Skip to main content

Posts

Showing posts from September, 2012

Watch the Third Base Coach

Who can forget the scene from "Fletch," when Mr. Underhill gives the server a hard time for taking his plate too soon.

Mr. Underhill:  "Does it look like I'm finished?"
Waiter:  "I guess not."
Mr. Underhill:  "Now, I'm finished."
Waiter:  "Whatever you say, Mr. Underhill."
Mr. Underhill:  "I imagine you're expecting a nice gratuity, right?  Maybe next time!"

Customers have no idea when they are finished eating.  Utensils crossing the plate;  plates pushed away and arms folded.  Even stacking plates on top of eachother, but yet, I go to clear the table and it's,

"I'M NOT DONE!  CAN'T YOU SEE THAT?!?"

We need to hire a Third Base Coach for restaurants, so they can signal the servers as to when the customer is done eating, so we can clear the table safely.  There have been many occasions when I was snapped at by a customer, and I thought that I was going to be missing some fingers.

I get it.  In a d…

The Bitter Bistro Book (coming soon...)

People have been asking me when I am going to write a book about my career in the service industry, well, it is in the works.  I wanted to share an excerpt to give an idea of what to expect.  Actually, you guys already know what to expect... Bitterness, sarcasm, and stories you won't believe.  Here you go...
As Stacie passes by me to let me know that she sat the four top, she says the one thing to me that lets a server know that it’s not going to be an easy table, “Good luck with them.”  Meaning her first impression of the table was either rude, or demanding, or in no way shape or form are these people going to have a good time no matter how much charm I turn on.  So here I go…
“Good evening everyone.  Welcome.  Can I start anyone out with a nice martini, or glass of wine?  Perhaps water first?  We have Pellegrino and Fiji.”  No response.  Just blank stares at the menu, and then at me.  Then the leader of the group finally looked up and said,
“Parlez-vous fran├žais?” The gentleman…