Six Things the Customer Should Always Do
Tuesday, Nov. 10 2009 @ 8:47AM
Titled "One Hundred Things Restaurant Staffers Should Never Do," it's a seven-page list of no-nos, better nots, and damned well ought-tos, some of them common sense ("Do not make a singleton feel bad," "Do not bring soup without a spoon"), some of them arbitrary and unrealistic ("Saying, 'no problem' is a problem," "If someone likes a wine, steam the label off the bottle and give it to the guest with the bill").
However sensible or ridiculous Buschel's rules, though, the overall effect is more anal than a boxful of butt plugs and in general gives the idea that waiting tables is like indentured servitude without the benefits of contracts, a free place to stay, and bonking The Mister's frustrated wife while he's away on "business."
Having formerly worked both front and back of the house as a waiter and line cook at various California restaurants, I really feel for anyone unlucky or desperate enough to take a job at Buschel's restaurant. So I thought I'd draw up a modest list of rules for customers. Not 100; trying to think of a hundred anything makes my hair hurt. But a few rules that diners might follow to help get the kind of service they desire; also to keep your waiter or waitress from hacking up a big loogie in your caesar salad.





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