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100 (okay, 50) Things Restaurant Staffers Should Never Do
BananaMonkey: Thank you for the list. I've put together a few "do and don't" lists over the years, and yours is outstanding. Thanks for putting it together, and thanks for posting it.
'Advertising Age' Talks to Condé Nast CEO About 'Gourmet' Shutdown
They should have 86ed editor-in-chief Reichl, brought in someone with an actual sense of taste that was more impotant than her sense of entitlement and self-importance, and possibly have saved what was once one of the finest magazines published in America.
Will you miss Gourmet magazine?
Alas, Gourmet. I subscribed for over 20 years. I remember when it was one of America's best magazines, and actually was written for gourmets, not arriviste snobs who can't tell money from class. You remember, before Ruth Reichl decided to use her power as editor to show all those people who actually got invited to the Prom who was the big, important girl now! I remember reading Gerald Asher's (the finest wine writer writing in the English language) article every month, and wanting to go out, immediately, and buy bottles of the wine he was covering that month; she turned that into "six New Zealand whites to serve with Guacamole!". I cooked countless dishes from their pages, celebrating fresh fruits and vegetables of the season; recipes that called for asparagus in February and apples in March began to appear, along with overpriced hard-to-find (even in New York City!) ingredients. Sadly, Gourmet is now just another lifestyle rag, with wet-dream articles about restaurants you'll probably never eat in, and hotels you can't afford to stay in. Dangling all those expensive things in front of your readers and thinking it's "class" is really the same as leaving the label on the sleeve of a new jacket to show everyone that it really IS camelhair. Really! 100% See? See?
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100 (okay, 50) Things Restaurant Staffers Should Never Do
redfish:
1. Eat
2. Pay
3. Tip
4. Leave
See? There's really much more to it, isn't there? Stop acting like a jerk.
100 (okay, 50) Things Restaurant Staffers Should Never Do
BananaMonkey: Thank you for the list. I've put together a few "do and don't" lists over the years, and yours is outstanding. Thanks for putting it together, and thanks for posting it.
'Advertising Age' Talks to Condé Nast CEO About 'Gourmet' Shutdown
They should have 86ed editor-in-chief Reichl, brought in someone with an actual sense of taste that was more impotant than her sense of entitlement and self-importance, and possibly have saved what was once one of the finest magazines published in America.
Will you miss Gourmet magazine?
Alas, Gourmet. I subscribed for over 20 years. I remember when it was one of America's best magazines, and actually was written for gourmets, not arriviste snobs who can't tell money from class. You remember, before Ruth Reichl decided to use her power as editor to show all those people who actually got invited to the Prom who was the big, important girl now! I remember reading Gerald Asher's (the finest wine writer writing in the English language) article every month, and wanting to go out, immediately, and buy bottles of the wine he was covering that month; she turned that into "six New Zealand whites to serve with Guacamole!". I cooked countless dishes from their pages, celebrating fresh fruits and vegetables of the season; recipes that called for asparagus in February and apples in March began to appear, along with overpriced hard-to-find (even in New York City!) ingredients. Sadly, Gourmet is now just another lifestyle rag, with wet-dream articles about restaurants you'll probably never eat in, and hotels you can't afford to stay in. Dangling all those expensive things in front of your readers and thinking it's "class" is really the same as leaving the label on the sleeve of a new jacket to show everyone that it really IS camelhair. Really! 100% See? See?
The AHT Guide to Hamburger and Cheeseburger Styles
Very nice post! One small thing (I just can't get away from the English Lit. Major inside me): It's "Goober Burger", not "Guber Burger". Peanuts are nicknamed "Goober Peas".
MSNBC's Morning Joe & Starbucks--John Stewart nails product placement
I agree, Simon: Scarborough is an ignoramus. Zbignew Brzezinski called him on it a few months ago: "You know, you have such a stunningly superficial knowledge of what went on that it's almost embarrassing to listen to you."
Where to find muffuletta sandwiches in NYC?
In Park Slope, Tempo Presto, the sandwich shop that's connected to restaurant Presto. Fifth Ave. between Carroll & Garfield.
Hot and Sour Soup is Neither Hot Nor Sour
There was a restaurant on the southeast corner of Grand St & Bowery that made the most delicious, soul-satisfying Hot & Sour soup I've ever had. A big bowl was only $4. Sadly, the restaurant is gone, and I've not had a bowl since that has even come close.
