A regular at my spot in Chicago told me my risotto was too salty for three months straight.

I kept brushing it off, thinking he just liked bland food, but he finally pulled me aside and said, 'Lisa, you're using the wrong stock, it's already salted.' I switched to a low-sodium vegetable base and cut my added salt in half, and now the dish is perfect. How do you handle it when a customer gives you the same piece of feedback over and over?