purpose. And when I go into a Starbucks and I take a sip of my mobile order, standard drink. They've steamed it, then I can't drink it for 37 minutes and it kind of takes away my whole ritualistic. Huh. So that's, that's what I go through there. But I've always had pretty much consistency with that one factor. That's a weird one.

Megan:

Yeah. And I, you're going to Starbucks generally by yourself. I might get to go by myself, or I might have my two homemade gremlins with me. Who then would really like to have something. And so I've never really paid attention to how much it costs from Starbucks to Starbucks because our order is just all over the place. With that, I haven't noticed, but I, I have never gotten the same, the same drink twice, even when I wrote the words down and say it. So now we're into mobile ordering, so at least it's like hopefully the same, but again, it's a lot of human error and Starbucks employees. Not what they used to be. I don't think that's,

Katiuscia:

that's very true.

Megan:

When Starbucks was only Washington, Oregon super elite, they took pride in their barista ness. But again, if you walked in there and said, can I have a small blah, blah, blah, do you mean a tall? And then I turn into Paul Rudd from grownups. This is 40. No it isn't. This is 40. It's

Katiuscia:

Oh, it's the, I know what you're talking

Megan:

about. It's the one with the kids.

Katiuscia:

Yeah. And the Mini And Stiffler.

Megan:

The

Katiuscia:

Mina, yeah. What is that called?

Megan:

Fenty is 20.

Katiuscia:

Yes. The Mina Tar.

Megan:

I love that movie. Oh,

Katiuscia:

it's a great, I, I think I

Megan:

own it on DVD and I don't even remember what it's,

Katiuscia:

shoot. We'll think about it. It'll come to us, but that's a great

Megan:

shoot.

Katiuscia:

Yeah. Listen. I think I appreciate the small coffee shops. That's my whole thing. I love small business. I love small mom and pops. Trying to make it doing this product is huge. Service is massive. And I think with the consistency, something happened in COVID, COVI Times where everything was. You know, mobile, bring it out to your car. No interaction, no restaurant life and experience. Something happened to service the service industry where a lot of people, not everyone, a lot of people, and I've worked in the service industry, a lot of people think super bare minimum just because I am getting the, the thing, the item you ordered out to you. Just because I'm doing that, I now deserve a 25% tip.

Megan:

Oh, the tipping.

Katiuscia:

The tipping has gotten out of control. I, this is something I've been noticing for years that it's been getting out of control, but wow. When you're not doing anything to even warrant that, it kind of drives me crazy because it's, you don't just get things in the world because you want them. I want $100 million. It's not just going to come to you. So. It's this lack of consistency with service. There might be a restaurant that has really phenomenal food, that they will always have that food and it will always taste right and the experience will be different. And I won't wanna go there because the service has turned to shit. No thanks. At that point, I'd rather order it for takeout, make it myself, or just not go. And then who suffers? The small business am my craving.

Megan:

So would you have been. A customer of the soup Nazi on Seinfeld 'cause excellent product, not great service. Would you have gone

Katiuscia:

that was consistent though?

Megan:

Yeah.

Katiuscia:

Okay. You do take things for what they're, you have to weigh that balance, right?

Megan:

Because I would, I would go to the soup Nazi,'cause at least I would go to the soup Nazi co. Consistently grumpy to everybody.

Katiuscia:

Right.

Megan:

I also am a rule follower, so if I had had that system down, I would've felt so good about myself. But also I love, so shitty customer service is the worst, and I've, I have whole establishments that I won't go back to, whether it's food service, retail, just because their service is so bad.

Katiuscia:

I had one experience where I went into a local business. I was there on behalf of an organization that I was soliciting items for an auction local business. Everyone loves it. It's amazing the amount of stuff and praise that I had heard about this business. So I go in and I ask very kindly, I think this was probably my first year working with this committee and this organization doing this stuff. And the owner came over to me and as I was trying to explain the everything that we're requesting for this event, for this org, supporting this, she goes, puts her hands in my face.

Megan:

Nope.

Katiuscia:

We already donate to this organization and we do it through one of our really good customers, what's her name? And she took about 20 seconds. To ask the other lady what the name was 'cause she was such a good customer. So I decided at that moment I will never walk back into this because you put your hands in my face. You were extremely condescending. I was here not for my own accord. I was here representing an organization and trying to help and you were a total bi. So no thanks. And when people ask me about that store I say. I did not have a great experience there. Maybe you had a different one and I love that for you. I personally will not support it.

