Skip to main content

May The Crumbs Be With You


Customers are attracted to dirty tables like the Millennium Falcon being pulled by the Death Star's tractor beam.  (SW reference!)

It's bad enough watching customers jump from table to table, but ending up at a table that's dirty, what the hell is wrong with these people?  It's as if these customers want to be able to start out by telling us what to do, "can you clean up this table?," followed by the usual "get this and that" with the no thank-you conversations.

What's even more weird is that these same people sit at the table WHILE we are cleaning it off.  So what they're telling us is that they have some kind of crumb fetish because they sit watching us wipe down the tables as some of the crumbs and dirt spills over to where they are sitting.

"Oh yeah!  Wipe right there!  Oh, look at those crumbs, and lamb leg bones."

I'm surprised they don't ask me to wrap us any leftover food that's on the table.  It's like they are on a scavenger hunt and the last item is a dirty table.  Well congratulations!  May the crumbs be with you.    

Until next time... Server's don't pay their rent with compliments.

"Bitter.  Party of 1?  Your table is ready."

The Bitter Bistro
 FOLLOW ME ON TWITTER CLICK HERE 
 "LIKE" ME ON FACEBOOK CLICK HERE

Comments

Popular posts from this blog

Empty Restaurant Syndrome

When Charles Dickens wrote, "It was the best of times, it was the worst of times," he must have worked in a restaurant that used to be booming, but had come crashing to a halt.  Time cannot be crueler, than time standing still in an empty restaurant. I've noticed that restaurants have busy and slow seasons.  Yes, there are some restaurants that are busy 365 days a year.  Spago in Beverly Hills is one of those places.  But for the rest of us peons who couldn't get hired at one of the cash-cows, we work at places that suffer from great highs, and extreme lows.  When it gets close to tax time, my restaurant is slow.  When the holidays roll around, business picks up with parties and bosses acting like they care by paying for the company to have a 3-course meal. Right now I am in the midst of the slow season.  School just started.  Families are adjusting to their fall schedules.  Whatever!  This in turn has given me ample time to reflect on my life and how long I hav

You Got Yelp!!!

What better way to get through the work week than to pick on the people who's parents truly should have considered contraceptives before having sex, the people who write negative reviews on Yelp.com. As always, I have found someone who embodies the spirit of "douchebaggery."  Who alone, stands to make a mark on the world because he is THAT important.  (And by mark, I mean skid mark.) Scott B., from Beverly Hills, CA makes the list.  His review is short, direct, and abrupt, because he's "got places to go people!"  Here's what Scott had to say about one restaurant in Los Angeles: "If you have an unlimited amount of time and an equally unlimited amount of patience, than this place might be worth it."  It's nice to see that Scott was stepping out of his box to test himself on this theory. "If I ever indeed got serviced within the time frame I had to eat, I might chance the food again!"   Since Scott is obviously an alien, h

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