"Secrets of a Restaurant Chef"
"she's a larger than life personality with a wealth of culinary knowledge."
Yes, she is... unlike quite a few who have been on television over the past few years. I've had the pleasure of dining on Ann's cooking a few times, and her food is delicious. Her sense of balance and the way she matches flavors is strictly first rate. That she's a real & unpretentious person counts for a lot in my book, too.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
I want quality over quantity: a dry aged Onglet! (hanger steak)
What's the restaurant in Mad Men?
Ladies... gentlemen, please. A few seconds of searching will turn up:
For many New Yorkers, the name André Soltner is synonymous with fine dining. Soltner’s culinary training began at age 15, and he secured his first formal job at the Paris restaurant Chez Hansi. In 1961 he came to New York to accept the position of head chef at a new restaurant called Lutèce. Soltner eventually bought out the owner, and for over 30 years he ran the renowned outpost for gourmands, winning a multitude of fans by consistently turning out impeccable classic French cuisine. “To generations of sophisticated New Yorkers,” wrote Bryan Miller of the New York Times, “Lutèce has represented a gastronomic lighthouse in an ever-changing sea.” Many mourned Soltner’s departure from the restaurant in 1994, but he has remained a visible figure as a teacher and dean of classic studies at the French Culinary Institute, co-author of The Lutèce Cookbook, and winner of the title of Meilleur Ouvrier de France and a James Beard Foundation Lifetime Achievement Award.
America's Regional Hot Dog Styles
"What--35 comments in and no NYer has come in to crap on everyone's heads???"
Sorry... after seeing so many abominations, I was in the bathroom, trying not to throw up. Really, if you start with a delicious, all beef dog, why would you put so much crap on top of it? A smear of mustard, maybe a forkful of sauerkraut and it's hot dog heaven. I guess the rest of the country must have really bad tasting dogs, and they need to hide that terrible flavor with a ton of crap. Really: mango relish? Give me a freakin' break!
Gordon Ramsay Is Not a Jerk; He Just Plays One on American TV
So... let me get this straight. Gordon, in the UK, does a television show where there are real restaurant people in a real restaurant and he lets the real Gordon come through. Here in the US he does a television show with actors pretending to be restaurant people, on a set pretending to be a restaurant and Gordon pretends to be a screaming asshole. This is supposed to make us like him and his US show because.... they think that Americans are just to friggin' STUPID to watch the real thing? No wonder it's on a FOX network: the think that we're all dumb enough to swallow whatever shit they shovel our way.
Oh, and Gordon... you want to be taken seriously AND play a clown at the same time? Yeah. Right. Sure thing, you pathetic Bozo. You own how many successful restaurants yet you act like an asshole on American TV for what? More money? Your screaming idiot act is a kick in the teeth to the real Chefs of the world who spend the time:
1 working their way up through the ranks, confident that they really know their craft
2 hire good people with good skills and work ethics
3 take the time to instruct their staff in how they want the dishes prepared
4 get the right equipment & supplies for their staff to do their jobs
5 hire a dining room manager who knows how to pace the reservations so that the kitchen doesn't get so slammed that they can't do their jobs well
6 leading by example... not by posing for a camera and screaming.
Sack Lunch: Peanut Butter and Honey Sandwich
Peanut butter & honey with alfalfa sprouts on whole wheat.
Food Description of the Week: Mammer Jammer's Cheesesteak
Cheesesteak? You have got to be kidding me! That filling is so loose and wet, it resembles a sloppy Joe more than anything fit to carry the word "steak".
Japanese Michelin Guide: It's Been a Rough Ride So Far
Michelin has failed to give Chanterelle even a single star, twice! What more proof does one need to see that their New York book is useless?
Popcorn's poppin' today!
The stovetop "Whirlypop" popper works beautifully, almost never leaving unpopped kernels behind. You get to use the oil of your choice (even bacon fat works great!) and know that you're not eating chemicals: just corn, oil & a bit of salt.
Who needs a microwave?
The Wine's Organic, but How Does It Taste?
"organic is bound to fail."
Domaine Romanée Conti is biodynamic, and I don't forsee failure in their future. Where, oh son of Nostradamus, do you get your facts that cause you to forsee the failure of a way of farming that has sustained humans for countless centuries?
The Wine's Organic, but How Does It Taste?
