Last week the New York Times published Part 1 of an article 100 Things Restaurant Staffers Should Never Do by Bruce Buschel. Today he posted Part 2. It's a great list, and one can only hope servers, hosts, chefs, and owners are printing it and posting it on the kitchen wall.
Buschel has compiled a great litany of pet peeves we all have from the obvious "(12) Do not touch the rim of a water glass. Or any other glass" to the less obvious "(42) Do not compliment a guest's attire or hairdo or makeup. You are insulting someone else."
Readers have chimed in with their advice. More than 1000 comments have been posted so far. Methinks the Times has struck a nerve! Clearly this is a contentious relationship.
Now it's time to turn the tables. What are the 100 Things Diners Should Never Do? Tell us in the comments section below.
--------------------------------
Unless otherwise noted, all text and photos are Copyright (c) 2009 By Craig "Meathead" Goldwyn, and all rights are reserved. For more of my writing and recipes, please visit AmazingRibs.com.
Servers are people, treat them like people not your slaves, or verbal punching bags.
Remember they may be having a bad day too.
If something with your order is not right, it is ok to talk with the server about it.
Just be nice about it, often it is not their fault or even if it is it is just a simple mistake.
If they can't/won't make it right consider that before coming back.
If the service is good to great tip well.
The patrons are there to dine; not to dance, rock and shout.
Firstly, it reflects the owner's less-than-refined background.
Secondly, it is extremely unhealthy to eat with loud music in the background. Dining music shoud be quiet and mellow.
But if the music is too loud, just ask the server to ask the manager to turn it down.
Should not the food be the center of attention in a restaurant? A reputable establishment (yes, like the expensive places) will never attempt to disappoint his guests with bad service (what is the point?). Busy waiters=bad management, rude waiters=overworked staff. If one can afford it, avoid inexpensive joints on Sat night, try them on Tue. If you want good service be prepared to pay for it. And please do not forget, the cooks work at least 12hrs a day and they hardly get any tips (extremely rare). Nobody seem to care about the work they do, the pretty/nice server gets the credit. Not fair.
And to that, I'm tired of tipping for poor or bad service. Tips should reflect the quality of service. I know you all make under minimum wage, but that should mean you try harder to please your customers or at least to be more friendly.
I worked in the food industry from age 14-24 and as it is difficult to deal with some customers, I tried to not let that affect my attitude, because IT WAS MY JOB.
You want to send your food back? I'll be right back with your new order
You want sun-dried tomatoes instead of regular tomatoes? Sure thing.
It's your job to serve food and for that you get your hourly wage, it's the rest of the service that contributes to your tip.
Tipping is nothing more than a way of subsidizing employers.
Your rude comments about people of supposedly middle eastern descent are simply ignorant and biased.
http://www.youtube.com/user/YourDailyTip
Whereas Buschel teaches waiters how to do their job better (at least in his eyes), this waiter teaches people how to be better customers, and what to look out for when they are dining. He's funny, nice, angry, cute, bitter, and charming!
I've seen his channel grow in a matter of months from 20 subscribers to over 650... but I would like to see it grow even more. He deserves it, I think!
I also have problems with his video on "narcissistic" customers who try to get his attention. To be sure many diners think they are the only ones in the room, but when hot food has arrived and the wine is nowhere in sight and he is walking through the room eyes straight ahead, well sometimes we just have to wave or get up and track him down. et he still demands his "F***KIN 20%".
Sorry pal. You're a crappy waiter.
Thank you.
Besides, who knows what they'll be making financially when the tip becomes part of the paycheck? Though many know to tip at least 15% in the US, there are people I've known personally who tipped never more than 5% if at all. (I never left a table without an appropriate tip.)
I think that restaurateurs who pay these kind of wages are skirting the law, morally if not in actuality.
]It is 5 minutes before closing time and a group or couple walks in, looks around an empty restaraunt and asks "Is the kitchen still open?" If you have to ask that you already know that you shouldnt have walked in when there was no other cars in the lot and all the servers are cleaning their stations. An 8 hour shift on your feet running around is hard and you are making that in to 9-10 hour shift.
2. Keep your coupons to yourself until you are ready to pay. The only thing that waving your coupon in my face accomplished was letting me know that you are cheap and it probably isnt worth my time- this may not be true but when you are that eager to show off your coupon clipping skills thats the message you are sending to others. At the end of the meal put it in the check presenter AFTER you made sure it wasnt expired or not applicable to that day or item you have ordered. And on that note... tip on the pre discounted price.
