Do you eat out a lot?

[BayGBM]

I live in a city of restaurants and we eat out at least 3x a week.  I'm putting this in this forum because I think dining out is a form of entertainment (at least it can be).  Do you agree with the rules in this list of "100 Things Restaurant Staffers Should Never Do"?  I disagree with quite a few of these. 



Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.


4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.    

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

more here...

http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/?scp=2&sq=waiter&st=cse

http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/

[24KT]

I live in a city of restaurants and we eat out at least 3x a week.  I'm putting this in this forum because I think dining out is a form of entertainment (at least it can be).  Do you agree with the rules in this list of "100 Things Restaurant Staffers Should Never Do"?  I disagree with quite a few of these. 



Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?

1. Do not let anyone enter the restaurant without a warm greeting.

agree

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

agree

3. Never refuse to seat three guests because a fourth has not yet arrived.

agree

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

agree

5. Tables should be level without anyone asking. Fix it before guests are seated.

agree

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

agree

7. Do not announce your name. No jokes, no flirting, no cuteness.

neutral on the name, might be a good idea on the jokes, flirting is definitely a nono

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

agree

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

agree

10. Do not inject your personal favorites when explaining the specials.

agree. If someone wants to know your preferences, they will ask.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

neutral

12. Do not touch the rim of a water glass. Or any other glass.

agree

13. Handle wine glasses by their stems and silverware by the handles.

agree

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

agree

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

agree

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

agree

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

agree

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

agree

19. Offer guests butter and/or olive oil with their bread.

agree

20. Never refuse to substitute one vegetable for another.

agree

21. Never serve anything that looks creepy or runny or wrong.

agree

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

agree


23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

could be nice

24. Never use the same glass for a second drink.

agree

25. Make sure the glasses are clean. Inspect them before placing them on the table.

agree

26. Never assume people want their white wine in an ice bucket. Inquire.

agree

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

neutral

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

agree

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

STRONGLY AGREE. There's nothing more infuriating than some ignorant ass who shakes a bottle of champagne and lets the cork fly half way to China when opening the bottle. Champagne should be uncorked with a quiet swoosh, not a loud POP.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

agree. Ideally the bottle would be wiped clean of any dust or dirt

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

agree

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

agree

33. Do not bang into chairs or tables when passing by.

agree

34. Do not have a personal conversation with another server within earshot of customers.

agree

35. Do not eat or drink in plain view of guests.

agree

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

agree

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

neutral. Although getting drunk on the job is a definite nono

38.Do not call a guy a “dude.”

agree

39. Do not call a woman “lady.”

agree. It's fine as an adjective, but not a term of address. Nothing short of Ma'am will do

40. Never say, “Good choice,” implying that other choices are bad.

agree

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.    

neutral

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

neutral... although kind of leaning towards agreement, ...especially if done within earshot of other diners

43. Never mention what your favorite dessert is. It’s irrelevant.

neutral

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

agree

45. Do not curse, no matter how young or hip the guests.

agree

more here...

That's as far as I got.

http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/?scp=2&sq=waiter&st=cse

http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/

[Andy Griffin]

101.  Don't roll your eyes when I hand you the coupon. 

[BayGBM]

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.

55. 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.)

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment.

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

59. Do not leave place settings that are not being used.

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.

62(a). Do not let a glass sit empty for too long.

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

64. Specials, spoken and printed, should always have prices.

65. Always remove used silverware and replace it with new.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

67. Never stack the plates on the table. They make a racket. Shhhhhh.

68. Do not reach across one guest to serve another.

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

75. Do not ask if someone is finished when others are still eating that course.

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.

77. Do not disappear.

78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.

81. Know what the bar has in stock before each meal.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

86. If a few people signal for the check, find a neutral place on the table to leave it.

87. Do not stop your excellent service after the check is presented or paid.

88. Do not ask if a guest needs change. Just bring the change.

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.

96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments.

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.

[BayGBM]

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.

Where does this guy plan to find his wait staff?  And exactly how much is he going to pay them?  You expect a waiter to know every item on the menu well enough to answer silly questions from patrons?  And you expect them to keep this up as the menu changes over time?

55. 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.)

Policing allergies is the responsibility of the patron—not the waiter.  If you are that sensitive maybe you should eat at home.  The writer of this article has obviously never been a waiter or dealt with the public in a service job.  People can be very difficult.  The job is tough enough without an anal boss breathing down your neck.  

If waiting tables is your passion you'll adhere to this list like gospel, but most people do not (want to) wait tables long enough to take the job that seriously.  Do a good job?  Yes.  Treat it like a profession?  Um, no--unless you are being paid like a professional.  Even with all his 'rules' I bet this guy will pay no better than the mom & pop restaurant across the street.

