Really poor service

I've never received a free meal. However, this is probably due to my personal etiquette of slamming a bad servers head into the remainder of my meal, and smearing his face with whatever goop is still on the plate. Then I get gang-tackled and thrown out.

Whatever. Different Strokes for different folks.

 

He really was doing you a favor. If the order is turned in together, it is made together. I've worked at 8 restaurants (chains/non chains) and it is always the servers job to time the meals (little harder than one would think).
There likely isn't an asterisk line. He sends the order via the computer, then he waits to send the entrees. The kitchen makes the orders when they're sent. There's no timing on their part really. If you turn in the order, you better be ready for it soon.

For every customer that says "where's our food" there's another one that says "Uh, we've barely touched our apps, man." Customers have different needs and it's the waiter's job to figure these things out of course. The customer that compalins about the "excessively long wait" is usually the one that camps out for forty five minutes after they're done eating.

 

We should get a beer tomorrow night.

 

I may be able to. I'll have to see how tomorrow evening pans out. Email or call me.

 

Excellent post

 

I mean really, you don't know what a nightmare it would be for the kitchen guys to remember to make the apps first, then the entrees on every freaking ticket. That would be so unbelievably hard for those guys. Their job is hard enough just making the next series of tickets. I can only imagine how tough it is for them if they have to say "ok, we've made the apps on 43, 32, 68 and 74. Start the entrees in 7 minutes for 43 and 32, in 4 minutes for 68 and 74." Nightmare.

 

I would go to the Drafthouse in Houston more if it wasnt way the hell out on Highway 6 and Westheimer. That drive from Midtown is a b****, and I try to avoid I-10 at all costs...... or at least until 2010 when the freeway is finally finished.

I miss the Drafthouse in Austin and especially Mister Sinus Theater.....

 

**** that happened today after I commented to this girls manager that she was rude. She made the girl come up to me and hand deliver a brownie as compliments and made me feel like a complete ass..... Now I know why I feel like ass.

 

Since he's out of training, I'm sure it's fresh in his mind that he should be the one wrapping up food, alot of customers prefer it that way. Some managers would be livid if they saw you boxing up the food. They would assume that your server was being lazy. Maybe that's why he was getting the third degree?

Is this really a big deal?

How long? Alot of customers like to pay immediately and will complain if they wait too long. We were taught to keep an eye on customers when they're ready so that they don't have to wait for us or so that they don't walk the tab.

This waiter of yours seemed to be inexperienced and unpolished, but, he seemed to have good intentions. All of this is of course is not your problem, as you deserve the best service, not excuses.

 

BTW, how many "Italian Chain" restaurants are there? Olive Garden is the only one that comes to my mind.

Oh, wait... It was Macaroni Grill, wasn't it?

 

There are some horrible waiters out there for sure. That being said, some customers can be unusually horrible as well. Not saying the original poster was horrible of course.


But, most people need to wait tables to know how hard it really is. Sometimes, one table can really get you in the weeds.

I worked at Pelican's Wharf in Austin near Barton Springs / Riverside intersection in 1974- to 1977. I started in food prep and as a barback. The turnover on help was so great - I often subbed as a waiter on a busy nite.

This is the hardest job I have ever experienced. It was also the most educational. You develop a sense of timing and anticipation - just like in supervision you have to stay a step ahead to make the customer happy. You can make the effort to time the food, and a cook too slow with the entree can cost you a good tip. This is usually beyond the waiter's control. I worked in the restaurant business before computers were used to place the order.

I eventually would do anything the customer wanted- split, substitutions, whatever. The managers did not care as long as it did not cost the restaurant anything. I made friends with customers who would ask for me. I never really felt comfortable with this.

I never spit in anyone's food, and never saw anyone do it. There is nothing to be gained by sparring with a difficult coustomer - just deal with it and kill them with kindness.

To this day - if my wife or son get mad at a waiter or complain about service I always remember how difficult that job is, and get them to back off.

If you are nice you usually get treated nice. Not always......

Sorry about your experience Mulder- I wish I had been your waiter-I truly would have done my best to make your dining experience excellent beyond your expectations.

I feel sorry for Managers now - it must be hell to find interested help.

Best experience ever -now if someone gives me a hard time at work- my patience gets me through it. At my job repeat business is key - like a restaurant......

 

The first two sentences in the previous post were quotes from GR81. My apologies....

 

Yeah, Micros I have used. It's kind of dated though, but even then, the server turns in the ticket, then grabs it again and scratches off the apps. I don't know if this chain uses micros though, probably aloha or squirrel.

Definitely an inexperienced move.

And you've got a problem with that?

 

I've heard of it.







Re: the kill them with kindness, no doubt. I have never seen a customer more angry then when you return their angry verbal jabs with a nice succinct "we apologize and hope you have a nice day." You should see the anger in their face, it's great.

Depends on the city I guess. Alot of managers are tools.

I like your analogies. Sometimes, when I have had a bad day at work, I just think "well, this beats waiting tables."

I was also weirded out if custoemrs got a bit too close to me.

I'll leave a good tip if I can a) see that he's at least trying, b) he's so busy or is dealing with such a crappy customer that he can't get to me and/or c) he or she is nice.







Mulder, the hostess is the key to a waiter, well a good one getting in the weeds. It's all a matter of timing and being in the weeds happens to everyone, but the customer plays a big part in it (i.e. seperate checks when the order is sent).

A football analogy: Restaurant staff ='s team. Waiter is the QB, hostess is the OL, kitchen = skill position guys, manager = coach.

You can be the John Elway of waiters, but if they're letting in too many guys, you're gonna get sacked.

 

Carrabbas? Johnny Carino's?

 

Carrabbas is another one. I haven't heard of Carino's.

Italian is one of the few foods I rarely eat.

 

You don't know what you're missing fatboy.

 

I like a nice Caprese, or an Italian sandwich, but I'm not big on pasta. Or rather, I can think of other things I prefer.