Restaurant Pet Peeves
Replies
-
Give everyone a glass of water whether they ask for it or not. Should be standard procedure at most restaurants.
No WHO are you to tell me what I want for *******MY TIP MONEY**********, HUH CONTROL FREAK?0 -
Wow please stay home and cook if you can't tip properly. :noway:
This person would be paying a 17% tip if they left $4. That's not a horrible tip. You obviously would rather have zero and for that, I would make sure I would stiff you for being so UNGRATEFUL AND ENTITLED! That's the problem today, servers think that they should make more than someone that has a degree. Yes it's a very hard job, but I don't get the being unappreciative of $4 on an only $22.50 check. I would leave $5 if it was good, but not great which is 22%. 17% is still acceptable. Think about that you aren't doing as much for a $22.50 check in most cases. Now in my case, you would, because I order modified orders, so that's why I tend to tip $7 for a check like $24 if I had really wonderful service. It would depend on how much I make my server work and how the service is. Did I make them jump through hoops per say or did they have it easy just ordering one drink no refill and a pasta dish for example. How much you get paid should be based on how much work you provided and how the service was. Being nice is the key to getting more money. I don't understand the not saying sorry for mistakes that I seem to get no matter how nice I am to them, it's like WOW, mean people, then they want a good tip, WTH?? I mean if you want a good tip, you need to be nice. A simply "sorry about that" let's say if you forgot something I asked for like my refill. That goes a LONG WAY.
I think it's sad you don't appreciate any money. I used to work at a donut shop/diner back in 1998-2002 off and on a little over 2yrs worth, which we served similar to like a dunkin donuts sort of that they have all kinds of foods like burgers, sandwiches, biscuits, etc. I was counter help made min. wage plus tips. When someone left me a quarter or sometimes even less, I appreciated that they left me SOMETHING. Money is money. I don't get your attitude? I would rather have $4 than have nothing. I guess you'd rather have nothing. That's sad, it really is. Why do you act so entitled to the big bucks? I mean I can see being pissed of if you went all out did everything perfectly, even them saying it was good service, then them leave you $4, THEN yes I would be pissed *SOME*, but I would be grateful they didn't leave me just $2 or nothing. Look at it from the bright side they left me SOMETHING, much more than just a dollar or two. I really don't get your attitude?0 -
Your screaming messy kids who want 50 refills of cherry coke
You sound VERY LAZY!My bar is 3 rows of people deep at 11:00 pm and you asked for a blended margarita
WHO THE HELL ARE YOU TO TELL ME WHAT I CAN ORDER CONTROL FREAK? I ORDER WHAT I WANT. I will get what *I* want for *MY* money! I can order what the hell I want.Game day and you come in and eat the 5$ bucket of 2lb wings, drink water, and eat the free taco bar only at half time? sit in my section for 3 hours and spend 5 bucks?
We can spend what we want and spend as much time as we want, because it's up to the OWNER and OURSELVES what we spend. If you don't like it, DON'T BE A SERVER! Stop trying to ***CONTROL*** people's lives.Yea, customers can suck.
Servers at times suck, especially with their LAZY, CONTROLLING attitude.0 -
On the floor, this used to piss me off. You tip on the service, not the food! Your entree price was the cost of the food, the cook etc... if you have a real problem with the food, you take it up with the manager. You don't take out your frustration on the server. It's like shooting the messenger.
Taste of your food I 100% agree, but getting the order obviously correct to your table *IS* SERVICE such as bringing you the wrong food, putting in the order wrong, etc.0 -
Or when patrons chew the server out because their food isn't right. The saying "Don't shoot the messenger," applies here.
It depends on what the mistake is.
90% of the time it's the SERVER'S FAULT:
1. They can put in the order wrong into the computer or if it's a written ticket they submit, they could have written something down wrong or hard to read.
