My mother likes her steaks extra well done and my brother enjoys ketchup on everything. If we were to go to a nice restaurant I would encourage my mother to try her steak medium (medium rare is too much of a push for her) and tell my brother to trust the flavor of the food and skills of the chefs. Although they ultimately lose out on the natural "goodness" of the steaks, they still pay full price and enjoy their food the way they like it. The waiter may make his or her own suggestion but will still cook the food the way my family wants it and collect at the end of the night.
James Hoffman (past World Barista champion) gives his take on what constitutes a cappuccino. The current coffee giants have redefined a cappuccino, and most other drinks as well thus creating confusion throughout the industry of how to exactly prepare each drink. My attitude is to offer what I think taste best for the customer and if the customer isn't happy, then we need to attempt to make their experience better. Several owners would disagree with me on this saying that we should correct and educate but I think you can do that and still give the customer what they want. For instance, we will serve our cappuccino in a 6.5 oz mug (2 oz espresso, 2 oz steamed milk, 2 oz froth) explaining that a traditional cappuccino is prepared in thirds, but I will also be open to tailoring the drink to the individuals preference. My goal is to offer what the customer ultimately wants but to also encourage them to try new things.
Here is a great article about a local company here in the triangle called 