[24KT]

I agree with pretty much everything on the 2nd half of the list, ...including Andy's.

I thought for sure the title of this thread was gonna get a lot of giggles, ...but #82 has my naughty mind going.

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.

...Are you forgetting about the thread title?
...what do you do if the guest actually wants their wet spot touched?

[Andy Griffin]

I agree with pretty much everything on the 2nd half of the list, ...including Andy's.

I thought for sure the title of this thread was gonna get a lot of giggles, ...but #82 has my naughty mind going.

...Are you forgetting about the thread title?
...what do you do if the guest actually wants their wet spot touched?

It would on the G&O or alpha boards.   

[Migs]

1. Do not let anyone enter the restaurant without a warm greeting.  AGREE

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.  DISAGREE

3. Never refuse to seat three guests because a fourth has not yet arrived.   AGREE


4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.   AGREE

5. Tables should be level without anyone asking. Fix it before guests are seated.   AGREE

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.  DISAGREE

7. Do not announce your name. No jokes, no flirting, no cuteness.  DISAGREE

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.  AGREE

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.   AGREE

10. Do not inject your personal favorites when explaining the specials.  DISAGREE

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.  DISAGREE, I RATHER LET THEM KNOW IN CASE THEY GET SOLD

12. Do not touch the rim of a water glass. Or any other glass.  AGREE

13. Handle wine glasses by their stems and silverware by the handles.  AGREE

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.   AGREE

15. Never say “I don’t know” to any question without following with, “I’ll find out.”  AGREE

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.  AGREE

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.  AGREE

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”  AGREE

  19. Offer guests butter and/or olive oil with their bread.  AGREE

20. Never refuse to substitute one vegetable for another.  AGREE

21. Never serve anything that looks creepy or runny or wrong.  AGREE

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.  AGREE

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.  DISAGREE, TAKES TOO LONG, OFFER TO WRITE DOWN THE SELECTION

24. Never use the same glass for a second drink.  AGREE

25. Make sure the glasses are clean. Inspect them before placing them on the table.  AGREE

26. Never assume people want their white wine in an ice bucket. Inquire.  DISAGREE

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.  DISAGREE

28. Do not put your hands all over the spout of a wine bottle while removing the cork.  AGREE

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.  AGREE

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.  AGREE, BUT THAT IS NOT THE REASON TO LET THE BOTTLE TOUCH

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.  AGREE

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.  AGREE

33. Do not bang into chairs or tables when passing by.  AGREE

34. Do not have a personal conversation with another server within earshot of customers.  AGREE

35. Do not eat or drink in plain view of guests.  AGREE

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.  AGREE

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.  AGREE

38.Do not call a guy a “dude.”  AGREE

39. Do not call a woman “lady.”  AGREE

40. Never say, “Good choice,” implying that other choices are bad.  AGREE

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.    AGREE

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.  DISAGREE

43. Never mention what your favorite dessert is. It’s irrelevant.  DISAGREE, MANY TIMES GUESTS WILL ASK FOR YOU OPINION

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.  AGREE

45. Do not curse, no matter how young or hip the guests.  AGREE

more here...



/

[Migs]

51. If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.  AGREE

52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets.  AGREE

53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree.  BAD EXAMPLE AS THE ZUC CAN BE SERVED DIFFERENLTY

54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the “special” menu.   AGREE

55. 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.)  AGREE

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)  AGREE

57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment. AGREE

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.  AGREE

59. Do not leave place settings that are not being used.  AGREE

60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts.  AGREE

61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her.  AGREE, HOWEVER SOMETIMES IT IS IMPOSSIBLE TO DO

62. Do not fill the water glass every two minutes, or after each sip. You’ll make people nervous.  AGREE, MY RULE IS WHEN HALF EMPTY

62(a). Do not let a glass sit empty for too long.  AGREE

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.  AGREE

64. Specials, spoken and printed, should always have prices. AGREE

65. Always remove used silverware and replace it with new. AGREE

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.  AGREE

67. Never stack the plates on the table. They make a racket. Shhhhhh.  AGREE

68. Do not reach across one guest to serve another.  AGREE

69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort.  AGREE

70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate.  AGREE

71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless there is a fire in the kitchen or a medical emergency.)  AGREE

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.  AGREE, SHOULD BE CHILLED THOUGH AS WELL AS THE UTENSIL

73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no spoon.  AGREE

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.  AGREE

75. Do not ask if someone is finished when others are still eating that course.  AGREE

76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.  AGREE

77. Do not disappear.  AGREE

78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.  AGREE

79. When someone orders a drink “straight up,” determine if he wants it “neat” — right out of the bottle — or chilled. Up is up, but “straight up” is debatable.  NUETRAL

80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.  AGREE

81. Know what the bar has in stock before each meal.  AGREE

82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have caused. Refrain from touching the wet spots on the guest.  AGREE

83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.  AGREE

84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.  AGREE

84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.  AGREE

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.  DISAGREE, LUNCH SERVICE I DROPPED THE CHECK BUT TOLD THEM THEY ARE FREE TO REQUEST MORE THINGS.