2. They could have forgotten to put in the order in the first place.
3. Servers can also misunderstand what the customer is saying such as 2 times when I ordered 2 sides of bbq sauce and the stupid idiot servers thought I didn’t want bbq sauce on my ribs when I NEVER ONCE SAID I didn’t and I didn’t say “ON THE SIDE”, I SAID SIDES, which means extra. One of those times I said extra even.
4. Most mistakes with food are visible:
A. Condiments of any kind regardless of who brings out the food can be brought out by the server ahead of time.
B. If someone orders extra crispy bacon with their pancakes, then the bacon looks limp, not stiff, and you can even see some white fat on it, guess what? MY SERVER COULD HAVE SEEN THAT TOO AND TOLD THE COOKS IT WASN'T CORRECT, TO RECOOK IT INSTEAD OF BRINGING IT TO ME WRONG IN THE FIRST PLACE!
C. Any wrong side dishes or entrees are the fault of the server if they bring out the food even if they put in the order right. You can tell the difference between a baked potato and mac n' cheese, yet, a waiter at Logan's Roadhouse was so stupid as to bring me mac n' cheese when I ordered a baked potato. I noticed it within 5 seconds of the food hitting my table. Like DUH a baked potato looks completely different from mac n' cheese.
D. Any MISSING side dishes, appetizers, condiments, or entrees ARE the server's fault if they bring out the food as well. Have had that happen a few times or so. Our servers aren't blind, so they can tell if something is missing or not.
E. I have seen a red steak delivered to someone before at Outback which means let's say the customer ordered their steak well done, that the server could have noticed the color difference as in your example “Steak cooked rare instead of well done ? It’s not your server’s fault, they didn’t cook it, it’s the kitchen’s fault.”
F. If something LOOKS burnt such as a piece of bread with the food and the person didn't order it burnt, my server is at fault for serving me that.
G. If my server forgets an item that an entree or appetizer comes with, that's their fault if they brought me my food without the item such as a side dish or ranch.
H. I have ordered at Outback my fries "lightly cooked" "Not overdone and yellow not brown." I have had their fries before cooked the way I like them before many of times before this time I am talking about. This stupid waitress decided to blame the kitchen staff for REALLY DARK BROWN FRIES as if she was blind or something and my husband even told me he could see that they were really dark. My husband may not agree with me on every subject of course, but with that, you could EASILY tell just by LOOKING that those fries were overdone and very dark. She said she put in the order correctly. I am thinking, SO? I wish I could have said "Are you blind?" That was HER FAULT she DECIDED TO SERVE ME THOSE FRIES THAT WEREN'T CORRECT. I noticed the mistake within 3 seconds of my food being placed in front of me.
http://www.bunrab.com/dailyfeed/dailyfeed_images_feb-07/df07_02-04_baconn.jpg
You can tell in this picture above the bacon is very crispy just by simply LOOKING at it.
http://4.bp.blogspot.com/_vv2IGE5obwk/RwVi-0hZziI/AAAAAAAABjc/m6bP-Te_wJE/s320/IMG_8338.jpg
You can tell in this picture above the bacon is NOT CRISPY, just by simple LOOKING at the bacon.
While the server didn't "COOK" the bacon, it's obvious to the *SERVER'S* EYES that one batch of bacon is crispy and the other isn't to decide to BRING the food to the customer wrong or not. It's my server's fault if they decide to bring me the bacon that's like in picture 2 if I ordered it crispy that she or he didn't tell the cooks it was wrong and get them to cook the bacon more instead of SERVING it wrong. WHY bring it out only for the food to be sent back?
http://4.bp.blogspot.com/_DzuAhw_RcXU/TAyZ38A67EI/AAAAAAAAALo/R6zLKIKy1do/s1600/DSC_0006.JPG
You can clearly see the fries are overdone in the picture above if the customer ordered them "NOT OVERDONE, lightly cooked."
http://www.orthogonalthought.com/blog/wp-content/uploads/2010/02/dsc_6087_550.jpg
In this picture above, you can see the fries don't appear overdone and the bacon is NOT CRISPY. If a customer asked for their bacon to be crispy, I would REFUSE to serve it and I would have enough CARING and COMMON SENSE to get that fixed **BEFORE** I brought it to the customer only to have the customer send it back or leave me a bad tip for not caring about their food.
