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(NYPost)   Hello, my name is Jason and I'll be your server tonight. Our special is the whiniest article about waiters you'll read this year. It's served over a bed of snobbery with a NYPost glaze. And just so you know, there is a tipping wank surcharge   (nypost.com) divider line 245
    More: Dumbass, party service  
•       •       •

16833 clicks; posted to Main » on 04 Mar 2013 at 7:56 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-04 10:00:23 PM  

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.


Reminds me idiots that come up with words like cisgender (vs transgender) to mean people who are still their born gender. (derrrrr I sound smart like an organic chemist!)
 
2013-03-04 10:01:32 PM  

calbert: shotglasss: Get a job, morans!

[farm9.staticflickr.com image 500x373]

Here's The Authentic Receipt At The Heart Of The "1% Tip" Hoax Story


The one on the right is the "Guest Copy". He could have written a million dollars, that's not what the merchant received. And pretending that it's real by blacking out the signature? Plainly an attempt to deceive - who signs their own copy of the receipt?
 
2013-03-04 10:03:55 PM  
Geesh , 1st world problems.

The only thing I consider annoying is the over anxious crumb scraper guy.
 
2013-03-04 10:05:50 PM  

Yogimus: Mikey1969: Not only do the restaurants pay absolute shiat, they lobby and fight to continue paying that wage every time minimum wage goes up. It was $2.11/hr in '90 when I started waiting tables, and the people have gotten a 2 cent raise in 22 years.

So don't work for tips.


I don't any more. I got tired of entitled assholes who think they own the place because they spent $30.

Doesn't mean that I don't understand what these people go through, and that I'm not above tipping for good service, since I understand what they actually do. Hint: It's not just sitting around waiting until you show up for your special service.
 
2013-03-04 10:12:00 PM  

Solid State Vittles: 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.

Something tells me he already is.  If he's having to fend off busboys before he's done with his meal, something tells me he's not going to the cooler than cool joints he thinks he is.  Turn and burn is for isn't the m.o. at places that serve $28 slivers of trout.  He's been spending his time at Red Lobster.


As someone who served at Red Lobster for two years, getting a kick...

Turn and burn was only what we did to the food, though. We straight up immolated patrons at our fine little dining establishment where we "Sea Food Differently" (tm)
 
2013-03-04 10:12:54 PM  
Mikey1969 I'm getting a kick out of everyone here that thinks waitstaff has a secret book that tells them the criteria for each customer.

'Oooooh! It's "Bob". Remember, he wants you to be knowledgeable, but not friendly. Wait guys, we have to see where he sits, because if he sits at the bar, THEN he wants you to be his buddy. Oh, I almost forgot, if he sits in Soon-Yi's section, she's supposed to flirt with him. But nobody else, OK? Wow, it's a good thing we have this written down for every potential customer on the planet, isn't it?'.


So not making you fake smile, act like my friend and joke with me is a bad thing? Just to do your job. And if its a pricey place, asking you to know the frigging menu and what you recommend is asking too much?  Jeezus, where the hell are you a waiter at?  Bennigans?  TGIF?

If I am paying 100+ for 2 people, I am not there for your friendly banter, but for you to do your job.
 
2013-03-04 10:14:22 PM  

ReapTheChaos: I'd be pissed to. I'm not the type to sit around after finishing my meal, but if I'm still eating or having a cup of coffee after my meal I could give a rats ass how many people are waiting, I waited my turn they can wait theirs.


Yeah, it's been demonstrated, back in the day when there were pay phones, that a person using a phone will take longer on average if someone is waiting for them to finish.  It's not an admirable trait.
 
2013-03-04 10:16:53 PM  
blogs.suntimes.com

/approves
 
2013-03-04 10:18:06 PM  

SirEattonHogg: So not making you fake smile, act like my friend and joke with me is a bad thing? Just to do your job. And if its a pricey place, asking you to know the frigging menu and what you recommend is asking too much?  Jeezus, where the hell are you a waiter at?  Bennigans?  TGIF?


I don't wait tables anywhere now. I got tired of people like you who think you are special, but have a bunch of unknown criteria for how you should be treated, and want it to be different than everyone else.
 
2013-03-04 10:27:54 PM  
It was poor planning or miscommunication on their part as well as slow service from the kitchen.  Our check for 4 (2 adults, 2 children) was ~120.00 and the waitress got 160.00.  Reservation was for 5:15 and they ran the credit card at 8:15 (while we were still eating dessert).  I know that they'd like to turn a table over every 60-90 minutes but we spent at least that much time waiting for our food.
 
2013-03-04 10:33:06 PM  
Well crap, it threw out all the info about how long we waited between courses, how they had a choice of seating us in the downstairs or the small dining room but chose the main dining room for some reason and a bunch of other crap I'm not going to type out again.

Yeah, I'm pissed - we've been going there for 15 years and have celebrated anniversaries, finding out my wife was pregnant twice, birthdays, etc.  The owner wasn't there and that may have had something to do with it.
 
2013-03-04 10:35:18 PM  
Has anybody mentioned yet that since tipping is done by percentage, that there is no legitimate reason for them to inflate from 10 to 20 percent in the last 40 years? Because, I will, if nobody else has.
 
2013-03-04 10:38:27 PM  
Hey, asshole, if you're writing an entire article about how the "servants" are trying to be friendly to you, that might be a clue you need to fark off and die, and I speak as an introvert with Asperger's for whom that interaction is actually borderline hell.
 
2013-03-04 10:39:41 PM  

gregscott: Has anybody mentioned yet that since tipping is done by percentage, that there is no legitimate reason for them to inflate from 10 to 20 percent in the last 40 years?


How much do you believe servers make even at the "inflated" rate of 20%?
 
2013-03-04 10:39:50 PM  

MayoBoy: Serious question:  At a white linen tablecloth restaurant with a party of 13.  While waiting for our deserts, a waitress other than ours comes up to me and asks if she can buy me a drink at the bar.  Am I supposed to know that is a special code for "I want to talk to you in private and tell you to hurry up because we have lots of people waiting in the bar for tables"?

We hadn't even gotten our check yet, much less our desert.  Am I right to be pissed off about it?


Maybe she thought you were cute and was looking for a quickie in the stockroom. And you blew it. So she didn't.
 
2013-03-04 10:43:55 PM  

Fart_Machine: gregscott: Has anybody mentioned yet that since tipping is done by percentage, that there is no legitimate reason for them to inflate from 10 to 20 percent in the last 40 years?

How much do you believe servers make even at the "inflated" rate of 20%?


Discuss your wages with your employer, not your customer.
 
2013-03-04 10:45:36 PM  
preview.turbosquid.com

Unless your server is this, you have NO excuse to use the "word" waitron.
 
2013-03-04 10:52:58 PM  
Ever notice how the people who never had to work in the service industry or ever worked for tips are always the ones who gripe about how much they have to tip?

/fed four kids on waiting tables, and you have to be farking lousy to get less than 20% from me...
 
2013-03-04 10:53:42 PM  
I know it's a Seinfield thing, but I really hate the "have you eaten with us before? no? let me explain how the menu works" deal. I always say yes because, as Jerry said, I'm familiar with the process.
 
2013-03-04 10:54:04 PM  

SirEattonHogg: I am not there for your friendly banter, but for you to do your job


You have a very strange idea of what their job is then.

If you don't want to be bothered during dinner, either go to McDonald's, order in, or cook for yourself. Until then, I am going to smile and ask you if you enjoyed your meal.
 
2013-03-04 10:55:32 PM  

Yogimus: Fart_Machine: gregscott: Has anybody mentioned yet that since tipping is done by percentage, that there is no legitimate reason for them to inflate from 10 to 20 percent in the last 40 years?

How much do you believe servers make even at the "inflated" rate of 20%?

Discuss your wages with your employer, not your customer.


I'm sure you thought you had a point there but I was asking why there was "no legitimate reason" to give someone 20%.
 
2013-03-04 10:57:59 PM  

The My Little Pony Killer: SirEattonHogg: I am not there for your friendly banter, but for you to do your job

You have a very strange idea of what their job is then.

If you don't want to be bothered during dinner, either go to McDonald's, order in, or cook for yourself. Until then, I am going to smile and ask you if you enjoyed your meal.


I know when I eat out I look for the restaurant where the servers are sullen and treat me like an inconvenience.
 
