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Posted on 7/2/18 at 9:23 am to the paradigm
I mean, the answer is pretty obvious to me 
The customer decides what you’re getting paid. The kitchen is paid regardless. So when little things go wrong, servers act like it was a kitchen error when they correct it.
I don’t know how you’d even know they blamed you because they’re not blaming the kitchen when it’s a huge issue that was escalated to a management, in my experience. Just when nobody will ever know the difference, in order to save their tip from being affected. Hell, our kitchen would TELL us to blame them for little things.
The customer decides what you’re getting paid. The kitchen is paid regardless. So when little things go wrong, servers act like it was a kitchen error when they correct it. I don’t know how you’d even know they blamed you because they’re not blaming the kitchen when it’s a huge issue that was escalated to a management, in my experience. Just when nobody will ever know the difference, in order to save their tip from being affected. Hell, our kitchen would TELL us to blame them for little things.
Posted on 7/2/18 at 9:24 am to Degas
Do it!
Posted on 7/2/18 at 9:54 am to LouisianaLady
We’d know because often times the customers would complain to the manager, who would in turn come and fuss at us, and we’d be like, “WTF are you talking about?”
Posted on 7/2/18 at 10:42 am to Clark W Griswold
quote:
Don’t have your staff just huddle up and talk. Always be watching your tables to see what you need to do.
I'm at a sports bar to watch the game right now. The staff is sitting in booths hanging out an talking loudly and just clowning around.
I get that it is a sports bar but it is still a business and not someone's living room.
Posted on 7/3/18 at 9:24 am to Mie2cents
-Wine should be served at its proper temperature, depending on varietal. It should always be lower than room temp, regardless of grape. The wine glass should never be warm because it’s fresh out of the dishwasher.
-Salad forks should be served chilled, always.
-Pest prevention is paramount to my likeliness to return. If I see flies and crawling insects, you’ve lost my business. If it’s an outdoor seating area, I still expect some type of trap to lesson the nuisiance.
-Salad forks should be served chilled, always.
-Pest prevention is paramount to my likeliness to return. If I see flies and crawling insects, you’ve lost my business. If it’s an outdoor seating area, I still expect some type of trap to lesson the nuisiance.
Posted on 7/3/18 at 9:52 am to Lookin4Par
Man, that wine point is all too real. There are some otherwise good restaurants serving wine that way too warm. DiGuilios must store the bottles near a heat lamp because theirs is somehow warmer than the room itself.
Posted on 7/3/18 at 10:00 am to LouisianaLady
You’re my spirit animal. I’ve said this many times that restaurants must keep the wine under counters, next to electric equipment that generates heat.
DiGuilios is a habitual offender!
DiGuilios is a habitual offender!
Posted on 7/3/18 at 10:19 am to cssamerican
quote:
My pet peeve is when they constantly want to remove my plate while food is still on it. I tell them no thank you, then every three minutes they ask if they can remove it. If I got food on my plate you can remove it when I get up from the table and leave.
I've never seen anybody complain about pre-bussing before. This is a characteristic of a good server. They should not, however, continue to try to take your plate every 3 minutes, unless this is an exaggeration.
Posted on 7/3/18 at 10:22 am to Mie2cents
A dirty floor is a big red flag for me.
I don't want to see other diner's scraps of food on the floor.
I don't want to see other diner's scraps of food on the floor.
Posted on 7/7/18 at 8:51 pm to Mie2cents
Disallow your servers from putting thumbs on the rim of your plates.
Disallow food to sit in the window long enough that the server has to tell the guest the plate is hot.
Disallow servers from not remembering who ordered what and announcing the plates and waiting for a taker. Same with drinks.
Disallow servers from ever trashing the kitchen.
Oh and nearly all French fries are double fried. The typical process is to cook at 300 degrees or so to actually cook the potato then chill, then flash fry before serving to heat and crisp them. About the only fries that come out right with a single fry are matchstick or shoestring fries.
Disallow food to sit in the window long enough that the server has to tell the guest the plate is hot.
Disallow servers from not remembering who ordered what and announcing the plates and waiting for a taker. Same with drinks.
Disallow servers from ever trashing the kitchen.
Oh and nearly all French fries are double fried. The typical process is to cook at 300 degrees or so to actually cook the potato then chill, then flash fry before serving to heat and crisp them. About the only fries that come out right with a single fry are matchstick or shoestring fries.
Posted on 7/7/18 at 9:15 pm to Mie2cents
I like just about every different food on the planet, but my wife is a picky eater. It drives me insane, but it’s just the facts. There is no Chef that is going to convince her to try something new or different. It’s bascially a clinical phobia. That said, it would be greatly appreciated if fine dining restaurants would have one or two menu items that are really plain... a steak frite, a panee’d Chicken breast, a grilled pork chop, pork medalions. No sauce, no garnish. There are tons of really picky eaters out there (who probably have spouses like me). I literally have to go on websites and research before I pick a place for dinner to make sure there’s a couple of items she’ll like.
Posted on 7/7/18 at 11:53 pm to browl
quote:I'm in agreement that food should not sit in the window, but at better restaurants, the physical plate itself should be intentionally served hot.
Disallow food to sit in the window long enough that the server has to tell the guest the plate is hot.
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