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Message
re: Meal Coming Right On Top Of The Appetizer & Salad ...
Posted on 5/13/09 at 10:32 am to Grrrl
Posted on 5/13/09 at 10:32 am to Grrrl
quote:
Definitely not. But sadly, there are some really stupid people who wait tables.
Again, this should not be left primarily to the discretion of a dumb college kid.
The restaurant, especially any place approaching or trying to do something near the level of fine dining, should have certain expectations and an appropriate system in place.
1
Posted on 5/13/09 at 10:34 am to Smokin Herb Tyler
quote:
and what if a server stagers the order and an expo/runner drops your salad, and you need to put that steak order in, but another table is holding you hostage while they make choices and ask dumb questions, then the customer is done with the salad and the steak is not even in the kitchen and stuck behind 15 other tickets, now all that being said, i believe this is all the managements fault for not having a system in place to handle how tickets are expedited
No, if the server waits to put in your food and gets caught up then its your servers fault and no one elses. Put it in before going to take another tables order because you never know how long that will take. If a table is taking that long, I find a way to get away, either I offer to go check on something, offer to leave and get them a taste of that side item they aren't sure they want, etc. and when I'm away I can put in the other order.
Posted on 5/13/09 at 10:36 am to TigahRag
It's basically you, the customer, vs. the mentality of a waiter. Some waiters believe the more tables they get to wait on, the better. If a waiter would just slow down, be on point on the refills, and be personable (when the right table is there), then the 20 percent tip he'd make from most of the tables just by acting like he gave a shite would more than make up for the two tables he didn't get to wait on (because they went to the other guy's section).
Waiters at these chain places seem to think this game is all about speed. The faster I get you out, the more money I get to make. I can spot these as soon as I am seated and drinks are ordered. If you're not drinking beer and hanging out, you're going to get ushered out as fast as possible. The apps and dinner stacked on top of one another is a good sign. It shouldn't matter that it's Saturday night and there's a 45 minute wait. If people are waiting at a chain for 45 minutes then that's their problem. Waiters who think it's their goal to get patrons out so the people waiting can get served missed the boat...and that's why they will work at Applebee's and Lonestar when they cannot cut it at Outback and Chili's.
FWIW, lack of training is probably the biggest reason for this. I would think common sense would tell a waiter that being a hasty robot will get you 10-15 percent tip EVERY single time.
Waiters at these chain places seem to think this game is all about speed. The faster I get you out, the more money I get to make. I can spot these as soon as I am seated and drinks are ordered. If you're not drinking beer and hanging out, you're going to get ushered out as fast as possible. The apps and dinner stacked on top of one another is a good sign. It shouldn't matter that it's Saturday night and there's a 45 minute wait. If people are waiting at a chain for 45 minutes then that's their problem. Waiters who think it's their goal to get patrons out so the people waiting can get served missed the boat...and that's why they will work at Applebee's and Lonestar when they cannot cut it at Outback and Chili's.
FWIW, lack of training is probably the biggest reason for this. I would think common sense would tell a waiter that being a hasty robot will get you 10-15 percent tip EVERY single time.
This post was edited on 5/13/09 at 10:37 am
Posted on 5/13/09 at 10:37 am to GarmischTiger
It begins and ends with strong management and a system that limits the servers choices and opportunities to make mistakes
Posted on 5/13/09 at 10:37 am to Y.A. Tittle
quote:
The restaurant, especially any place approaching or trying to do something near the level of fine dining, should have certain expectations and an appropriate system in place
I'm pretty sure most do. But people I've worked with will try to use their own timing techniques, or I know of a few that think the sooner everything comes out, the sooner the table will leave and they can turn their tables faster and make more money.
Posted on 5/13/09 at 10:38 am to GarmischTiger
quote:
But many servers - it seems especially these days - either have no work ethic at all or simply just don't care to do the little things that make a difference.
This is probably 90% of the problem. That is what makes it so nice to go to a high end place that you know is going to have great service.
I know WoW Wingery doesn't really count for a restaurant, but back during March madness a friend and I went into one by work for lunch just to catch a little of the games. We told the server that we wanted some chips and salsa to start with and then ordered our entrees.
It couldn't have been that hard to figure out that we wanted to have some chips and salsa while we watched basketball. We tried to flag her down after about 15 minutes of waiting, but had no luck. After about 25 minutes sure enough she deliveres our wraps, then goes back to the kitchen to get our chips and salsa.
Posted on 5/13/09 at 10:41 am to Grrrl
my entire point was that this is bad management and this should not be the option of the server, i was just giving a typical scenario, they should never have to be in that position to begin, but it happens
This post was edited on 5/13/09 at 10:45 am
Posted on 5/13/09 at 10:41 am to notiger1997
only after i get my appetizer do i order my entree
Posted on 5/13/09 at 10:44 am to LSUZombie
quote:
only after i get my appetizer do i order my entree
The only fool proof method.
