Originally Posted by
emma69
For me, things being removed / cleared bit by bit as the server passes does drive me slowly nuts. I consider it polite to say thank you as my plates are cleared, and if I am having to do it every time a ramekin, a side plate, a breadbasket etc is removed it is disruptive. But equally I wouldn't ignore the server, so for me, clearing once per course is the ideal - anything else I find unnecessary.
Originally Posted by
exbayern
And there I think that we come to the heart of the matter.
You are thinking in terms of efficiency, just as many people in North America say that they want to get 'in and out' and get upset in parts of the rest of the world if the server doesn't bring them the bill automatically.
For many people, going out to eat a meal isn't about efficiency. It is about the experience, and rushing the customer or making them feel that they need to hurry isn't a positive experience. (Unless of course it is 'fast' food)
It is a pet peeve of mine when the server comes and clears items or plates one by one, or a few at a time, rather than clearing the table at the end of the main course. And as already stated, it makes the last diner(s) with a plate in front of them feel that they must rush, and be uncomfortable.
I actually consider this method poor service, even knowing that it is an American habit. Usually I can make allowances for differences in how things are done, but why should the customer be made to feel rushed so that you can be more efficient?
But then again, if the server isn't making a salary (or a few dollars an hour) then they are more focussed on turning tables than on service, and again, it is the tipping culture which creates that scenario.
Question: do you as a server use the cutlery as an indicator of whether the customer is finished? ie crossed cutlery indicates 'still working on it' while cutlery laid at an angle side by side indicates 'I am finished'.
Fair perspective, but I think it also greatly depends on what kind of restaurant you work at. If I worked at a place that had a seven or ten course tasting menu, it would completely change the way I pace my tables. Because Americans in general tend to do more of the "dinner and a movie" thing as opposed to having the meal be the entirety of the evening's entertainment, I generally cater the speed of my service to that demographic. Obviously a veteran server can tell those tables that are in no rush and would in fact be put off for anything resembling a rush, and can customize the service accordingly. I would say 90% of tables at my restaurant are not looking to be there for more than two hours if they have a choice in the matter. Providing quick and efficient service is generally what my guests prefer and I do my best to offer it to them.
Concerning the "pre-bussing" (as it's known in the industry) of plates throughout the meal, I do my best to never make a special trip just to clear plates. I use some kind of segue (either checking on the meal or refilling a water) to eliminate interruptions to the best of my ability. It's not like I'm going to reach across the table to grab a Sweet N Low wrapper while someone is trying to reach a million dollar deal with a client. That said, even if I do clear plates at some point, I'm always going to do it completely silently to cause as little commotion as I can. Asking "are you still enjoying your plate" is as idiotic of a question as saying "Here's another Coke" when you set down a refill. Neither statement is required. If you're a smart server, you don't need to ask if someone is finished because you've either a) noticed the silverware in the "done" position, or b) been keeping an eye on the table so keenly that you know they haven't taken a bite in over ten minutes.
Originally Posted by
Doppy
I don't think you need to say "ideally" you would never leave only one person with an entree plate, that should never happen. You're in control of the plates; they don't take themselves to the kitchen.
I appreciate the efficiency argument, and Americans tend to be used to having things taken away quickly, but the reason you shouldn't take away dinner plates until everyone is done eating is for the comfort of the diners, especially the last diner to finish.
People eat at different speeds for various reasons. When you're the only one eating and the server has taken every other item off the table, down to the salt and pepper shakers, and you're still sitting there eating it makes you feel awkward and uncomfortable, and suggests that you need to rush to finish up quickly. That's not a nice note to end a meal on.
Particularly when I'm dining with only one other person, even if my plate is completely empty I'll say "no" if they ask if I'm finished with it if the other person is still eating. It would be better if the didn't even attempt to take it away in the first place.
"Ideally" might not have been the correct word for me to use. As I mentioned in another post, unless the diner has stacked up things on the plate clearly indicating that he/she doesn't want it in front of him/her at that point, I will leave it be until the other diner has finished as well. Feeling rushed is as much of a server's oral/body language matter as it is actual steps of service. Slowing the pace of speech, walking quickly when
away from the table but slowing movement when
at the table are all ways to let my tables know that I am there for their convenience -- not the other way around. In the industry we call it "duck on a pond". On top everything is slow and serene, but underneath the water the legs are flapping about wildly.
Chris