My server's job isn't just to bring out what the kitchen staff gives them, it's also getting the order OBVIOUSLY correct to the table as much as possible in order to get that good tip. As someone said on a blog or forum “They just want to be tipped well and will do pretty much anything reasonable to get your money”, which that IS VERY REASONABLE to think OUR SERVERS ACTUALLY CARE ABOUT THEIR TIP TO GET THINGS RIGHT TO HAVE A BETTER TIP!!
http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg
You can notice a lot of things on her plate in the picture above like if the customer asked for no sour cream, well DUHH, it's STARING in your face. If the customer asked for a side of ranch(I would have), it's missing, DUHH!! If the customer substituted fries for rice, well DUHH, that's not on the plate.
Get what I am saying here? MOST of the mistakes happen due to either your server if they bring out the food or another server that doesn't compare the ticket to the food(assuming the order was put in correctly by the original server of course).
You also can notice if someone has wing sauce "On the side" vs. "On the wings" themselves. This isn't rocket science.
Most of the things that are wrong with the food can be caught by the server if they bring out the food, even if they didn't cook it. If it's another server, they can catch obvious errors on the ticket and menu(such as menu states the item comes with bbq sauce and the ticket doesn't say "no bbq sauce") if the ticket was correctly put in by the original server that took the order. Condiments(in bottles or on the side in containers) can always be offered to be brought out ahead of time REGARDLESS of WHO brings out the food to the table.
So most of the time when the food has something wrong with it, chances are, your server or another server could have caught the mistake before it got to you in most instances. I NEVER said ALL, but in most cases, it can be caught BEFORE bringing out the food(unless another server brings out the food with the ticket wrong), because then the original server that took the order is at fault for putting the order in incorrectly into the computer.
There are few rare cases where the food being wrong is the kitchen staff's fault such as raw food(such as raw chicken), slightly undercooked or overcooked food that you'd have to CUT into to know if it was under or overcooked, or anything the server cannot see with their eyes unless they were to TOUCH the food. Things such as a pickle under a bun the server can't notice unless they lift the bun, so unless they put the order in wrong, they wouldn't be at fault, but in general most food mistakes can be caught BEFORE bringing the food to the table.
What I am saying is, MOST mistakes ARE PREVENTABLE by the SERVER if they bring your order to you that they can NOTICE things wrong by comparing those written orders to the plates of food.
Once a waiter at Chili's said "The kitchen forgot" when I had ordered 2 sides of mayo and 1 side of mustard. The thing is, my waiter brought out the food, so NO, HE HE HE HE HE FORGOT, the kitchen staff didn't step out the kitchen to bring me my food and forget obvious missing containers from my plate that aren't covered up by anything. MY WAITER DID THOUGH!!
You walk in one room in your house with a plate of food, but forget the ranch. Even if your mom or significant other plated your food, which you even told her you wanted a side of ranch for your fries, but you bring it to another room. HOW IS THAT THEIR FAULT? It's YOUR FAULT YOU LEFT THE ROOM WITHOUT THE RANCH AND DIDN'T NOTICE IT SINCE IT'S SOMETHING OBVIOUS YOU DON'T HAVE TO *TOUCH* TO NOTICE THE MISTAKE!!
Even if he didn't bring out the food, that waiter could have prevented that type of thing from being forgotten since it needs no cooking to bring it out ahead of time. It is always the person bringing out the food that is at fault for any type of mistake that you don't have to TOUCH the food to notice the mistake, unless of course, the order was put in wrong by the original server that took the order with another server bringing out the food. Of course unless, the kitchen goofs up, making it correctly even if the ticket is wrong, but that's highly unlikely scenario.
