I completly disagree that any comment about something being a good choice or their favorite implies that everything else is a bad choice.
I agree with you. I don't think it's always appropriate to say "good choice" (after all, if you say it every time it loses all meaning). But sometimes you can tell a diner is struggling with deciding what to order, maybe vacillating between two choices -- when that happens to me, a smile from the server along with a "great choice, that special is delicious" can put my doubts to rest and let me enjoy my meal.
I do sometimes ask my server for advice and I always appreciate honest responses, even if it could be interpreted as criticism of one of the choices. When I want help choosing and I get "everything on the menu is great" or "they are both very popular" type responses I find that frustating.
#14-- a waiter asking how is everything?? and hovering by, while clearly all at the table are eating, chewing, swolling etc-- causing diners to attempt to reply, before he will leave.
"32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them."
An exception is needed for this. I have a close friend who is blind, and we sometimes go to restaurants for dinner. It happens very often that the waiter will say to me "What does HE want to order?" instead of asking my friend, because he can't get my friend's attention by making eye contact which is how he commonly gets attention, and he is reluctant to touch my friend to get his attention.
My friend and I think the right course of action is for the waiter to lightly tap my friend on the shoulder and say "Sir, what would you like?"
Although I understand the waiter's discomfort, I invariably say politely "I don't know what he wants; please ask him".
Well - I've been to some places where service was so slow that a good dusting would have been in order when the meal arrived.
To number 55, which is "Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.)", I would add: do not bring out the bread-basket to a guest who has just spent the last ten minutes asking about what is gluten-free on your menu (has happened to me).
57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.
I could do without the attack of the 50' pepper mill when I go out to dine.
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85. Never bring a check until someone asks for it. Then give it to the person who asked for it.
I dislike being hustled out of a restaurant with the check, I dislike waiting for the check moreso. A decent waiter should be attentive enough to his table to politely ask at some point.
I could do without the attack of the 50' pepper mill when I go out to dine.
Agreed -this is a trend I do not understand. How am I supposed to know if my food needs pepper unless I taste it first? And why do only get pepper once at the beginning of the meal? And what is up with the gigantic pepper mills?
Do not get too familiar, like asking, "Hiya all tonight - how's everyone doing?"
Do not assume any relationship between diners and do not let on that you know one or more of the diners, like saying, "Hello, Mr. A, nice to see you and the Mrs. again."
If you are dining alone, do not request my 4-top in the front window or other large table.
Customers have EVERY RIGHT to request a large booth or table. I have requested a 6-8 seater booth for just me and my husband even. You have more room to put condiments, drinks, bread, etc.
I have also dined alone and asked for a 4-seater booth, because a 2 seater booth is really small in my opinion. I am not fat or even overweight even, I just like to stretch and I have problems in confined places such as when I am driving or in a movie theatre that I have almost no room to crack my knee. I have joint issue at times that it feels stiff unless I crack it and I don't like a small table or booth.
I hate when you have 4 people at a table and you have to move the advertisements in the middle of the table to have enough room for water glasses, alcoholic drinks, bread, condiments, etc.
YOU are only thinking of YOU and YOUR TIP. Sorry that maybe you could have had made more money possibly on a larger party, but customers have rights to feel comfortable and sit where they please.
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Originally Posted by ryan-twob
Do not stack the plates when you are finished. Your dining companions may think you have no manners.
Stacking plates get it out of OUR WAY, so that is WHAT WE as customers are concerned about. We don't want that dirty plate right in front of us and especially, because we want to move it before we are served the next course or get the check.
I stack dishes all the time to get them out of my way.
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Originally Posted by ryan-twob
21. Never serve anything that looks creepy or runny or wrong.Realize that I do not “taste test” each order (fortunately!); it is quite possible I did not realize something was amiss.
Realize that the original person that wrote this said "LOOKS", so no one is saying that you should taste test anything.
Customers have EVERY RIGHT to request a large booth or table. I have requested a 6-8 seater booth for just me and my husband even. You have more room to put condiments, drinks, bread, etc.
With respect, I completely disagree with you. Customers may have "EVERY RIGHT" to request a 6-8 seat booth for a party of two, but the restaurant has every right to say no (and unless it's an exceptionally slow night, any decent hostess/manager would do). When a party of two is taking up a space designed for a party of eight, there are six seats that are going wasted. That is significant potential revenue for many places, and I'm sure that the restaurant won't look too kindly upon passing it up just because one of their customers feels like they want a little bit more room.
