Posted by Pat/Philadelphia on March 23, 1998 at 12:41:17:
In Reply to: Why do people think they can treat restaurant people so terrible? posted by RLH on March 21, 1998 at 14:20:06:
I worked in my father's Restaurant most of my young adult life
(I still help out on occasion) I did everything from cooking
(everything to order) to waiting on tables to flipping pizzas.
I have had my share of idiot customers - the kind who have a perpetual
chip on their shoulders and cannot be satisified no matter
how hard I tried. As a result of having experiencing all
of the problems and situations that come up in the restaurant
business, I am very understanding when a restaurant is having a bad day.
What I don't have any patience for is pure incompetence, rudeness
and arrogance. This is happening more and more regardless of
the retsuarant's price range.
Some examples:
New year's eve dinner at a highly rated restaurant in Philly.
When I asked the waiter to recommend a wine to go with dinner
he pointed to the three most expensive bottles in the category.
Whatever category I picked, He suggested the most priciest bottles,
assuming that I would be too embarrassed to ask about the cheaper
bottles. My spouse noticed this and asked for wine by the glass.
I had the list pulled from my hand, the waiter coldly said, "fine"
and looked at me as if I was one of the great unwashed. The food
was some of the most badly conceved crap I had ever eaten. The meal
cost us about 500 dollars and were given major attitude every
my wife and guest left practically every course uneaten.
At a hip Microbrewery with a french menu, I ordered my grilled tuna
just a little underdone. I was brought what could have passed for sushi.
When I pointed this out to the waiter, he told me that the "chef"
feels that this is the way it should be eaten. I walked out.
Look, I am willing to overlook certain little mistakeslike water glasses
left unfilled for long periods, amateur-ish service (as long as it's
friendly and attentive) and missing silverware especially if the staff is under the gun.
But please keep in mind (and remind your waitstaff) that when someone
comes in willing to spend their hard-earned money that service is half
the dining experience. If you screw this up, it doesn't matter
if Paul Bocuse himself cooked your meal - your customer will
walk away angry, especially if they went to that restaurant to
spend a ton of money for a special occasion, like a wedding proposal
or an anniversary.
Pat