My Restaurant Peeves

I hate that shit...why do people do that, that is somethign I could never understand, I would left that bitch a penny

 

My biggest pet peeve however is rude customers that talk down to you and dont treat you like a human being.

You do that to me and you are guaranteed to get the ole stink card!

 

well, i cant relate to that, dhs... cause i am VERY nice to all servers.

 

That is good trish. I'm guessing then that no server has ever given you the stink card!

 

i dont know what the stink card is but i guess not. that one server was the ONLY one i ever tipped badily and i still feel kinda bad about it but not much.

 

oh i almost forgot.. one time dan and i were out eating.. like three years ago and this one waitress was really bitchey and rude... well, i was cranky too and i eventually told her... "you know, you are being rude, id like to talk to your manager"

2 minutes later she came out and said that she was gonna let us have our crock of onion soup and two drinks (which we already had), free and that she's sorry... that she was having a bad week.

after that i was very nice to her and vice versa.

 

I've actually never given the stink card. However I've known plenty of servers, male and female that do it. Working in a restaurant you have a tendency to sweat alot. Well, if an asshole customer goes to pay with a credit card, the server will process the transaction, then walk around for a few minutes with the credit card between their sweaty ass cheeks. and Wala, return to the customer the stinky card, smile and say hope you have a great day!

So, for all the asshole restaurant customers of the world, beware of what you say as you might get the ole stink card!!

 

Fair enough.
I have a problem w/deception...you don't. *g*


Oh, do yall add 'Gratuity' to parties of a certain number or more?
Is the notification in fine print at the bottom/back of the menu?

OhII, I normally tip 20% rounding the total tab up to an even dollar.
If the service was especially good, I tip in cash, 25-30% v. the fore mentioned 20%.
If the service was especially bad, I've been known to leave two pennies.

 

i hate it when you're at some kind of authentic restaurant where the owners, waitstaff, etc. are not from your country (i.e. a mexican, italian, greek, etc. in the US) and ignorant people either a)think they need to speak loudy to the waiters to make them understand them b)make dumb comments about the decor or c)pretend they are from that country while making stereotypical comments "hey juan how bout you on-de-ley with them margaritas and tacos?"

 

It was pretty silly hearing that w/a MN accent considering how much TexMex one hears down here...*L*

 

I'm a server, and I can't say I've ever given anyone the stink card. That's pretty fucked up.

I rarely have issues with any of our guests. Sometimes you get cranky bastards who you just have to tiptoe around or morons that forget what they ordered and make you take their food back and get them what they imagined they ordered and then the manager or the kitchen guys think you screwed up.

As a patron I can't say that I've had many problems when in a restaurant. Most servers are at least competent. There are few truly sterling ones, but I don't expect them all to be great. The really shitty ones aren't that common, either. I guess my number one problem would be those rare times when I'm seated and it takes a while for my server to greet me. It's a cardinal sin where I work to let a table sit un-greeted for very long. If you're totally weeded a hostess, another server, or a manager will say hi to the table and get them some drinks.

 

It dosent matter where you go, If you want to have a perfect, quiet, clean meal, you gotta cook it yourself at home. Restaurants are going to be fucked up

 

I actually do have a problem with deception and don't think that 'tipping' is by any means deceptive.

When you go to the mechanic, you pay for the parts and the service labor. If you applied that logic to restaurants, the food would be the same as the parts and the tip, the service labor. Only thing is at a restaurant you are fortunate enough to determine how much you wish to pay for the service labor.

Go to any hotel and book a large meal function and they will give a price for the food and there will be an added service charge of 15% to a 25% depending on where the hotel is.

There really is no deception involved.

 

I asked you about this very subject.
Why no reply? *g*

 

Haha, probably because I didn't notice it being that I am tired after just getting off an eleven hour shift at my hotel where I had a welcome reception for a group of 114 people at midnight where there was our standard 18% service charge added, written in bold print.

Many restaurants do add an automatic 18% gratuity for parties of eight or more and it is written in fine print. That is deceptive. With these larger groups that I am speaking of at a hotel it is clearly outlined in the contract, which the guest agrees to prior to coming there.

 

I understand...*L*

Most eateries I've seen add 15-20% to parties of 6 or more.

 

six or more I have seen - its a bit extreme. the reason why they do it for larger parties is for the servers. Larger groups tend to take longer to eat - they linger more. As a server you make money by turning tables. If you've got 2 tables pulled together, tied up in your section where you might not be able to turn them and you get stiffed - it can pretty much ruin your night financially. Getting stiffed by a 2 top is not that big of a deal. Getting stiffed by six or more people is.

I'm not saying its all together right - but thats the reasoning behind it.

 

Our restaurant does an automatic gratuity for parties of seven or more. I can't say it's in huge print on the menu, but I think it's stated clearly enough. As the server you have a choice, though, so I don't grat my big-tops, anyway, because I like to see if I can just earn it or exceed it. Plus, I like to trust in the benevolence of the universe.

 

Your server doesn't always assume that you want an alcoholic drink. Often, s/he is told by management that s/he must push alcohol. Think about it -- yeah, they make quite a profit on food, but take a bottle of say, Jack Daniels, that they paid maybe $16 for (my dad used to work at a bar where the owner would sell him bottles at his cost, much cheaper than regular retail). Then, charge $4.00 -$4.50 per shot... How many shots do you get out of that bottle? After 4 shots, that's all profit, baby. And, they can't overstock, cuz when's the last time you heard of alcohol going bad? So, if you want to win prizes in some places or just keep your job in other places, you gotta push that booze.

Depends on the restaurant. If you went into this one bbq place I like & asked for non-meat, I would look at you like you're from outer space too -- that's really all they do, why did you go there? But, if you went into a place with plenty of meatless options, then no, there's no reason to treat you strange.

You really should spend at least a few months waiting tables. I suspect that would get this particular bug out of your ass.... Yeah, there are extremes, but considering your other complaints, it doesn't seem like anyone will not annoy you.

 

not true, do you know how much waiters and waitresses make an hour??? they make way below minimum wage. the servers at the restaurant I work in make 2.13 an hour, they depend on tips just for a living. you should always give something. but reserve really good tips to those people that deserve it. for exceptional service. you gotta realize that servers have to wait on more than one table, and they can get overloaded, so if your service is poor, and its busy, you have to compensate for that.