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Originally Posted by Springs1
I hate when you have 4 people at a table and you have to move the advertisements in the middle of the table to have enough room for water glasses, alcoholic drinks, bread, condiments, etc.
The places I go (and I daresay, the place in the original article) tend not to have advertisements standing up in the middle of the table. YMMV.
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Originally Posted by Springs1
YOU are only thinking of YOU and YOUR TIP.
Would you not say the same about you and your space? Just a question.
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Originally Posted by Springs1
Sorry that maybe you could have had made more money possibly on a larger party, but customers have rights to feel comfortable and sit where they please.
Really? Where are these rights defined? Is this law somewhere?
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Originally Posted by marais
I'm a former waiter in a fine-dining hotel F&B situation from long ago. That being said, I've always been peeved by servers asking, "Is everything okay?" when I've just taken a bite and my mouth is full. Yeah, you've got lots of covers, but why time your check-in to when I can't talk? I've chided offending servers by referring to their "waiter training" but it still is rather uncomfortable for the guest.
Agree 100% with this. Timing of waitstaff interventions is one of the most frequent sins I encounter.
<<8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.>> is part of this too. The number of times I have been cut off just before the crucial punch-line of a story or joke..... and in some cases have lost a gig because of it. Grrrrrrrr! Just don't do it. Look before opening mouth. You know you can do it. An extra 10 or 15 seconds won't hurt you. Wait for the table to relax or roar with laughter and then interject, not before.
Agree 100% with this. Timing of waitstaff interventions is one of the most frequent sins I encounter.
<<8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.>> is part of this too. The number of times I have been cut off just before the crucial punch-line of a story or joke..... and in some cases have lost a gig because of it. Grrrrrrrr! Just don't do it. Look before opening mouth. You know you can do it. An extra 10 or 15 seconds won't hurt you. Wait for the table to relax or roar with laughter and then interject, not before.
That's my main point, too. It is especially egregious in the USA. In Europe, wait staff is often schooled in gastronomy and all these 100 rules are just the crude basis. In a really good restaurant in Europe nothing like the stuff on the list will happen and if it happens you could be sure I'd notice it and make a remark.
Asking how everything is when the person asked has their mouthful is plain impolite. Cutting off their speech is so rude it would deserve a whipping. The waiter is called a waiter because he WAITS. The next time I'm asked if everything is alright: I will tell them: It was until you asked me while I was chewing or talking.
It is also not important for the waiter to ask if everything tastes good or is to the guests satisfaction until the end of the dinner. It is condescending of the waiter to presume I would not take care of my guests myself. It is my job to ask my guests. I will then relay it to the waiter who will let the waiter or maitre d' know and rectify anything that might occur. If there is a good moment when no one is interrupted and the waiter is doing some form of service at the table anyway, i.e. he doesn't come just to ask, then it will be ok to ask: Is everything to your liking?
If the waiter says we have to accommodate 100 other guests and thus can't wait on you correctly or can't give you the service that satisfies you, then that says something about the manners of the waiter and the management of the restaurant.
Of course, the guests should be realistic in their expectations. When I go to a simple place I won't expect that much. Still the no interruption rule stands. When I go to a more expensive place that prides itself for its food and service I take them seriously and let them know if something is not up to snuff.
If it's a high class place, there should be some discretion with names. I really don't care that the waiters name is Mike or Rachel. If I go there often, I will take care as a guest to remember that Jacques gave me excellent service and I will determine the level of engagement that takes place.
In a more casual place, I sometimes enjoy it but see it as an American cowboy way of doing things.
Another thing is that waiters shouldn't take criticism of the restaurant personal.
