Skip to main content

#nationalwaitstaffday

Yesterday was National Waitstaff Day.  A day of remembrance, and sovereignty.  Where people were asked to, "be nice to your waiters and bartenders, and tip them 20 percent.  Much like Mother's Day, and Father's Day, we now need another "special day" to remind people to be nice to people who serve their food and drinks.  This world is ridiculous.  I would rather customers just be nice, and if they don't, then just be the assholes that they always are, and then we servers just talk about them in the side-station.

Here's an example of how customers can get into our heads and make us feel like we are idiots:

The other night, a man and a woman were sitting in my section.  Right away, this sounds like how all of my stories start.  The man starts questioning me about the food.

"My wife and I only eat fish.  We don't eat meat," he stated.

"The Branzino and the Salmon are both delicious," I answered.

"I think I'm going to have the Salmon," said the man.  "Does it come with a sauce?"

"No.  It's seared and served with a fava puree, wheat berries, and greens.  The fish is lightly seasoned with salt and pepper, and tastes great without a sauce," I told him.

"No sauce?  So it's plain?"

"Yes."

"They don't put anything on it?  Are you sure?  Do you know the menu?  You're not selling me on the Salmon," he said.

"We don't put sauces on the fish.  But I'll go ask the Chef to double check that I know what I'm talking about.  I have to help out four other tables right now.  I'll be back."

"Yeah, see if somebody knows if there's a sauce," he begged.

Happy #NATIONALWAITSTAFFDAY

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

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









ITUNES
STITCHER
TWITTER
FACEBOOK
IT DOESN'T GET ANY BITTER THAN THIS!

  

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