Quantcast
Stoopid things Waiters do...
Page 1 of 3 123 LastLast
Results 1 to 10 of 24

Thread: Stoopid things Waiters do...

  1. #1

    Stoopid things Waiters do...

    Hello All,

    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....

    For instance:

    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?"

    JC

  2. #2
    Senior Member
    Join Date
    Feb 2011
    Location
    Hamilton, Ontario
    Posts
    625
    I'm a former server and current BOHer, but I always get a bit irritated by servers that ask me what I want to drink immediately after I sit down. I'm a wine lover, and it sometimes takes a bit of time to decide on a strategy. The more intelligent and seasoned servers will make a specific apertif or water suggestion.

    A server's lack of menu knowledge is guaranteed to leave me unimpressed, too.

    BTW, I would never talk ill of a server that provides too much information on a ticket. It shows that they are paying attention.

  3. #3
    Delbert Ealy's Avatar
    Join Date
    Feb 2011
    Location
    Indian River, MI Just under The Bridge
    Posts
    1,062
    As a customer, I have a few things that irritate me.
    I often order coffee, always black, and the server still brings cream to the table.
    When I am dining with one other person, and the server forgets which order is mine(forgivable under certian circumstances)
    Asking for a refill on coffee and then forgetting.

    I am usually a very considerate customer, and I know that problems with the food are not the fault of the servers(ok sometimes)
    However, all of the above are very specific things that servers have done to me and that pissed me off.
    I always tip above 20% except when they do one of the above.

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  4. #4

    ecchef's Avatar
    Join Date
    Feb 2011
    Location
    In the Village.
    Posts
    3,431
    Quote Originally Posted by Jameson View Post
    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....

    For instance:

    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.

    JC
    Hell Jameson, I wish EVERY waiter did that. I would love it if all my waitstaff was as thorough and conscientious as you are. Nothing pisses me off more than a waiter that a) doesn't know that 'medium' does not mean medium well or medium rare; b) orders a bunch of different temps and then picks up all mid rares or; c) gives the cooks the stink eye when they bring back a mis-order for a refire. And I'm only talkin' steaks here.

    I also can't understand why any Chef would berate a waiter for trying to avoid mistakes by communicating clearly and effectively exactly what they need. Makes life easier for everybody.

    By the way, ever work at "21 Main" in Sayville?
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  5. #5
    Usually waiters losing ticket specifics is a result of not knowing who to talk to and when to talk to them.

    The arguments about "I know what I'm doing" are because whoever implements the system of communication(I.E. the GM) is failing at his job. There should be a process for everything--that's how large chains operate, and that's why morons can work there. There are rules and systems for every contingency, so nobody gets confused and things don't get lost.


    Waiters that suck are the ones that don't know what they are talking about and don't care to learn, or the ones that eventually forget that they are bringing people the only dinner(or lunch) they will eat that day, and they are dealing with products that people will put inside of them. I had a waiter that described the Hurricane roll as "It's cheese roll with ground salmon patty on top". Nobody ordered it from him...duh.

  6. #6
    Senior Member
    Chef Niloc's Avatar
    Join Date
    Feb 2011
    Location
    Long island NY
    Posts
    1,034
    One of the best is the time I got a order into the kitchen for chilean sea bass. The dumb chick put a mod note on the ticket
    " chili on the side"
    I thought she was kidding but she was not. When I gave her sh1+ about it she sad
    "If you can't put it on the side just do it with out it then."

  7. #7
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,733
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  8. #8
    Senior Member
    Chef Niloc's Avatar
    Join Date
    Feb 2011
    Location
    Long island NY
    Posts
    1,034
    Quote Originally Posted by Delbert Ealy View Post
    As a customer, I have a few things that irritate me.

    When I am dining with one other person, and the server forgets which order is mine(forgivable under certian circumstances)
    should not ever happen, when a server puts in a order they give you a seat number on the ticket that the kitchen gets. Even if your server does not bring you food the person who does should know who got what based on that number. Lazy server, you should be pissed.

    I am usually a very considerate customer, and I know that problems with the food are not the fault of the servers(ok sometimes)
    No BS 90% of he problems are the servers fault. Wrong food, cold food, slow food, are 99% the servers fault. Wrong temp I.E. You ordered it rare and it came out medium 75% if the time that's the servers fault too. Servers like to blame the kitchen so it will not hurt there tip.
    However, all of the above are very specific things that servers have done to me and that pissed me off.
    I always tip above 20% except when they do one of the above.
    same here I start a servers tip at 20% and work up or down from there. I go one step more too, if my " tip meter" go below 12% I call over a manager just so that the server can't ***** that they got screwed out of a tip. Many times a manager will make up for a table not leaving a tip ( you know I'm not that kind of chef/ manager...o I'm a owner now)

    Quote Originally Posted by ecchef View Post
    Hell Jameson,

    By the way, ever work at "21 Main" in Sayville?
    I know the place, do you work there?

  9. #9
    Quote Originally Posted by Chef Niloc View Post
    should not ever happen, when a server puts in a order they give you a seat number on the ticket that the kitchen gets. Even if your server does not bring you food the person who does should know who got what based on that number. Lazy server, you should be pissed.
    Hmm... a lot of places around here don't note/remember who gets which order, even nicer places. It's quite disappointing, though I haven't said anything yet. I think I will at least comment to the servers that they should know, and sometime before I leave point out to the management there's something amiss with their processes and expectations of their staff.

  10. #10
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    452
    for the most part i agree with colin but i think he over stated the percentages. its high but i dont think its that high.

    you have to remember that most servers are not servers, they are real estate agents, actors/actresses, or some other profession that doesnt make much money. they dont normally care and that is where the percentages go up for the average.

    there are really good servers out there that deserve every penny of their tips and take their job seriously.

    one last note is that most servers will make more than the highest paid line cook and sometimes more than the sous chef or even executive chef for annual incomes. if they do a bad job, show them by giving them an appropriate tip for the work (or lack there of) they provided

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •