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When I used to wait tables, one thing I learned early on was that a small mistake by me or the kitchen was actually an opportunity for me to make more money. Customers were routinely far more impressed with a well-handled mistake (which they actively noticed) than with trouble-free service (which they took for granted).I'll try to keep this in mind the next time I screw up with one of my radiology customers.
(Via Daring Fireball.)
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