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.
