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RE: Fine Dining vs. Amateur Diners - 5/14/2007 1:47:16 PM

windchymes

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On a nice note, though, same restaurant.....one time I got stiffed by a table of 20, a local high school Spanish Club who came there for their end of the year dinner. They got confused and thought the gratituity was included in the check, though it wasn't. I didn't catch it until they left....not that I'd have made a fuss about it anyway, but, since I was paying my tuition through tips, plus had two small kids at home, I was really heart-broken that, after all that work and what should have been a nice tip, I got nothing.

Well, a couple of the other waitresses saw me wiping away tears in the bus stand and went around and collected a dollar from every other server and bartender in the whole restaurant and gave it to me. They were a great bunch of people.

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 2:04:21 PM

SDFemDom4cuck

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windchymes,

Isn't amazing how those memories remain even years later? We had a family of 4 try that as well for Mom eats free. They ordered 1 Big Guy cut of Prime Rib with 4 salads and asked for 3 plates (to share amongst themselves) and 4 waters. Luckily TPTB were smart enough to put in the addendum that there had to be a 2nd entree of equal or higher value in order to get the Mom's entree free. We do a kids eat free on Wed where I work too...but they finally put an age limit of 11 on it. It used to amuse me to see a high school football player sized kid with this tiny little burger and fries. Then have them ask for bread bread and more bread.

The worst were a few years back when I worked at a franchised 24 hour restaurant. We would get "gamers" in that would play D&D for hours during the grave shift and order one cup of coffee or one soda each and then take up a table or two for 6 hours. ( I am not kidding that the management allowed them to do that!) They would tip (if they did at all) on the cost of the coffee (78cents at the time) and nothing else. So under $6 total (less than the price of a single entree) for a table that was being used for 6 hours at a time. We had to make a 3 refill maximum rule because of them. I finally pointed out to the management how much they were losing on the bottom line letting them sit there for hours rather that have the table turn over several times within that time period. Once the owner found out it was affecting his bottom line we enforced a 3 hour max on table space. Amazing how pointing out what a table is costing them instead of what it's adding into the nightly total will fix something like that.

Great title by the way MsSonnetMarwood. We used to call holidays like Mother's Day, Valentine's Day and Father's Day amatuer dining hour in our restaurant. Thanks for giving a thread that let's some of us servers blow off some steam and voice some pet peeves. Great thread!

< Message edited by SDFemDom4cuck -- 5/14/2007 2:07:22 PM >

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Post #: 22

RE: Fine Dining vs. Amateur Diners - 5/14/2007 2:55:31 PM

MsSonnetMarwood

Posts: 1898
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From: Eastern Shore, Maryland
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LOL Yeah, I've got more than my fair share of stories....

My first waitressing job was in also in a "large well known Mexican chain" that is now gone....we used to get some CHEAP people. From the "Hair People" who would order food for their kid and if the kid didn't eat it, suddenly they found a hair in his food and we had to comp the kid's meal....to the couple that would come in and share one soda then expect unlimited free refills on the soda...to the crazy folks that worked in the kitchen (You have to admit - it takes a special brand of crazy to work at a restaurant!)

What amazes me is that now that I work in a really good restaurant, you STILL get the cheap people - we just don't make it as easy for them. No coupons, no "freebees"...but they still try.

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 3:15:51 PM

SDFemDom4cuck

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quote:

ORIGINAL: MsSonnetMarwood

LOL Yeah, I've got more than my fair share of stories....

My first waitressing job was in also in a "large well known Mexican chain" that is now gone....we used to get some CHEAP people. From the "Hair People" who would order food for their kid and if the kid didn't eat it, suddenly they found a hair in his food and we had to comp the kid's meal....to the couple that would come in and share one soda then expect unlimited free refills on the soda...to the crazy folks that worked in the kitchen (You have to admit - it takes a special brand of crazy to work at a restaurant!)

What amazes me is that now that I work in a really good restaurant, you STILL get the cheap people - we just don't make it as easy for them. No coupons, no "freebees"...but they still try.

Ah gotta love the cheap people. The hair people! My favorites. Just had one a month or so ago. Found a hair in their dinner, after eating the majority of it. Only problem was that not a single server of kitchen staffer was a redhead, only the person eating the food was. I would almost rather have them sneak out and stiff me on the whole bill rather than con me out of getting their food for free. It's always the same people. We had one group of 6 where one of them always seemed to get a free dinner, never the same person mind you but one of the group always did. Finally our manager told them " Look, you obviously arent' happy with the food or service, please discontinue to come here, if you choose to continue to come here and dine with us we won't be comping anymore dinners." We never saw them again after that. Or better yet, those that just didn't like what they ordered! Ummm, you ordered it. How is it our fault you didn't like it???