Yesterday night I had a wonderful dinner in one of the best Italian restaurants of Berlin. We were served by the chief sommelier. Usually these guys are the best. He wasn't that great. I wanted to start the dinner with an aperitif and ordered a Martini Bianco. It is a sweet vermouth; very typical in Italy. Not super high class but not low class, either. He said we don't have that? As I express my amazement, he points to the menu and points out that this is an Enoteca (a restaurant specializing in Italian wine). He delivered it in such a way as if I was a barbarian for ordering a Martini Bianco or didn't know what an Enoteca was, where in fact my Italian was probably better than his. I made it clear that this was conceptually a strange decision because they did offer Sherry (from Spain), Port (from Portugal), and Whisky and Vodka, non from Italy and not even made of grapes. He was a bit of a ..... for the the rest of the evening to the point where I almost called the owner. Instead I decided to draw him into a conversation about a particular Italian wine (which he didn't know) and to write down the wine for him on my business card so he can look it up. His attitude changed after that. If the food wasn't so delicious there and I wasn't particularly interested in coming back, his boss would have heard of me for the response he gave us when we waited 30 minutes between the starter and the entree.
This restaurant did bring a feedback card with the bill which is highly unusual in Germany. We did fill it out, too.
With respect, I completely disagree with you. Customers may have "EVERY RIGHT" to request a 6-8 seat booth for a party of two, but the restaurant has every right to say no (and unless it's an exceptionally slow night, any decent hostess/manager would do). When a party of two is taking up a space designed for a party of eight, there are six seats that are going wasted. That is significant potential revenue for many places, and I'm sure that the restaurant won't look too kindly upon passing it up just because one of their customers feels like they want a little bit more room.
I understand that, but we have NEVER been turned down, LOTS of times at Chili's and Outback. Also, even at a fine dining restaurant, requested a 4-seater booth for 2 and got it with NO PROBLEM. I have NEVER been turned down, because we are willing to wait if it's not available. Also, with call ahead seating, it makes it easier as well, especially at Outback.
If the restaurant manager would say no, they lose our business. We will just go somewhere else then, but NO restaurant has refused, EVER!! Even during busy times. I call ahead at the places that have call ahead seating. If we are willing to wait the time it takes to get the certain spot we want, we wait. We won't wait an hour now-a-days, but we have before in the past.
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Originally Posted by ajax
The places I go (and I daresay, the place in the original article) tend not to have advertisements standing up in the middle of the table. YMMV.
Even with moving it, still didn't have a whole lot of room with water glasses(it's a fine dining restaurant, so they automatically bring you that whether you order it or not), wine glasses, wine bottle, appetizer plates, appetizer, bread, salt n' pepper shakers, cloth napkin with utensils, and I usually order a soft drink, because I don't want much water as well as a bar drink. So with all of that, the table my husband, me, and his grandparents were at didn't have much room to spare.
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Originally Posted by ajax
Would you not say the same about you and your space? Just a question.
I have a right to since we are PAYING for the SERVICE and FOOD. If the service and food was for free, then I can see the managers calling all the shots, but if the customer is paying for their food and service, shouldn't they get to call the shots?
The server's tip is not our concern if our server isn't concerned with our comfort and happiness. You have to care about our dining experience in order for us to care about your money when it's tip time. Caring is a 2-way street. It's not all about you. You want a good tip at the end, quit thinking about what people could have been there to tip you and do a good job instead. You might just get some extra money at times as we have done before to the servers that treat us very well.
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Originally Posted by ajax
Really? Where are these rights defined? Is this law somewhere?
It's a free country and if I want to request a certain table or booth, I can. I can be turned down and they have every right to refuse to serve me, but I can at least TRY to get what I want.
Agreed -this is a trend I do not understand. How am I supposed to know if my food needs pepper unless I taste it first? And why do only get pepper once at the beginning of the meal? And what is up with the gigantic pepper mills?
So weird...
And what does the appearance of the Giant Pepper Mill say about the ground pepper that is in the pepper shaker? Does this restaurant use an inferior grade of pepper in the pepper shakers?
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Originally Posted by mbstone
And what does the appearance of the Giant Pepper Mill say about the ground pepper that is in the pepper shaker? Does this restaurant use an inferior grade of pepper in the pepper shakers?
I wouldn't assume it's an inferior grade--but like coffee, the pre-ground stuff goes stale faster. It may be a subtle difference, but the fresh-ground stuff will have a stronger, fresher taste.
but it still is rather uncomfortable for the guest.
Just don't do it. Look before opening mouth. You know you can do it. An extra 10 or 15 seconds won't hurt you. Wait for the table to relax or roar with laughter and then interject, not before.
