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800 Maynard Ave S, Suite 200, Seattle, WA 98134
800 Maynard Ave S, Suite 200, Seattle, WA 98134
Did Chuck Mangione write this?
Rich assholes who expect to be waited on hand and foot according to exacting specifications are the craziest people!
One of my biggest pet peeves (that didn't make the list) is when a drink is cleared before it's 100% finished. There may have only been a couple of sips in that glass, but I more than likely wanted to finish them. I hate having to say, wait, no I'm not finished with that (or to come back from the restroom and find my almost-finished drink inexplicably missing).
"65. Always remove used silverware and replace it with new."
In many Seattle restaurants it's a constant battle to get a new fork or knife with a new course almost as if there is a utensil shortage. If my fork is covered in sticky sauce from the appetizer I probably don't want to use it with my entree. Just bring me a new one and NEVER take the fork off my plate and put back on the table, expecting me to use it and DON'T ask if I want to "hold on to my silverware." If I did I would have done so.
DON'T BRING THE CHECK UNTIL ASKED!
Don't be The Olive Garden!
If you tackled that one, the rest are easy.
Most of the abominations in the list came with the corporate age of restaurant dining, everything from "Hi guys, my name is Jason, how you guys doin', can I start you off with some potato skins?" to "y'still working on that?" Stick to restaurants owned and operated by hardworking restauranteurs rather than "restaurant groups" and you'll probably do better.
I agree though that the recipe one is weird- are they saying I should just go home and make it myself next time?
Good advice here. I once had a waitress (probably at Olive Garden), who screamed at us, "these plates are HOT!" when we didn't answer who had what fast enough.
Actually, it wasn't Olive Garden, it was a local run business in Pueblo Colorado. Moral is, don't eat in Pueblo if at all possible.
Your reaction just tells me that you know as little about what you're eating as I imagined.
The condiment rule is to prevent possible cross-contamination of ketchup on a mustard-bearing food or vice versa. I am not a food Nazi; on the contrary, I am merely watching out against your conditioned impulse to commit grotesque crimes against humanity.
They take your drink before you're done, they fill your water glass when it is half an inch not full, they push more and more food on you, they have faux friendly corporate scripts, they ask you 3 or 4 times if everything's okay and they're a pain in the ass.
They need to STFU and be more circumspect.
Haven't yet read the second fifty, but from the first, there were only a few that I really disagreed with; one of which seems to be all y'alls' favorite as well.
To wit, don't clear any plates until all diners are finished with the course. My theory of waiting tables has always been to wait like I would like to be waited on. And I, personally, would hate to have to wait until everybody else had finished the course before my plate were cleared.
But, so many of you seem to agree with this that I may have to reconsider.
As far as "Are you still working on that?", my usual question is, "May I take your plate," to which the overwhelming majority of "no" responses are in the form, "I'm still working on it." For what it's worth.
As far as replacing silverware goes: yes, we should do. But on the other hand, would it kill y'all to use the salad-fork and salad-knife (rather that the dinner- of each) with the salad course?
Okay, off to read the second fifty!
@35 You're nuts! Tho it was rude not to ask if the plate could be removed (what is wrong with asking the customer's preference?).
I cannot stand sitting and looking at empty, dirty plates when I dine out. Having always kept tidy tables when I was in food service I judge the service as poorer the longer my empty plate sits in front of me - especially if staff aren't that busy and are passing by empty handed. An empty plate is an eye-sore. Take it away so I can move the wine glass closer.
But then I'd tip my standard 20 percent and didn't figure out til much later that people expected tips *maybe* up to 10 percent.
And eggs? Eggs should be liberally peppered, not salted.
Matt, your grandmother sounds like an earthly representative of Satan. Or possibly she just grew up on a farm. My grandmother was the same way, which is why I know she is currently grinding away at the salt mines of Hell.
I also don't want a dirty plate in front of me through the rest of the meal.
@29,
I agree with you about people who automatically salt the food after it arrives and before they even taste it. But, I have been in restaurants that undersalted the food, or didn't salt it at all. I don't care if it insults the chef or such some shit, I'm not eating bland food.
Not dealing with the check fast enough is a widespread problem, though. When I ask for the check, it's because I have noted the time and want to leave now. Don't make me wait 10 minutes to process my credit card.
To those people who want their plates removed: there is a universal sign for this: place your knife in your fork at about the 3 o'clock position on your plate. In any restaurant with decent wait-staff, it will soon be removed.
For those of us who have been working in the industry for most of our lives hearing his newly found insight is like hearing one of those fuckers watching the game at a bar offer up their sports advice... when you're a professional athlete.
Amen. My favorite is when a server removes the full plate of something horrid, doesn't ask what went wrong, then attempts to charge full price for it.
My personal pet peeves.....NEVER TOUCH YOUR WAITRESS!!
AND Don't ask me "So what else do you do?" Did it ever occur to you that this is what I actually do? That by asking me that you are implicitly stating that my current career is worthless.
www.patmybutter.com