We always get great service at our favorite restaurants because we treat the waitstaff very well and tip generously.
More people should believe that if you can't afford to tip your server, you can't afford to go out to eat at a sit-down restaurant.
Argh I am never having a meal out with this person.
Some of them are rapier sharp retorts:
3. Never refuse to seat three guests because a fourth has not yet arrived.
WaiterRant's reply: This is complete bullshit and a money loser for the restaurant. What happens when you seat those three people but their friend doesn’t show up for an hour? I’ll tell you what – they’ll eat bread and water while waiting for their friend to get his or her chronically passive-aggressive late ass in gear. The result being that the restaurant can’t turn the table and no one, including the waiter, makes money.
Others are just fun:
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.
WaiterRant's reply: So how are the actors waiting tables ever going to get any practice in? How can they bring “something unique to their role?”
15. Never say “I don’t know” to any question without following with, “I’ll find out.”
Reply: Aw man, just Google the answer on your iPhone table side. Get with the 21st century.
http://waiterrant.net/?p=1485
meathead
Now it's the middle of the afternoon and I need to get ready for the evening.
We have a wonderful Gypsy-Reggae band coming in tonight. Anyone shows up at The Patio and mentions HP, your admission and drinks are free.
The family joint has a totally different atmosphere and clientele from the cafe and it from the restaurant.
We're going to cut you off at 3 beers in the family joint. At the restaurant we demand you behave until the band starts their 3rd set. And after 2 we expect you to keep most of your clothes on, do not pass out where you could trip another customer, try to get to the toilet before you pee, and please do not throw your cigarettes on the floor because it burns the customers hands and knees when they leave.
Don't complain to the hostess if you failed to make a reservation and your favorite table is occupied
Don't comment about the waitresses looks or sex life
Don't touch the staff - grab their ass and you will leave
Voice any complaints in a reasonable way to the appropriate person
Don't interrupt the waitress when she is with another table
Don't flag her down when she is en route to another table with a full tray
The waitress does not set menu prices
If you don't tell us how you want your food, you get it the way we prepare it
Sit properly and don't throw your legs out in the floor to trip other customers
Talk and have a good time, keep the decibel rating down so other tables can talk
Don't touch your phone while you are ordering or talking to the staff
If you don't request premium booze, you get house brands
Same with wine
If you want to get soused, behave, don't bump into customers or tables, hit the toilet, and leave a nice tip.
Don't get mad at the waitress if I she asks you to settle your tab when it gets high - We'll start you a new one.
We don't care how much you adore your date, this isn't a make out parlor.
Don't buy one cup of tea and occupy a table for 3 hours. We are not
I reunited with my best friend from college over lunch and he made it a point to let the waitress know he was "too good" to pay $9 for a garden salad. In Times Square, that's pretty damn reasonable! Needless to say, I was so embarrassed & our reunion was short and I haven't talked to him since.
I too have noticed female wait staff always looking at the male I'm with when talking. I don't buy the old school "men usually pay." These waitresses are usually younger than me - too young to follow such conventions. So what really gives when the waitress is always looking at the male at the table?
There seem to be two main themes with gripes on this board. The first is children out of control in a restaurant and the second is mistreating friendliness (everyone is after tips after all) with coming onto someone. See these gripes as having many stories behind them.
If the food was bad or your order was wrong, smile politely and NEVER return.
It's a lot cheaper for me to make a customer happy than find a replacement customer. I want you business next week, and want you to tell your friends that we took care of you.
Well, a few weeks ago I did just that, and was assured the dish (an Italian pasta dish) was meatless. Lo and behold, two bites into it I saw and tasted that there was meat in the sauce. I was disgusted, and none-too-happy, so I sent it back and got it taken off the check. At first, I was just not going to go back, but then I thought about the owners of the restaurant (family-owned) and how they were known for their dedication to good customer service, so I e-mailed them when I got home, and explained what had happened because I knew they would want to know. They were very apologetic, thanked me for letting them know and then they sent me a 15-dollar gift certificate to give them another chance. That was excellent customer service, they handled it exactly as they should have, and their action guaranteed I'd return and continue to recommend them to others. It remains one of my favorite restaurants in town.
Granted, you run the risk of some unprofessional behavior and I mean even in the nicest places.
I once commented on a virtually tasteless entree to the owner of the restaurant who was actively working the room extolling the talents of his brand new chef. He argued with me there at the table.
Now THAT'S reason not to return.
Would the business benefit from your feedback, maybe. But the likelihood that anyone who actually owns the business would hear your complaint is minimal.