Home > Magazine Archives > Oct. 15, 2006 Issue > Features
Tastes: Making a Bad Last Impression
Why is it that many restaurants that succeed in serving crispy, fresh salads, nuanced sauces on perfectly cooked entrées, and scrumptious desserts expect you to cap your meal with a bitter, diluted cup of brown dishwater that is supposed to pass for coffee? And then, when you complain, the waiter usually acts aggrieved.
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