Skip to main content

Mother's Day Brunch for the Masses Not the Mamas

Mother's Day is almost here.  In honor of the woman who squeezed you out of a hole the size of a lime, you show her your appreciation with Hallmark Cards, corsages, and making a reservation at four different restaurants for brunch.

Why not get her more than one corsage?  Multiple Hallmark Cards?  No?  Making reservations at more than one restaurant is a lame idea as well.

I was glancing over the reservations at my restaurant the other night and saw a long list of people coming in for brunch on Mother's Day.  To a server, this should mean (CHA CHING!)  But working in the industry as long as I have has taught me to not believe anything reservation until I see their annoyed faces crammed into my section.

STOP MAKING RESERVATIONS AT MORE THAN ONE RESTAURANT BECAUSE YOU CAN'T DECIDE WHERE THE HELL YOU WANT TO GO!

The restaurant may or may not take a credit card to hold your reservation, so we are counting on you to show up.  And by counting on you, that means that we will be setting up tables to accommodate your party size, schedule the appropriate amount of staff to work for that many reservations--not only on the restaurant floor, but also in the kitchen, and sacrifice time with our own mothers to be at work... serving you.

"But we're not sure where everybody will want to eat?" said by the multiple reservation makers.

How about you decide BEFORE you call or go online to make the reservation?  No?  Still having problems.  I suggest putting all the names of the restaurants that you want to go to in a hat, then blind-fold the one member of your family that is being indecisive to pick out a name, spin them around a couple of times, and then everybody ditch that idiot, walk out the door and go to the first place on the list.  (Besides, you are losing precious Bloody Mary drinking time with all of this wasted decision making.)

Since most people are counting on this Mother's Day to be the best, let's start by making an effort to confirm one reservation, and show up on time.  

Oh, and HAPPY MOTHER'S DAY!!!

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

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

Micro-Manage This!

Control freak.  Bossy.  Obsessive compulsive.  Nit-picky.  Micro-manager.  Call them what you want, I can't stand any of them.  Being a manager is already a disliked position in a restaurant, but add the word "micro" to it, and now you've got somebody who will stay on you like stink on shit.  And they really enjoy the smell of shit. I work with one of these... (ahem)... people.  And I don't know why I ahemed them, but basically this person is a major pain-in-my-ass.  Sure, the intentions might be good, but when a server is trying desperately to do their job so they can make money in order to pay their bills, the last thing we need is somebody getting in our way of making that money. There is a thing called, "The Steps of Service," that most of us servers try to follow with each table.  That's the rapport that I am trying to establish with each guest that is sitting in my section.  I am trying to get you to like and trust me, and then I can do m