Quote:
Originally Posted by capone0
Do you find it weird that no one on your blog and probably any of your threads defends you except yourself and you are always on the defensive? Maybe it's you that might be off, maybe really off your rocker. You seem to like to post stuff like this OP to get into fights. Th other thread you posted a bunch in on 2+2 the entire thread quickly turned to attacking you.
That's not true, read and weep:
http://howtobeagoodserver.blogspot.c...?commentPage=6
MMTLori:
” As a server, I want to say that I appreciate your post. I know it is several years old but I plan on printing off this blog and showing it to the servers that I work with. You bring up some very excellent points about service and what a guest expects from their servers. I first read this run down about a year ago and began implementing some of these thoughts into my service. I have noticed that I have become a better server because of it. Thanks! August 3, 2012 9:59 PM”
Next:
http://slickdeals.net/e/600104-thoug...11#commentsBox
Demosthenes9 said:
"Absolutely right. As a waiter, it was ultimately my responsibility to ensure that EVERYTHING was correct with your food. Cooks would plate up entrees and the expediter would "build tickets" by collecting the correct entrees, adding the side items, and placing the plates on a tray to complete the order. (at least that's how it worked just about everywhere I have been).
At that point, the waiter SHOULD check each plate to see that the order is correct to include having the correct side items. Waiter should also make sure that the food is still hot and didn't "die in the window" while waiting for the order to be filled.
Lastly, a waiter who actually knows what he is doing can simply look at your steak and tell with some accuracy whether it is cooked correctly or not. (There are of course exceptions where steaks are "borderline", like right between medium rare and medium, or between medium and mid well.)
I have had any number of cooks yell at me because I told them to recook a steak before I even took it to the table. It doesn't take a genius to see a somewhat burnt steak sitting on a plate and to figure out that it ISN'T medium rare as ordered.)
The funny thing is, if waiters took the time to pay attention to the little details like the one's Spring mentioned, they would actually have MORE time on their hands to take care of customers.
Afterall, it takes maybe 30 seconds to check over an order and make sure it's correct. Failure to do so means that you now have to go all the way back to the kitchen, argue with a cook, get a replacement side item, then carry it back out to the table.
That time could have been better spent taking care of other tables instead."
Next:
http://www.sherdog.net/forums/f48/ti...3/index27.html
flowwiththego said:
“Springs does make some good points. In my experience, at least half the time if not more it is the servers fault when food takes too long. for example, I hate when the servers hold their tix and put in 4 (or even three) at once. They are not allowed to do that. So the first table has to wait extra long and other servers got tix in also. I can’t tell you how many times someone will say they have been here for 45 minutes and the tix time says they were 20 minutes.”
Next:
Now, this person decided to delete her blog, but this is what she had before she did:
http://stef319.hubpages.com/hub/Conf...-A-Food-Server
This woman I wrote to at first didn’t agree, but then as I got writing to her, you will see she agreed and then came on my blog to agree with me:
stef319
“I definitely know where you’re coming from with servers, though. I will agree that 90% of our servers ARE lazy. They drive me crazy; as lazy as they are with their tables (who are providing their tips), imagine how lazy they are when it’s time to do sidework and help clean the restaurant. They’re always on their cell phones, outside smoking cigarettes, flirting with the cooks, when they should be paying attention to their guests. And I bet they get your orders wrong all the time because you’re right-they are lazy. They expect a 20% tip always. They wonder why they get “stiffed” on a tip sometimes. It’s because they didn’t deserve a tip! That’s why I said that I don’t want other servers taking my food out. I don’t trust them at all. They don’t read the kitchen slips, they bring a steak out without a steak knife, they forget sides, and they auction off food. It ends up costing me more time cause not only do I have to apologize for their order delivery not being correct, but I still have to go back to the kitchen and get whatever they forgot. And god forbid that the guest asks THEM for something because not only will they not get it, but they won’t even have the courtesy to tell me what the table wanted.”
“2. “Servers that refill iced tea without asking and/or refilling a glass at the table even if they do ask.”
AGREE- Always a fresh glass. And never refill at a table. Only water should be refilled table-side.new straw, new lemon (if needed), and let me add something: If it is fresh-brewed iced tea and is still warm, and extra glass of ice is usually appreciated, as well as an iced tea spoon. Also, the guest should never have to wait for sugar.
3. What is a 2-for-1? Two drinks for one price? If so, yes, why should you have to get them at the same time? I don’t drink fast; my second drink would be watered down. If it’s company policy, that’s stupid. If they’re really strict, though, and they make you get both at once, I suggest you ask for the ice on the side on the second drink, or no ice and ask for a fresh side of ice later.
4. “If the customer asks for a dessert, that’s a good time to ask about the check as well and if they do want the check, I feel the best servers are that they bring the check BEFORE the dessert ONLY if I wanted the check of course.”
I always carry a copy of my guests’ check with me after their food is served. I usually have three or four tables at once and I put all the bills in my server book, and carry one checkholder in my apron. This way, any time after their dinner is served, the guest can ask for the bill and I will have it on me. If the guest orders dessert, I have to wait until they get their dessert to give them their check (unless otherwise asked).”
She came on my blog and wrote this:
http://howtobeagoodserver.blogspot.c...?commentPage=4
Stef319
” MT
“Your system of never taking another tables drink order before turning in a ticket would back you up terribly, not to mention the humongous quantity of time you’d waste checking plates and menu prices. It would take you forever to get anything done.”
In my opinion, MT, once an order is taken, it should be put into the computer IMMEDIATELY. Once my guests place their order with me, the clock begins to tick. They should be getting their apps 5-10 minutes after they PLACE their order, and their entrees should take between 20-30 minutes (where I work). You really should not start off a new table with an appetizer or dinner order on hold.
The guests who just placed their order (who are hungry) are watching you approach another table. You then have to build your rapport, go over the specials, and possibly answer questions. This can potentially be very time consuming and your guests are not going to appreciate the delay in your service.
There are other times when it is acceptable to work all your tables together, but when you have a food order you shouldn’t be doing this.
The correct way to handle this is to approach the table (with the other tables’ menus in hand) and acknowledge their presence, and tell them YOU WILL BE RIGHT BACK. Then you ring in the order, go back to the table, and then you can do your greeting, go over specials, answer questions, etc. Now you can take your time with the new table cause you know that your other tables’ food is getting worked on by the kitchen.
I know that this can be time-consuming but it really is worth it. Waste no time getting food orders in.”
August 5, 2011 12:05 PM
So NO, this is not true what you are saying.
Do you understand why they want to fight with me? MOST of them are LAZY and UNCARING workers. They don't want to do the work and want to promote tipping more on the internet. They don't want to admit I am right.
I get defensive, because I am tired of the LIES. Also, do you realize how many people have been MEAN to me calling me fat just because I eat a lot of ranch at restaurants? I mean, it's maybe twice a weekend I eat out, not everyday and I diet during the week to keep my weight down. Yet, I have had FIRST POST ATTACKS on my blog and forums about that I must be a fat b***. It's like they are so mean, just because they don't want to admit the truth that I know what I am talking about and the don't. So NO, it's not ME, it's the LAZY and UNCARING workers of this world.