I cannot believe you honestly think that the server is not at fault for most food mistakes. WE LIVED THROUGH THE "DUH" MISTAKES, SO WE CAN SEE WITH OUR EYES WHO WAS AT FAULT!!
We had a waiter once admitted he grabbed the wrong entrée from the kitchen. It was just my husband and I. This waiter not only admitted he didn't compare the WRITTEN ORDER with the entrées he was bringing out, but also we saw he had other entrées for another table that he didn't ONCE get his pad of paper out to see WHICH ENTRÉE WENT WITH WHICH TABLE!! So 2 times he could have caught his mistake, but didn't *****TRY HIS BEST AS HE SHOULD HAVE, because that's HIS JOB**!!
He admitted that he grabbed the wrong entrée from the kitchen. He brought my husband fried shrimp w/fries when he ordered crawfish au gratin w/baked potato. Those items look NOTHING A LIKE, but yet THAT WAITER WAS TOO LAZY AND UNCARING TO VERIFY *WHAT* HE WAS BRINGING US!! We still left him 17% BTW, just to let you know since he profusely apologized TWICE and FIXED THE SITUATION IMMEDIATELY just about. We honestly shouldn’t have though, because that really didn't make him LEARN anything. If I had to do it all over again, I would have tipped 13%. It's because since that happened(a number of years ago, maybe like 4), me and my husband have had some terrible experiences. We have had good ones too of course, but the servers need to LEARN that they can't just hand you ANYTHING like McDonald's cashiers do. They are there to EARN a tip, NOT to just hand you anything.
It's very rare that it's not the server's fault. Things like if I order no pickles if you took my order and brought out my food, which there are some pickles under a bun that you'd have to lift it to see it, unless you admitted putting in the order wrong, I will assume it's the kitchen staff that is at fault and probably is.
Things like raw chicken tenders aren't the fault of the server unless they are pink or something.
A slightly over or undercooked steak if the order was put in correctly is not the server's fault.
Also, some people assume things as well, that end up being wrong.
If another server brings out a wrong side dish or if they are missing items other than condiments, no it's not the server's fault if they put in the order correctly, but it still counts against the tip. It's part of the service.
Why also is it when you say "no pickles" or "ONLY lettuce and onions", they still have a pickle on the plate? WHY you servers can't understand that if the customer states they don't want pickles, that means on the plate, because otherwise, they'd specifically state they would have wanted it "ON THE SIDE." Think about it. WHY do I keep having servers bring me some pickles on the plate when I ordered no pickles? NO SERVERS ARE BLIND OR ILLITERATE that they cannot determine any of the obvious errors that don't have to be touched to notice the mistakes or mistake.
So yeah, the customer has EVERY RIGHT to be mad if it *IS* the server's fault or if another server runs the food they can be mad with them if the order was put in correctly.0 -
When I help another persons party, or deliver food to someones table, and their table asks me for a whole bunch of different stuff. There are some things I just cant get you, because I dont have access to your table on the pos system.
You do know you can RELAY the message to our server, right?Another of mine is when you have a group of 25 and they want 23 seperate checks, but they all show up at different times and order stuff at different times, and they switch seats during dinner.
I can see how that can be *VERY* confusing a *FRUSTRATING*, but that is a server's job. I feel servers can help at least somewhat if they ask the party if they are all going to be on one check and not depending on the customers to tell you. Switching seats to me would be pretty confusing, but people can do what they want, it's their tip money.When a group of teenagers wants to gonout on a friday night, at about 7 when its super busy, you have to put two tables together just for them all to order water and if they order food they want a kids entree....I could have made at least 20-40 dollars off those two tables, but instead ill be lucky to make 7.