Megan:

That's fair.

Katiuscia:

And that was an owner.

Megan:

Oh yeah. And that's,

Katiuscia:

so imagine who you're hiring. Nobody you hire in a business gives the same care and attention to your business as you, so if the owner is doing that, so that was a crazy experience for me.

Megan:

I bet. Yeah. I wouldn't go back.

Katiuscia:

But customer service is. It's a bummer, but there are some places, I will say higher end restaurants very consistent with even their service because when you're charging that price point, you better have some consistency with that.

Megan:

Yeah, and I don't know if it's because I've been in the retail, hospitality, customer facing industries since I was 14 years old, which is a long time now. I. I value customer service almost more than the product.'cause if you have great customer service and the food was just, I might overlook it 'cause it's that personal interaction. That's why I could cook. I can cook things at home I don't like. I don't, but I could. But if I'm gonna pay $47 for a steak, that steak better be real good. But also the waiter better be chilled to talk to. Server, excuse

Katiuscia:

me, a server. I didn't,

Megan:

I'm thinking of a specific time that I paid $47 for a steak and about had a heart attack 'cause it was not as good a steak we make at home. It was good, but in my opinion, it was not $47 steak, but the service was spectacular, so I wasn't that mad about it.

Katiuscia:

A lot has changed since. COVID and you would think that everyone would've been so excited to be back in the industry that they love so much. We all missed it. We need that human connection and that interaction. And what I found happening a majority of the time was that the people who were most gung-ho to go back to the restaurant industry were the consumers, the people who were me about it, a little more complacent. Were the work, were some of the workers, hold on. I don't wanna say everybody because I've had amazing service, but then you've also had just this allowance of bare minimum, and I think that that's a bummer. I think it really is. I think a lot of people are noticing this. They talk about it a lot. The tipping has gotten out of control.

Megan:

Out of control, A tip. The concept of a tip should be because you went above and beyond. It should not be an expectation. I've worked in tip positions and I hustled for those tips. Like you don't. You shouldn't expect it. It should be because you did a great job. And when I was in my early twenties, I knew a guy who had worked at Sonic through high school and college, and he was like, do you tip people at Sonic? No. He got really upset. They're bringing it to your car. It's 30 feet. I'm not tipping you for a cheeseburger and some tater tots that you just walked over to my car. I worked at a car wash, and back then a car wash was $4 and 75 cents for the elite car wash. And people would hand you a five and go keep the change. And we were stoked to have that quarter and I think that's how Chip should be. Surprise, extra money. It shouldn't be an expectation.

Katiuscia:

I think the other thing that really grinds my gears is when restaurants put at the bottom of their menu, there will be a whatever percent surcharge to help increase the wages or something for our staff. You should be paying your staff the proper amount and not dump it on the consumer to have to compensate. That makes zero sense. Absolutely zero sense why? And then you also then make them rely on tips. So you're putting the customer ultimately in the worst position because not only are they paying more for food now, they're not making anything per hour, your servers. So it's just a warped. Thing Europe, many countries around the world don't have tipping culture. It's included. They pay proper wages, they don't expect it. But now you definitely have a thing in countries, in Europe, especially in the most touristy cities. You will have it expected because of all the Americans that come in and will tip, because that's our culture and it's not theirs. But now they've gotten used to it, and so they almost expect it. They expect that gratuity. So it's just very interesting. But please, if you work in the service industry, understand that we appreciate good service and we will tip you for good service. But if you are in a bad mood, if you're super sassy and you don't get anything, right, why? Why?

Megan:

Well, and have you heard this thing? I keep seeing things on Instagram about the Gen Z stare.

Katiuscia:

Mm-hmm.

Megan:

And that is blowing my mind. All I can think about is my grandparents and my parents, and if I had ever done that to anyone, they would've come unhinged on me. You're the face of a business and someone walks in the door and instead of saying, hi, welcome in, you just stare at them like, no, I don't care what your Gen Z problems are. That's a stupid crutch. Don't use your generation as as a crutch for bad behavior. It's ridiculous. Get some social skills.

Katiuscia:

I think that's what it really is, is the social skills, because when we owned a business, we had at that time what we're just coming out as the millennial generation, even though we've established where we lie elderly,

Megan:

I'm not a millennial.