Case in point the woman that ordered the $27 veal chops. I noticed she wasn't eating them but had eaten everything else. Of course I inquire what's wrong. She hems and haws that they tasted off and didn't think they should pay for it. Funny, I've served at least 30 other veal chops today and no one mentioned they were off. I had them myself and they were quite delicious. Finally, once the manager became involved, we find out she's never had veal, didn't know what it tasted like so she decided to try it that day. Until someone at the table mentioned it she had no ideal it was (in essence) baby cow and couldn't bring herself to eat it so she shouldn't have to pay for it. I don't think so!

Folk in the kitchen. We have some tempermental chefs in mine. They will make a server's life a living hell if you get on the wrong side of them. We had one poor girl that was a bit of a clueless thing. She would continually insult the chefs and then wonder why her food was always wrong or took much longer. She didn't last long.

_____________________________

Ms Jo

She dealt her pretty words like Blades -
How glittering they shone -
And every One unbared a Nerve
Or wantoned with a Bone -

I want a sensitive man - one who'll cry when I hit him.

(in reply to MsSonnetMarwood)

Post #: 24

RE: Fine Dining vs. Amateur Diners - 5/14/2007 3:27:51 PM

windchymes

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LOL....yep, the "Hair People"! It is truly amazing the balls that some people have, even the women! lol

How about the "Puddle of Change" people.....Those who take out their calculator (because they need to

) and figure out the tip down to the exact penny, and then count out their change to the exact penny, all in dimes, nickels and pennies.

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You know it's going to be a GOOD blow job when she puts a Breathe Right strip on first.

Pick-up artists and garbage men should trade names.

(in reply to SDFemDom4cuck)

Post #: 25

RE: Fine Dining vs. Amateur Diners - 5/14/2007 4:04:23 PM

SDFemDom4cuck

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From: P'burgh PA
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quote:

ORIGINAL: windchymes

LOL....yep, the "Hair People"! It is truly amazing the balls that some people have, even the women! lol

How about the "Puddle of Change" people.....Those who take out their calculator (because they need to ) and figure out the tip down to the exact penny, and then count out their change to the exact penny, all in dimes, nickels and pennies.

I got the Puddle O Change much more in the franchise 24hr restaurant days than I do now. Mostly college kids studying and older people where money was tight. I get it occassionally now when I hear keep the change but not as often as I used to. I do still have a glass pig bank I keep in the car for all my change that I turn in once a month for a girly day at the spa.

_____________________________

Ms Jo

She dealt her pretty words like Blades -
How glittering they shone -
And every One unbared a Nerve
Or wantoned with a Bone -

I want a sensitive man - one who'll cry when I hit him.

(in reply to windchymes)

Post #: 26

RE: Fine Dining vs. Amateur Diners - 5/14/2007 4:33:44 PM

sambamanslilgirl

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oh i remember those days when working at IHoP - i always hated working on Sundays (usually the cheapest people were those who just came from church) to prom season (who in their right mind would dress up and eat at IHoP?!?) to that kids who stuffed his mashed spuds in my pocket (with gravy mixed in it) to the cheap teenage girls who used a food stamp (when it was in paper form) to tip me - i gave it back to them saying they needed it more than i did.

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 5:22:51 PM

Sinergy

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quote:

ORIGINAL: sambamanslilgirl

quote:

ORIGINAL: MsSonnetMarwood

10. Just so you know - that $5 tip on your $70 check sucked....and we'll remember who you are next time you come back. :-)

so true - i was a server and then an assistant manager and i would remember who tipped well and those who didn't no matter how great the service i gave them. i had a good memory for faces and would warn the other servers about repeat customers who didn't tip.

oh another thing you forgot to add - Men: some resuarants do require that you dress appropriately when you dine. call beforehand if a jacket and/or tie is required. i have dined at an exclusive place before where men had to be in a jacket and tie before being seated ...jeans and/or t-shirt wasn't welcome either.

If I am paying for dinner with a credit card, I round up from 15% to the next clear amount (I hate doing account math with $128.91, I make it $130.00 to keep it clear) and then leave some cash on the table. The server is forced to pay income tax on 15% or the amount on the credit card receipt, whichever is greater, and I hate forcing people to pay taxes on money they did not receive or on an overtip. Since the credit card receipt has 15%, I figure the cash is an extra bit of a nice thing to do.

I leave money on the counter in hotel rooms.

I figure I can always earn more expressing my morpheme, and I like seeing the smile on my server's face.

