The Bitter Bistro

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