Gospel for Restaurant Owners/Mgrs/Waiters

[SHELLY]

Great article: 100 Things Restaurant Staffers Should Never Do, Part 1 and Part II:

100 Things Restaurant Staffers Should Never Do (Part 1) - You’re the Boss Blog - NYTimes.com

100 Things Restaurant Staffers Should Never Do (Part 2) - You’re the Boss Blog - NYTimes.com
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9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

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

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

74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.

77. Do not disappear.

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

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

88. Do not ask if a guest needs change. Just bring the change.

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

 

[Matt J]

72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared.

It also says that the establishment is classy enough to chill the salad plates nothing like a wilted salad on a plate fresh out of the dish washer.

86. If a few people signal for the check, find a neutral place on the table to leave it.

If they aren't all clamoring to pay the entire tab now is a good time to ask if they would like it split as opposed to guessing and running credit cards 30 times.

 

[Poodleone]

My favorite:

63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right.

All of these are excellent discussion points when training staff because there are caveats. I laughed as well at the comments at the end, especially the lady from New Jersey who said in the south we say "you all"

 

[Gidget]

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

I was taught years ago to NEVER EVER ask this question. Instead approach the table and say "Is there anything I can get you?"

 

[30A Skunkape]

Agree with #64-It is awkward to ask the price of a special. I think it potentiates the server forming an opinion on the diner's thriftiness, putting the server on guard for a cheap tipper with the service effort suffering. Maybe I am just paranoid.

Is there a list for things diners should never do? It is a two way street!

 

[Camellia]

Since reading this article last week, I've been amazed at how abysmal service is here. Kind of wished I hadn't read it.

 

[SHELLY]

Is there a list for things diners should never do? It is a two way street!

BIG #1 FOR DINERS: Turn the damn cell phones off when you enter a restaurant--you're not as important as you think you are.

.

 

[Matt J]

Some language, otherwise funny as hail if you've ever been a waiter/waitress.

[ame="http://www.youtube.com/watch?v=GANCTXk_lms"]YouTube- It's My Last Day Here - Ukulele Original & Waitress Anthem[/ame]

 

[seagrovegirl]

F___ you very much...say that really, really fast, it sounds like, "thank you very much".

I wonder if the video waitress can get a job in her town?

 

[John R]

18. Know before approaching a table who has ordered what. Do not ask, ?Who?s having the shrimp??

One of my top three. Any waiter worth their salt should be able to deliver the order without having to ask who gets what. You took the order, you entered the order, you know who's sitting at position 1. Kills me, and, makes me question if it's your first day as a waiter.