Sinergy

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 5:48:51 PM

GoddessDustyGold

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Great thread! And read with much interest.
I worked as a server, and so did both of My daughters when their time came along. I am of a personal mind that everybody should have to do that job for at least 6 months to gain an appreciation!
I have a tendency not to charge tips, since they are trackable, and always leave cash. 20% is a given if the service has been fine. 15% is a minimum if I am not supremely happy, and I have on the rare occasion left the dreaded penny. I do observe to see if a waiter is just hanging out in the corner talking to another, or if the place is really busy. And the courtesy with a smile is a big plus, especially when I know that their feet are probably in "killing me" mode. I will never complain if it is extra busy. In fact, I don't really complain at all, but I do make My impatience more obvious if the slow service appears inexcusable. Often that brings some attention with either better service or an explanation of the problem in the kitchen.
I spent some time with a boy and advised on the amount of the tip. I was told he "knew" how much to tip, and then I watched him painfully figure out the 15%. Then I upped it, and got a dirty look. 20% is easy, folks! Take the bill at 10% and double it. Then round it...up is the best!
I also leave a tip for the housekeeping staff at a hotel. I have had people question Me many times ove the years. It never even occurred to Me not to leave somethng for the housekeeper. They are making minimum wage at best, and I am grateful for the clean sheets and the clean bathroom when I arrive. I also keep in mind that they will clean up after Me when I go. I few dollars under the housekeeping card doesn't hurt.

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 6:18:12 PM

UtopianRanger

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Even though it's a rant, I compliment you for bringing a good thread topic to the table. {Pardon the pun}

Anyways.... having poured drinks ten years and owned a bar, I understand exactly where it is you are coming from. Oh… and did I mention, I eat out nearly ever single day.

While on the cutting edge, we have an extremely causal /bohemian dining atmosphere here in Oregon {Portland}. The high dollar waterfront places you speak about are widely unpopular here because while the view is great the food is mediocre. {I can think of only one in Portland that's decent}

With that said..... I'm here for the food and could absolutely careless about the wait staff ; whether they're good , bad, slow, etc. My pet peeve revolves far more around my dinning partner{s} and whether they're ''service snobs''.

I consider eating out to be a very pleasurable and relaxing experience....and the last thing I want is a partner bitching about the service. Even if the service is super slow and forgetful, I'm more likely to dump my dining partner if they're overly critical.

Life is way too short for one to get their panties all bunched up over the wait staff.

- R

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Post #: 30

RE: Fine Dining vs. Amateur Diners - 5/14/2007 6:25:34 PM

Wildfleurs

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Using fast reply....

Personally I have no problems tipping - my standard is 15% and 20% if they were just fantastic (and nothing if they are shittastic). If I have the cash, I'll tip cash. If not I'll tip on my credit card because I'm not going to go nuts on that issue when I've just put down significant money as it is. It doesn't matter how much the bill is, the proportions stay the same.

However I've had some real shittastic service. Once I went out to a semi-casual seafood place with my mother and the waitress went on break after serving us dessert (but not before giving us our bill or checking on us) which we found out twenty minutes later once we asked the host where our waitress went. Another time (fairly recently) we went to a fairly upscale restaurant where we had to wait 30 minutes for a table in the back right next to the entrance to the kitchen and after a night of food I could have cooked better for the same price at five other restaurants they started moving furniture from the outside patio (that was also near where we were sitting) as we were all finishing up coffee, not to mention the waiter didn't seem to know how to split up a bill for a party of multiple people.

Then there was the time I went to a casual restaurant with my owner and we watched every single person in that restaurant (including people that came in after us) get served before us, so we just got up and left (my theory being that it was because we are an interracial couple). Overall I've had countless decent servers, and a few great ones but I thought it was worth balancing out the cheap peoples discussion.

C~

< Message edited by Wildfleurs -- 5/14/2007 6:27:17 PM >

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 6:39:49 PM

hisannabelle

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greetings,

thanks for this thread :)

i work at a fast food restaurant, and i've never been a waitress, but because i go out to eat alone often, i do try to be a good customer. i'll rarely complain about food and i usually tip at least 30%, sometimes 50%. i do have one problem, though: because i eat alone, i often get unfriendly and/or unattentive wait staff. i'm used to it at this point, but if i'm going to be paying $20-$25 for a meal and then tipping you $8-$12, it would be really, really, really nice if you'd pay attention when i say that my hamburger is literally raw all the way through (as in, bleeding out). i realize you didn't cook it, but, um, i have a thing about raw, or even medium rare, meat, and i come to your restaurant at least once every couple of weeks and this totally makes me nauseous. so you could at least pay attention long enough to take it back to the kitchen.

okay /rant :P but yeah, i usually try to be nice. i've even paid for rather expensive meals when the food was so bad i literally didn't eat it. i'm kind of a doormat when it comes to dining at restaurants. but i do appreciate all the waiters out there :)

annabelle.

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 6:41:27 PM

farglebargle

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Yeah, those "Drive Bys" who don't even wait around ( OR RETURN POST-HASTE ) to see if the steak they just dropped off is properly cooked really piss me off..

