The few. The proud? The Managers!

(Re post from September 24th, 2008.)

You've seen them in restaurants. Usually wearing some sort of leisure suit! They look authoritative, but still walk aimlessly around doing nothing more than getting in everybody's way. That's right! They're the Managers!
If you are wondering why you might be getting poor service, or why the staff seems to be a little too stressed out, (even though the restaurant isn't that busy;) chances are a manager has reared their ugly mug into the equation.
That's their job. Making a servers job harder then it already has to be. Here's a little known fact... you ever want to get a free meal? Free anything? Throughout your meal, say everything is fine to your server, or bartender. Then when presented with your bill, call the manager over, and complain about how uncomfortable your chair is, or how the dim lighting in the restaurant gave you food poisoning. 9 times out of 10, something will be free. Maybe your ENTIRE check.
I believe that when an individual enters into restaurant management, they are entering into a marriage. That person has given their soul to the owner; becomes a slave, and is never allowed to see their friends again. (If a manager had friends to begin with.) Somehow this blog has turned into a Budweiser commercial, "Real men of genius! We salute you who make restaurants had places to work."
So the next time something is not right during your dining experience, take a look around. They're there!

Remember, Bartenders and Servers don't pay their rent with compliments!

Until next time,

Bitter? Party of one. Your table is ready.

Comments

Excuse Tips

It's ideal for a server to receive 18 to 20 percent gratuity for a job well done. Now it seems that customers are looking to leave an excuse rather than a monetary tip explaining why they couldn't leave their server any money. WTF?!! Of course, because my landlord would love to receive an excuse instead of a check for rent this month. "I don't have the money for rent, because I'm a writer/comedian. But I adore this building. So secure." The above picture was found on Yahoo.com . One of the comments said that they thought this was an altered pic, but I have actually seen this happen to myself and co-workers. And by-the-way, what if the server waiting on the woman was a single parent? So the lady who wrote this has now started a domino effect on their server who is struggling to make ends meet. And so on, and so on... Get bent! I don't believe in saying that if you can't afford to go out, that you should never go out. There are ways t

10 Ways To Get Better Service At A Restaurant

I have noticed that there are many variables that can lead to a bad dining experience, and for the customer to say that they received "poor service" has become cliche, and just the "go to" for when all things go bad in a restaurant. Here is a Top 10 list to help customers have a positive experience the next time they dine out. 10. SIT AT THE FIRST TABLE THE HOST GIVES YOU "This table's too round. This table's too brown. This table's just right." You are not buying real estate. So for you to pass on the first, then the second, and even the third table option the host gives you is beyond ridiculous. The tables are all made the same, have four legs, four chairs, (if applicable,) and are strong enough to hold food, drinks, and purses. And if you pass on a table, now you've messed up the floor plan that the host has prepared at the beginning of their shift, and everybody in the restaurant takes notice as you are aimlessly walking a

The Bitter Bistro Throughout the Last Decade--Year 2012

The past decade brought me such wonderful things like, customers who have peed on lounge floors, customers who have yelled at me from across the restaurant because they wanted to know if "anybody worked here," and customers who seem to think that purchasing an item entitles them to stay well-passed closing. That last one is a bitch! Because closing time has always been a sensitive subject for people who work in the service industry. Why? Because we want to go f@*king home! I'm all for you having a good time and enjoying your dining experience, but when it's time to close, GTFO! It's been an on-going problem throughout the past decade. This was my post from 2012 . I now finally understand where the inspiration came from Semisonic's song, "Closing Time." They HAD to have worked in the service industry! Because where else do people feel compelled to continue to hang out and try to order more things than a restaurant that is ALREADY c

The Bitter Bistro

Search This Blog