re: Group racks up $350 restaurant bill, proceeds to assault waitress/kitchen staff

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I have a tipping problem.

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Tell me about it. My wife gets pissed at me all the time.

If I was there I would have been packing. I would have shot at least the 2 men dead no questions asked.

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My wife gets pissed at me all the time.

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This is why white men rank much higher than white women. White women will actually pay the bill on purpose so their husband doesn't overtip.

Bitches.

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This is a point to think about.

My regulars at my old place loved me because they said they liked that I didn't put on a facade. I wasn't talking like a 4 year old baby and sitting with them at their table and playing with their kids. These are things some of my coworkers did with their regulars.

I was friendly, but didn't bother with small talk or anything. I was quick and always kept an eye out, but often from a distance. I never hovered.

You'd never believe how many people consider that type of service to be "bad" service. Some people go out expecting you to stand there and dote on them. I am here to serve you with food and drink. I am not required to hold your baby. For some, that makes me an awful server

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The best servers know how to read people and figure out what they want.

Its a talent.

If I'm having nice romantic dinner with wifey, I don't want to be bothered too much. If I'm having a fun, drunken dinner with a group of friends, I like an attentive server.


Really depends on the mood, environment, group of people, etc.

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This is gonna sound strange but the best service I've ever gotten in Baton Rouge was at J Alexanders

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what's strange about getting great service at a high end restaurant?BTW,Their Mahi Ribeye is amazing

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This is gonna sound strange but the best service I've ever gotten in Baton Rouge was at J Alexanders

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J Alexanders always has great service. Their headquarters is in Nashville and we go to the location a block away from their main office building for brunch and its some of the best service you'll ever get.


Off subject, they also have the best cubes of ice ever. Perfect for a scotch or mixed drink because they are big, solid squares that melt slowly.

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My regulars at my old place loved me because they said they liked that I didn't put on a facade. I wasn't talking like a 4 year old baby

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Recently had a guy who couldnt have been older than 17. Looked like he was 12 and spoke like a little kid. He was super nice, polite, and good at his job but smiled like the joker. I really wanted to tell to relax and quit trying so hard

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You'd never believe how many people consider that type of service to be "bad" service. Some people go out expecting you to stand there and dote on them. I am here to serve you with food and drink. I am not required to hold your baby. For some, that makes me an awful server

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Exactly... I want to know what some people's definition of "bad" service is

I understand if your server is clearly dicking around and sitting at other tables with their friends or something while you are waiting on a refill or something. Or being rude, disrespectful, acting inconvienienced, etc.

But saying you got bad service because you asked for a side of ranch when ordering and it didn't come out with your food? Maybe it was the server's fault and he/she forgot to put it on the ticket. But I assure most times its the expo's fault for sending the tray of food out and forgetting to include the side of ranch. Don't punish the server for that(tip: ask for sides of stuff WHEN you get your food to your table, not when you are ordering). Or for long kitchen times. That's not the server's fault. Or for cold food. If these things are going wrong and you can tell your server is trying their best and trying to own your table, don't punish them for kitchen mistakes.

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TD hates chain restaurants. It's a chain

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Its a damn fine chain though.

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No offense but this is not true


Yes it is. It's why the industry has a crazy high turnover. Those employees are expendable. The restaurants don't care about the server. They can get 5 more tomorrow.

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Your belief is based on poorly managed and run restaurants...it takes 5 days to train a server and at least a month for that server to get decent...burning through staff is expensive, causes an unstable environment and will hurt your sales...
I'm very concerned about minimizing turnover and I believe it is the reason why my restaurant is so successful.

There are a lot of reasons for the industry's high turnover...high percentage of part time employees, the median age of the staff, the sheer number of staff needed, the low pay...high pressure.
It's no necessarily that everyone in the industry treats their team as expendable.