YumSugar

Let's Dish: What Are Your Restaurant Pet Peeves?

partysugar — Thu, 08 Jan 2009 15:00:48 -0800

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! This is one of my restaurant pet peeves: I can't stand it when food comes before drinks. You order the drinks before the food, so it's not logical for the food to appear first.

Now that I've confessed mine, I want to hear about your restaurant pet peeves. Whether it's an overbearing waiter or uncleared plates, do tell: what drives you absolutely nuts when dining out?

Have You Ever Worked in the Restaurant Industry?

partysugar — Thu, 26 Jun 2008 06:45:54 -0700

Source

Apparently There Are No Waiters In The Future

YumSugar — Mon, 27 Aug 2007 14:48:31 -0700

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. At the bistro 's Baggers, which is now the first sit-down restaurant in the world without waiters, the waitstaff has been replaced by a fully automated ordering system. Each table has been connected to the kitchen via metal rails and meals are ordered via a touch-screen at each table.

Customers' orders are registered upstairs in the kitchen and a computer in the cellar keeps track of supply stocks. The system also calculates the likely delivery times for drinks and meals at every table and keeps customers informed.

What I want to know is what happens when the computers crash, and how do you get a refill, or send something back?

Source: Spiegel International

Let's Hear It For The Waitstaff!

partysugar — Mon, 21 May 2007 01:08:19 -0700

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. They totally deserve a salute and today's the day to leave a 20% tip, so cheers to all of the waiters out there!

Great Waitresses of the Silver Screen

YumSugar — Wed, 21 May 2008 05:30:41 -0700

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? Don't wait: Take the quiz!

Source

Take the quiz

Have You Ever Changed Your Order Based on Price?

YumSugar — Fri, 25 Sep 2009 11:45:35 -0700

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. Have you ever done something similar?

San Francisco Restaurant Eliminates Taxes and Tips

YumSugar — Thu, 21 May 2009 15:00:07 -0700

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. According to San Francisco Chronicle restaurant critic Michael Bauer, Klein will remodel Fish & Farm, reopening with a new menu that has all-inclusive prices.

The restaurant's new tabs will have "no surcharges, no extras, no nothing above what it says on the menu. We are going to become the anti-surcharge restaurant." The waitstaff will still be adequately compensated because the computer will automatically deduct sales tax and 18.5 percent gratuity for every check.

Although this isn't a new concept - it's standard in many countries like France - it's uncommon to see in America. At a time when many Americans feel nickel-and-dimed, does this strategy have the potential to succeed - and catch on in other restaurants?

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Would You Eat at a Restaurant With No Menus?

partysugar — Tue, 12 May 2009 12:50:53 -0700

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. They select either five or eight courses and let the waitstaff know of any off-limits foods. The kitchen has total control over a patron's meal. Considering I'm an adventurous and sometimes indecisive (I want to try everything!) eater, I would love to eat at a menu-free restaurant - especially if the chef is as acclaimed as Barber. How about you?

Source

How to Request a Separate Bill When Dining in Groups

partysugar — Tue, 22 Jul 2008 10:15:00 -0700

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. While this can lead to an awkward meal, the duo knew exactly how to handle the situation. To check out their advice to elegantly get out of the group order, read more.

Upon arrival at the restaurant, tell the hostess or waiter you want a separate bill. Splitting bills at the start of the meal, instead of the end, is much easier on the waitstaff.

Don't feel the need to reveal your reasons for a personal bill to the group. No one wants to hear about your acid-reflux problem, disgust for mushrooms, financial instabilities, or loss of appetite.
Take part in the group conversation. Speaking with only the person you are sharing the bill with will further isolate you from the group.
Tip the waitstaff well. They took the time to accommodate your needs as a customer so reward their kindness with generosity.

Did I forget something? Share your tips for gracefully requesting a separate bill below! Or simply get that group-dinner-bill-nightmare off your chest in the comments below.

Source

Would You Send This Back?

YumSugar — Wed, 19 Sep 2007 15:01:33 -0700

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. reality ever. Instead of garlic parmesan fries served in a ramekin, they were served a "cylinder of slimy, greasy fries with a couple pieces of parmesan cheese on top." Talk about crazy! I'd like to think I'd take a pic and then complain to the waitstaff, and then never head back again. What would you have done?

Source: Consumerist