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Started By
Message
re: Dear John Besh,
Posted on 2/26/12 at 8:28 pm to LouisianaLady
Posted on 2/26/12 at 8:28 pm to LouisianaLady
quote:
that got there after them got their food before them.
I hated when people did that.
"I'm sorry Sir, but your well-done filet mignon hockey puck takes a little longer to cook than their pasta."
Restaurants all hold food until everything is ready. The expediter build the order for the server, and the server takes the plates. Rarely is food not sent out together. It's not your servers fault, it's whoever ordered the food with the long cook time.
(Actually broil or grill cooks will call out 'turn calls' and let the fry and saute cooks know the meat is half way done)
But honestly in the OP's case, I still think they should have been sat and then offered drinks rather than have to stand and look at a whole bunch of empty tables. You should be able to seat people during your operating hours.
0
Posted on 2/26/12 at 8:31 pm to notiger1997
quote:
Did your whole party order water with lots of extra lemons?
surprising how many people did this when I worked at Copeland's ten years ago. They had a name for it, but I think even using that Country in this context could be a bannable offense. Yeah, if your table ordered that you were SOL.
Posted on 2/26/12 at 8:35 pm to Napoleon
ETA: opted out of posting a flag.
This post was edited on 2/26/12 at 8:37 pm
Posted on 2/26/12 at 8:44 pm to RummelTiger
quote:
McDonald's?
Sounds about like it.
Posted on 2/26/12 at 8:48 pm to Mike da Tigah
You all know where I work unless you ignore all my posts :) Which would be better IMO.
Posted on 2/26/12 at 8:52 pm to Mike da Tigah
Be quiet. I'm sure she does a damn good job for her patrons at a place that seems to be damn well patronized.
Posted on 2/26/12 at 8:56 pm to LouisianaLady
quote:
LouisianaLady
I'm absolutely on your side in this one. But that potty mouth, young lady.
I mean . . . frick those motherfrickers.
Posted on 2/26/12 at 9:01 pm to VOR
And where were you this morning? What a match!!!
Posted on 2/26/12 at 9:05 pm to glassman
quote:
And where were you this morning? What a match!!!
I'll have you know I've been there twice only to find out 1) you watched it elsewhere and 2) you had just left.
Posted on 2/26/12 at 9:15 pm to whodat tiger42
I used to tell wait staff to have a compadre spill something on a prick.
Posted on 2/27/12 at 10:17 am to CITWTT
quote:
I used to tell wait staff to have a compadre spill something on a prick.
CIT, I really don't get this. Even pricks can have guests with them you'd like to see return to your restaurant in additon to those at the surrounding tables who might be affected in the negative by something so silly. If someone working for me intentionally retaliated against a customer or client, it would be that person's last act as my employee.
I don't like pricks, but if you deal with the public and want to stay in business, you have to learn how to handle them. I actually train my employees on that aspect of my business. There are lines I draw, but when those lines get crossed by a customer, I'm brought in to deal with it.
Posted on 2/27/12 at 10:29 am to Will Cover
quote:
Will Cover
:shitstirrer:
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