86. If a few people signal for the check, find a neutral place on the table to leave it.  AGREE

87. Do not stop your excellent service after the check is presented or paid.  AGREE

88. Do not ask if a guest needs change. Just bring the change.  AGREE

89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.  AGREE

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.  AGREE

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)  AGREE, WITHIN REASON

92. Never play a radio station with commercials or news or talking of any kind.  AGREE

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.  DISAGREE, DEPENDS ON THE PLACE

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.  AGREE, KEEP ON RANDOM SETTINGS

95. Never hover long enough to make people feel they are being watched or hurried, especially when they are figuring out the tip or signing for the check.  AGREE

96. Do not say anything after a tip — be it good, bad, indifferent — except, “Thank you very much.”  AGREE, UNLESS ASKED BY THE GUEST

97. If a guest goes gaga over a particular dish, get the recipe for him or her.  DISAGREE, STUPID FUCK THAT'S WHY THEY COME TO YOU IN THE FIRST PLACE.  MODIFY THE RECIPE IF YOU MUST, BUT NEVER GIVVE IT AWAY.

98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles and/or draws comments. AGREE

99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.  AGREE

100. Guests, like servers, come in all packages. Show a “good table” your appreciation with a free glass of port, a plate of biscotti or something else management approves.  AGREE

[BayGBM]

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.


This annoys me.  When my plate is empty, I want it removed.  People at dinner are not robots on an assembly line; we don’t have to eat at the same pace nor finish in unison.  I’m perfectly happy if someone finishes before me and has his/her plate removed while I’m still eating.  When this happens it just puts the onus on them to hold up their end of the conversation.

[BayGBM]

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.


Since when is music or the radio in a restaurant the waiter’s responsibility?  That falls under the umbrella of management.  And who wants to hear music in a restaurant anyway?  I want to enjoy my food in peace.  The only thing I want to hear is conversation from my dinner companions.

[Princess L]

88. Do not ask if a guest needs change. Just bring the change.

 

AGREE!!! 
That's my #1 biggest pet peeve.
If they ask (making an assumption), the tip is reduced.

[24KT]

91. If someone complains about the music, do something about it, without upsetting the ambiance. (The music is not for the staff — it’s for the customers.)

92. Never play a radio station with commercials or news or talking of any kind.

93. Do not play brass — no brassy Broadway songs, brass bands, marching bands, or big bands that feature brass, except a muted flugelhorn.

94. Do not play an entire CD of any artist. If someone doesn’t like Frightened Rabbit or Michael Bublé, you have just ruined a meal.


Since when is music or the radio in a restaurant the waiter’s responsibility?  That falls under the umbrella of management.  And who wants to hear music in a restaurant anyway?  I want to enjoy my food in peace.  The only thing I want to hear is conversation from my dinner companions.

I have to admit this one took me totally by surprise. I didn't even know they played radios or CDs in restaurants.
I've always heard live music ie: piano or harp, but I've never been to a restaurant where they played a radio or CDs.

[24KT]

 

AGREE!!! 
That's my #1 biggest pet peeve.
If they ask (making an assumption), the tip is reduced.

   {blush} GUILTY!  Mwahahahaha.

When I sold shooters in the "gentleman's club" I'd always ask if they wanted the change back.
This was right about the time when Canada went to twoonies. LOL. It was hilarious, especially when we'd get all these American tourists who really weren't used to the concept of $1 or $2 coins. we'd shake the coins and ask "Do you want the change?" ...and most would try to impress the entertainer at the table with what big spenders they were, so they'd automatically wave it off... then they'd realized they'd just left a 200% tip. lol. It was brutal. They'd hand you a $20 bill to pay a $5 charge, and you give them back a $5 bill and $10 in coins, but they'd always wave off the coins. You'd sell a shooter, and make more money than the table dancer, and you could sell multiple shooters in the time it took a dancer to complete one dance. But that was a nightclub, and a nightclub is different from a restaurant... so it was ok right?