Occasionally, and I mean occasionally, it's not the customer's fault that servers get pissed off. Sometimes, the management or the owners play a role in the madness. This is why I've established tips for opening a restaurant: it's for those of you who always thought it would be kind of cool and hip to open a restaurant, yet haven't ever actually worked in one.
Tip 1:
If you ever open a restaurant, for the love of christ, don't name two different salads the "House Salad" and the "[insert restaurant's name]'s Salad," without a description on the menu. Not only will every single person who comes through the door ask what the difference is, but it will drive your staff absolutely fucking ape-shit. This is especially true if each salad has over five ingriedients.
We have this joke at The Restaurant that as soon as a customer says, "I have a question for you," we immediately mouth the words along with them. "What's the difference between the House salad and The Restaurant's salad?" We've even joked about having the ingredients tattooed on our forearms so that when we put our arms in an "I Dream of Jeannie" Barbara Eden pose, the customer can just read it themselves.
So like I said, don't do this. I can't tell you how frustrating it is to be in the weeds with three tables waving check presenters at you and have to say,
"TheHouseSaladIsIcebergAndRomaineWithCarrotsOnionsOlivesTomatoesPimientosAndRedWineVinaigrette. TheRestaurant'sSaladIsArugulaToppedWithAlmostLikeABrushettaMixTomatoesRedOnionsBasilAndBalsalmicVinaigrette."
idiots.
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