This California Chef Bans ‘Misbehaved’ Customers From His Restaurant | Bon Appétit
"A current catering company and part-time restaurant where the chef says he knows most diners personally and keeps notes on preferences (for example, who loved a particular Chenin Blanc) as well as who is banned for life; because the clientele is largely familiar, proactive online screening is now rare, but intel is still used for positive personalization and to protect staff. The operation is intentionally small-staffed and unhurried, with a garden and live music to cultivate a curated, communal vibe; problems are handled by comping meals, ejecting abusive patrons, or marking them as banned so they’re not welcomed back." - ByAli Francis