While you are complaining, at least you are saying you'd be "lucky" to make $7. At least you look at it as SOMETHING unlike a lot of servers out there.0 -
Loud cell phone patrons. Unless you're a doctor, put it on vibrate.
http://www.youtube.com/watch?v=O0uTi2qkgf0
Great way to handle those type of people0 -
as somebody who used to be a chef in a restaurant my big pet peeve is when a guest wants me to make something that is not on the menu, uses ingredients that we do not have or are out of season then decides to complain. don't order an Heirloom Tomato salad in the middle of February.0
-
My drink being left empty too long (and I drink water - no reason for it. Bring me a damn pitcher then if you are too busy).
Why don't you just *ASK* if you could get a pitcher or bring 2 waters? I mean ice water is free, so why not just order MORE THAN ONE WATER, DUHH? Seriously, that's common sense.As a patron - Watching the way some people eat really grosses me out. Shoveling it in, chewing with their mouth open...gross. It's like watching someone poop in reverse. :noway:
Why are you paying attention to the other guest? My gut tells me you are bored at the table to do that. Try to make your own fun at your own table and not worry about everybody else's business as what they are doing. It's not your business or concern.0 -
The chef who is running the line quite often tells the food runners where to go and what to take, and they do not ever see the ticket.
They can *ASK* for a ticket, DUHH! I would *ASK* for the ticket if I were a food runner. NO WAY would I want to get *****ed out from a customer. I also would *CARE* about what I was bringing out. I would compare the ticket to the food for any obvious errors.
So you feel the person that is delivering your food shouldn't have a *CARE* in the world about what they are bringing you? WTH kind of service is that?0 -
Another of mine is when you have a group of 25 and they want 23 seperate checks, but they all show up at different times and order stuff at different times, and they switch seats during dinner.
I can see how that can be *VERY* confusing a *FRUSTRATING*, but that is a server's job. I feel servers can help at least somewhat if they ask the party if they are all going to be on one check and not depending on the customers to tell you. Switching seats to me would be pretty confusing, but people can do what they want, it's their tip money.
The problem I've seen with this is the POS does not see that table as a large group and does not add in the auto gratuity. However the guests see printed on the menu that a large group is charged an auto gratuity, and do not leave a tip.0 -
#1 has to be screaming children...I mean not a crying child who is just cranking or hungry. I mean the little brat throwing a fit and screaming at his parents while they pretend not to notice...ok so the parents too!!great idea!!
Absolute worst. If your brat won't behave, TAKE IT HOME SO OTHERS CAN DINE IN PEACE AND QUIET!!0 -
Loud cell phone patrons. Unless you're a doctor, put it on vibrate.
I'm a Nurse Manager and on call 24hrs a day, please can I keep mine on???:huh:
they should both be on vibrate. why should either of the categories get a pass? does your profession disable your ability to feel or notice the vibration?0 -
Im a mom of 3 who hasnt eaten out anywhere that doesnt have a buffet in years, I say young children. When I do get to go out to a decent restaurant again, I dont want your spawn screaming in my ear or kicking the back of my seat.
You can wait a few years until your child understands proper dining ettitquette. If you are about to tell me how well behaved your 1or 2 year old is then YOU are the ones I am talking to.0 -
the chef is running the line and checking food against the ticket. If I had to check the food for every table, organize the delivery of the food then wait while the food runner/runners double checked my work it would take forever for food to come out the kitchen.The chef who is running the line quite often tells the food runners where to go and what to take, and they do not ever see the ticket.
They can *ASK* for a ticket, DUHH! I would *ASK* for the ticket if I were a food runner. NO WAY would I want to get *****ed out from a customer. I also would *CARE* about what I was bringing out. I would compare the ticket to the food for any obvious errors.
So you feel the person that is delivering your food shouldn't have a *CARE* in the world about what they are bringing you? WTH kind of service is that?0 -
Absolute worst. If your brat won't behave, TAKE IT HOME SO OTHERS CAN DINE IN PEACE AND QUIET!!
