Posted on 02/11/2011 7:18:48 AM PST by MissTed
What would two dozen servers from across the country tell you if they could get away with it? Well, for starters, when to go out, what not to order, what really happens behind the kitchen’s swinging doors, and what they think of you and your tips. Here, from a group that clears a median $8.01 an hour in wages and tips, a few revelations that aren’t on any menu.
What you should know on Valentine's Day 1. Make reservations early. Restaurants usually don't have an abundance of tables for two. We need to time to plan where to put everyone. You'll get a better table and we'll be prepared.
2. Don't propose. It's so cliché. But if you do, warn us first. We'll put you in the corner. Nothing's worse than a crying woman in the center of the restaurant. Trust me.
3. Since Valentine's Day is on a Monday this year, go out on Friday or Saturday. Most restaurants will also serve their special Valentine's Day menu on those days. Or go out for brunch! Then you can sleep the rest of the day.
(Excerpt) Read more at shine.yahoo.com ...
LOL!
I would fire at least four of these people.
Sad but true.
“but they will seldom remember that it was you that gave it.”
Not necessarily.
Second place goes to the hispanics - percentage tipping is alien...a buck seems to do the trick for them.
The one thing that will ensure a waitstaff person won’t get a tip is when they ask “will there be change?” Uh, yeah, there’s a fifty dollar bill in there for a twenty something bill. Better believe I want change.
“9. Oh, you needed more water so badly, you had to snap or tap or whistle? I’ll be right back … in ten minutes”
That’s the problem: It’s already been ten minutes.
Kefir?
In Russia it is like a think tangy buttermilk.
I never take the wife out on Valentine's Day. Restaurants are ridiculously crowded as guys who never do anything thoughtful try to make up for it on one day. It's like the people who only go to church on Christmas and Easter.
My wife always makes us a special candlelight dinner for Valentine's day. Besides, her birthday is the same month; and I always take her out for that.
I had a waiter come out to the lot to be sure I didn’t tip him too much.
The service was fantastic and I tipped 25%. It was The Great Caruso in Houston.
*****************************
I usually tip fairly high, and tend to be a regular at places I like. At one such place during a period when I was down on my luck (broke), the wait staff was with managerial permission adding to my orders with employee discount meal items they would add to my modest order.
It was only for about a week and my fortunes changed, and we went back to the normal exchange, but I never forgot the kind turnaround at that place, from all the people who worked there.
“...and spit it out because she said it “tasted like semen.” “
She should get on “Name That Tune,” I bet she’d do well.
I wonder how old the daughter was and what questions she asked on the way home...
Agrred. This is not rocket science. Some of the best service we get is in our favorite Mexican restaurant. By the time we are seated, they are setting down the chips and salsa. Quick on the drinks, food orders, etc. A tough act to follow, even in the hi-end places. But yes, a perfect tip to get the point across. I have done it myself.
Waiters to me are usually polite if you just match their tempo as they have a routine to help them keep things together. I hate when my glass goes empty but I am also not afraid to get their attention and without even asking they usally know why and get right on it. I also tip well, usually 20%, except more at holidays and for waiters I have gotten to know and they provide that extra level of service. It is not unusual to tip extra to the kitchen staff when they go out of their way specifically for us, such as when they make a dish they no longer usually offer or provide an extra special meal near the holidays. I find most good restaurants hire good people and they do try; they goof up sometimes but rarely on purpose. I’ve had a few nasty experiences but I also have found that managers usually care to know and take action. I’ve gotten a few free meals from it and have seen a few waiters walked out. Overall, though, a smile and polite interaction goes a LONG way to a better experience, even when the waiter or kitchen staff makes a goof.
I have done that once before...and only once. I won’t go into the details of how badly the meal and service were, but here is what followed.
I was having dinner with my sister when she was a student at UNC. The “waiter” followed me next door to a bookstore and asked if there was some problem with the service.
I said, “Service? What service? It was practically nonexistent”...and named a few examples of WHY it was so bad.
His reply: “But sir, this is how I earn my living!”
I looked at him square in the eye, paused, and said: “Perhaps you should consider a different line of work.”
He said nothing, turned, and walked out of the store.
We used to shop at that store when we lived in New Mexico. They had great coffee.
I'd suggest doing the business a favor. If the service is that poor, it needs to be brought to the manager's attention as well.
LOL!
How old is Pat now?
On the flip side, if the service is excellent, I'll ask for the manager and compliment my server. Everyone gets shallow complaints, and we owe it to the good people to put in a good word that balances out those comments.
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