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Message
1
Posted on 6/27/18 at 8:34 pm to the paradigm
Ask me once right after I get the food if everything is OK and then leave me the frick alone. Last night the server asked SIX TIMES if everything was OK or if I needed anything else. Almost invariably when I had just taken a bite of food. Let me eat damnit.
Posted on 6/27/18 at 8:39 pm to heypaul
quote:
Don't ask if I need more water/tea/coke if I haven't got the check yet.
Just fricking top it off, the answer is always yes.
So you'd rather them awkwardly walk up take your cup whilst saying nothing and then bring it back? Sounds weird, and if a server did that you'd bitch about it.
Posted on 6/27/18 at 8:41 pm to t00f
quote:
Why kinda places you going to with cheap salt shakers and broken tables?
Anthony Bourdain went to 5 star restaurants then to suires. Get over yourself baw
Posted on 6/27/18 at 9:02 pm to Mie2cents
Front of the house manager or the GM needs to have a presence at the hostess stand.
Restaurants who hire incompetent hostesses, which is s guests first taste of the restaurant, need to be fined.
I like someone who knows what they’re doing taking the names/working the reservations.
Restaurants who hire incompetent hostesses, which is s guests first taste of the restaurant, need to be fined.
I like someone who knows what they’re doing taking the names/working the reservations.
Posted on 6/27/18 at 9:03 pm to Mie2cents
got some needy people in this thread. to address the OP
i rarely if ever see this
rarely see this and if i do, it takes about 5 seconds for me to fix it
besides the water or cokes, my beer always comes out immediately after
you know, because the server gets that from ordering at the bar
this was addressed in the thread. 9 out of 10 meals i dont even come close to needing extra napkins
quote:
1. Every salt and pepper shaker on each table should be checked at least once each day. Salt gets wet and the holes get clogged and then they don't work.
i rarely if ever see this
quote:
2. Fix the damn tables that rock back and forth and aren't level. It's crazy just how many restaurants don't fix this problem and when they do fix it they usually put a folded up napkin under one of the table legs.
rarely see this and if i do, it takes about 5 seconds for me to fix it
quote:
3. At the top of each servers list should be to get the customer his alcoholic beverage as soon as possible. The more they drink, the more they will order another one and the more money the check and tip will be.
besides the water or cokes, my beer always comes out immediately after
you know, because the server gets that from ordering at the bar
quote:
4. Everyone needs more napkins so just tell your hostess to go ahead and put a few extras on the table.
this was addressed in the thread. 9 out of 10 meals i dont even come close to needing extra napkins
Posted on 6/28/18 at 8:27 am to Mie2cents
If I have my kids with me, assume I am in a rush to get out of there.
Posted on 6/28/18 at 8:50 am to RetiredTiger
Stop being so fricking high maintenance you fricking woman. Jesus. Just drink the damn tea. Hippy.
Posted on 6/28/18 at 8:51 am to kballa6
If I order unsweetened iced tea with lemon,when I want a refill, bring another damn lemon slice. I didn't save half of the first slice for my second glass of tea. Also, they make something called a teaspoon for guess what? Tea! I shouldn't have to stir my tea with a straw or fork.
Posted on 6/28/18 at 9:02 am to Mie2cents
1. Don't hire picky eaters as servers. I often ask the server their opinion of a particular menu item, and it drives me crazy when their response is something like "well I don't like mushrooms so I've never tried it." The wait staff should have at least tried everything on the menu.
2. If you have a large draft list for beer, have a damn menu for it. Nothing more aggravating than asking the server what they have on draft, and they stumble through 3 or 4 before having to go to the bar and ask.
3. Clean your damn bathrooms, and have paper towels in there. I hate the air dryers.
Those are my 3 biggest pet peeves.
2. If you have a large draft list for beer, have a damn menu for it. Nothing more aggravating than asking the server what they have on draft, and they stumble through 3 or 4 before having to go to the bar and ask.
3. Clean your damn bathrooms, and have paper towels in there. I hate the air dryers.
Those are my 3 biggest pet peeves.
Posted on 6/28/18 at 9:02 am to JBM210
quote:
Also, they make something called a teaspoon for guess what? Tea!
Hot tea in a cup. Not iced tea.
Posted on 6/28/18 at 9:15 am to Mie2cents
I worked at a 4 star restaurant through college. People either get it or they don't. It has nothing to do with intelligence....some really smart people are terrible waiters and vice versa.
Posted on 6/28/18 at 10:00 am to The Spleen
quote:
2. If you have a large draft list for beer, have a damn menu for it. Nothing more aggravating than asking the server what they have on draft, and they stumble through 3 or 4 before having to go to the bar and ask.
Really, this is so true for anything the restaurant sells. You can't sell what the customer can't see: be it daily food specials, cocktails, draft beer, desserts, etc. Printing & photocopying costs are dirt cheap--if you change your selections frequently, buy menus that hold inserts and swap up the info as needed. Or, use some wall space visible from ALL the tables and chalk it up there...or write on the barback mirrors with greasepencil like in an old school French restaurant.
That single cocktail menu for the table is such BS. It gets handed to one person; why? It's not printed on 24K goldleafed paper. STOP BEING STINGY WITH THE INFO. It's not a 48-page wine list. It's a 1/4 page list of drinks with descriptions/ingredients....
Posted on 6/28/18 at 10:29 am to hungryone
If you have fries on the menu then by damn, they should be hand-cut - every day and double fried. Or, simply make everything you can rather than getting it out of a bag. People will notice and you can charge a premium if your food is good.
Posted on 6/28/18 at 10:58 am to Mingo Was His NameO
quote:
So you'd rather them awkwardly walk up take your cup whilst saying nothing and then bring it back? Sounds weird, and if a server did that you'd bitch about it.
I drink water 90% of the time and tea the other 10% of the time. When my glass is almost empty just bring the picture of water or tea over and fill it up.
There's no reason for my glass to be empty.
Posted on 6/28/18 at 11:00 am to BigPapiDoesItAgain
quote:
If you have fries on the menu then by damn, they should be hand-cut - every day
I've said this a million times, it ought to be law especially if you are a burger joint that does homemade burgers. It ruins it when you bring out a awesome burger with nasty frozen fries!
This post was edited on 6/28/18 at 11:10 am
Posted on 6/28/18 at 11:06 am to Mie2cents
If you're a chain/family/sports bar type restaurant, please don't try and clear away everything first when we're obviously ready (or we explicitly tell you) to get out of there.
I'm not ordering your desserts or having an after-dinner coffee in this Mexican restaurant. I'm not going to enjoy a fine digestif after my TGIF chicken fingers. Let's just close this shite out and you can bus the table without regard for us sitting there.
If we could move toward the European model of bringing the card machine to the table, even better.
I'm not ordering your desserts or having an after-dinner coffee in this Mexican restaurant. I'm not going to enjoy a fine digestif after my TGIF chicken fingers. Let's just close this shite out and you can bus the table without regard for us sitting there.
If we could move toward the European model of bringing the card machine to the table, even better.
Posted on 6/28/18 at 11:07 am to The Spleen
quote:
1. Don't hire picky eaters as servers. I often ask the server their opinion of a particular menu item, and it drives me crazy when their response is something like "well I don't like mushrooms so I've never tried it."
Most of us servers would order off the kids' menu at the end of shift because we got 50% off and could customize it however we wanted. So we'd get a decent dinner for $2.
One girl I worked with would seriously tell customers "kids grilled cheese" when they asked what her favorite item on the menu was. I partially admired her honesty, but also couldn't help thinking she was such a dingus for taking their question so literally.
Posted on 6/28/18 at 11:08 am to heypaul
quote:
It runs it when you bring up nasty frozen fries!
Frozen fries at George's are better than their house fries, FWIW.
Posted on 6/28/18 at 11:23 am to LouisianaLady
quote:
Most of us servers would order off the kids' menu at the end of shift because we got 50% off and could customize it however we wanted. So we'd get a decent dinner for $2.
Sure, but those restaurants aren't the ones I'm talking about. Most better restaurants let the staff eat for free and offer menu tastings at the start of a shift so they can familiarize themselves with the menu and provide advice to patrons.
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