Issues with current restaurant ‘trends’
So I was talking to a friend the other day about the crappy service we got when we went out to lunch, and the next day I came across an article on AOL about 11 ‘trends’ at restaurants that annoy the writers, so I figured it was a sign.
I’ll sum up the points below instead of making you weed through their little Flash-like gallery
- Reciting the specials
- “I’m Sorry, We Just Sold the Last One”
- Bottled Water Up-selling
- Up-selling In General
- Listing the Birthplace of Every Ingredient
- The ‘Tini Suffix
- “Would You Like Freshly Ground Black Pepper On That?”
- Trios & Duos
- Over-pouring
- Prix Fixe Only
The interesting part of the article isn’t in the article at all but in the comments that attend the article. It’s pretty divisively split between people who have complaints and people who work as wait staff and are telling people with complaints to “deal”. As one commenter put it:
Everything servers do is because they’re told to. We are basically tools. I have it but it pays the bills. We getten written up or fired for not giving the specials and explaining the menu at my restaurant.
Okay, I can accept that . What I have issue with is the “if you don’t like it don’t go out” attitude I see. And not just in the comments to the AOL article but in the expressions and reactions of some of the staff I encounter when I eat out.
First, let me get my response to the AOL list out of the way.
- I agree to a point. There should also be a printout or insert in the menu that has the specials to go along with the server telling us about them. Sometimes I never look at the insert but if I hear about it when I sit down I might consider 1 or 2 and having a copy of the specials with me at the table that I can look over and compare to other items in the menu is a big plus. So rather than doing neither, how about doing both?
- This I have no problem with. Why? Because it’s not the staffs fault. Period. If you think it is your an idiot, it’s that simple. Look at it this way, in the last restaurant I was in there were 15-18 wait staff roaming around. It is really reasonable to expect the person standing at your table taking your order to know that the waiter in the far corner on the other side of the building sold 2 of the prime rib specials, and that the waitress at the table behind us took an order for 1 and that the bartender took 3 order in the last few minutes… you get the picture.
- Trust me, in some places you really don’t *want* to drink the water. The idea of the staff asking if I prefer bottled is nice, sometimes I’m not even aware they offer it.And as for those that say that asking about having bottled water to drink implies that the water used for cooking is bad and therefore the food is bad… cooking kills off 95% of the bacteria and crap in water (hence why you boil water at home before drinking it in bad conditions). The 5% that would survive, it would probably kill you anyway.
- This has been mentioned by most in reference to alcoholic drinks, suggesting Grey Goose vodka rather than Absolut. Hey, if you *want* to drink that crap go ahead.
- Simply put, if you don’t like the idea… don’t read that part. Geez.
- Ok, on this I agree 100%. Martini is Martini. Everything else is a cheap copy. The only embellishment that should be made to martinis center around the olive. I prefer the ones stuffed with blue cheese… yum.
- Do you complain when they offer fresh grated cheese for you pasta? Didn’t think so. Maybe the solution would be to putsmall pepper mills on each table.
- Yea, I don’t get the point of having 2-3 different versions of the same vegetable. So I agree here.
- I understand the need for the waiter to make sure that each patron is happy and content but if I’m paying 30$ for a bottle of wine and my dinner guest drinks twice as fast as me I’m only getting a third of the bottle. I’m not saying there is an easy solution for this because invariably someone is going to get upset but there has to be a better way.
- I have no problem with Prix Fixe places, so long as a. I’m getting a good dealand b. the food is worth it. Granted a and b are arbitrary in a lot of ways, but $40/person for breakfast at a buffet style place that only has omelette’s pancakes and toast is insane. No matter how good it is.
Look, short and sweet is this; 90% of the problems people bitch and moan about at restaurants have nothing what-so-ever to do with the wait staff, it’s management. They want the staff to do this and that and in this order and when that happens do this no matter what… the list goes on. If you have an issues or complaint take to the manager. If the service was horrible say so. Don’t just sit there and fume about it and leave little or no tip. Give them the chance to correct it. If they don’t, or refuse, or (worse) complain about you the customer, then refuse to tip complain to the manager.
They are human and trying to make a living. A lot of times they’ve already dealt with one bunch of assholes, probably right before you sat down. Give them the same respect and courtesy you expect back . Give them the benefit of the doubt when the order isn’t 100%, and don’t expect them to adapt to your needs and desires all the time, 90% of the restaurants can’t handle every single dietary concern going. It’s simple not possible.
Let them know about any food allergies or sepcial needs you may have. If your courteous and genuine and not just trying to be an ass they will more than likely try to help.
Yes, they are hired to serve you and are assiting you (and about 40 others) but *you* chose to enter the establishment.
If after everything it is a really bad experience then simple complain to the waitstaff, the manager and leave. And never return. It’s that simple
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment