100 Things Restaurant Staffers Should Never Do

101. Don't ask "How is everything?" if the diners haven't taken a bite yet.

101a. Don't wait too long to ask "How is everything?" in case something is wrong with the order/food.

101b. Also don't say "Is everything great?" in the situations above. There are not many restaurants where everything. is. great.

I think most of these are GREAT and should be posted in restaurants - though a couple I think can be broken for regular customers when the server has a realtionship with them.

#23 - Steaming the label off a wine they like seems excessive and a PITA - IMO writing down the info for them is sufficient.

#5 is one of my pet peeves - I can understand if I am doing casual dining outside on an uneven surface, but a wobbly table indoors just seems careless and sloppy.

#17 - I know this is correct, but don't feel others should have to have dirty plates in front of them just because I take forever to eat.

All of that is so true

I do agree strongly with most of these but I'm a little confused as to why a server is to not mention their name to the guest. After 25 years in the business this is the first time I've ever heard that, it is in fact a requirement at most restaurants....strange.

I do agree strongly with most of these but I'm a little confused as to why a server is to not mention their name to the guest. After 25 years in the business this is the first time I've ever heard that, it is in fact a requirement at most restaurants....strange.

Most of those come from fine dining, Northern, and European dining standards. Here in the south it doesn't matter how fancy a restaurant is I want to know my waiters name so I know what I should call them. This also cuts down on the ever rude habit of a patron yelling out ma'am, hey you, dude, or any number of other idiotic things I've heard. Of course snapping thy fingers should result in immediate banning from dining out.

Most of those come from fine dining, Northern, and European dining standards. Here in the south it doesn't matter how fancy a restaurant is I want to know my waiters name so I know what I should call them. This also cuts down on the ever rude habit of a patron yelling out ma'am, hey you, dude, or any number of other idiotic things I've heard. Of course snapping thy fingers should result in immediate banning from dining out.

Totally agree. Maybe there should be a list of 100 things that restaurant guests should never do.

Most of those come from fine dining, Northern, and European dining standards. Here in the south it doesn't matter how fancy a restaurant is I want to know my waiters name so I know what I should call them. This also cuts down on the ever rude habit of a patron yelling out ma'am, hey you, dude, or any number of other idiotic things I've heard. Of course snapping thy fingers should result in immediate banning from dining out.

I am from the North, and every restaurant I worked in had the staff introduce themselves to their guests.

I agree with most of the rules (except for the name one), but just wanted to point out that there are some times when it is necessary to reach across one guest in order to serve another...sitting at a booth comes to mind.

I am surprised that they don't have the serve on the left, remove on the right rule.

Drives me crazy too. The mnenomic is RR, "remove from the right." So the lemma to this theroem is that one does SL, "serve to the left."

Another thing that bugs me is passing. One always is supposed to pass counterclockwise ("to the right") at a table.

Was it that they are not supposed to "announce" their name, or that they aren't supposed to tell you their name?

I thought this list was ridiculous. "Don't tell them your name" actually made me mad. Servers are people too and should be treated as so. Then after you are not allowed to tell them your name or show any sort of personality, you can spend 20 minutes steaming off a wine label, and copying a recipe of their favorite dish. Isn't that the point of having great food is to keep the patrons coming back for more?

I worked as a server here in Destin when I would come home from college. There was just no time to adhere to half of these "rules" in the middle of the summer rush.

When we go to a restaurant, we don't want to hear the clich? intro with the fake smile, "My name is Jason, and I'll be your server tonight." My husband doesn't give a rat's ass what the server's name is. All we want is a great meal and good service. If good service is given, the server's name is not required because the server should know enough to be at the right place at the right time in order to do his/her job effectively. We don't want to be best buds with the server. We're there for an enjoyable dining experience, not to make friends with the staff.

That being said, if a server does a great job, we will ask for her/his name and request to sit at her/his table on subsequent visits. I have been known to give $100 tips to servers whom I think are exemplary, even if I've only ordered a pizza.

Share with those who are deserving and in need.

When we go to a restaurant, we don't want to hear the clich? intro with the fake smile, "My name is Jason, and I'll be your server tonight." My husband doesn't give a rat's ass what the server's name is. All we want is a great meal and good service. If good service is given, the server's name is not required because the server should know enough to be at the right place at the right time in order to do his/her job effectively. We don't want to be best buds with the server. We're there for an enjoyable dining experience, not to make friends with the staff.

That being said, if a server does a great job, we will ask for her/his name and request to sit at her/his table on subsequent visits. I have been known to give $100 tips to servers whom I think are exemplary, even if I've only ordered a pizza.

Share with those who are deserving and in need.

Great post. I feel the same way.

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

Yes, exactly. Am I supposed to be telepathically connected to the server in such a way that we will like the same foods as each other? Is this sixth grade where best friends wear the same outfit on the same day? I can decide for myself what I want to eat.

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

Again, is the server's approval of my taste relevant here? No, it's not, and never should be. Sometimes I wonder if they get a commission every time someone orders the daily special, so they try hard to make the sale.

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

See above.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.