I know you despise this place, but PF Chang's is one restaurant that I have never had this problem with (and I am only speaking about chains). Of course, it usually takes a half hour to get the entree from the time your order was placed, but you're safe from the plate stack and juggle.
Posted on 5/13/09 at 10:44 am to Smokin Herb Tyler
quote:
lets say you order all of that at the same time, your server can drop the entire order hoping that the kitchen expedites it in a timely manner, or if they dont have faith in the kitchen, they can stager the order to the kitchen, hoping that there is not enough lag in between plates to get your head on a swivel wondering what is taking to long, and what if a server stagers the order and an expo/runner drops your salad, and you need to put that steak order in, but another table is holding you hostage while they make choices and ask dumb questions, then the customer is done with the salad and the steak is not even in the kitchen and stuck behind 15 other tickets, now all that being said, i believe this is all the managements fault for not having a system in place to handle how tickets are expedited, it should be one or the other and not the servers choice of how to time things out of the kitchen ... seriously, i could write a manifesto on a restaurant's owner/management/server/customer's relationship to each other and how things are done, i have seen it all
just keep a fresh drink in front of me and i could give a shite if you drop the fricking salad .. frick, you could grow my tomatoes out back in one of those hanging things for all i care if my drink isn't empty ..
Posted on 5/13/09 at 10:50 am to PiscesTiger
quote:
Waiters at these chain places seem to think this game is all about speed. The faster I get you out, the more money I get to make. I can spot these as soon as I am seated and drinks are ordered. If you're not drinking beer and hanging out, you're going to get ushered out as fast as possible. The apps and dinner stacked on top of one another is a good sign. It shouldn't matter that it's Saturday night and there's a 45 minute wait. If people are waiting at a chain for 45 minutes then that's their problem. Waiters who think it's their goal to get patrons out so the people waiting can get served missed the boat...and that's why they will work at Applebee's and Lonestar when they cannot cut it at Outback and Chili's.
i really think this is it in a nutshell .. turning the tables over ... well, i finally had enough last night and told the person bringing my entree out literally 45 seconds behind the appetizer "uh, this is an appetizer, not a side dish, what is my entree doing coming out at the same time as the appetizer ?" ... i think the guy thought i had just asked him to explain the pythagorean theorum to me ..
Posted on 5/13/09 at 10:52 am to Smokin Herb Tyler
quote:
my entire point was that this is bad management and this should not be the option of the server, i was just giving a typical scenario, they should never have to be in that position to begin, but it happens
So should a manager be watching servers at all times to make sure they put in the whole order the minute its given to them by the server?
My point was that most places have certain timing things in place, either when food is put it, or how its prepped in the computer when the server sends it. In nicer places the system is there and set up my management, but a lot has to do with the people working underneath them to see how well its carried out. The people who have said that the work ethic of the server is key are absolutely right. If they care about what they're doing, it isn't hard to do correctly.
Posted on 5/13/09 at 10:53 am to TigahRag
Rag, where were you when this happened?
Posted on 5/13/09 at 10:58 am to Grrrl
j. alexander's ..
Posted on 5/13/09 at 11:00 am to Grrrl
quote:
So should a manager be watching servers at all times to make sure they put in the whole order the minute its given to them by the server?
No, but a manager/owner should establish a culture and tone of their establishment. If you're aiming to be anything close to fine dining, or even just a decently nice full service restaurant, you should know if this is happening and nip it in the bud. If you don't you're not doing YOUR job.
Posted on 5/13/09 at 11:01 am to Grrrl
"management" not "a manager" huge difference, and work ethic is direct reflection of management, countless times i have seen the worst work ethic get turned around by an injection of strong management and structure, it breeds strong work ethic in employees, time and time again
This post was edited on 5/13/09 at 11:04 am
Posted on 5/13/09 at 11:05 am to Y.A. Tittle
quote:
No, but a manager/owner should establish a culture and tone of their establishment. If you're aiming to be anything close to fine dining, or even just a decently nice full service restaurant, you should know if this is happening and nip it in the bud. If you don't you're not doing YOUR job.
how hard is it to spot a filet mignon at a table cooling off next to a salad getting warm next to an appetizer ? middle management is a fricking joke in a lot of these places .. i've had the smiling cheese ball come by and ask me how my meal was while the table behind him are looking at their watches with no food and empty drink glasses on the table ..
Posted on 5/13/09 at 11:07 am to TigahRag
i just gave you a drink, aren't you happy now? 
Posted on 5/13/09 at 11:09 am to Smokin Herb Tyler
that's all i ask for ... the funny thing is, even with the food piling up at the table .. i still have to get up and go to the bar and get my own drink, amazing ..
Posted on 5/13/09 at 11:10 am to TigahRag
What did bill cost?
What did you tip?
What did you tip?
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