As a server/waiter myself, I'd like to comment/respond to your comments.
Long Beach Old Timer wrote:
Don’t make me ask you 10 minutes later should encourage top quality food and service ..
We have too many restaurants to choose from to be treated poorly.
If we patronize you, then we expect you to accommodate us. And don't be afraid to apologize for a mistake, by taking it off the check or redoing it.
I will be polite when returning an entree, and I expect you to be polite when I do.. Don't argue with me, just do it. Iam the paying customer and I want to be satisfies.
Don’t make me ask you 10 minutes after my food is served for pepper, ketchup, or a clean fork or a knife. etc. Be there to make sure I have everything .
Another thing I hate is when a waiter cant remember of write down who get the dish in his hands. Instead they ask, “who ordered the burger" ...If you have a good memory fine , if not, just get a pen and paper.
And PLEASE don't ask me a million time if "everything is alright"! ASK ME ONCE AND IF i FIND OUT IT'S NOT, I'll TELL YOU.
Diners DO have a ton of choices - however, both guest and server both deserve to be treated with respect. When I am working, if there is a problem with the food, I ask no questions except to find the problem and have it fixed as soon as possible. Sometimes mistakes happen. I have also seen some people that just decided that they are not hungry any more or that they just didn't like it and send the food back. However, they are far and few between and we just accommodate them like everyone else.
When bringing the food to a table, if it is a food runner who does not hand out the dishes in the correct order, it is possible that the server did not enter the order correctly (in the order that is should be served). You are correct, there is not need to 'auction off' food at the table.
Rule of thumb for good service (my version of it) is to check back with the guest 2-3 minutes after they begin their meals to make sure everything is ok and then to let the guest be (with the exception of observing an empty glass that may need refilling during the meal). Most if not all problem with a dish will be discovered in the first minute or so.
Michael wrote:
Very good advice.
Another one that bothers me is, if I pay in cash, don’t ask if I need change. It is presumptuous, on the part of the waiter/waitress to ask or to expect that he or she will get the change... Bring me the change and I will decide.
I agree - a server should not be presumptious. However, some servers may just lack tact.
When I pick up a check, I like to say "I'll be right back with your change".
If they do not want change, they will let me know usually right there and then, which is very beneficial to me if it is a very busy night. Every step counts and needless trips back and forth can help put a server a few steps behind.
Expanding on that note - if you require something - try and give all of your requests to the server all at once if possible - there is NOTHING worse than a table that asks for something, and then when you bring it over they ask you for something else, and so on. Have a little consideration. You are likely not the only table the server is responsible for.
James wrote:
What I really hate is when a waiter or waitress pickup up your
unfinished drink and asks you if you want another one!
Then I have to say, "I'm not finished with that one yet."
I know that they want to push drinks add up the amount of the check but if I'm paying $8.00 or $10.00 for a cocktail, let me finish it...please!
You are correct. The server should offer another cocktail and leave that one unless/until it is obviously empty. Sometimes though, the amount left is negligible and easily mistaken. We do not necessarily mean to take it to "push" another drink. We have managers, bosses etc. We are just trying to keep on top of things by clearing empty glasses etc. Some servers/bussers may get a little over zealous.
Also, I have seen some guests get angry that their plate which they finished 5 minutes before their wife/husband/etc is still in front of them. In some places we are not supposed to clear plates until everyone is done eating. You do not want the only person with a plate in front of them to feel rushed or uncomfortable. On the other side of the coin, the same restaurant may need to get the plates washed and ready to have food on them again post haste - it is a fine line.
Everyone in the transaction should be treated with respect. And I don't want to start a tipping debate, but I truly believe that 20% is the appropriate tips for satisfactory service. Servers do not get a paycheck and upwards of 40% of tips gets dispersed to the supporting staff. We are all there to accommodate you!
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