My peeve would be a waiter that rushes through a ridiculously long list of specials and featured dishes without pausing or observing punctuation.

If a restaurant has 5 specials that alone is a lot of info for a diner to digest (haha!) verbally. When management tells their waitstaff to add a bunch of unnecessary details it is almost impossible to remember what special #1 was by the time the waiter gets to special #5.

For example: "Tonight we have five specials. First we have our signature 8oz filet cut from the most choice meat from our own cattle herd raised by Norwegian refugees descended from French Huguenots that moved to Norway in the late 17th century to build yard ornaments for high ranking Ottomans. That steak is going to come with a side of asparagus raised at our carbon neutral farm in northern Washington state and shipped in via common over the road trucks in blue plastic containers wrapped in 4mil shrink wrap by our fairly compensated farm workers, who live in onsite geodesic domes during the peak growing season. You also get a choice of either our signature macaroni and cheese baked to perfection in recreation Navajo baking bowls at 350degrees in our patented word burning open oven by war vets from Laos or our stunning steamed spinach served on a plate painted with scenes of famous Canadian technological advancements in military aviation from 1963 - May of 1982. Our second special tonight is............."