I agree but let's face it...If you are a waiter and get stuck with several dessert tables that wont turn any faster than the full menu tables and you are looking at 12 buck tips as opposed to 100.00 tips at each table...your losses for the night would be huge...so it is only fair to spread out the dessert only tables equally...the only reason you have a top wait staff is because they are making top dollar...you need to keep them happy plus keep the customer happy...because let's face it the house is still making good money on the dessert only crowd...and they did order a bottle of wine. I would say overall a pretty hefty bill for dessert. But they loved it and will likely return for dinner one night.

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Posted by Y.A. Tittle

Member since Sep 2003

101853 posts

Posted on 5/28/09 at 9:43 am to tavolatim

quote:
it is only fair to spread out the dessert only tables equally...

How many places get more than one of those a night, if more than one a week?

Sounds like the person that pissed this poster off was not even his wait person to begin with.

I don't want to be too harsh on him, but since it sounds like he got good service from the rest of the wait team, I really think he should have tipped AT LEAST 20% and possibly around 25% since he was taking up a table JUST for dessert. But, that's just me.

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Posted by Catman88

Baton Rouge, LA

Member since Dec 2004

49125 posts

Posted on 5/28/09 at 9:46 am to tavolatim

I certainly dont think of it as a 'top wait staff' if he noticed this reaction.. That to me is the sign of a non-professional wait staff. I dont get why a dessert table that is served one plate like he said is not turning faster than a full dining table? Doesnt sound like they rotated this table in either or spread out. He made no indication that this waitress had another table that was also only dessert. Instead she abandoned his table and provided no service at all.

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