Posted by Karen Upright on March 25, 1998 at 22:48:37:
In Reply to: Re: I feel your pain, BUT..... posted by Pat/Philadelphia on March 23, 1998 at 12:41:17:
:
: 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:
I'm in agreement with your service issues. If someone has a problem with one of my servers, I want to know about it. And I make sure my servers know when I get compliments or complaints. I also tell them they are my quality control -- the last person to see the plate, to have a chance to correct a problem before it gets on the table. I think when they know they are appreciated it shows in their job performance.
: 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.
My wait staff is instructed to offer a "chef suggests" only when the customer seems uncertain about what they are ordering. When ordered with confidence, I make it the way they ordered it. It's the customer's food. I'll serve a well-done steak, I just think it's gross.
Service should be professional and seamless. I've been fortunate to eat in some great restaurants, I enjoy the food, but I'm impressed by the service (I hope!)
Karen