Written on: 17/02/2008
I had a breakfast at TGI Friday one morning and it was simply revolting. The "fresh" fruit was obviously the same bowl used every morning and kept in the fridge overnight (everything was brown and soggy); the English breakfast was like rubber; and the buffett table was swarming with flies. The "fresh" coffee was lukewarm, and the whole restaurant looked miserable. I can only imagine that these practices are standard across their whole chain.
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Written by bowlswhitehead
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