Just wanted to hear from some chefs some foolish and (what chefs deem to be) insulting activities made by waitstaff.
I work as a salesman, and part time (2-3 shifts) as a waiter at a fine dining establishment here on Long Island. I have been working part time as a waiter since I graduated from college 12 years ago to pay off that education (which none of my professors said I would have to do) and in that time working in Manhattan (Michael Jordans, Sparks, Bobby Vans, Strip House, Monkey Bar) and Long Island (various) I have done many things that for some reason made the chef angry. I have had Rolling carts of food flipped onto my person/uniform (the chef was released from his position 15 minutes later), been told I had to sign suspension papers when the chef cooked an entire tables worth of porterhouses MedWell when i ordered Med Rare (Which I refused to sign and returned to work the next day with no reverberation), and even fired by an executive chef, only to be chased down the block by the GM asking me to please stay.
Most often, what the chefs are upset about it is me SPECIFYING the dishes on my tickets so as to prevent mistakes or the old "you never told me that". The you never told me usually comes when i have no room left to modify the ticket through the computer and have to go to the kitchen to speak to either expediter or chef to talk specifics. ALSO, please understand I tell customers that there are NO substitutions, that we can say leave off the potatoes and order a side dish of something different, but the chef will not substitute. I don't want to modify the chefs dishes, the customers want the changes....
At the place I am currently working we have a prix fix menu for certain hours, with a soup and a salad choices for app. I would ring in (either soup or salad) and then modify the ticket by typing the EXACT type of soup or salad that was mentioned (say caesar sal or potato soup) This almost always gets me called into the kitchen where the chef states "do you think I don't know what the F**K I am doing..." I pretend not to understand why he is upset, we rinse and repeat 10 minutes later...
Please keep in mind I am not a jerk off waiter. Actually I do care about the food, I cook quite a bit myself. I just want to make sure the customer gets things EXACTLY as I describe them (which I often ask the chef various detailed questions about featured dishes) and exactly as they ask for if any special changes/allergic needs. Some chefs seem to think this means that waiters dont understand their pain.
What else do waiters do that pisses you guys off to no end? Besides introducing themselves by name at the table or saying "Welcome to..."
I approach people with "Hello, How do you do? Will you be perusing the wine list or enjoying cocktails this evening?"