2013-03-04 10:59:15 PM  

YouPeopleAreCrazy: New York restaurant
New York customer
New york waitstaff

I'm seeing a common theme here.


New Yorkers are friendly and helpful as long as you're in trouble or lost.
If you're just having an average day, they reserve the right to stomp you.
 
2013-03-04 11:00:08 PM  

The My Little Pony Killer: If you don't want to be bothered during dinner, either go to McDonald's, order in, or cook for yourself. Until then, I am going to smile and ask you if you enjoyed your meal.


My god... it's like you're like Osama bin Hitler or something.
 
2013-03-04 11:00:26 PM  
If you have a problem with the mechanics of the service tip well and tell the management about it you smug dipshiat.

Don't blame the server for something they are  required to do.
 
2013-03-04 11:01:16 PM  

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 thought the term was 'underacheivers'.
 
2013-03-04 11:01:23 PM  
Now, maybe I'm the ... unwashed masses here. I could very well be. Not even arguing that part. BUT...

MayoBoy: It was poor planning or miscommunication on their part as well as slow service from the kitchen.  Our check for 4 (2 adults, 2 children) was ~120.00 and the waitress got 160.00.  Reservation was for 5:15 and they ran the credit card at 8:15 (while we were still eating dessert).  I know that they'd like to turn a table over every 60-90 minutes but we spent at least that much time waiting for our food.



I can't even begin to describe how much I find unacceptable in this post. I'm a fairly competent home cook, and even WITH cleanup AND prep I make nothing that could take this long, excluding things that are *let sit in the crockpot for 6+ hours* or "let stock simmer and reduce, casually skimming off fat .for 2 hours".

Seriously? You take up a table at a restaurant for *three farking HOURS* and that's OK? And you waited 60 to 90 minutes for your food? The fark? Did you order Himalayan Virgin Sweat Hors'Devours with a side of bull testicle ovary sauce or something?
 
2013-03-04 11:02:54 PM  
Douchebags like this guy make me so glad I never went into the food service industry.
 
2013-03-04 11:05:41 PM  
The scripting that some folks hate is almost never a choice on the part of waitstaff.  It's the management, and just like everyone else, when management makes the rules people who don't follow them tend to lose jobs.

I've made some interesting friends and met some fairly fascinating people by letting waitstaff be friendly, and responding in kind (I imagine tipping well doesn't hurt either!).  It honestly does not hurt.  I promise.  Maybe the article-writer should try it, he might not feel so empty all the time.
 
2013-03-04 11:09:53 PM  
NYC is like the superbowl of shiatty customers and shiatty servers.  Both are equally wrong most of the time.  Customers hate overpaying for food and service and wait staff hate being undertipped because of overpriced service and food.
 
2013-03-04 11:10:12 PM  

xaks: Now, maybe I'm the ... unwashed masses here. I could very well be. Not even arguing that part. BUT...

MayoBoy: It was poor planning or miscommunication on their part as well as slow service from the kitchen.  Our check for 4 (2 adults, 2 children) was ~120.00 and the waitress got 160.00.  Reservation was for 5:15 and they ran the credit card at 8:15 (while we were still eating dessert).  I know that they'd like to turn a table over every 60-90 minutes but we spent at least that much time waiting for our food.


I can't even begin to describe how much I find unacceptable in this post. I'm a fairly competent home cook, and even WITH cleanup AND prep I make nothing that could take this long, excluding things that are *let sit in the crockpot for 6+ hours* or "let stock simmer and reduce, casually skimming off fat .for 2 hours".

Seriously? You take up a table at a restaurant for *three farking HOURS* and that's OK? And you waited 60 to 90 minutes for your food? The fark? Did you order Himalayan Virgin Sweat Hors'Devours with a side of bull testicle ovary sauce or something?


Cooking the food was probably the least of the service problems.
 
2013-03-04 11:15:19 PM  

SirPeteTheGreat: The scriptingflair that some folks hate is almost never a choice on the part of waitstaff. It's the management, and just like everyone else, when management makes the rules people who don't follow them tend to lose jobs.


thehappyhomeowner.net
 
2013-03-04 11:18:55 PM  
Best tippers: drinkers and smokers
Worst tippers: Christians and African Americans
10% tippers: Seniors
Mega tippers: Guys with trophy wives or dates
 
2013-03-04 11:20:02 PM  
An ex-girlfriend was a waitress for a long time and she had no problem calling out bad servers.
 