"Do those who suffer from bad headaches from wine really find the sulfite free wines help?"
There are many naturally occurring chemical compounds in wine... ALL wine. One or more of them may cause a reaction, including headaches. Sulphites do not cause headaches. Tightening of the throat, similar to an asthmatic condition: yes. But not headaches.
If a big, full-bodied red causes headaches, tey a lighter red from a cooler climate. I have a friend who can't drink southern Rhône reds, but is OK with Burgundies. If you can, see an alergist... but one who is not a teetotaller!
San Francisco to Ban Pizza?
See: what did I tell you? First, they come and take away your foie gras, then they come and try to take away your pizza. Next, they'll be coming for our doughnuts!
Fake Gordon Ramsay Now Blogging
A fake Gordon Ramsey? You mean to tell me that that the guy on Hell's Kitchen was REAL? Oh, please! So everyone else was an actor, and HE was real? And he thinks that people will still actually take him seriously?
100 (okay, 50) Things Restaurant Staffers Should Never Do
lemonfair - totally agree
100 (okay, 50) Things Restaurant Staffers Should Never Do
I love this list, and, with the exception of # 23, I am heartily in agreement. When I am eating out, which is not all that often these days, I want the experience to be as good as it possibly can be. And, aside from the food, the etiquette (or lack thereof) of my server is what most affects that experience.
100 (okay, 50) Things Restaurant Staffers Should Never Do
@lemonfair - what a great idea! What would you put on this list?
100 (okay, 50) Things Restaurant Staffers Should Never Do
I'd love to see a similar list for the chef, considering some of the things we know go on in the kitchen. It matters as much as what goes on in public.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Did anyone else hear the author of this article on NPR today? He said that he's never been a "professional waiter" but he waited tables in college, which to me sounded like he was trying to grant himself some kind of exemption from his own rules.
100 (okay, 50) Things Restaurant Staffers Should Never Do
My desire to order apps and drinks has less to do with a restaurant's bottom line as it has to do with the comfort of those of us who are waiting. I'm not "assuming" anything. If a DINNER reservation was made it stands to reason that at least one entree per diner will be ordered. This does not include salads, a la carte sides and additional cocktails. I state again with certainty that if I were ever refused seating because one member of my party was delayed, I'd go somewhere else. I'm extremely punctual to the point of OCD. If I'm on time with most of my party, I damn well better be seated or I'm happy to spend my money somewhere else. It's wise to make the customer happy under ideal circumstances but in this down economy it makes even more sense.
Sometimes the word "assume" is the most suitable to use in a particular sentence. The cutesy Felix Unger reference has become passe.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Therealchiffonade. You're assuming a reservation was made, assuming the 4th is coming shortly, assuming the first 3 will order apps and drinks, assuming the 4th will even order. We all know what happens when we assume.
100 (okay, 50) Things Restaurant Staffers Should Never Do
How would you know if drinks/ apps are going to be ordered? Should arestaurant have to deny a full party a table so an incomplete party canshare an app?
Because if a DINNER reservation was made, it's a safe assumption that DINNER will be ordered by each patron - even the one who's straggling.
Frankly, if I were to be denied a table because one member of a party or four or more was not present, I'd spend my money someplace else. It's downright rude to inconvenience diners like that. It's disrespectful - and very short sighted as I'm sure others feel as I do.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Most of this is entirely too pedantic for my tastes. I don't really care if the waiter asks me "How is everything?" or "Is there anything I can get for you"...just be polite and serve me my food in a timely manner.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Does the list mention "never never never sit down at the table with the guests while you tell them about the day's specials, as if you're part of the dinner party? Some extremely tacky places must seem to think that this enhances the atmosphere but I just hate it.
100 (okay, 50) Things Restaurant Staffers Should Never Do
the list is...interesting, but I also gotta call BS...most of these rules are just personal preference...for instance, I WANT a waiter to give me a name; i EXPECT the waiter to guide me when I order...i expect a casual, easy-going tone...I want to know that the waiters are human beings that care about the food, the job, and importantly, me. they're not just robots.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Be age appropriate when calling a woman "miss" or "ma'am." I'm 23 (and look it) and people have been calling me "ma'am" for years... sometimes in the same interaction as asking for ID! I'd rather be called dude...
