Greg Brown has a thing for pushing limits. He does not hesitate to throw up a ruckus in public places. At restaurants he has no qualms about sending back half eaten dishes, claiming they were not cooked well. Today he has had more than half the steak he ordered and then decides to claim that it was undercooked. He now wants a full refund.
As the hotel manager, you need to handle this case with professionalism and explain the restaurant policies carefully, all the while trying to prevent any escalation.
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