Alexis Williams | Social Media Manager
As most people ventured somewhere sunny and warm for their spring break, I headed back to my favorite place in the whole world despite the chilly weather. Yep, I headed back to my hometown near St. Paul, MN. One thing that is strange about me is that I absolutely love my job, and on breaks I take full advantage of having the ability to work. Now what is my job? I am a server at Outback Steakhouse. However, this job isn’t just any serving job. I really enjoy my boss, my coworkers, my hours, the pay… everything. However, there are some days where I find it really hard to love my job in its entirety. Now this uncertainty is not usually with my co-workers work or the tasks I am assigned, but rather the customers who come into the restaurant.
Customers can be extremely irritating.
I could go on and on about the rude comments or looks that I received on a daily basis from my customers, but I will refrain. I could point out some of the stupid and completely ludicrous requests I received, but I will leave that up to your imagination. Long story short, people are funny. But more often than not, their ridiculousness is more irritating than comical.
So, instead of complaining about what has happened and wallowing in self-pity, I’ve decided to make a “quick guide” to restaurants to make sure that customers, like you, are happy and that servers are happy, too.
1. 20% is the going rate of good service; tip accordingly. In fact, do not go out to eat, ever, if you cannot afford a meal with the appropriate tip. For example, a $40 meal means an $8 tip; that’s $48 total folks, if you are going to a sit down dinner, and do not have enough for a meal AND a tip, you do not have money to go out to dinner, period.
2. There is a system to seating tables—if you have a table preference say so when you come in the door not after you’ve toured the entire restaurant. Do not seat yourself unless told to do so.
3. If you do not like your food, politely let your server know. Nine times out of ten, they will fix it for you. Do not complain if you do not want your problem to be fixed.
4. Smile at your server, acknowledge that they are there—the worst thing ever is feeling like I’m talking to myself when I know my customers can hear me.
5. Be straightforward yet polite with how you want things paced. For example, if you would like your food in distinct courses politely say “I would really like it if I could have each part of my meal come separately, I don’t really like when everything comes all at once.” Or the opposite “bring it when it’s hot!” If you have a good server they will listen to you and serve accordingly.
6. Don’t be scared to ask for the bill—sometimes a server can’t tell if you’re still nibbling, or if you’re set for a box, politely wave them over and let them know you’re ready. A good server will have your check waiting in their apron.
7. Understand that you are not a server’s only priority, but you are a priority. Patience is key. And unfortunately, with so many tasks going on at once, servers will forget something. Just politely let them know, or ask another server who is walking by to get you what you need if your server is unavailable.
8. Tip on takeout from a sit-down restaurant, 10% is plenty. Yes, when you order wings to go from TGI Fridays or Buffalo Wild Wings, often times that person who is preparing your food for you is there for that sole purpose—to deal with take-out orders. They are considered “tipped” employees.
9. Understand that your server does not cook your food but they are your liaison to the person who does—let them know that something is wrong and that you understand it wasn’t the servers fault. Mistakes happen! And, sometimes the flavor just doesn’t float your boat, that’s fine. Let us fix it.
10. Go to restaurants known for good service. Reviews typically do not lie.
The biggest thing is being polite and respectful and tipping according to how good your service was. Now trust me, I definitely think there are some crappy servers out there, and people who don’t deserve 20% but for the most part I think servers do a good job and don’t receive enough credit for helping make customers nights memorable. The more servers are recognized for running around like crazy for their customers, the more they are willing to do it.
Overall, just remember that servers are people too and they are here to help create an incredible experience for their customers—you!
Graphic by Justice Gage
springs1 • Apr 3, 2014 at 8:55 pm
” And unfortunately, with so many tasks going on at once, servers will forget something.”
Yes, but if you WRITE EVERY SINGLE THING DOWN that’s asked, most likely you won’t forget NEARLY as often. I don’t see a lot of servers writing every single thing down as they should be and that’s why they forget things.
“8. Tip on takeout from a sit-down restaurant, 10% is plenty. Yes, when you order wings to go from TGI Fridays or Buffalo Wild Wings, often times that person who is preparing your food for you is there for that sole purpose—to deal with take-out orders. They are considered “tipped” employees. ”
I don’t agree with tipping for take-out if the job is the same as a fast food restaurant. If I call my order in and then pick it up, what did you do differently than the person at McDonald’s did for me? If anything, they did MORE at times.
“6. Don’t be scared to ask for the bill—sometimes a server can’t tell if you’re still nibbling, or if you’re set for a box, politely wave them over and let them know you’re ready. A good server will have your check waiting in their apron. ”
Just because you ask for a box doesn’t mean that you want the check. My husband and I have even ordered bar drinks AFTER a dessert even. Why waste time printing out a check over and over again? Waste time, ink, paper, and other customer’s time that other servers can’t print their checks out if all of the computers are taken. Why not just wait to see if the customer wants the check by simply *ASKING* if they want dessert or anything else?
So I beg to differ with you that good servers don’t waste time like that by assuming that they do things they are 100% SURE of to do.
