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turn and burn

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In the restaurant world, this phrase describes the method by which a server will try to get a table out of his section as quickly as possible. This method is especially useful when dealing with customers who are not spending a lot of money and therefore, will not leave a big tip.
Popular methods include speedy food delivery, dropping the check before clearing plates, using short and speedy sentences, and anything else that will expedite the process of getting those cheap customers the hell out of there.

Waiter #1: Bleeding hell! My 4-top ordered 4 glasses of water, and they're splitting an appetizer. And that's all they're getting.
Waiter #2: You better turn and burn if you want to make any money tonight.


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