2013-03-04 11:25:28 PM  

SirPeteTheGreat: The scripting that some folks hate is almost never a choice on the part of waitstaff.  It's the management, and just like everyone else, when management makes the rules people who don't follow them tend to lose jobs.

I've made some interesting friends and met some fairly fascinating people by letting waitstaff be friendly, and responding in kind (I imagine tipping well doesn't hurt either!).  It honestly does not hurt.  I promise.  Maybe the article-writer should try it, he might not feel so empty all the time.


Exactly.  The service procedure is dictated in a lot of restaurants.

CSB:  I wrote a small chain restaurant about the obviously overtaxed service with hawkish management (like 3 managers doing nothing but walking around) .  The owner of the restaurant(s) called me and wanted to know exactly what was wrong and told me he was embarrassed of the service.  I went a few months later and it was a totally different experience.

Lesson:  No one is exposed to problems with a bad tip, just the person who is trying to do their job (in the article scenario)
 
2013-03-04 11:30:15 PM  
Next I'm gonna have to read some mushy obituary when a waiter recognizes this guy and curbstomps him.
 
2013-03-04 11:31:40 PM  

Mitch Taylor's Bro: xaks: Now, maybe I'm the ... unwashed masses here. I could very well be. Not even arguing that part. BUT...

MayoBoy: It was poor planning or miscommunication on their part as well as slow service from the kitchen.  Our check for 4 (2 adults, 2 children) was ~120.00 and the waitress got 160.00.  Reservation was for 5:15 and they ran the credit card at 8:15 (while we were still eating dessert).  I know that they'd like to turn a table over every 60-90 minutes but we spent at least that much time waiting for our food.


I can't even begin to describe how much I find unacceptable in this post. I'm a fairly competent home cook, and even WITH cleanup AND prep I make nothing that could take this long, excluding things that are *let sit in the crockpot for 6+ hours* or "let stock simmer and reduce, casually skimming off fat .for 2 hours".

Seriously? You take up a table at a restaurant for *three farking HOURS* and that's OK? And you waited 60 to 90 minutes for your food? The fark? Did you order Himalayan Virgin Sweat Hors'Devours with a side of bull testicle ovary sauce or something?

Cooking the food was probably the least of the service problems.


I know, that's the point.

I've also worked in four different commercial kitchens in various capacities over the years. I *get* how the back of the house actually works.

But...60 to 90 minutes to get your food? 3 Hours at a table?

I cannot even conceive this in a restaurant with a working budget, unless you're charging 5-star rates for 3 star food.
 
2013-03-04 11:32:20 PM  
The best tip I ever gave a waitpersonman? Get a better job. That one never gets old.
 
2013-03-04 11:33:15 PM  

gregscott: Has anybody mentioned yet that since tipping is done by percentage, that there is no legitimate reason for them to inflate from 10 to 20 percent in the last 40 years? Because, I will, if nobody else has.


Of course there's a reason. Owners have gotten greedier, and failed to keep employee wages in line with inflation. Since the waitrons still have to live, they demand (by hinting in every forum where they have a voice) that the going rate is now 20%.
 
2013-03-04 11:34:35 PM  
Okay, here's hoping I can bring something unique to these discussions, but I doubt it, and everyone with bigger brains will proceed to tell me I'm wrong, but here goes the ol' college try..

I will always tip 20% if I'm in the States, because the tip is a part of their wages. I said it. I do it. And to Canucks who think it's okay to lowball on the tip because you're old, or whatever, I have nothing to say but "What the fark is wrong with you? You're in another goddamn country for fark's sake!"

But being from Canada, where the servers make minimum wage...
And having worked in a service industry position for years that did NOT include tips. (I slaved away at a Chapters for years. It's like a Canadian Barnes & Noble)
Which, in my opinion, despite how wrong you're certainly going to tell me I am, is equally as difficult as waiting tables.
(Lifting heavy shiat, check. Terrible, entitled customers, check. Having to smile until your face muscles hurt even though you could care less if they live to see sundown, check.

