| Weight Loss Supplements Natural supplements that burn body fat, suppress appetite and support a healthy diet. | Antidepressant Medications Handle stress, elevate the mood, treat anxiety disorders. | Casino Classic Best Online Casino! Get $500 free on the house! | Shared Movies Over 80 Million Movies and TV-Shows No Charge per movie, No download limit! |
|
Posted at June 28, 2013, 10:18 pm: OK...I am curious about your feelings on this topic. As for me, I get extremely annoyed when I hear a server complain about their customers. Don't get me wrong, we all need to complain to blow off steam about our jobs, but it seems like there are a disproportionate amount of servers complaining about the normal requirements about their jobs. When you look at some of the servers' website about customers, the complaints are always the same--"They want more bread" "They only wanted water to drink" "They were upset because their main dish came out with the appetizer". I'm sorry...I do understand that being a server is extremely difficult. But if THOSE are your complaints, please find another career. Keeping someone's water glass filled should be the most BASIC function you perform. Yes, many people want more bread than they usually eat, but remember, THEY are buying the dinner...you are not cooking the bread...and as with having salt and pepper on the table, people want bread on the table "just in case." True, most people don't like eating their appetizer with their meal...IT IS JUST GOOD CUSTOMER SERVICE! One post I read blew my mind. The waiter complained that he got screwed on his tip. You wanna know how he got screwed? Well, this waiter was working a table and one of the patrons, along with the help of a sommalier picked an EXTREMELY expensive bottle of wine. Now although I think it is not legal to sell wine retail from a restaurant like this, the patron paid for the bottle and took it home. In other words, the waiter didn't even TOUCH the bottle or have a hand in selecting it. Yet, he expected at least a $1200 tip!!!--yes, according to him, the wine was that expensive. Now, although I don't know of many cheap restaurants that have bottles of wine this expensive, personalities like that server's is why I will pay lots more money for a good restaurant because their servers are mature and understand what their duties are. Not that I have lotsa money to throw around, but if I am going to pay $80 at a Red Lobster or $160 at a fair steak house, I will pay the $160 everytime just to avoid the low class service. Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:Middle Eastern spice Blend for RiceSpumoni catering license? Suggestions on Xmas Holiday Recipes Electrolux ICON Exeperience? cheesecake on a stick High Meadows Scottsville VA Hello eclair problems working in a private chalet "Set a rack on a baking sheet?" Rotisserie grilling question hi all Ice Cream Cake how to build box lunch business Puff pastry Hi Pairing Fine Belgian & Craft Beer with cheese Hello everyone just signed up! help! Pan de Queso - Any recipes out there? Best All-around Dessert Cookbook keeping fruit fresh Italian Tasting menu... about chocolate display? Glasstop Cookware Field Kitchen Making Kefir Charlie Rose's food show Wine and Food Biaggi's: How do they do it? Stainless cookware choices Hawaiian Luncheon easiest way to remove lobster claw Health Dept and Farmer's Markets Traditional German meal for father's day working in an open kitchen NY Pizza by the slice... Los Angeles Trade Technical College Sweet Tooth New menu critique looking for a Sous,or CDP, to work in Nova-Scotia Working for Halliburton Soilent Green is OLIVES! Pork Belly Entres? Steamer CIA Students? Week Nine: A side of English pastry chef |