But that power is not best wielded by showing displeasure to service staff in order to wrangle discounts and this may in fact prove counter-productive to building a stronger service culture in Singapore.
"I think sometimes customers are being very harsh, perhaps because of who they are or what they do, the stress levels," says Christophe Megel, a third generation chef from France who now heads the At-Sunrice GlobalChef Academy in Singapore as its executive director.
He recounts an incident that took place when he was working at a Ritz-Carlton hotel: a customer came to him to complain about the lack of strawberries at the buffet. "Before I could say anything, she was screaming at me," he said, giving him no chance to explain that as it was December, strawberries were not in season.
Link:
https://www.smu.edu.sg/sites/default/files/smu/news_room/smu_in_the_news/2013/bt...