A restaurant owner writes rules for servers part - 2

http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/

Any comments on the second batch?

51 - If there is a service charge, alert your guests when you present the bill. It’s not a secret or a trick.

My anwer would be that if this fact wasn't previously disclosed by sign or in the menu, then there wasn't going to be any % service charge!

58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested.

Any place that sets out salt and pepper is on the wrong track in my book. Bring it only if they ask. Send the ones that dump salt in the food before they taste it to McPukies for dinner.

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

Presumably personal items like pens and false teeth are an exception to this rule.

82. Refrain from touching the wet spots on the guest.

Should have thought that was common sense.....

88. Do not ask if a guest needs change. Just bring the change.

I agree with that. No "Do you want change (you cheap bastard)?"

Again - very good.

Some wine related ones which I didn't notice on either list:
- Don't keep topping up the wine glass to near the brim - never fill beyond the widest point of the glass.
- Don't top a guest's glass up with a different wine
- nothing on that great stress-inducer... tasting the wine before the remaining glasses are filled & what to do when the customer thinks it may be corked or otherwise off
- Know the wines which have sediment and either offer to decant or pour gently, avoiding the dregs.

regards

Ian

I like it when a restaurant sets out the salt and pepper. I always taste my food prior to adding anything. Most chefs do not use much salt anyway, if any, because so many people can't tolerate salt or it should not be part of their diet. Most of the time I find that I need to add just a little, the same goes for the pepper. I dislike having to ask because by the time they come back to check on you, go back and get the salt and pepper, are interrupted once or twice, I'm well into my dish. This happens mostly with breakfast. If I have an omelette, I am certain it is going to need salt and pepper.

I'm with you. I particularly like pepper on my salad.

Any place that sets out salt and pepper is on the wrong track in my book. Bring it only if they ask. Send the ones that dump salt in the food before they taste it to McPukies for dinner.

Well, you don't hesitate to dictate how I dine, do you, Mr. S?

We all have significantly different palates and preferences, and putting basic condiments out for the convenience of guests who might actually want to eat to their own prefernces---rather than those you arbitrarily impose on them---seems to be the least a restaurant can do for me.

Why in the world would a restaurant be "on the wrong track" by putting such basics as salt and pepper, which are two of the most common base flavors with which people identify and use to alter the flavor of their foods? Why would you insist on forcing other people to go out of their way to get what they want when they are paying for their food?

I don't see it as "dumping salt in the food", and certainly not before I taste it (but then again, if that's what I want to do, who the hell are you tell me I can't?). I see that as a standard and totally acceptable way to moderate and adjust a dish to my exacting specifications.

And by imposing draconian methods by removing the condiments in question, you're doing exactly what that rule says you shouldn't do: you're making a very pointed comment to the guest that their choice of flavors are somehow not acceptable. To you, anyway.

If you don't want to use salt and pepper on your food, or in your mouth, fine. But why do you insist on making the voluntary use difficult for others? What could that possibly matter to you? Unless you're a control freak.

[Jenise]

Bill said: Any place that sets out salt and pepper is on the wrong track in my book.

May I point out that our beloved Gav always has salt and pepper on the table? You may never need it as I, at this restaurant, have not, but your new guest last Friday salted every course.

I agree with that. No "Do you want change (you cheap bastard)?"

Me too. In fact, I find the question coercing.

"Do you want change?"
Answer "Of, course." There's also an implication in that.

Anyone watched the series 'Chef!' - I seem to recall a scene where a customer asks for a bottle of catsup and steam comes out of the chef's ears.

What next, catsup and hot sauce on each table?

"Do you want change?"
Answer "Of, course." There's also an implication in that.

Respond with "Do you want a tip?"

When they say yes, say "Well you were going to get one if you hadn't asked me that question"

Anyone watched the series 'Chef!' - I seem to recall a scene where a customer asks for a bottle of catsup and steam comes out of the chef's ears.

What next, catsup and hot sauce on each table?

Well, no wonder. Everyone spells it "ketchup" now. As Martha Steward says, "It's a good thing" that hot sauce is on each table in Albuquerque.

I have to admit that it annoys me when I have to ask for soy sauce in an Asian restaurant and then wait for it.

[Jenise]

"Do you want change?"
Answer "Of, course." There's also an implication in that.

Sure; the question just shouldn't be asked at all. However, to save a server time, any diner who plans to let the change stand as their tip would do everyone a favor by saying so, or if involved in conversation simply holding up the flat of their hand when the server picks up the bill--it's universal for "that's all" or "whatever's left is yours".

Well, no wonder. Everyone spells it "ketchup" now.

Only in third world countries that still haven't switched to metric.

I often feel like responding to waiters that appear with ginormous pepper grinders: " I would have assumed that the chef would have presented this dish exactly as he intended it to be consumed. You apparently disagree with him. Perhaps you could summon him and we'll have this out once and for all right now".

Mark me among those who prefer not to have to ask for salt & pepper. I like having the check brought without having to ask or keep scanning the room for the server to ask him/her. At the very least they should come by and ask if we're ready for it. I like to leave when I'm ready.

The whole "would you like change" thing wouldn't bother me either because sometimes we do, and sometimes we don't. Usually they just say, "I'll be right back with your change, at which point we may say no changed needed. Many times it just goes on the credit card now anyway.

However, I wouldn't mind if #100 happened now and then.

[Jenise]

I have to admit that it annoys me when I have to ask for soy sauce in an Asian restaurant and then wait for it.

I was just thinking about this a few days ago as I was pouring soy sauce all over my plain steamed rice, a combination that I love. That is, that it was a major shock to me to grow up and have good Chinese friends, and realize that they do NOT use soy sauce as a condiment. It's a seasoning only, used in cooking. They do not pour it all over their food the way I sometimes do--I just adore soy sauce.

I was just thinking about this a few days ago as I was pouring soy sauce all over my plain steamed rice, a combination that I love. That is, that it was a major shock to me to grow up and have good Chinese friends, and realize that they do NOT use soy sauce as a condiment. It's a seasoning only, used in cooking. They do not pour it all over their food the way I sometimes do--I just adore soy sauce.

The Japanese consider putting soy sauce on rice a sign of being very poor/low class.

I agree that while it's improper for waiter to ask if they should bring change, the diner should just say "that's fine, thanks!" when check is picked up if they don't need change.

I like it when a restaurant sets out the salt and pepper. I always taste my food prior to adding anything. Most chefs do not use much salt anyway, if any, because so many people can't tolerate salt or it should not be part of their diet. Most of the time I find that I need to add just a little, the same goes for the pepper. I dislike having to ask because by the time they come back to check on you, go back and get the salt and pepper, are interrupted once or twice, I'm well into my dish. This happens mostly with breakfast. If I have an omelette, I am certain it is going to need salt and pepper.

And yes do I ever agree with this. Many restos and resident chefs, (yes I know it's not all of them and hopefully it's a minority) don't put out S & P because the "chef" knows how much is supposed to go into his creations and you the "diner" are supposed to appreciate that wisdom and expertise, and shut up and eat...NOT!
And yes, may of those same restos when 'forced' to provide S & P as per request, then deliver it with an attitude.
Those are not establishments I rush back to.

Any place that sets out salt and pepper is on the wrong track in my book. Bring it only if they ask. Send the ones that dump salt in the food before they taste it to McPukies for dinner.

Well, you don't hesitate to dictate how I dine, do you, Mr. S?

We all have significantly different palates and preferences, and putting basic condiments out for the convenience of guests who might actually want to eat to their own prefernces---rather than those you arbitrarily impose on them---seems to be the least a restaurant can do for me.

Why in the world would a restaurant be "on the wrong track" by putting such basics as salt and pepper, which are two of the most common base flavors with which people identify and use to alter the flavor of their foods? Why would you insist on forcing other people to go out of their way to get what they want when they are paying for their food?