Katiuscia:

But we are on that, right? We're in that bracket. But those true millennials, the ones that were born, the ones that really fit that generation, they were coming into the business and we would have to tell them certain ones you, you have to be like, you have to smile at people. You have to greet them when they walk in, da, da, da. All of these things that I just don't know. Again, back to that, you think of who are the parents? They're Boomers and Xers, right? Boomers pretty much at that point. It just blows my mind. So I don't know what's going on, but I don't like that Gen Z stare.

Megan:

I don't either,

Katiuscia:

because I can, I can stare back, but also I just wanna leave. I wanna be here.

Megan:

Well, and if I'm walking into some business that I've never been in before, and maybe I'm not super comfortable, like. Salons. I've not been in a lot of salons. I've been to the same hairstylist for 15 years, and she hasn't been at a ton of salons. I just follow her wherever she goes, and so I don't go into a lot of salons. So if I walk into a salon, like the time that we went, I'm thinking of a particular place that we've been twice and I've been with you, and I feel like an absolute fish outta water in this place because it's not my vibe. It's super fancy. It's just not. So I'm a touch uncomfortable, so it's really nice to walk in there and have somebody go, hi, welcome in. Have you been in here before? And just engage me so that the onus is not on me to have to be friendly to them. Like I'm about to pay you a lot of money. You can make me feel welcome.

Katiuscia:

Yeah, that place that you're talking about is wonderful.

Megan:

It was wonderful. I have no complaints. No, it just, that's just not. My typical, it'd be like if I took you to, to a bait shop

Katiuscia:

that would not, yeah.

Megan:

You know, it just,

Katiuscia:

we are very opposite in terms of things like that. I love that place 'cause it's bougie, but a bait shop would be a little out of out of touch for me. Hey, I did go white water rafting last year.

Megan:

You did?

Katiuscia:

That should be commended. I'm proud of myself for that. I was

Megan:

very proud of you for that.

Katiuscia:

You gave me all the advice and help for that.'cause I thought I was gonna die. I stepped out of my comfort zone. So yeah, hospitality, everything, just good customer service. I miss it. That means the stores, that means everywhere. But I am a little lost in today's society as well, having owned a previous business where it was in the hospitality industry, and tips were very, they were a very big part of it. But now if you think of it. Everybody and anybody who does any work for your house, your mechanic, whatever it may be, everything is technically considered a service. Yes, they're delivering a product to you, but one could argue that we'll know that now that's a service, even though it's not, they're doing their job, you're delivering a product to someone. So now I get very confused when someone comes to my home. To fix the seam in my drywall. Do I have to tip the drywall guy?

Megan:

No.

Katiuscia:

Yeah, I know, but it's all on the things. The people who clean my vents or ducks, this is, but the option is always there. So it's just we're we're built on a culture that loves to add to everything.

Megan:

Well, and I think one of the ways to kind of get around that is to pay cash for things. Here's some cash. I'm not implying anything, but if you pay cash rather than card, then A, you don't have the tipping option on the iPad. But B, if it's like an independent business owner that you're dealing with, just a sole proprietor, then here's some cash. It's a little nicer than a credit card. A little nicer than a 3% credit card fee.

Katiuscia:

I love cash. I don't carry it a lot. But I love it for

Megan:

things. I'm a huge fan of cash. Yeah. I love paying cash for things, but also when you're dealing with a sole proprietor, small business owner, you can often negotiate because you're paying cash.

Katiuscia:

True. I'd say also any medical kind of procedure, maybe if it's not an insurance thing, maybe if it's more, I had my gums done. Right. So giv gingival. Periodontist stuff, and I remember I had to have so many gum grafts that that's where if you weren't using insurance, because I didn't have dental insurance, if you weren't using insurance, they'd give you a little bit of a discount for paying cash. You're paying a ton of money, but it's a little bit less. And then not only are they not paying the fee, you're not potentially having to pay interest eventually for that. So I get it. It's just,

Megan:

yeah, I knew somebody who got braces as an adult. And paid cash and negotiated a sick deal with the orthodontist.'cause they paid for the whole thing in cash right up front. Boom, done.

Katiuscia:

That's what you can do as an adult.

Megan:

Yeah.

Katiuscia:

You can pay for something like that all in cash.

Megan:

Yeah.

Katiuscia:

Which is great.

