100 things

An series of articles that has attracted a lot of attention. Given the terrible levels of service in many restaurants, I think quite a few restauranteurs (or restaurateurs more accurately) in Richmond should distribute these to their staff.

rules (1-50):
http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/

and the part two (rules 51-100):
http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/

while 100 rules seem a bit "excessive" (quite a few are not applicable to many places), I appreciate the general principle of the matter.
I disagree with some of the commenters about it being over prescriptive; Its not like following a strict edict, its just about a philosophy - providing a generally good experience that complements the food. And of course, it does come down to the quality of the food but many have been the place where superlative or even decent food has been woefully let down by shoddy service.