100 (okay, 50) Things Restaurant Staffers Should Never Do
7. No flirting and no cuteness? Sorry, that totally depends on the restaurants and the guests. Maybe not in Midtown East, but certainly it's OK with a fun young table in the EV.
11. Telling the guests there are only two lobsters left, if there are, is entirely appropriate. They may really be looking forward to lobster and order them immediately. If there were 0 lobsters, you'd tell the guests along with the specials so you look like an ass if the last 2 sell and the guests go to order it and you say "sorry, we just ran out!"
14. "How is everything?" is just as bad as "Good choice!" Everything is assumed to be great unless you are told otherwise. When the guests get their food, a proper response is "Is there anything I can get for you?" and the guest then has the opportunity to tell you they want more sauce, or their steak is the wrong temperature, or any other issue.
10 & 43. Certainly give your opinion of which dishes are your favorite or are "great" IF asked. It is not irrelevant. Some dishes are better than others. The servers have tasted all of them. The guests may have different tastes and preferences than the server, but the server knows which dishes 10 other guests raved about that night. The guest will appreciate a good suggestion a lot more than being stuck with a mediocre dish.
A lot of the listed rules are spot-on. But nothing is set in stone. Again, the restaurant and the guests determine everything. I haven't been a server for 5 years now, but in the 7 years I was, I was consistently one of the best of each staff I worked on. The best skill a server can learn is interpreting the guest's needs. You don't want to make assumptions or prejudge anyone. But if if you know your menu and can read your guests, you can improve their experience 9 out of 10 times. Some guests don't want to be bothered and just want you to take their orders. Others want your guidance and are looking for you to enhance their experience. I call those" good customers".
100 (okay, 50) Things Restaurant Staffers Should Never Do
Do not ask "well, is everything just perfect???"
Do not sit down at the table with the guests.
Do not ask the guests what they do for a living, what they are doing in your city, or if they are in town for business or pleasure. Nunya.
As to No. 39, we live in Texas, and if you are a woman and eat in a Tex-Mex place, most likely, you will be called "lady" by somone who knows little English. I used to be offended by that, until my Spanish speaking husband explained that "lady" is a literal translation of "Senora," a term of respect in Mexico. In my Spanish classes, I was taught it meant only "Mrs." or a term for a married woman.
100 (okay, 50) Things Restaurant Staffers Should Never Do
How would you know if drinks/ apps are going to be ordered? Should a restaurant have to deny a full party a table so an incomplete party can share an app?
100 (okay, 50) Things Restaurant Staffers Should Never Do
#3 has caused a lot of discussion. I've worked in a busy restaurant with 24 seats. A table for 4 is too valuable to let 3 people sit there for an hour while waiting for a fourth who is always "just around the corner."
I'm sorry but if a fourth person is expected momentarily, the party should be seated. I can see being frustrated waiting for one person when there are only 2 in the party but three people should not be standing at the entrance when only 1 is outstanding. If people are ordering drinks and appetizers while the other person makes his or her way to the restaurant, money is still being made.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Ribster - If you're having a serious business discussion try a board room. A restaurant is a public place where you are being served by strangers. Handing a glass to a server is in bad taste. It is also usually when accidents/spills happen. A good diner should always let the server place and remove items from the table not hand to hand i.e. do not reach for a plate being placed in front of you and do not hand your empty plate/glass to them, they may not be ready.
#3 has caused a lot of discussion. I've worked in a busy restaurant with 24 seats. A table for 4 is too valuable to let 3 people sit there for an hour while waiting for a fourth who is always "just around the corner." In that hour another party could have come, eaten, and left. Wait at the bar. Coordinate with your friends. Respect the restaurants time and space. You are a guest, you're not at home, you're not entitled to anything just because you walked in the door.
About the silverware. It's very common in NYC to reuse silver. Do you use five different forks when eating at home? If you're grossed out by your own fork you have serious issues. If you're grossed out by the table at the restaurant it's your fault for going to a dirty sub-par restaurant.
100 (okay, 50) Things Restaurant Staffers Should Never Do
I think this list is spot on. Dine at the Ritz or Daniel's or similar, and then head over to your local Season's 52 (or other neighborhood self proclaimed "upscale" restaurant). You'll appreciate the difference.
100 (okay, 50) Things Restaurant Staffers Should Never Do
And my pet peeve's are:
Wait staff who reach over full plates of food to pick up a glass to fill. Too many times their arm goes right between my mouth and my fork. I don't like smelling their skanky sleeves or risking hair or something dropping off on to my plate. I prefer they ask me for my glass and I will gladly hand it to them.