Megan:

Yeah. I always pay my windshield guy in cash 'cause he comes and fix all my rock chips and I just had a new windshield put on and my windshield guy is incredible, but that way he doesn't have to deal with the insurance. Here's some cash. Do whatever you want with it outta my hands. It's just a nicer, I don't bring, let's bring cash. Make cash. Great again.

Katiuscia:

I love that. We really should. What do I pay for in cash? Well, Starbucks, I always mobile order. Sure. So that's a, that's a non-issue if it's a coffee thing. I love Apple Pay. I love Apple Pay. I think it's a blessing and a curse, you know?

Megan:

So let's talk about Starbucks money. And you have to load money onto your Starbucks app, right? To be able to mobile order the amount of money. Starbucks is basically now a bank because the amount of money that they are in control of that's just sitting in people's apps. They're counting on people just like gift cards. They're counting on you, forgetting that somebody emailed you a gift card. They're counting on you forgetting that 15, 20, 30 7 cents and never, because it's not enough to buy a whole drink and you just forget it's there.

Katiuscia:

It's a small accumulation, like on office space.

Megan:

Mm-hmm.

Katiuscia:

When they round the money into their own account.

Megan:

Yeah.

Katiuscia:

This is why I also don't like digital gift cards. We went through this a couple weeks ago where I told you I need a physical gift card to send to someone. I don't want this digital one. And you told me that it was because these companies, these small businesses are counting on people just forgetting that they're there. I, I forget all the time if I have digital gift cards. That's why I like the physical one. I load it on my Starbucks app typically. Yeah, that makes a lot of sense. I don't know. I don't have that problem because I always go,

Megan:

I think I read something that Starbucks has over a million dollars because you've paid Starbucks now. Mm-hmm. They own that money. You don't get that money back. If you go, you know what? Just kidding. I'm off coffee. Can I have my $5 back? You don't get that back. You have paid them. So they earn millions of dollars just on their app money every year that may or may not be redeemed, and it's up to them to redeem it. For a product. So I mean, I, I have money on my Starbucks app. I have money on my Dutch Bros app. If BlackRock had an app, I would have money on that.'cause BlackRock's my favorite. But, and Venmo too. All of those apps that you can load money into benefit off of Keeping your money. Holding your money.

Katiuscia:

That's crazy.

Megan:

Yeah.

Katiuscia:

Okay. I don't like

Megan:

that All. Same as a digital gift card, it's the same thing. Wow.

Katiuscia:

They

Megan:

benefit off of our collectively goldfish attention spans and that we're all gonna have etch a sketch brain and forget that we have any money with that business.

Katiuscia:

Okay. I don't like Dutch Bros. I'm gonna call it right now. I haven't found anything I like at Dutch Bros. I tried maybe twice. I also just don't like the vibe and the cults like following for it. To me, it kind of creeps me out.

Megan:

It's a little weird For sure. They're a little hyper happy.

Katiuscia:

Yeah, hyper happy. Which I get it. If you're hyped up on a Red Bull drink.

Megan:

Oh, these are so damn good.

Katiuscia:

Oh, really? I

Megan:

can't drink 'em anymore, but they're,

Katiuscia:

oh, no, no, I can't.

Megan:

But I have the world's biggest sweet tooth, and that's what Dutch bro is. It's a candy shop. It's a milkshake. Oh. With a little bit of caffeine in it. It's not

Katiuscia:

Okay.

Megan:

That's not real coffee. Let's be real. I know when I'm going to Dutch, bro, I'm not getting coffee. I'm getting a milkshake. With a little bit of caffeine in it. It's the sugar.

Katiuscia:

Oh, yeah. See, I think that's probably why I didn't like it. But it's also the, it's also I love the joyful people, but not it's too much the little culty. So I don't mess with Dutch bros. But there are small coffee shops that I love

Megan:

Oh yeah.

Katiuscia:

That are phenomenal. But they don't have apps to mobile order. And to me, time is of the essence. There's never enough time and it's crucial. When it comes to coffee, now that we are somewhat approaching the holiday season in the next little bit of time here, lot of bit, what is your personal opinion on pay it forward lines? Because I have talked to numerous people that work in different locations and they have an opinion on that, and I have my own opinion. What is yours?

Megan:

I think on paper it's nice, but in practice it's stupid.

Katiuscia:

It's also a cluster.