I totally agree here. I remember my mom at times didn't bring me to church because I was misbehaving, wanting to wander. Usually parents take their kids outside in church when they are crying, screaming, why can't they at a restaurant?0 -
the chef is running the line and checking food against the ticket. If I had to check the food for every table, organize the delivery of the food then wait while the food runner/runners double checked my work it would take forever for food to come out the kitchen.
Usually that's the EXPEDITOR, not the chef. As far as that, it takes FOREVER because they keep having to go back to the kitchen for missing stuff, wrongly prepared food that's obvious so I send it back, etc.
Look at this former waiter, read and weep:
http://forums.slickdeals.net/showthread.php?sduid=249745&p=7915572&highlight=springs1#post7915572
Demosthenes9 said: "Absolutely right. As a waiter, it was ultimately my responsibility to ensure that EVERYTHING was correct with your food. Cooks would plate up entrees and the expediter would "build tickets" by collecting the correct entrees, adding the side items, and placing the plates on a tray to complete the order. (at least that's how it worked just about everywhere I have been).
At that point, the waiter SHOULD check each plate to see that the order is correct to include having the correct side items. Waiter should also make sure that the food is still hot and didn't "die in the window" while waiting for the order to be filled.
Lastly, a waiter who actually knows what he is doing can simply look at your steak and tell with some accuracy whether it is cooked correctly or not. (There are of course exceptions where steaks are "borderline", like right between medium rare and medium, or between medium and mid well.)
I have had any number of cooks yell at me because I told them to recook a steak before I even took it to the table. It doesn't take a genius to see a somewhat burnt steak sitting on a plate and to figure out that it ISN'T medium rare as ordered.)
The funny thing is, if waiters took the time to pay attention to the little details like the one's Spring mentioned, they would actually have MORE time on their hands to take care of customers.
Afterall, it takes maybe 30 seconds to check over an order and make sure it's correct. Failure to do so means that you now have to go all the way back to the kitchen, argue with a cook, get a replacement side item, then carry it back out to the table.
That time could have been better spent taking care of other tables instead."
_____________________________________________________________________________________________
This waiter doesn't agree with you. How about that one for ya LAZY and uncaring server? So the person that is running the food should not care? What kind of service is that I will ask again? So I should have to check YOU OVER? WHY should I give you a good tip for doing **YOUR JOB FOR YOU***?
What's the point of doing something if you don't (*KNOW*) WHAT YOU ARE DOING? WHY DO IT THEN, HUH? Don't you think that sounds a bit stupid?0 -
Every restaurant I worked at the Chef was the expeditor. The chef has designed and made all the dishes and knows better than anybody in the kitchen restaurant how it should be prepared. If a ticket comes in for braised short ribs cooked medium rare as a modifier it is the chefs job to get the server and tell them the request cannot be fulfilled0
-
Wow please stay home and cook if you can't tip properly. :noway:
This person would be paying a 17% tip if they left $4. That's not a horrible tip. You obviously would rather have zero and for that, I would make sure I would stiff you for being so UNGRATEFUL AND ENTITLED! That's the problem today, servers think that they should make more than someone that has a degree. Yes it's a very hard job, but I don't get the being unappreciative of $4 on an only $22.50 check. I would leave $5 if it was good, but not great which is 22%. 17% is still acceptable. Think about that you aren't doing as much for a $22.50 check in most cases. Now in my case, you would, because I order modified orders, so that's why I tend to tip $7 for a check like $24 if I had really wonderful service. It would depend on how much I make my server work and how the service is. Did I make them jump through hoops per say or did they have it easy just ordering one drink no refill and a pasta dish for example. How much you get paid should be based on how much work you provided and how the service was. Being nice is the key to getting more money. I don't understand the not saying sorry for mistakes that I seem to get no matter how nice I am to them, it's like WOW, mean people, then they want a good tip, WTH?? I mean if you want a good tip, you need to be nice. A simply "sorry about that" let's say if you forgot something I asked for like my refill. That goes a LONG WAY.
