What should the restaurant do to avoid similar problems, Other Subject

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What should the restaurant do to avoid similar problems

Question 1: Does Mr. Williams owe the extra 15 percent to the restaurant?

Question 2: Does it matter whether the surcharge is called a gratuity or a service charge? How would that be determined?

Question 3: What should the restaurant do to avoid similar problems in the future?

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Other Subject: What should the restaurant do to avoid similar problems

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