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Message
re: Things that EVERY restaurant manager should know but don't
Posted on 6/28/18 at 11:26 am to BigPapiDoesItAgain
Posted on 6/28/18 at 11:26 am to BigPapiDoesItAgain
quote:
fries should be hand-cut - every day
yes
quote:
and double fried
If I understand what this is, then no
1
Posted on 6/28/18 at 12:20 pm 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?
Or just bring a fresh new drink to the table before my cup hits empty. I hate having an empty cup sitting in front of me when I'm half way through my meal.
Posted on 6/28/18 at 12:25 pm to The Spleen
quote:
The wait staff should have at least tried everything on the menu.
Couldn't agree more with this. Drives me nuts when a server has had like one or two things on a menu and they can't recommend a damn thing. They don't have to like everything, but at least be able to tell me about it.
Posted on 6/28/18 at 12:29 pm to The Spleen
quote:
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.
That was just a preface to what I said next. Not a response to what you said.
I agree with you about what you said before. quote:
at least be able to tell me about it.
Yeah, I've had some weird instances lately where things have been described as the total opposite of what they are. Like someone else mentioned, either you get it or you don't. If you don't cook and/or aren't interested much in food, you're not going to be very good at describing how things are made or what they taste like.
This post was edited on 6/28/18 at 12:32 pm
Posted on 6/28/18 at 4:43 pm to Mie2cents
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.
As seen on Shark Tank
Posted on 6/28/18 at 5:40 pm to Tigertown in ATL
quote:
and double fried
If I understand what this is, then no
Based on the downvotes, I either don't know what double fried is, or people are darn serious about double fried fries.
Posted on 6/29/18 at 12:06 pm to Mie2cents
quote:ding ding
Everyone needs more napkins so just tell your hostess to go ahead and put a few extras on the table.
or at least stack them in easy to access locations.
Posted on 6/29/18 at 12:11 pm to Powerman
quote:
I had the wobbly table thing at an otherwise really nice restaurant recently. The server mentioned that particular table has been like that as long as she worked there. Not her fault but you'd think the owner would either fix or replace it.
In this day and age, you'd think they could invent restaurant tables that don't do this. It's pretty much inevitable with the type with the single pole pedestal thingy that has the four legs splaying out on the floor.
Why does ANY establishment still use this style of table?
Posted on 6/29/18 at 12:12 pm to Tigertown in ATL
The former, i’d guess.. If you don’t double fry them, they’re very soggy. It is a pretty standard method.
Posted on 6/29/18 at 1:13 pm to Mie2cents
an apology goes a long way. Mistake are made...I can deal with incorrect orders, long wait times, etc as long as someone says were very sorry about that. Nothing get's me madder than when they don't acknowledge the mistake
Posted on 6/29/18 at 6:44 pm to Mie2cents
Teach the waitstaff how to use a server’s tray. I don’t want my plate on your fricking arm and being held there with your thumb on the plate. Also get away from the multiple waiter/food runner concept. Take the nose ring out too. I don’t want a “double” as a standard drink measurement either.
Posted on 6/29/18 at 6:53 pm to joeleblanc
quote:
Teach the waitstaff how to use a server’s tray. I don’t want my plate on your fricking arm and being held there with your thumb on the plate.
how do you think its getting from the servers tray to your table
quote:
Take the nose ring out too.
your head might explode if you walk into a kitchen
Posted on 6/29/18 at 6:58 pm to Deactived
quote:
quote:
Take the nose ring out too.
your head might explode if you walk into a kitchen
Posted on 6/29/18 at 7:08 pm to KCMIZSEC
quote:
Couldn't agree more with this. Drives me nuts when a server has had like one or two things on a menu and they can't recommend a damn thing. They don't have to like everything, but at least be able to tell me about it.
And I'd have to completely disagree with this
You as a customer should have some idea of what you would like
The only thing a server should really be able to do is tell you about the feedback from other customers. Why would you want to rely on 1 person's personal opinion when that person has impartial data from thousands of guests they've served?
Posted on 6/29/18 at 8:20 pm to Deactived
Put your hand under the plate
Posted on 6/29/18 at 10:10 pm to joeleblanc
How is it getting there without a thumb on the plate?
Your food is touched by hands in the kitchen regardless
Your food is touched by hands in the kitchen regardless
Posted on 6/29/18 at 10:12 pm to Powerman
I feel like it goes back to someone saying "either you get it, or you don't". When I ask a server about something on the menu, I want them to have the sense to know what to say based on their experience and knowledge of what the item is comprised of.
Even if they personally wouldn't touch the dish with a 10ft pole, they probably know what sells well and is best received by guests. When a server is asked for recommendations, the answer should never be "I don't know" or "kids grilled cheese".
Even if they personally wouldn't touch the dish with a 10ft pole, they probably know what sells well and is best received by guests. When a server is asked for recommendations, the answer should never be "I don't know" or "kids grilled cheese".
Posted on 6/30/18 at 7:04 am to LouisianaLady
quote:
Take the nose ring out too.
Favorite overheard quote "can we have a server who hasn't mutilated themselves in some obvious and disgusting way?"
Posted on 6/30/18 at 8:33 am to andouille
quote:
Favorite overheard quote "can we have a server who hasn't mutilated themselves in some obvious and disgusting way?"
If I heard someone ask this then I'd prepare for a 10% tip on a well done steak and two ice waters with extra lemons.
Posted on 6/30/18 at 8:57 am to fightin tigers
quote:
If I heard someone ask this then I'd prepare for a 10% tip on a well done steak and two ice waters with extra lemons.
From the reaction of the manager, I'm guessing the opposite.
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