I think it's sad you don't appreciate any money. I used to work at a donut shop/diner back in 1998-2002 off and on a little over 2yrs worth, which we served similar to like a dunkin donuts sort of that they have all kinds of foods like burgers, sandwiches, biscuits, etc. I was counter help made min. wage plus tips. When someone left me a quarter or sometimes even less, I appreciated that they left me SOMETHING. Money is money. I don't get your attitude? I would rather have $4 than have nothing. I guess you'd rather have nothing. That's sad, it really is. Why do you act so entitled to the big bucks? I mean I can see being pissed of if you went all out did everything perfectly, even them saying it was good service, then them leave you $4, THEN yes I would be pissed *SOME*, but I would be grateful they didn't leave me just $2 or nothing. Look at it from the bright side they left me SOMETHING, much more than just a dollar or two. I really don't get your attitude?
0 -
You still didn't say why you have such an ENTITLED attitude?0 -
You still didn't say why you have such an ENTITLED attitude?
Because of people like you. :flowerforyou:0 -
I worked and ran restaurants in the Napa Valley, never at a chain restaurant. The chef is responsible for all the food that comes out he/she is only as good as the last plate the goes out. The chef needs to know each dish inside and out. If the chef is taking cues and has dishes designed by corporate headquarters then he/she needs to know what it is and how its made, every thing that is in it and answer any and all questions about it. There is a huge difference between a Chef and a cook.0
-
I think if I were a server and Springs were in my section, I might slip a Xanax into his or her entree.
Settle down, bub. People are simply venting.0 -
Because of people like you. :flowerforyou:
People like me tip 30% and upwards at times for wonderful service. So you have NO CLUE of WTH you are talking about.0 -
I think if I were a server and Springs were in my section, I might slip a Xanax into his or her entree.
Settle down, bub. People are simply venting.
Hahaha this! :laugh: :laugh: :laugh:0 -
I think if I were a server and Springs were in my section, I might slip a Xanax into his or her entree.
Settle down, bub. People are simply venting.
That's because you are lazy and uncaring.0 -
From reading all your posts, you are just a freakin' ray of sunshine aren't ya?The chef who is running the line quite often tells the food runners where to go and what to take, and they do not ever see the ticket.
They can *ASK* for a ticket, DUHH! I would *ASK* for the ticket if I were a food runner. NO WAY would I want to get *****ed out from a customer. I also would *CARE* about what I was bringing out. I would compare the ticket to the food for any obvious errors.
So you feel the person that is delivering your food shouldn't have a *CARE* in the world about what they are bringing you? WTH kind of service is that?0 -
By the way, speaking as someone who actually did the job for years, its not ALWAYS the servers fault, sometimes the food runner doesnt check the ticket and takes the food out before I even had a chance to look it over. Most properly functioning restaurants have an expo and someone who runs food, or the servers run food for each other.0
-
Take a step back and read your insane ranting and think about it. I don't think I've ever come across anyone in my life who so desperately needs a chill pill.I think if I were a server and Springs were in my section, I might slip a Xanax into his or her entree.
Settle down, bub. People are simply venting.
That's because you are lazy and uncaring.0 -
As a former server I absolutely hated serving a table that wanted alter/add/remove tons of things from their meals. I get asking to not have a tomato on a burger, or dressing on the side but if your dietary requirements are SO EXTREME that you're trying to substitute beer-battered fish for chicken, and chips for veggies, don't order fish and chips. If you are Celiac maybe don't come to a place where beer is literally in every dish they make.
If you can't have 6 of the 9 ingredients in a dish, go somewhere that can meet your needs. Most restaurants would rather take the 3 min on the phone to talk to a customer about their food preferences and tell you this place may not be for you, than have you show up, make demands to alter every plate, potentially get sick or just stupidly angry that YOUR way of eating wasn't the number one thing going through the chef's mind when the menu was put together.
END RANT0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.3K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 424 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions