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Let's Dish: What Are Your Restaurant Pet Peeves?
A couple of week's ago I was at one of San Francisco's most well-regarded and popular restaurants. While I enjoyed the overall experience — the food was divine, the waitstaff friendly, the location hip — I couldn't get over one thing. As illustrated by the picture above, the food arrived at our table before the drinks!
Have You Ever Worked in the Restaurant Industry?
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Have You Ever Worked in the Restaurant Industry?
Yes, currently I work in the restaurant industry as a _______ (server, cook, bartender, etc. fill in the blank below!).
Apparently There Are No Waiters In The Future
A restaurant in Nuremberg, Germany has figured out a way to eliminate bad service forever. How'd they do it? Simple, they eliminated service completely.
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Let's Hear It For The Waitstaff!
In honor of today being National Waitstaff Day, I thought it would be a good time to give a roaring round of applause to all of you readers who work at restaurants, bars, and cafes. I worked as a bartender/waitress, and know how difficult, frustrating, and exhausting it can be, so if you eat out today give an extra tip and remember that your server is a person too! A good waitperson not only delivers your meal, but stops by the table to check on you, keeps an eye on your table, and deals with comments about food/drink that they didn't make.
Great Waitresses of the Silver Screen
Be sure to tip your servers a little something extra today, because it's National Waitstaff Day. To celebrate, I've whipped up a little quiz about some of cinema's great waitresses and waitress-related scenes. Do you know your silver screen servers?
Have You Ever Changed Your Order Based on Price?
Several nights ago, I stopped by an organic restaurant to pick up some takeout for my guy. Although I didn't catch the price, I ordered the fish tacos — but when time came to sign the credit card bill, I recoiled at the amount — $20! I was slightly embarrassed, and hated to trouble the waitstaff who had to run into the kitchen to cancel the order, but the amount was far more than I was expecting to pay for tacos.
San Francisco Restaurant Eliminates Taxes and Tips
Earlier this year, we broached the question of whether it was fair for establishments to impose a built-in surcharge for large dinner parties — and many of you were strongly opposed. But how would you feel if taxes and gratuities were eliminated altogether?
Frank Klein, owner of San Francisco's Fish & Farm, thinks the idea has potential to succeed in times like these.
Would You Eat at a Restaurant With No Menus?
Recently Mouthing Off, Food & Wine's blog, chatted about the menu, or lack thereof, at Blue Hill at Stone Barns. The restaurant of James Beard Award winning chef Dan Barber stopped using menus a year ago. Instead, diners are presented with a list of in-season ingredients.
How to Request a Separate Bill When Dining in Groups
Last week I was out to sushi with a large group of people. When my friend suggested that we share a bunch of rolls and equally split the bill at the end of the meal, I hungrily agreed. The majority of the table was in, but the lovely couple seated to my right preferred to order on a separate bill.
Would You Send This Back?
Some poor souls were in search of sustenance and so they stopped by their local Applebee's in Woodland, CA. They ordered the Bruschetta Burger — after all the photo looked great — and waited for their meal. However when their food arrived, they were presented with the most extreme ad vs.
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