More shitty training by the Restaurant Owner/Manager/Maitre-d.

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 6:50:17 PM

LuckyAlbatross

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I agree with Fleurs, eating out is a delicate dance between server and patron. If everyone recognizes the floor and steps, things tend to move along just fine.

It's when the patron feels over entitled, or Mr Waiter thinks he should spend his evening flirting with the table next to yours rather than keeping up with the pace, that the dance falters and you have problems.

Personally, I can't stand the calculators no matter what. When I ran the Firefly group, there was ALWAYS a group of three nerds who would spend easily 15 minutes figuring out exactly their own amounts, pre-tax, and none of them ever brought cash, even though it was clearly known to the whole group that we kept things on a single check and preferred cash. They did this every month at least until I moved.

You do for me, I do for you :)

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Post #: 34

RE: Fine Dining vs. Amateur Diners - 5/14/2007 6:53:19 PM

farglebargle

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If the waiter is getting lost socializing at other tables, it is the responsibility of the Maitre d' to correct them.

Pretty much NO FAULT ever lies with the waiter. A BAD WAITER means a BAD MAITRE D.

A BAD MAITRE D means a BAD OWNER

A BAD OWNER is just a BAD RESTAURANT.

We're talking real dining here, not Crapplebees.

There is NO excuse for the Owner/Manager/Maitre d dropping the ball and letting a server screw up in the "Big Leagues".

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RE: Fine Dining vs. Amateur Diners - 5/14/2007 6:56:21 PM

popeye1250

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From: New Hampshire
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Good and very interesting post!
You must get some real jerks sometimes.
Good thing I was never a "Server"; I'd end up giving them a smack and "escorting" them out the front or back door.
"Go someplace else, we're all out of food!"
I always try to make the server feel comfortable by telling them my name and the people I'm with as well after they introduce themselves.
And maybe a joke or something to put them at ease.
And, once in a while I like to go to a nicer place and dress up a bit although around this area everything is pretty much "beach informal."
And this week is "Bike Week" here so everything is "Biker informal"!
I always tip 20% for good service, 25% for "great" service.
Oh, I was wondering, how many tables does a Server usually have?

(in reply to MsSonnetMarwood)

Post #: 36

RE: Fine Dining vs. Amateur Diners - 5/14/2007 7:04:00 PM

astarri

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Living in Canada, I know that the minimum wage is enforced for all employees and I spent a lot of time waitressing. I once had an employeer tell me that T.I.P.S was an acroynm meaning ...To Ensure Proper Service. I am not against leaving the under minimum tip for sub standard service; however, the service has to be horrible.

I once had a girl who acted like i was really putting her out by being there, forgot my drink order twice, had not brought cutlery to the table (this took 5 minutes itself) and called the kitchen staff "stupid" for giving me the wrong dish. I did not leave her a thing.

If things go wrong ...which it often seems if one thing goes wrong it starts a chain reaction... and the staff are caring and explain what is going on ... i will still leave a tip. Service is more than the dining experience going perfectly.

(in reply to Wildfleurs)

Post #: 37

RE: Fine Dining vs. Amateur Diners - 5/14/2007 7:07:53 PM

MsSonnetMarwood

Posts: 1898
Joined: 2/10/2005
From: Eastern Shore, Maryland
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Nah, that's too easy of an equation. As a server, I feel a lot of personal responsibility to take care of my tables as best as I can. I know the menu inside and out, have tried over half of the wine list (hard research, I tell ya!), and have worked to literally be a professional at what I do, even though it's not a career for me. There's so much that can go wrong during a shift, and it's not always something that anyone from the owner on down has control over.

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Post #: 38

RE: Fine Dining vs. Amateur Diners - 5/14/2007 7:11:57 PM

astarri

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you are a staff member i would tip a lot of money to ..... i never get all hopped up by poor service ...life is too short (although that one time i must admit it became comical) but excellent service can make a night that much more special.

(in reply to MsSonnetMarwood)

Post #: 39

RE: Fine Dining vs. Amateur Diners - 5/14/2007 7:16:14 PM

MsSonnetMarwood

Posts: 1898
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From: Eastern Shore, Maryland
Status: offline

quote:

Oh, I was wondering, how many tables does a Server usually have?

It depends. I worked at a bar where I had a 10 table section - truly guerilla waitressing. Drop and run LOL but it was a bar so they weren't expecting a higher level of service. At places where they do assigned stations, it's more typically 4-5 tables. If you're somewhere that does "ups" where your tables could potentially be all over the place, it can get really hectic if you have more than 3 or 4 tables, just because of the real estate you have to cover - good hosts/managers will "cluster" your tables in one general area. Sucky ones will put you in the weeds by giving you tables in all 4 corners of the restaurant.

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Post #: 40

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