Comments on: “Our Server”

By: Dude, really?

Dude, really? — Wed, 03 Aug 2011 09:24:33 +0000

"I didn't get the table I wanted when I called at lunch to make a dinner reservation."

No fucking shit. It's a restaurant, not your living room. A lot of people take the time to make a reservation more than eight hours before a meal. Those people are the ones in the tables that you would prefer. Also, 7:30 is about the busiest time in the fucking world to eat dinner, so be glad that a reserved table was available to you when you called.

Maybe the choice of seating was more varied at the fast food restaurant that you used to turn tricks behind, but your "food industry" experience might be as a beef quality tester wading around in bullshit and a lack of knowledge regarding the restaurant business.

By: Sympathy Given

Sympathy Given — Wed, 08 Dec 2010 02:28:10 +0000

LOL seriously right. Well my first thought was okay but the man was probably helping his wife and didn't want to take something for yours.

By: giggling inside

giggling inside — Wed, 06 Oct 2010 09:03:31 +0000

I think this story was completely falsified by the individual just to make him or herself feel self-important. Take note that the individual writing the story cannot tell the difference between a host and hostess. He referred to the "hostess" as male on more than one occasion. Even individuals without "industry" experience know the appropriate term is "host."

By: fuckmytable

fuckmytable — Sat, 19 Jun 2010 01:27:58 +0000

Good food and service does not negate the OP's request to sit out of a high-traffic area being ignored, and a manager who is unable to take criticism from his GUESTS, the people who spend their money there.

By: Smoo

Smoo — Wed, 26 May 2010 19:14:12 +0000

I gotta say – this is my first comment on this site and it was warranted.

What a "Patrick Bateman!"

I agree with the comment that it's more than likely "nothing" will be good enough for this guy. I also wonder about the "female" accompanying him.

It's funny as to what people are trained to expect at restaurants these days. There a NY Times articles about the do's and do not's of the restaurant industry… broken up into to parts 50 items each. Not once did I see anything about "no touching" to take someone's coat…

It's a decent read, it puts a LOT on the servers too as it was written by the servers themselves.

Some of those things listed aren't anything I'd expect but it can turn someone pompous if they are too "involved."

I'm happy with the basics, good food, a smiling face and prompt service (I understand busy restaurants) – I always leave an 18-21% tip when these things are met.

Good food, obviously not the waiter's fault but if they make an attempt to compensate for it, that's a bonus!

By: A Mom

A Mom — Tue, 02 Feb 2010 00:56:42 +0000

Troll.

By: memee

memee — Fri, 29 Jan 2010 14:45:59 +0000

Cannot believe this guy. First of all , a hostess is a female, a host is male. You keep changing the gender. Are you confused? If the person who stopped at your table to check on things did not announce himsef, How do you know he was a manager? Or Maitre' D ? I don't know what fine dining is to you,but good service and a great meal is usually what I'm after. You had it and didn't even notice. Stick to Buffets.

By: PickleLicker

PickleLicker — Thu, 21 Jan 2010 19:15:10 +0000

"background in food service" equals "ding fwies are done!"

By: Anonymous

Anonymous — Sun, 18 Oct 2009 13:30:45 +0000

Where the Hell were you "trained"?! I graduated from a highly honored Culinary Academy with a mino degree in Serving/Hospitality, and let me tell you buddy, if you were in my classes you would have made it a week tops! Your arrogant, snub nosed attitued would have made you the prime target for the exec. chefs and teachers in class. There is no room for that sort of attitude in any sort service industry, and had you actually been worth your ilk (which I am sure you were not) I am sure you would have realized that a long time ago. If you see something done "incorrectly" in a restaurant, either let it slide or offer some gentle advice. Don't be a passive aggresive sniveling little wiener about it.

By: Scott from Baltimore

Scott from Baltimore — Tue, 11 Aug 2009 13:54:32 +0000

Man…I believe in high expectations when it comes to fine dining, but good Lord! "We moved to the back of the booth for safety." That's the funniest thing you said in the entire story! Just how old and/or breakable are you that you fear dishes and servers moving by you?

I bet you and the missus marched right out there, hopped in their horse-and-buggy, and high-tailed it back home.

I'm sure there you penned the original text on fine linen stationary using an inkwell and a quill, but I'm curious who brought it up to the 21st century for you and posted it to the internet?

Great stuff!