Also, I do a lot of business meals with customers / prospects. So while I appreciate a server asking how everything is, many times it's an interruption to very intense business conversations. I know it's a timing thing and they're looking for feedback. Sometimes I wish they would look for signs or signals that it's okay to stop by.
Otherwise great list. Thx
100 (okay, 50) Things Restaurant Staffers Should Never Do
i dont see anything wrong with "the lady" to refer to me if i am out with only men. its kinda old-fashioned, but it shrugs off easily. i use the phrase "guys" all the time so dont mind it either. the offense taken from "m'am" is that i am old; i prefer "miss", because im only 30, but more people keep saying "m'am". :( beyond that, i dont expect that i need to be addressed. i usually skip that part of the conversation myself. you are talking to me, and have my attention, so just say whatever comment without calling me anything.
i dont mind servers telling me their name. i dont mind knowing their favorites. i dont mind them having a personality. i dont mind them eating in the restaurant as long as they dont try to serve me at the same time. a compliment is never an insult; if i say i like your hat it means nothing about your friends hat... its really only about yours. no problem literally means no problem; sarcasm is not identified by the phrase but by tone.
i do agree that sarcasm and swearing are not acceptable. slang is fine, just be courteous.
100 (okay, 50) Things Restaurant Staffers Should Never Do
Seems to me like a lot of the list is the basic courtesy you'd expect and the rest are whiny.
Never say "good choice"?
Some of the best meals I've ever eaten when I ordered the waiter gave a knowing nod and smile and told me good choice and I was going to enjoy the meal. I cant think of an instance that was wrong.
Also if a bottle of wine touches the rim of my glass I would never have thought to notice that until now. Dust is everywhere! you probably breathe in more than would touch your glass in a day.
100 (okay, 50) Things Restaurant Staffers Should Never Do
OMG, the whole silverware thing. I completely forgot about that. Why don't servers automatically bring new silverware for the next course??? It makes sense. I don't think I'd like to eat my cake with the same fork I used for my NY Strip.
Re: Waiter pointing out details of a dish assuming an unsuspecting diner ordered it in error - this happens to me all the time with dim sum. I point to the tripe, I ask for the tripe, all because I want the tripe. The (usually non-English speaking Chinese) waitress usually says, "No.....tripe." I indicate that I know it's tripe and yes, I'd like to have it. They usually act surprised and delighted - and roll delicacy-laden carts my way.
Yes, a few of the above seem extreme (steaming labels, no introduction) but there are DEFINITELY a few that should go into the training manual at every eatery. One way a waitperson might share information about the wine is to write it on the back of a business card from the restaurant. Don't write it on the receipt because the patron might be expensing the meal and the accounting department might raise an eyebrow.
Never refuse to seat three guests before the fourth arrives.
Do not make a "singleton" feel bad.
Tables should be level before guests are seated.
Never reek of perfume or cigarettes.
Don't touch the rim of a glass - handle by the stem.
These all seem like common sense to me.
100 (okay, 50) Things Restaurant Staffers Should Never Do
I'm not a server, nor have I ever been, but this list seems excessive to me. Steaming the labels off of bottles of wine? Never introducing yourself or giving any sense of person? I am also going to assume that not giving opinions means don't do it unasked, because if I ask your opinion, I want it.
Also, what insecure person feels insulted because their dining companion was complimented? Or that the other choices were poor because the server said "good choice" with their order?
And I imagine that sometimes a waiter can not be standing there waiting for you to finish a conversation so they can do their job. I mean, they can politely do it without rudely interrupting, but if you sit there and chat for too long, they are unable to do their job. There is a science to how restaurants function.
Obviously, some of these are great tips, but it seems the author was reaching to hit the magic number of 100 (I can't imagine what the next 50 will be like).
100 (okay, 50) Things Restaurant Staffers Should Never Do
sorry guys :) him/her. hehehe
100 (okay, 50) Things Restaurant Staffers Should Never Do
some of these are very farfetched.....#23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.
That is way beyond good service. While the server is steaming labels off, may I ask who will be waiting on the rest of her customers?
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redfish:
1. Eat
2. Pay
3. Tip
4. Leave
See? There's really much more to it, isn't there? Stop acting like a jerk.