Just a few days ago, a hellacious experience at a restaurant who shall remain nameless, left me with such a bad experience that I just knew I had to blog about it. I woke up on a glorious weekend morning just craving an omelette and, upon discovering I had no eggs, cheese or anything to put in the omelette, my fiance and I agreed on a nice little brunch out - something we don't do too often. With violation after violation of the rules below, my nice little brunch turned into the worst experience ever. So here goes, a guide for restauranteurs, servers and patrons alike. In sum, patrons, don't be afraid to leave a 62 cent tip. Or better yet, no tip at all. Or even better yet, refuse to pay your bill. I've done it before and believe you me, I'll do it again if so provoked. And restauranteurs and servers, don't take that as a sign that the customer is a jerk, take that as a sign that you are horrible at what you do. Do better.
1. Greet the table promptly.
There are some very simple things that can make a restaurant experience go well, or go completely south, and this is one of them. Even if you don't have time to get a drink order, at a bare minimum, acknowledge the table. If I have to wait 15 minutes for you to even say that "you'll be with me shortly," I'm not going to be happy. (Note: I normally would have walked out at this point, but this is brunch and girl needs her coffee to think clearly).
2. Get any non-bar beverages promptly.
Last time I checked, pouring a glass of water and a cup of coffee took all of a minute. So why, why, do I have to wait 15 minutes to even get my water and coffee? Did you actually go to Columbia to get the coffee beans? No, you were just being lazy. I'm paying you to do something I could very well do myself, in my own home, while wearing my pajamas. Do it right. (Note: I normally would have flagged a waitress, or even a manager, but the promise of an egg white omelette was the oasis in this desert).
3. Do not let bar beverages sit - and become mush.
Note to servers: I know you might not be of legal age to drink, but when you let a mixed or blended beverage sit for too long at the bar, it becomes mush and disgusting and I don't want to drink it anymore. (Note: I normally would have sent the beverage back for another one, but in my famished, dehydrated and un-bloody mary-ied state, I was in no condition to put up a fuss).
4. If you're going to offer a special, actually have a special.
This is something that constantly amazes me about restaurants - they offer a special, and then, don't actually have that special in or ready for that day. Are you just teasing me for the fun of it then? Do you enjoy the crushed look on my face when I find out that I can't have the exact flavor of blended margarita that led me into your booth-lined hellhole in the first place?
5. Have enough staff to handle the day.
This isn't rocket science. You know approximately how many people will be coming to the restaurant on any given day. You know how many people you need to work to take care of that many people. Get them up, out of their beds and sobered up from drinking all the leftover booze at the restaurant bar the night before and in to work.
6. Bring out the right meal.
This also isn't rocket science. When the woman across from me orders two eggs over easy with toast and bacon, she actually meant that - not a fluffy belgian waffle topped with whipped cream and fruit. In fact, I seem to remember from my restaurant serving days that these kinds of things are actually written down on paper - then printed up on a ticket - for you to read while serving the table.
7. Bring out the meal in a timely fashion.
I do not like to make a habit of waiting 45 minutes for a meal. Just because my company and I are having a lovely conversation does not give you free license to be a lazy sloth and completely forget about your table. Again, I must remind you that you are being paid to do something I can do myself. Do it. (Note: I have actually waited this long for a meal, flipped out a few times during the waiting period and then flipped out royally when it arrived. The rest of this story to continue in #8)
8. Never, ever, tell a customer they are wrong.
I don't care what's going on in the kitchen or wherever. Never, ever tell a customer that they are the ones who are wrong. I'm pretty sure they know how long it took you to get their drinks and how long they waited for their meal, and how crappy your attitude has been better than you. So when I demand that you send a manager over to speak to me, and I begin to relay to the manager my awful, horrid tale, don't dare correct me. Also don't dare start speaking to your manager in a language you know I don't understand. I'm already outraged, and there is no need to incur more of my wrath. (Note: A server actually did this to me after subjecting me to all these ridiculous server foibles. I proceeded to continue to ream her out, with her manager right there. I also reamed the manager out, for allowing the server to behave this way).
9. Hostesses: Get it under control.
Sweetie, let me just say this. Putting people's names on a list and making sure you seat them in approximately that order is not difficult. Stop flirting with your 16 year old boyfriend and texting your best friend all the superadorableomg things he says and do your job. Otherwise, how else will you pay for that backless prom dress with the slit up to godknowswhere?
10. Patrons: Control your children.
I cannot emphasize this enough. If you are going to bring your children to a restaurant, make sure you have put enough of the fear of God into them that one sharp stare from you will correct any bad behavior. If this doesn't jive with your I-wanna-be-your-friend theory of parenting, get a babysitter and stop ruining my moment with my martini.