timujin: (And in France, I've been baffled to get turned away from an entirely empty establishment at 6 p.m. because all tables are already reserved - for diners who intend to show up at 7:30 or 8 or 8:15. Don't they want my money in the meantime?)Maybe they picked up on the fact that you're a pretentious dick and couldn't be bothered to deal with you.
shotglasss: Get a job, morans![webpages.charter.net image 450x600]
Atomic Spunk: shotglasss: Get a job, morans![webpages.charter.net image 450x600]That's a 'shop.
shotglasss: Get a job, morans!Here's The Authentic Receipt At The Heart Of The "1% Tip" Hoax Story
Atomic Spunk: The tone of the article makes the author sound like a real ass, but he is right about one thing. Waiters can sometimes be too over the top. I do like the fact that they provide us with their name - seems like common courtesy. But what I really don't like are those waiters with too much personality. You know the type. They can't wait to show everyone at the table how witty they are ("The fish is so fresh, as soon as you give me your order, I phone it in to our guy who's at the pier with his fishing pole!"), and they start spewing hyperbole when describing certain dishes ("If I could only eat one thing for the rest of my life, it would be this caramel pudding cake. LITERALLY! There's nothing on the face of the earth that can compare to this miracle.")Yes Mr. Waiter, I do appreciate your assistance, but I didn't choose to dine with you. I chose to dine with the other people in my party. I really don't want to feel obligated to laugh at your jokes, and I don't want to be your friend. I'd like for you to just assist the people in my party to have a nice time. You aren't part of the party, so please don't act like you are. Thank you.
Ritley: I generally hate the entitled waiter attitude, but this guy is grade A douche
mahuika: Strangely, New York waitrons (my generic term for both sexes of waitstaff) don't even serve anything anymore.Uh, there are already several gender neutral terms for that. In fact you actually used one in the definition of your made-up word.
teeny: Holy shiat. What a pretentious douchebag.
skinink: If you can't hack it at a restaurant, just eat at home. Or go to Planet Hollywood in Times Square. Trust me, the waiters/waitresses aren't as annoying there.
monstera: I used to wait tables, so I'm really getting a kick out of this...but seriously, I start at 20% and let them work their way down...or up. That's my policy and I recommend it.
ZAZ: they start spewing hyperbole when describing certain dishesSome of their enthusiasm is scripted and mandatory, at least in the midrange chains.
Barricaded Gunman: teeny: Holy shiat. What a pretentious douchebag.No, no... Kyle isn't pretentious. He's just a little bit better than most people, because he "...tries to spend a week or two every year" in France. I don't know how you missed his suave internationalism, as he managed to offhandedly mention it twice in a very short article, with the same phony-casual manner in which television cops use chopsticks to eat Chinese food.
Iplaybass: I think the whole idea of tipping is a bit strange. You have an employer. I give them money when I purchase food/services. Let them pay you. I shouldn't have to!
D2theMcV: ZAZ: they start spewing hyperbole when describing certain dishesSome of their enthusiasm is scripted and mandatory, at least in the midrange chains.Which makes it even more obnoxious than genuine enthusiasm, IMO.I've done my time in the food service industry. And I have to agree with the writer's message (if not so much his tone). Tell me what I need to know. Answer my questions. Bring me my shiat. And be available should I realize I need something else from you. I'll easily slap 20% down for efficient and practically unnoticeable service. Servers should be like refs--if they're doing they're job right, you forget they're even there. But if you try to be my best friend/a cheerleader/performance art, you'll probably only get 10% (provided you still did the other stuff, too).
ISO15693: monstera: I used to wait tables, so I'm really getting a kick out of this...but seriously, I start at 20% and let them work their way down...or up. That's my policy and I recommend it.20%? For a tip? They'd have to be one heck of a server to earn a double tip.
vudukungfu: mahuika: Strangely, New York waitrons (my generic term for both sexes of waitstaff) don't even serve anything anymore.Uh, there are already several gender neutral terms for that. In fact you actually used one in the definition of your made-up word.I have heard it used. By the most pretentious ass of a manager who ever circled tables at a restaurant.Back in the late 70's.His job was to write up the over the top descriptions of the menu items, among other things.I was a chef, and learned that I did not like him from the other waitstaff./He needed permission to enter the kitchen.//We trained him to ask for it.///He was one of the first people I ever met who shaved his head because he was going bald. Before it was cool.Oh, and if you are out there, Monta (his real first name) Naomi did not like you staring at her ample cleavage and she was a Damned Good waitress.
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