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 seem 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.

While I have plenty of stories from that time in my career, everyone in the restaurant industry deals with difficult restaurant customers.

In your dealings with difficult customers, you might not be at call-the-cops level, but how should you deal with them?

By demonstrating empathy, communicating clearly, and building rapport with difficult customers, you can create a positive and memorable dining experience that can encourage repeat business and generate positive reviews.

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