“5. Be straightforward yet polite with how you want things paced.”
You know a good server *ASKS* this such as if a couple orders side salads and an appetizer, I would *ASK* the customers what would they like first the side salads or the appetizer. I will always want the side salads first since usually I can get those quicker since I am hungry. I don’t like waiting if I don’t have to. In my opinion, what is fastest should be served first, but that’s my opinion. I have had it served both ways without having to ask. At Macaroni Grill, our waiter gave me my side salad before the appetizer we got. I finished eating it before the appetizer came out even. That’s why you might want to ask as a server, because some places serve the appetizer first then the side salad.
If the customer doesn’t want everything out at once, they should order accordingly like wait to order their entrées right before or when their appetizer or side salad/cup of soup comes out. That way they can pace themselves rather than depending on others that may not pan out that way.
” Do not complain if you do not want your problem to be fixed. ”
No, if it’s a problem that the customer doesn’t like their food, but it was a server error and the customer just doesn’t have time or doesn’t want to take the time to get it fixed, then there’s nothing wrong with letting their server know what they did wrong, NOTHING!
springs1 • Apr 3, 2014 at 8:40 pm
“9. Understand that your server does not cook your food but they are your liaison to the person who does—let them know that something is wrong and that you understand it wasn’t the servers fault. Mistakes happen! And, sometimes the flavor just doesn’t float your boat, that’s fine. Let us fix it.”
It can be your server’s fault though if something is wrong with your food, here’s why most of the time it is:
1. They can put in the order wrong into the computer or if it’s a written ticket they submit, they could have written something down wrong or hard to read.
2. They could have forgotten to put in the order in the first place.
3. Servers can also misunderstand what the customer is saying such as 2 times when I ordered 2 sides of bbq sauce and the stupid idiot servers thought I didn’t want bbq sauce on my ribs when I NEVER ONCE SAID I didn’t and I didn’t say “ON THE SIDE”, I SAID SIDES, which means extra. One of those times I said extra even.
4. Most mistakes with food are visible:
A. Condiments of any kind regardless of who brings out the food can be brought out by the server ahead of time.
B. If someone orders extra crispy bacon with their pancakes, then the bacon looks limp, not stiff, and you can even see some white fat on it, guess what? MY SERVER COULD HAVE SEEN THAT TOO AND TOLD THE COOKS IT WASN’T CORRECT, TO RECOOK IT INSTEAD OF BRINGING IT TO ME WRONG IN THE FIRST PLACE!
C. Any wrong side dishes or entrees are the fault of the server if they bring out the food even if they put in the order right. You can tell the difference between a baked potato and mac n’ cheese, yet, a waiter at Logan’s Roadhouse was so stupid as to bring me mac n’ cheese when I ordered a baked potato. I noticed it within 5 seconds of the food hitting my table. Like DUH a baked potato looks completely different from mac n’ cheese.
D. Any MISSING side dishes, appetizers, condiments, or entrees ARE the server’s fault if they bring out the food as well. Have had that happen a few times or so. Our servers aren’t blind, so they can tell if something is missing or not.
E. I have seen a red steak delivered to someone before at Outback which means let’s say the customer ordered their steak well done, that the server could have noticed the color difference as in your example “Steak cooked rare instead of well done ? It’s not your server’s fault, they didn’t cook it, it’s the kitchen’s fault.”
F. If something LOOKS burnt such as a piece of bread with the food and the person didn’t order it burnt, my server is at fault for serving me that.
G. If my server forgets an item that an entree or appetizer comes with, that’s their fault if they brought me my food without the item such as a side dish or ranch.
H. I have ordered at Outback my fries “lightly cooked” “Not overdone and yellow not brown.” I have had their fries before cooked the way I like them before many of times before this time I am talking about. This stupid waitress decided to blame the kitchen staff for REALLY DARK BROWN FRIES as if she was blind or something and my husband even told me he could see that they were really dark. My husband may not agree with me on every subject of course, but with that, you could EASILY tell just by LOOKING that those fries were overdone and very dark. She said she put in the order correctly. I am thinking, SO? I wish I could have said “Are you blind?” That was HER FAULT she DECIDED TO SERVE ME THOSE FRIES THAT WEREN’T CORRECT. I noticed the mistake within 3 seconds of my food being placed in front of me.
http://www.bunrab.com/dailyfeed/dailyfeed_images_feb-07/df07_02-04_baconn.jpg
You can tell in this picture above the bacon is very crispy just by simply LOOKING at it.
http://4.bp.blogspot.com/_vv2IGE5obwk/RwVi-0hZziI/AAAAAAAABjc/m6bP-Te_wJE/s320/IMG_8338.jpg
You can tell in this picture above the bacon is NOT CRISPY, just by simple LOOKING at the bacon.
