Lectures from the waitstaff
Aug 27, 2015, 11:54 am
#16
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A view from the other side of the napkin:
http://www.nytimes.com/2015/08/23/op...ml?ref=opinion
What timing!
A member of our party was once told by a waiter at the Topnotch at Stowe (yeah, I know zero Michelin stars) that the soup du jour was in fact, "soup of the day." What a jerk.
Jim
http://www.nytimes.com/2015/08/23/op...ml?ref=opinion
What timing!
A member of our party was once told by a waiter at the Topnotch at Stowe (yeah, I know zero Michelin stars) that the soup du jour was in fact, "soup of the day." What a jerk.
Jim
Aug 27, 2015, 12:03 pm
#17
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Well, when you're in a fancy, 'gourmette' resto you don't want 'soup d'hier.'
The remark I overheard was delivered with a sneer. The question you relayed should be borne with grace and tact by long suffering wait staff.
Jim
The remark I overheard was delivered with a sneer. The question you relayed should be borne with grace and tact by long suffering wait staff.
Jim
Aug 27, 2015, 12:27 pm
#18
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chit, a digital dossier we keep on every guest, new or old. Who are these people? V.I.P.? (“Soigné” is the preferred term.) It’s the first seating, so I know they’re not, but I check anyway. Have they been here before? Do they have a water preference? Food allergies? Likes? Dislikes? Spend big on wine?
A slight wiggle of my fingers behind my back means bubbles; a slashing motion, still; a twist of the fist, ice water.
You couldn’t turn the bird around, which felt natural to do, because the cavity could never face the guest.
A slight wiggle of my fingers behind my back means bubbles; a slashing motion, still; a twist of the fist, ice water.
You couldn’t turn the bird around, which felt natural to do, because the cavity could never face the guest.
http://observer.com/2015/08/dinner-a...-madison-park/
Aug 27, 2015, 12:47 pm
#19
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I guess the attitude of the waiter is poor but it is acceptable from other posters.
Aug 27, 2015, 2:25 pm
#20
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Aug 27, 2015, 2:38 pm
#21
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Also, it was lunch, FWIW. I wouldn't order soup for dinner.
Last edited by fwoomp; Aug 27, 2015 at 2:44 pm
Aug 27, 2015, 2:50 pm
#22
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Ha! No, it was onion, so the crumbs would have just sat atop the cheese in a sad little pile. However, considering it basically had a mini-sandwich in it (bread under a thick blanket of cheese), I would say it counted.
Also, it was lunch, FWIW. I wouldn't order soup for dinner.
Also, it was lunch, FWIW. I wouldn't order soup for dinner.
Aug 27, 2015, 3:03 pm
#23
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But yes, it's just "onion soup" on the menu there.
Aug 27, 2015, 4:50 pm
#24
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Do others have good examples of waitstaff giving you a lecture or being arrogant?
I was just at a 2 star Michelin restaurant in London. Great food and great service, except:
the first incident was when a server came over mid-course and told me I was using the wrong piece of cutlery for the course I was on and suggested I should change. hmm - it was working OK for me!
then I spilled a tiny drop of sauce onto the tablecloth in front of my plate - maybe the size of a pencil eraser. A server came over with a napkin and made a huge show of placing it over the spot. No discretion, and I felt like I was put on display.
I was just at a 2 star Michelin restaurant in London. Great food and great service, except:
the first incident was when a server came over mid-course and told me I was using the wrong piece of cutlery for the course I was on and suggested I should change. hmm - it was working OK for me!
then I spilled a tiny drop of sauce onto the tablecloth in front of my plate - maybe the size of a pencil eraser. A server came over with a napkin and made a huge show of placing it over the spot. No discretion, and I felt like I was put on display.
Aug 27, 2015, 8:12 pm
#26
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It was supposed to be fish but had I been told it was trout then I wouldn't have ordered it in the beginning. I know assumptions make me an *ss but the chef wasn't very tactful for a 5-star hotel staff member. There's better ways than coming out and confronting a valued guest of the hotel. I don't see a problem with asking for something I didn't like to be changed.
Aug 29, 2015, 2:09 pm
#27
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Lectures from the waitstaff
Definitely would be helpful to know which restaurant we're talking about. I was at Restaurant Gordon Ramsay recently and noticed something similar. Utterly overbearing waitstaff, taking intrusiveness to a new level
Aug 29, 2015, 2:44 pm
#28
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Aug 29, 2015, 6:48 pm
#29
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I don't know why but service staff who work in establishments frequented by the more affluent clientelle think they are one of them
The meet and greet guy at 5 star london hotels. Doesn't matter what hotel you work at , your still the git who opens doors for people for a living !
a waitperson at a michellin star restaurant is still just a waitperson
not looking down on those professionals, but just stop acting that you are better than you are
The meet and greet guy at 5 star london hotels. Doesn't matter what hotel you work at , your still the git who opens doors for people for a living !
a waitperson at a michellin star restaurant is still just a waitperson
not looking down on those professionals, but just stop acting that you are better than you are
Aug 30, 2015, 8:56 am
#30
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Like others have said, I'd like to know what restaurant this was -- not so that I would avoid the place myself next time, but perhaps it gives context into why the waiter behaved the way they did.
I've been to restaurants where every detail of the meal was meticulously planned, including the right types of flat and silverware. I've also been to Texas barbecue where only knife is provided, no fork, and they proudly say so on the blackboard. I guess both instances can be interpreted as "snooty" in their own right. Or, there are more reasons behind them such that, whether you agree with them or not, that's the way they want their food to be eaten.
Could the waiter be actually providing "service"? A stained tablecloth might be interpreted as a distraction from the food, and the waiter might be reprimanded if they overlooked it. Some diners do complain about inattentive waitstaff for a matter like this. I personally don't like excessive "service" like that, but some chefs demand it from their waitstaff.
Again, I'm inclined to believe that there is more context behind your observations, but still, sorry to hear that your experience was made unpleasant by them.
I've been to restaurants where every detail of the meal was meticulously planned, including the right types of flat and silverware. I've also been to Texas barbecue where only knife is provided, no fork, and they proudly say so on the blackboard. I guess both instances can be interpreted as "snooty" in their own right. Or, there are more reasons behind them such that, whether you agree with them or not, that's the way they want their food to be eaten.
Again, I'm inclined to believe that there is more context behind your observations, but still, sorry to hear that your experience was made unpleasant by them.