Ohh I've experienced this type of manipulation, and I will never bite the worm on this type of hook haha, so don't even try it on me.

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

This is related to #50 above. While placing my order, the server intentionally does not mention condiments so they can earn extra "tip points" for making a second trip to go get them after delivering my meal. No sorry, that "extra work" will not be factored into your tip consideration.

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

See above about earning extra "tip points."

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

Another way to manipulate customers into ordering something based on sensation and impulse instead of budget and reasoning, which is what restaurants want customers to do. A customer should never be put in the position to ask how much something costs. Ever.

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

Typical in many, not all, American restaurants. It's all about get 'em in, get 'em out and get their money.

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

Yes, exactly.

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

Otherwise, the server comes across as performing an "act," and a phony one at that.

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

Yes. Even Emily Post says that talking on cell phones in restaurants is rude and inconsiderate of other people. Phone conversations should be taken outside or away from other diners, and it is perfectly acceptable etiquette to ask the waitstaff to be the middleman in removing cell phone conversations from the dining room.

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

Excellent advice, and hard for some to follow.

101. (<< Here's one of my own) Don't get an "attitude" when a customer only orders water to drink with their meal and doesn't order a dessert. It is obvious the waitstaff is trying to boost the diner's tab past a certain price point so waitstaff can get the tip they want instead of the tip they earn. Sorry, but it doesn't work that way.

In addition, don't treat the customer with a punishing attitude for the rest of the dining experience. If I am treated in this fashion, the tip will be the least of my concerns.

If the plate is hot, don't bring it to the table held by a dirty towel that touches the food. This happens a lot at Tex-Mex restaurants.

Don't wipe off counters/tables with towels that have been used multiple times. They harbor bacteria. Use paper towels. Note to Charlie Joseph's.

Don't place the buns underneath a counter that drips on them. Note to Charlie Joseph's.

Don't handle money and then serve food without washing your hands. And use a paper-throwaway towel to dry your hands. Note to Charlie Joseph's.

Don't have a common bowl for salsa. Each diner deserves his/her own personal bowl for salsa. Note to El Mercadito in SRB.

I like hearing about the server's/other diner's favorites.

But I'm OK to ask since apparently that kind of interest is considered unnecessary and gauche.

After reading these posts, I can say with some certainty that any server would be thrilled to have me as a customer. I'm just d*mn happy not to be cooking that night. If my food's hot and brought to me within a reasonable time, I'm pretty happy.

Granted, fine dining is a different animal, but your basic family/tourist restaurant isn't fine dining. You're not paying for fine dining, and no server should have to act like an indentured servant to earn a living wage.

Often people are treated in the fashion, in which they present themselves. Act like servant, get treated like one. Same with being an ass. Don't be surprised if you are treated in kind.

Often people are treated in the fashion, in which they present themselves. Act like servant, get treated like one. Same with being an ass. Don't be surprised if you are treated in kind.

so true.

Don't wipe off counters/tables with towels that have been used multiple times. They harbor bacteria. Use paper towels. Note to Charlie Joseph's.

BR, paper towels are incredibly wasteful. While I don't know the restaurant you are referencing most use towels to wipe away the sanitizer they use, whether premixed or made from bleach and water. Many restaurants will also "store" the towel in a bucket of sanitizer. If they aren't following these steps then yes the towel is going to be nasty.

BR, paper towels are incredibly wasteful. While I don't know the restaurant you are referencing most use towels to wipe away the sanitizer they use, whether premixed or made from bleach and water. Many restaurants will also "store" the towel in a bucket of sanitizer. If they aren't following these steps then yes the towel is going to be nasty.

Quite true.
Beyond that I will only say...
SHAMWOW!

I'm with BR - those towels may be stored in sanitizer or whatever, but they LOOK like something we wouldn't use to wipe the dog's paws and I don't want them near my food!

I'm with BR - those towels may be stored in sanitizer or whatever, but they LOOK like something we wouldn't use to wipe the dog's paws and I don't want them near my food!

What you see outside of a restaurants kitchen is only 10% of what goes on in it.

Happy Dining!

I can't think of any Mexican restaurant I've been to around here that has individual bowls of salsa. How hard is it for everyone in the group not to double dip?

I can't think of any Mexican restaurant I've been to around here that has individual bowls of salsa. How hard is it for everyone in the group not to double dip?

I misspoke. I've been really sick (stomach virus) and not thinking straight. What I meant to say is that the last time we went to El Mercadito, there was one red and one green salsa bowl on the counter for everyone, not just our group of 4.

I'll keep using paper towels. After hubby had a staph infection from June until February, I've become a worse germaphobe than ever.

I hear ya about what goes on back in the kitchen. I always wonder if a waiter drops, say, a filet mignon, does s/he pick it off the floor and bring it to the table? Maybe it depends on how polite or rude the diner is.

I hear ya about what goes on back in the kitchen. I always wonder if a waiter drops, say, a filet mignon, does s/he pick it off the floor and bring it to the table? Maybe it depends on how polite or rude the diner is.

Not sure about the steak, but it was pretty standard for KFC to just put the chicken back in the fryer for another 10 seconds if it hit the floor.