Just a brief highlight reel:

The broad who said we should have to give her free stuff as we had a display that offended her.
The American broad who said it was her god given right to pay the US price on the cover of the books...in CANADA (Where the prices were cheaper with the exchange rate, you moron)
The people who are clearly photocopying entire sections of the store, a couple of books at a time...exchanging different books every 29 days.
The people who need need NEED that one book that they can't be bothered to remember a title or an author or a year or a subject, but they know damn well it's RED.
The people who tell you that you've ruined their Christmas because they came in on the 23rd of December and I can't magically pull a copy of Foley Is Good out of my ass for their spoiled rotten hellspawn who get to type multiple-page lists and expect every last item to be under the tree.

The management who expect you to turn up 15 minutes early on your own dime and leave 15 minutes later on your own dime (Seriously, fark you. Pay me.)

For six bucks an hour...I toiled...

And I never got one lousy, rotten, stinking tip.

So...why do you feel you deserve one, just because you serve stuff you can eat instead of stuff you read?

You may now proceed to tell me what an asshole I am who just doesn't "get it..."
 
2013-03-04 11:36:58 PM  
I've been waitressing for a long time. I've waited on some ginormous douches, but this guy is the worst. I'm not your servant, if you treat me like a human being you will have the greatest dinner ever. If not, your service will as awful as your behavior.

I hate when people say get a real job. I had a 9-5 job and I hated it. I like moving around all day and talking with people. Plus I make more money waiting tables than when I was in insurance. And yes all my tips are taxed.
 
2013-03-04 11:42:11 PM  

farkin_noob: I hate when people say get a real job. I had a 9-5 job and I hated it.


You think a 9-5 job is what is meant by 'a real job'? Wow....you have low standards. We should go out.

/only kidding
//I said *low*, not *no*
 
2013-03-04 11:42:34 PM  
So, I have to ask: Where in god's name do you people go that the waiters are such an issue? I don't eat out routinely; but fairly often, and I have NEVER had an issue with overly-friendly or inanely perky waitstaff as everyone seems to be describing here. Once in a while, there might be a waitress who hovers or a busser who wants to clear the table too soon; but really, who cares? I'd rather have that than the waiter who takes my order and then vanishes for the next 14 hours.

And if you can't drive off an overeager waiter with a polite but icy "We're fine. Thank you." then you weren't raised up right, and you need some lessons from a Southern grandmother. You're not obliged to be best friends with Jason the Waitperson, but you don't have to be a dick about it either. And you for sure don't have to be a pretentious douchebag in your blog. Eat your food and then don't go back to that restaurant anymore. Why do people have to make such a tempest in a teapot about it?
 
2013-03-04 11:43:43 PM  

MayoBoy: It was poor planning or miscommunication on their part as well as slow service from the kitchen.  Our check for 4 (2 adults, 2 children) was ~120.00 and the waitress got 160.00.  Reservation was for 5:15 and they ran the credit card at 8:15 (while we were still eating dessert).  I know that they'd like to turn a table over every 60-90 minutes but we spent at least that much time waiting for our food.


3 hours for a 5:15 four-top, two of which are children, and it's the restaurant's doing?  Shenannigans.  They sat you with the expectation that you would be gone by the time the party that had that table reserved at 7:00 showed up.  One or all of the following had to have happened:

1. You showed up at 5:45 for your 5:15 reservation.
2. You refused to order for 45 minutes after being seated while you "decided" and "took your time".
3. You refused to let the server course your food, and insisted on waiting until your first course came out before you'd order your second.
4. You spent 2 hours with your cold, wilted entree plates in front of you while you interacted with your kids.
5. You needed 30 minutes to "digest" before you would even look at the dessert menu.

If your food had actually taken 90-120 minutes to come out, your entire meal would have been comped, because it would have felt like a year from your perspective and you would have been right to complain.  It's far more likely that you screwed up the night for both the restaurant, and numerous other guests by taking an unreasonable amount of time at the table. Be more considerate.  How would you feel if you made a 7:00, showed up on time, and had to wait until 7:45 to be seated?

Yogimus: Fart_Machine: gregscott: Has anybody mentioned yet that since tipping is done by percentage, that there is no legitimate reason for them to inflate from 10 to 20 percent in the last 40 years?

How much do you believe servers make even at the "inflated" rate of 20%?

Discuss your wages with your employer, not your customer.


