One of the oldest adages in business is, “The customer is always right.” That rule goes double for bars and restaurants where poor service or disagreements with guests can be a death knell – regardless of the quality of what’s on the plate or in the glass.At each of Hong Kong’s many exceptional restaurants or bars, consideration for the guest is utmost. Inevitably though, even the city’s best and brightest witness things that some customers do – whether at their own venue or elsewhere – that bother them. From prolonged food photography to flying petit fours, here are some of our F&B scene’s biggest pet peeves.Loïc Portalier, executive chef of LouiseLouise chef Loïc Portalier. Photo: Nicholas Wong Sixteen Photography“In the hospitality industry, I truly believe that having a positive mindset is essential to making guests feel welcome and ensuring they have a wonderful time.“I would love for everyone who walks into a restaurant to be open to enjoying their time there. You’d be surprised how many people come in, but aren’t really in the right headspace to appreciate or enjoy their meal. To me, restaurants are meant to be little escapes from reality – a place to share happiness, good food and meaningful time with friends, family or colleagues.”Angelo Aglianó, director of Tosca di AngeloAngelo Aglianó, director of Tosca di Angelo. Photo: Handout“I find it somewhat inconsiderate when someone leaves the table to smoke in the middle of a tasting menu. Tobacco overwhelms the palate and, in my opinion, it shows a lack of respect towards the chef and the dining experience.