teeny: Holy shiat. What a pretentious douchebag.
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.
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.
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.
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.
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.
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?
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?
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.
Meatybrain: 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.You mean they thought he was French too?Not wanting to agree, but sometimes even whinging twunts have a point because even though he isn't really on point about most of the small places I have been to I do agree that the places where waiting is reduced to a set of rules that enforce an overly-interactive experience are abhorrent to me and I hate even more that the people I can get to (staff) have absolutely no control over how annoying they have to be to keep their shiatty jobs and the people who actually deserve to be eviscerated with a mad badger (management/ownagement) I can't touch because who can get to these bastards in their beach chalets and massive yachts when even a brainy, meaty person such as myself can't even get more than a fortnight's vacation time and who can afford to save enough to stay at a decent hotel so you can relax while you're on your mad revenge-fueled spree on the wages you get these days I mean really it's enough to make you go mental it really is.
SirEattonHogg: If its a pricey place, I like waiters with a smile, being polite and especially knowledgeable about the food. That last part is important. If I ask for a recommendation, please don't tell me everything is good. That's bullshiat. You suggest a good dish and wine pairing, that's an automatic increase in the tip.I personally don't like the overly familiar waiter with the jokes. I thought the writer sounded like a real a-hole, but he's correct on one point - I'm not dining with the waiter.The only exception is if I'm eating at the bar and the bartender is serving. OR the waiter is like the cute Asian waitress I had in Santa Monica a few days ago. She was good looking and slighty flirty (I dont care if she was just trolling for tips - it worked).
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.
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!
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.
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.
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