Like a few other people have made, a woman in Houston was obviously out of a bar / restaurant ejected after the general manager looked like she had done to complain about something the bartender. The woman, Allison Matsu, had apparently gone down house, and overheard the bartender talking to two other employees and make fun of another restaurant owner / bartender. She didn 't think that was appropriate and used Twitter to the bartender \ call "a twerp." Obviously after that they actually had a good talk with him, but about 30 minutes later (the general manager of Down House who does not there was the night) called the restaurant and asked to speak with her. Apparently he had read the tweet and called Allison kick out of the restaurant. It 'sa bit of a dispute about the nature of the call, but both agree that the end result was that she was told to leave because of the tweet.

Obviously, a restaurant / bar the right to refuse service. But it really makes you wonder what thought Down House General Manager Forrest Despain. It is clearly marked as Down House is a place where any kind of criticism is not at all welcome. That 's not to win too many customers. Sure, it sucks to have someone say something (very easy) mean about an employee, but why not just try to understand it or react to defend the man without the woman stepping out of the facility completely.

Honestly, was the part that struck me as most interesting in the article to another restaurant owner explains how he (used and almost entirely the opposite of the way Despain it) Twitter used in a much smarter way: People who are poor experiences at other restaurants had invited to his place instead:

"But you feel about Twitter, it makes a big difference," said Kevin Strickland, owner of Ziggy 's Bar & Grill and an avid Twitter user who is running the account for his two restaurants' s locations . "I'm counting on it. It allows me to open a dialogue with my clients, and they 'll usually receive an answer from me."

Strickland emphasized that not Twitter by restaurateurs like a crack back used to be unruly guests. "I 've done the opposite," he says referring to times when he' s patrons saw Tweet about a bad meal anywhere else, and loads them into a better meal Ziggy 's to have him.

Which approach seems better for the economy?

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