Megan:

Oh yeah. Oh, I'm sure. Well, and I might just be getting one thing for me. You're getting one thing for you. What if the person behind'em is ordering for their whole damn office? And if you're driving a $50,000 vehicle, nobody needs to buy you a $6 cup of coffee. You're making the personal choice to be there. If you wanna go pay for something nice for somebody, go pay off a kid's lunch account at school. It's virtue signaling. It's a way to look real nice, but it's just,

Katiuscia:

I think it causes them an administrative and just process mess.

Megan:

Yeah,

Katiuscia:

because when you have situations like that, you have multiple people sometimes running those bars who's running drive through, who's running in store, and then you have these orders coming in when you wanna be nice. I'd say. I don't know. What I've done before is we lived in, when we were in California, we had this a police station that was next to us, and I remember we just gave, we bought a gift card from Starbucks at the Starbucks right next to it and said, keep this on file for the police. You know what I mean? And when they come in, they have coffee paid for for a couple days, like however many there were, but there was money there. I like something like that. If you wanna do something nice for anyone, but. The pay it forward lines. Yeah. You have to think if I'm just getting a coffee and someone pays for it. But yeah, there are people who are getting not only coffees, but food for seven people in the back. Then I'm out. I was gonna be out 5 57 and now I'm out 43, 94. It's just, it's kind of a mess.

Megan:

Yeah. Back in the day before COVID and all the apps, that's the topic for another day, all the apps, but when places had punch cards, like Dutch Bros had punch cards. Buy 10, get one free. So when I would fill up my punch card, if I was feeling real generous, I'd hand it to the person and say, pay for, pay for that guys with the free punch card. And I feel like that's less bonkers administratively than a pay forward line, you know, here. Yeah. Keep this for a cop that comes in. Keep this for a mom who looks like she needs a cop, whatever. That's a little easier I think, than. Trying to balance it all out.

Katiuscia:

I think we all wanna be good people and do nice things, but back to hospitality and the service you want, you also can't create a cluster of a mess for them. I used to talk to people who worked in restaurants and they'd say the same people would come in all the time, group of friends, and they would want to split items. Not just split the bill. Split the item.

Megan:

Oh no.

Katiuscia:

Between six people. If you wanna share a sandwich,

Megan:

share a sandwich, and then you work it out later.

Katiuscia:

We ordered an appetizer. Five of us, six of us ate it. We wanna split that appetizer we expect, and really appreciate the good service. But don't make it difficult for your server to provide that service because they're not gonna be happy with you.

Megan:

Yeah,

Katiuscia:

everywhere just kind of took a bit of a hit after COVID, I'd say.

Megan:

Yep.

Katiuscia:

Any store, not just hospitality, just any store, dry cleaners, everybody. So I was trying to figure out how to get that back to somewhat normalcy without getting Gen Z stairs, without having people that don't wanna be there. They wanna be there, just have

Megan:

no, they want the paycheck, but they don't wanna be there. So now I'm doing my part, I'm teaching my kids about customer service. Everywhere we go, well, how, what did you think about that person's customer service? They'll go, oh, it was pretty good. I'll go. Was it, was it really? Or what if they had done this? Oh yeah, that would've been better. Yeah, here. And I think that it's okay to teach them to expect good service depending on, I don't care if it's McDonald's. It's McDonald's, whatever. I still would prefer somebody to be nice. Cordial, but they don't need to be, you know, over the top, like a $47 steak. But I think it's okay to expect more than the bare minimum with service.

Katiuscia:

Bring back good service. Bring back the ability to have the social skills and the wherewithal to sit in a restaurant and treat your staff, your serving staff. Just with respect and kindness and grace, I think that everyone needs to have a little more grace, but that also goes for both sides. That's also the serving side as well, the employee side as well. Everyone just needs to have grace with each other. We're all trying to figure out how to get back to this normal world. It should be figured out. It should be pretty easy post COVID, but. Because not everyone went back to how it was and they wanted to create this new thing. It's just not the same, and I really want it to be the same as it was. Be cool.

Megan:

Yeah, just be cool. Don't be a dick.

Katiuscia:

Don't be a dick. Lesson of the day. No. Pay it forward lines. Make your coffee consistently. Everyone, everyone. But we do accept gift cards and appreciate them. Digitally or real and make sure you follow us and like us and subscribe at Don't Even Bother Pod on all the things.

Megan:

And as always, have a good day to everyone except those who don't say bless you or who zoom tight, whatever. Acknowledge after somebody sneezes.