Jan 29, 2008 | 3:11 PM
Category:
Entertainment
The hours of operation are in fact set for a reason. This is to insure that when you come in the waiter, kitchen, bar, etc., are all ready and prepared to give the best service possible. In addition, the staff rotates their lives around these hours. Some of us take the bus, some carpool but before we leave, the restaurant must be left the way it was found.
If business is good and there are a few paying customers in the restaurant, we don't mind staying later. But if you are the only one in the restaurant, and you've been handed the tab, don't sit on it till you feel like paying. At least pay the tab so the reports can be run. What are you trying to prove? It is good ettiquette to pay the tab promptly, it's not just what we want. People love to overstay their welcome. I've cleared tables, moved tables and people stay in the way because they refuse to get the hint. Restaurants are not a place to hang out cause you have no where better to go. I've seen people stay an hour to an hour and a half after closing time. Just when you think their going to leave they ask for a glass of wine. When you tell them "No, we're closed", they reply "Oh, that's okay." Well, no it's not.
The same is true when people call and ask if they can come in early or can they just sit at the bar till we're open. We have an hour to set the restaurant, get dressed and polish our stations and everything is thrown off when people intrude on us. Folks, there are plenty of things to do before 5:00pm, find something. Even 9 to 5ers wouldn't like being intruded on at their work.
Jan 25, 2008 | 2:35 PM
Category:
Entertainment
We all know there are valid complaints in all facets of the restaurant industry. From "Never saw the waiter" to "What's taking our food so long?". So how far should a customer go with complaining? The best thing us waiters can hope for is that the complaint comes directly to us first so that we have a chance to correct it ourselves. The last resort should go to the manager. Unless, like many patrons, you want something for free. You have to realize the effect the complaint has on the waiter.
I had a party of 17 people once. We were all having fun, I thought. The restaurant was very high end and the guests were not. The party was very red neck, country and laid back, much like how I grew up. I gave the appetizer to the head of the table and said "There you go Hun." The gentleman replied "It's Felix!", which I was not informed of until then. Once we got the appetizers cleared, I realized Felix had let his fork be taken away with his plate. I informed the busser to replace the fork while I served the soup and salads, which he failed to do. Felix promptly yelled "Are you forgetting something? My fork! You forgot my fork!" I replied, "I'll take care of that now, sir." He said, "Is there a problem you got a problem with me or just not enough staff?" His entire party was uncomfortable and he made a real jerk of himself, but he got his fork. Two weeks later, he called corporate office and demanded I be fired. TWO WEEKS. Did I really deserve that? Does anyone? He took his power trip to a obnoxious level. After telling corporate that he was never coming back he also demanded I be fired. Thank heavens I have no children. He would have been delighted to know that I couldn't feed them anymore. Limit your complaints and don't forget that they have a domino effect.
Jan 24, 2008 | 7:12 PM
Category:
Entertainment
Is it ok to ask for split checks? Yes. At the beginning of the meal. It is inappropriate to ask for split checks for parties of 6 or more, most especially at the end of the meal. And it is never appropriate to ask "what's taking so long?" after doing so at the end of the meal.
Lets say 8 people order food and no one asks for a split check at the beginning of the meal. Lets also assume that the restaurant is on a computer and not a written system. This is what the check would look like on the moniter:
3 Ice Teas
2 Chardonnay
3 Coffee
4 Burgers
5 Ceasars
4 Shrimp Cocktails
8 Desserts
The waiter brings the check and the guest says split it. REALLY? If you fail to ask than you should do the math yourself. The waiter will throw everything on the tab unless told because its easier for them and the kitchen it also gets you food to the table faster. Some people will even order appetizers for the table. What tab does that go on? Your also taking service away from the other tables and causing friction for everyone who wants prompt service. On hand written tickets, this will take FOREVER to fix. Just divy it up yourself. What's a couple of bucks between family and friends?
Jan 23, 2008 | 5:58 PM
Category:
Entertainment
How much does the public know about proper tipping? Lately, very little.
I think people assume that the waiter/ess recieves 100% of the "gratuity" that is left after a meal. Not true. In some cases when an inappropriate tip is left it ends up costing us out of our pockets to wait on you. Lets give an example of what the server really recieves after an acceptible and an unacceptible tip:
Not all restaurants are set up like this example. These are the basics of the tipped employees.
Food 80 Busser recieves on average 3% of food sales $2.40
drinks 20 Bartender on average 1% of total sales $1.00
tab 100 Food Runner on average 3% of food sales $2.40
tip 20 @ 20% gratuity Assuming there is no hostess or wine manager to tip
total $120. out the server gets $14.20. That's great if the guest tips
20% now lets look at 10%
_______________________________________________________
_______________
Food 80 Busser recieves on average 3% of food sales $2.40
drinks 20 Bartender on average 1% of total sales $1.00
tab 100 Food Runner on average 3% of food sales $2.40
tip 10 @ 10% gratuity Assuming there is no hostess or wine manager to tip
total $110. out the server gets $4.20.
So if you are one of these 10% people, well we don't like you, we will remember you, so don't overstay your welcome and don't treat us like slaves and leave the coupons for the grocery store.
