Posted on 05/12/2016 3:33:35 PM PDT by PAR35
Actually, while it was amusing, it was frightening at the same time.
Oh, yes. I am a patient and forgiving man and a generous tipper. This epic fail involved everyone. Waitresses, including mine, spent more time hanging around the bar and chatting than taking care of customers. Mine was slow to get to the table the first time. Slow to bring drinks. Slow to return for the order. It wasn’t a busy day. The wrong food —not even close to what we ordered —was served twice. We had to wait while the correct orders were prepared. There was no real acknowledgment of the problem by the waitresss, much less an apology. She acted as if we should have just eaten what we were served. On top of that, some of the food wasn’t very good, coniedring what I paid for it. We wound up getting manager involved. She shaved about a third off the bill.
The no-tipping rule was implemented because so many pirates with wooden legs ate there, arrrrr.
I was once TDY and we got a real pipperoo of a waitress (others there before us were overheard complaining about her lack of service) so we opted to each tip her a single penny as a sign that she wasn't doing herself any favors. My wife later informed me that we did the manager of the restaurant a disservice by not reporting her to management because that type worker (non-worker) was anathema to a successful business. I now take her cue when we are out and do my best to follow the guidelines she gave me as far as the differences between adequate, good and great service.
Wasn't intimating you were a cheapskate, just offering food for thought in case, like I was wont to do before meeting my wife, you might have been prone to make a statement about other issues by using the wait staff.
I have been known to sneak back and up a tip for good service when dining friends insist on paying the tip and then shortchange a good waiter/waitress.
Bon appetite....
We recently went to a Bubba Gumps and everything was hosed, including the manager - we mentioned it on the way out and the female "Maitre'D" apologized profusely and said that that particular manager was going to be the downfall of their restaurant. I actually signed up with Trip Advisor and another site so I could give my rating/assessment of that restaurant and manager.
When your are used to really good service, the really bad service sticks out all the more. I have been going to a diner in Calumet City ever since I moved into this area nearly 20 years ago. Many of the waitresses have worked there that long or longer. Either the owner or one of his family members is always there. Everything works out fine because everyone there has an investment in it. If nothing else, your waitress might have known you for 20 years, and that counts for something.
The ones that provide bad service either don’t have the proper training, or personality, or attitude for the job. For many, it isn’t “just a job”. It is less than that. Many seem not to want to be there, and don’t have the sense to know that putting some effort into it is literally going to pay off for them.
A few weeks ago we were in a place here in town. Another major service-related fiasco. We also got the manager involved and she also shaved some off the bill. While we were still there I went onto the restaurant’s Facebook page and gave them a one-star review.
I’m the easiest customer in the world to please. Just bring me what I want and be nice about it, and that’s all I ask for. I’ll overlook mistakes because we are all only human. So for me to withhold a tip or make a stink, the experience has to be pretty bad.
Regarding seafood restaurants in your part of the world, have you been to Calumet Fisheries? Definitely worth a long drive from other parts of town. A little rustic for some so they do a big carry out business.
Oh, yes. Many times. I’m about 10 minutes away. That’s the real, gritty, south Chicago deal.
JOE's CRAB NACHOS
Arrange single layer tortilla chips on sheetpan. Spoon tbl topping on each. Sprinkle with shredded cheddar, jalapeno rings, paprika. ake/melt cheese 350 deg. TOPPING combine meatcrab, sour cream, mayonnaise, grated onion.
Or pile chips w/ everything you got in the fridge.
SOURCE:
joescrabshackathome.com
I refuse to patronize any eatery where the wait staff are wearing tie-dyed t-shirts with peace signs on them.
Not a seafood place, but check out any of several Hard Eights in North Texas. It’s a favorite stop for out of town visitors on per diem...’nuff said.
Thanks....now I am very hungry. ;>)
Heck, you never even had the Crab Shack Steampot.
Is that the sound of your car engine revving up....to make the 165 mile trip to the Shack?
OMG... that is so tempting. That is what I would order.
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