I don't see it as "dumping salt in the food", and certainly not before I taste it (but then again, if that's what I want to do, who the hell are you tell me I can't?). I see that as a standard and totally acceptable way to moderate and adjust a dish to my exacting specifications.

And by imposing draconian methods by removing the condiments in question, you're doing exactly what that rule says you shouldn't do: you're making a very pointed comment to the guest that their choice of flavors are somehow not acceptable. To you, anyway.

If you don't want to use salt and pepper on your food, or in your mouth, fine. But why do you insist on making the voluntary use difficult for others? What could that possibly matter to you? Unless you're a control freak.

As far as that goes, leave a bottle of Cholula or Melinda's XXX on my table, with the s&p, and I'll be a happy camper.

What next, catsup and hot sauce on each table?

Actually, hot sauce would be a big plus for me.

Hey Robert, you are right on with my tastes, as well. We go out for breakfast with another couple once a month. I want the salt and pepper, and the hot sauce on the table. And I might order an side of salsa too, and it better be fresh and tasty.
Wha HOO! The hot sauce better be Tabasco, Tapatio, or Cholula.

91. If someone complains about the music, do something about it, without upsetting the ambiance.

That’s a very fine line. Back in my waiter days in college, I recall a woman asking me to turn the music off. It was fairly quiet classical and I said that I would be happy to turn it down even further, but she wanted it turned off completely. You can’t please everyone. It is like the 300 pound guy that is wearing a heavy turtle neck, a sweater and a wool sports jacket and wants you to turn the heat down even if that means all of the other guests in the restaurant will be shivering.

Karen, yesterday Gail and I made a late-morning run to Bass Pro Shops, then had lunch at the Los Cabos Mexican Grill (a chain) next door. The server brought out the obligatory chips and two kinds of salsa, neither of which had any bite whatsoever. So next time the server came by our table, I asked if they had any salsa with actual chiles in it. He brought out a dish of a habanero-tomatillo salsa, then said to be careful, it might burn. To which I responded, "it better!" It was so-so in flavor, but did raise a sweat, so I was ok with it. But this was not a place where one should have to ask for something hot, dammit!

I often feel like responding to waiters that appear with ginormous pepper grinders: " I would have assumed that the chef would have presented this dish exactly as he intended it to be consumed. You apparently disagree with him. Perhaps you could summon him and we'll have this out once and for all right now".

I'd never do it but that is pretty funny!

I often feel like responding to waiters that appear with ginormous pepper grinders: " I would have assumed that the chef would have presented this dish exactly as he intended it to be consumed. You apparently disagree with him. Perhaps you could summon him and we'll have this out once and for all right now".

Hear, hear.

I consider the appearance of a big, ornate pepper grinder, and a waiter's insistence that it be used to defile the food that the chef has, I would assume, very carefully seasoned for my delectation, an offense to my culinary sensibilities, and an indication that the restaurant is more concerned with flummery than with serious cuisine.

Just say NO to the big pepper grinder. Not that it's easy in some restaurants. I've almost been reduced to enraged shouting, to prevent my salad from being defiled, in some cases. But waitrons do generally get the message, eventually, if you're outraged enough.

-Paul W.

I like it when a restaurant sets out the salt and pepper. I always taste my food prior to adding anything. Most chefs do not use much salt anyway, if any, because so many people can't tolerate salt or it should not be part of their diet. Most of the time I find that I need to add just a little, the same goes for the pepper. I dislike having to ask because by the time they come back to check on you, go back and get the salt and pepper, are interrupted once or twice, I'm well into my dish. This happens mostly with breakfast. If I have an omelette, I am certain it is going to need salt and pepper.

And yes do I ever agree with this. Many restos and resident chefs, (yes I know it's not all of them and hopefully it's a minority) don't put out S & P because the "chef" knows how much is supposed to go into his creations and you the "diner" are supposed to appreciate that wisdom and expertise, and shut up and eat...NOT!
And yes, may of those same restos when 'forced' to provide S & P as per request, then deliver it with an attitude.
Those are not establishments I rush back to.

That is arrogance beyond what I can condone. It is contempt for his/her audience.