Restaurants don't work the way you want them to.  Service is not included in the menu price in the US. You're expected, (yes, expected,by everyone involved in the transaction) to tip 15-20% for adequate-excellent service. That's what eating out entails in this society. Get the fark over it.

gregscott: Has anybody mentioned yet that since tipping is done by percentage, that there is no legitimate reason for them to inflate from 10 to 20 percent in the last 40 years? Because, I will, if nobody else has.


Perhaps that's because you're wrong.

Our economy shifted from industrial to largely service-based around 40 years ago.  Since that time, there has been a nationwide push to improve service standards across the board.  It spawned an entire genre, known as "casual fine-dining", to which essentially all good restaurants now belong.  Today, the middle class has access to the kind of restaurant experience that only the wealthy used to.

Also, with inflation outpacing real wages, and food cost rising, restaurants have had to keep menu prices artificially low to be accessible to the middle class.  This has shifted the burden of paying for the increased server training, manager oversight, etc to the guest in the form of a higher tipping standard.

Basically, you're being asked to pay a little more for much better service than you could have afforded in 1960.  You have nothing to cry about.
 
2013-03-04 11:44:28 PM  
Sirmadness,

Because you made 6 dollars an hour whether you were doing anything or not.  You made 6 dollars an hour if you were hiding in the back picking your nose, or if you were working your ass off.  A waiter gets 2 something an hour, and only gets tipped when he or she is actually helping patrons.  A good waiter or waitress can do quite well, if they are willing to put in the effort and provide quality service.
 
2013-03-04 11:46:18 PM  

Gyrfalcon: And you for sure don't have to be a pretentious douchebag in your blog.


Sorry, I have to disagree. All the available evidence is to the contrary.
 
2013-03-04 11:47:48 PM  
uglytattoos:

I tried really hard to make this clear, I'm sorry I didn't make it clear enough:

"But being from Canada, where the servers already make minimum wage... "

That was kinda the point of that...
 
2013-03-04 11:48:01 PM  

Martstar: You know, not being a dick should apply to every facet of life as much as possible.  You're no better than the person whose job it is to provide service to you, no matter what your inflated sense of yourself might tell you to the contrary.  Your waiter, your mechanic, the kid who bags your groceries, etc., all have names and families and stuff going on in their lives.  We all think we're kings and queens in America, but the fact is, we rent our servants, and we share our servants, and, come to think of it, they're servers, not servants.  They're people, doing a job, usually a kinda shiatty one, so just quick being a dick.  All of you, but especially you, Kyle.  You are better than no one.  Would you like a nice big slice of humble pie for desert?  It's on the house.


This remains my problem with the whole bloody IT industry. It just seems to run over with people who think they're better and smarter than everyone.

Yes you pretentious twerp, I can't fix that. You can't do my job and if you tried I wouldn't stand around acting like hot shiat because you don't have the same education and experience in this field.

I can only speak for second hand info but both food delivery people I've known said that the more gated a community is, the less likely they are to tip and they claim that upper middle class ends up being the best tippers.

Then again, one of them made his last delivery to a ghetto and ended up in a party where he learned what a 'knife hit' was. That's not a bad thing mind you if you don't know what it is.
 
2013-03-04 11:50:15 PM  
Sirmadness,

My apologies, must be extra dense this evening....

/wishes I waited tables in Canada instead of Philly.....
 
2013-03-04 11:51:53 PM  

SirEattonHogg: Mikey1969 I'm getting a kick out of everyone here that thinks waitstaff has a secret book that tells them the criteria for each customer.

'Oooooh! It's "Bob". Remember, he wants you to be knowledgeable, but not friendly. Wait guys, we have to see where he sits, because if he sits at the bar, THEN he wants you to be his buddy. Oh, I almost forgot, if he sits in Soon-Yi's section, she's supposed to flirt with him. But nobody else, OK? Wow, it's a good thing we have this written down for every potential customer on the planet, isn't it?'.

So not making you fake smile, act like my friend and joke with me is a bad thing? Just to do your job. And if its a pricey place, asking you to know the frigging menu and what you recommend is asking too much?  Jeezus, where the hell are you a waiter at?  Bennigans?  TGIF?

If I am paying 100+ for 2 people, I am not there for your friendly banter, but for you to do your job.


Well, you're a dick... You made that much clear

/not a server
 
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