What irritates you the most at restaurants?

[Biopsyman]

The pressure is on the server, after they introduce their name they all say the same thing... I will be taking care of you...

 

[Behr]

The pressure is on the server, after they introduce their name they all say the same thing... I will be taking care of you...

Does it irritate you because they lied?

 

[Behr]

If the server can't figure it out they are an idiot. If it's the kitchen/manager/etc fault, do what you need to get them in shape. Not my job to manage the restaurant.

I'm not tough. I don't look for reason to dock a tip. But if you half ass your job and things don't pan out very well, I might leave you a crappy tip.

Food is wrong/late/etc and I see the server is actually trying and keeping me updated, we're all good.

When I posted my comment I wasn't making excuses for the restaurant or its employees, I forgot this wasn't really a discussion thread, but more of a complaint thread. I was just offering some insight as to things that could possibly cause a bad experience.

Its similar to you telling me about a football game that you watched. You watch a lot of football but never played. I didn't see the game you're telling me about, but I've played professionally.

You say the QB sucked. He only completed 50% of his passes. He sucks. I would say maybe it was the OL not giving him time. Maybe the receiver didn't follow his route. Maybe the ball was tipped. Maybe the OC sucks or the HC sucks. Maybe the QB sucks....

Anyway, restaurant employees from the back door to the front are expected to read the minds of the guests. Some restaurants and their employees are excellent at it, but when serving 4 to 8 hundred meals a day, and not to mention there are Idiot guests too, there's gonna be a mind or two misread.

 

[BRTiger]

To your appetizer not being timed perfectly with your entree (I mean, that has to be one of the most petty complaints I've seen in this thread. Who can't be bothered to eat more than one thing at a time? Pathetic.), which is a lot of times the fault of the kitchen and not your server. POS systems can be tricky and I would only expect the higher end fine dining restaurants (you know? The ones with actual chefs and not an amalgam of random cooks making 9 to 13 an hour like you get at chain restaurants) to get that right every time.

Well, the premise was that it's one of those higher end fine dining restaurants, and it was irritations about the restaurant as a whole, not just the waitstaff.

Regardless of whose fault it is, it irritates the **** out of me when I'm still eating my salad and they're trying to stack the entree on top of it.

 

[Orangedogsrule]

It Also sucks when a restaurant. Automatically add their gratuity for larger parties...say 7-10.. your experience generally is awful for refills and food comes out cold.. really should not be that hard to assign 2 lead waiters

It's not. All it takes is the watchful eyes of a head waiter, the waiters/waitresses, and and those seating guests. I worked in two different restaurants, Alberti's in Gatlinburg and Jordan's Le Charolais in Chapel Hill and saw it done. Food is never cold, drinks always filled, customers body language tells a watchful eye something is needed.

 

[508mikey]

It Also sucks when a restaurant. Automatically add their gratuity for larger parties...say 7-10.. your experience generally is awful for refills and food comes out cold.. really should not be that hard to assign 2 lead waiters

why on earth would you be in a party of 7 or more anyway ?

 

[Russdaddy2027]

Let’s say you’re gonna drop $100-$200 a nice meal.. What are the things that can ruin your experience? He are a few that ruin my experience....

1. Being rushed for example bringing out your entrée if you’re still eating your salad.
2. A family sitting nearby who does nothing to encourage their small kids to behave or sit down.
3. Dropping off the check while you are still eating but always say “there is no hurry”

Realizing I have sat down a t a place that will cost me $100-$200, that would definitely ruin my experience!

 

[PKT_VOL]

I guess I'm too type B to really care about the service. A restaurant really rides or dies with the quality of food for me.

For example, there is a Mexican restaurant we frequent that has terrible service (but great eye candy) and fantastic food. We might joke about the service and the eye candy but the food is what makes us continually come back.

 

[DancingOutlaw]

why on earth would you be in a party of 7 or more anyway ?

Because you have friends or family?

 

[Biopsyman]

I don't wait tables anymore. I did when I was in college.

Just know that you're the exception and not the norm. I would only have 3 or 4 tables per weekend that acted the way you describe that you do.

To have good service? The other customers must’ve been suckers

 

[508mikey]

Because you have friends or family?

who did I quote ?

 

[DinkinFlicka]

First of all you don’t know me....second experience forms opinions which guides decisions. I find it hilarious actually that you somehow claim yourself as the defender of waiter and waitress .. most people do not choose a profession as a long-term career choice if the transitional job in most cases .. Well Acutally the reason I’m able to point out things that irritate me and others do as well is that overall service is gone down tremendously.. also other customers Could care less whether they have a negative impact on your experience at the same restaurant...

I know plenty of non-managerial restaurant employees that make well over what you seem to think.

Thankfully, that's possible because *most* people aren't ****ty tippers who demand the world.

 

[Behr]

I know plenty of non-managerial restaurant employees that make well over what you seem to think.

Thankfully, that's possible because *most* people aren't ****ty tippers who demand the world.

