Posted on 06/22/2018 4:27:08 PM PDT by simpson96
A well established reputation unfortunately follows the group, even the innocent group.
Many restaurants add an automatic percentage as a gratuity for parties of more than a certain number.
Real simple, dont hire their ilk.If you cant find good workers then move to a place that you can.Avoid the nightmare because life is way too short.
Galveston used to have ‘Beach Party Weekend’. It got so bad that the establishments either would shut down and board-up (using their hurricane boards), or charge double prices to cover the repairs.
Thankfully it ended a decade ago.
http://abc13.com/archive/6767455/
Why is that a good thing? More often than not, they forget stuff. Does using a pencil and paper run n the experience?
I can't speak for blackdog, but maybe blackdog is implying that the waiters are just so damn good that they don't have to write down the orders.
When waiters doesn't have to write down the orders, that suggests that they are 1) very focused and 2) very competent. It also indicates that they may have been working at the restaurant for so long that they know the menu backwards and forwards.
I dine out frequently, and there's no bigger "tell" than when the waiters fumble with the order - for instance, because they don't understand typical gastronomical vocabulary.
And that indicates that the management doesn't care.
Regards,
Yep. Wasn’t going to splain, but you are quite correct.
But the order has to be written eventually, right? To give it to the kitchen staff.
Why do the magic trick before hand? Write it down and get the order right.
No, the kitchen staff is just that damn good that they don't need it written down, either!
Seriously: I don't know - I've never worked in the restaurant business. But I do frequently dine out, and can confirm that it makes for an improved dining experience when the wait staff is super-competent and can maintain eye-contact with the guests during the entire ordering process and is conversant in typical gastronomical terminology, so that when I order my steak bleu, or my spaghetti al dente, or ask a pertinent question like "Is the Sauce Hollandaise prepared sous vide or not?", the wait staff doesn't give me a blank stare in response, and start to whimper.
Regards,
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