🚀 go-pugleaf

In Article <none-050894111607@slama.pbs.org>
none (Rich Phyllisman) writes:
.. lots of good stuff deleted - my newsreader won't post a message
shorter than the original ....

>I hope, though, that most people can tell the difference between a truly
>bad waiter and one who is new, swamped, or trying to sort out problems
>caused by the kitchen or bar. I wish everyone who enjoys dining out, must
>first have spent at least 6 months working as a full-time waiter. I'm sure
>if this were the case, both customers and waiters would benefit.

As diner I try to figure this out. A lot of the clue as to whose
problem is the waitstaffs response: 

I'm sorry sir  the bar is unusally
crowded tognight - I'll check on that Bombay & Tonic right away 

Now I have several pieces of info - the waitperson has told me (hopefully
truthfully) there are problems elsewhere & they're caught too - an 
explaination that doesn't slang theyre co-workers & info that lets me
know my order is rembered and working to get my drink.  

versus "oh yeah what was that again?" - and next seen chatting up
the cute/hansome other waitperson.
 
 I often save complaints/no tip
for a second visit unless a) service /situation is so bad that only
resonable alternative was don't come to work don't open up or b)
second visit. No second visit is gen food not service based in my case.

Thanks for the info - its nice to get what one has heard/figured out/
suspected confirmed. As a FDO (frequent diner out) additional comments
from waitpersons would be of value for this thread.

Watching from the side lines (my table) has given me I think some idea
of the job please don't make me do 6 month time.

What is the view on complaining to management - I tend to view this
as last resort as in this economy I tend to assume that relatively few
complaints (ligit or not) & the "problem" is on the street (again?)
Hence more likely to use the 0 or near 0 tip route
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Joel Lowy				The usual disclaimers.
lowy@vax.afrri.usuhs.mil
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