Yea, he'd be surprised.

 

[DinkinFlicka]

Biopsy, you do realize that almost everyone here is in agreement that you expect too much? Maybe it's not your servers? Maybe it's you?

 

[DinkinFlicka]

Yea, he'd be surprised.

I used to flip houses and rent property. I started bartending for side cash (loved it), then moved into management (hated it), then moved on to fine dining (loved it) before building all the necessary knowledge to do my own private events, parties, and eventually consultation.

Make no mistake folks, there are tons of lucrative opportunities in the food and booze industry.

 

[Behr]

I used to flip houses and rent property. I started bartending for side cash (loved it), then moved into management (hated it), then moved on to fine dining (loved it) before building all the necessary knowledge to do my own private events, parties, and eventually consultation.

Make no mistake folks, there are tons of lucrative opportunities in the food and booze industry.

My head bartender at my last place did the weekly LBW ordering and the monthly inventories and had his pick of shifts, 6 nights during season (December thru Easter weekend) and at least 4 nights during off season. He also ate free and drank free often. I paid him $300.00 weekly.

His last year he made a little over $80,000. During season that's about 50 hrs. During off season maybe averaged 30.

Hell, I had busboys making $120 a shift during season, that's 2 bussers per shift splitting $240.

I know this isn't the kind of money a lot of people on here make, nothing compared to Biopsy, but I bet its more than they thought.

 

[DinkinFlicka]

My last (and only) full year as a bartender, I cleared 72 after taxes and worked about 30-35 hours a week. Lot of celebrities snd high dollar clientele but thwt's part of crushing it. You have to choosecthe right place.

 

[Behr]

We did a lot of Large functions during the summer and fall, wedding rehearsals, receptions, company events etc. that we closed for. Some in the $30,000 range. Those were serious bank events.

Its amazing what people spend on things like that.

Anyway, back to bishing....

 

[Biopsyman]

I know plenty of non-managerial restaurant employees that make well over what you seem to think.

Thankfully, that's possible because *most* people aren't ****ty tippers who demand the world.

What’s wrong with having a certain expectation. Job is it part of the service in the street no different then a plumber or a painter or Landscaper if you’re not satisfied with the service you’re not required to tip Or pay

 

[Biopsyman]

My last (and only) full year as a bartender, I cleared 72 after taxes and worked about 30-35 hours a week. Lot of celebrities snd high dollar clientele but thwt's part of crushing it. You have to choosecthe right place.

Most people tip their change at a bar or a single dollar per drink which is ridiculous... They feel pressured to do that but I don’t

 

[Biopsyman]

Biopsy, you do realize that almost everyone here is in agreement that you expect too much? Maybe it's not your servers? Maybe it's you?

I know it’s outrages what I expect.. It’s really too much to ask for someone to keep my drinks full or bring me another glass of wine or beer.... have my order correct and timely -and have my food prepared as I ordered ...that’s next to impossible to achieve

 

[Behr]

I know it’s outrages what I expect.. It’s really too much to ask for someone to keep my drinks full or bring me another glass of wine or beer.... have my order correct and timely -and have my food prepared as I ordered ...that’s next to impossible to achieve

Between this and your airline thread, it just seems that you bish about any and every little thing, to the point that people stop trying and can't wait for you to leave and are willing to sacrifice their tip.

 

[Biopsyman]

Between this and your airline thread, it just seems that you bish about any and every little thing, to the point that people stop trying and can't wait for you to leave and are willing to sacrifice their tip.

The whole point about the airline is that most travelers don’t give a rats ass about ruining your experience.. The thread about restaurant to include it mostly about other customers but somehow involved into waiters and waitresses...The larger point is that common decency and respect for others has gone out the window...these two examples prove

 

[Charlie Kelly]

Well, the premise was that it's one of those higher end fine dining restaurants, and it was irritations about the restaurant as a whole, not just the waitstaff.

Regardless of whose fault it is, it irritates the **** out of me when I'm still eating my salad and they're trying to stack the entree on top of it.

If it really is that big of a deal to you, I suggest you order your appetizers and tell the server to come back for your entree order. In fact, if you want to be completely safe, don't order your entree until you are finished with your appetizers.

And for the record, those servers are bringing you your entree at that point so your food doesn't die in the window. The kitchen finished it too early so it really is a question of whether they let it dry out under the heat lamps or risk annoying you by potentially making you feel rushed.

 

[Biopsyman]

If it really is that big of a deal to you, I suggest you order your appetizers and tell the server to come back for your entree order. In fact, if you want to be completely safe, don't order your entree until you are finished with your appetizers.

And for the record, those servers are bringing you your entree at that point so your food doesn't die in the window. The kitchen finished it too early so it really is a question of whether they let it dry out under the heat lamps or risk annoying you by potentially making you feel rushed.

I’ve told servers in the past please do not put my order in until I have finished my appetizer or I’ve been here a while conducting business or just having a few drink before hand and it irritates them greatly