While the server didn’t “COOK” the bacon, it’s obvious to the *SERVER’S* EYES that one batch of bacon is crispy and the other isn’t to decide to BRING the food to the customer wrong or not. It’s my server’s fault if they decide to bring me the bacon that’s like in picture 2 if I ordered it crispy that she or he didn’t tell the cooks it was wrong and get them to cook the bacon more instead of SERVING it wrong. WHY bring it out only for the food to be sent back?
http://4.bp.blogspot.com/_DzuAhw_RcXU/TAyZ38A67EI/AAAAAAAAALo/R6zLKIKy1do/s1600/DSC_0006.JPG
You can clearly see the fries are overdone in the picture above if the customer ordered them “NOT OVERDONE, lightly cooked.”
http://www.orthogonalthought.com/blog/wp-content/uploads/2010/02/dsc_6087_550.jpg
In this picture above, you can see the fries don’t appear overdone and the bacon is NOT CRISPY. If a customer asked for their bacon to be crispy, I would REFUSE to serve it and I would have enough CARING and COMMON SENSE to get that fixed **BEFORE** I brought it to the customer only to have the customer send it back or leave me a bad tip for not caring about their food.
My server’s job isn’t just to bring out what the kitchen staff gives them, it’s also getting the order OBVIOUSLY correct to the table as much as possible in order to get that good tip. As someone said on a blog or forum “They just want to be tipped well and will do pretty much anything reasonable to get your money”, which that IS VERY REASONABLE to think OUR SERVERS ACTUALLY CARE ABOUT THEIR TIP TO GET THINGS RIGHT TO HAVE A BETTER TIP!!
http://www.akronohiomoms.com/wp-content/uploads/2011/02/cindy.jpg
You can notice a lot of things on her plate in the picture above like if the customer asked for no sour cream, well DUHH, it’s STARING in your face. If the customer asked for a side of ranch(I would have), it’s missing, DUHH!! If the customer substituted fries for rice, well DUHH, that’s not on the plate.
Get what I am saying here? MOST of the mistakes happen due to either your server if they bring out the food or another server that doesn’t compare the ticket to the food(assuming the order was put in correctly by the original server of course).
You also can notice if someone has wing sauce “On the side” vs. “On the wings” themselves. This isn’t rocket science.
Most of the things that are wrong with the food can be caught by the server if they bring out the food, even if they didn’t cook it. If it’s another server, they can catch obvious errors on the ticket and menu(such as menu states the item comes with bbq sauce and the ticket doesn’t say “no bbq sauce”) if the ticket was correctly put in by the original server that took the order. Condiments(in bottles or on the side in containers) can always be offered to be brought out ahead of time REGARDLESS of WHO brings out the food to the table.
So most of the time when the food has something wrong with it, chances are, your server or another server could have caught the mistake before it got to you in most instances. I NEVER said ALL, but in most cases, it can be caught BEFORE bringing out the food(unless another server brings out the food with the ticket wrong), because then the original server that took the order is at fault for putting the order in incorrectly into the computer.
There are few rare cases where the food being wrong is the kitchen staff’s fault such as raw food(such as raw chicken), slightly undercooked or overcooked food that you’d have to CUT into to know if it was under or overcooked, or anything the server cannot see with their eyes unless they were to TOUCH the food. Things such as a pickle under a bun the server can’t notice unless they lift the bun, so unless they put the order in wrong, they wouldn’t be at fault, but in general most food mistakes can be caught BEFORE bringing the food to the table.
What I am saying is, MOST mistakes ARE PREVENTABLE by the SERVER if they bring your order to you that they can NOTICE things wrong by comparing those written orders to the plates of food.
Once a waiter at Chili’s said “The kitchen forgot” when I had ordered 2 sides of mayo and 1 side of mustard. The thing is, my waiter brought out the food, so NO, HE HE HE HE HE FORGOT, the kitchen staff didn’t step out the kitchen to bring me my food and forget obvious missing containers from my plate that aren’t covered up by anything. MY WAITER DID THOUGH!!
You walk in one room in your house with a plate of food, but forget the ranch. Even if your mom or significant other plated your food, which you even told her you wanted a side of ranch for your fries, but you bring it to another room. HOW IS THAT THEIR FAULT? It’s YOUR FAULT YOU LEFT THE ROOM WITHOUT THE RANCH AND DIDN’T NOTICE IT SINCE IT’S SOMETHING OBVIOUS YOU DON’T HAVE TO *TOUCH* TO NOTICE THE MISTAKE!!
Even if he didn’t bring out the food, that waiter could have prevented that type of thing from being forgotten since it needs no cooking to bring it out ahead of time. It is always the person bringing out the food that is at fault for any type of mistake that you don’t have to TOUCH the food to notice the mistake, unless of course, the order was put in wrong by the original server that took the order with another server bringing out the food. Of course unless, the kitchen goofs up, making it correctly even if the ticket is wrong, but that’s highly unlikely scenario.
I cannot believe you honestly think that the server is not at fault for most food mistakes. WE LIVED THROUGH THE “DUH” MISTAKES, SO WE CAN SEE WITH OUR EYES WHO WAS AT FAULT!!
We had a waiter once admitted he grabbed the wrong entrée from the kitchen. It was just my husband and I. This waiter not only admitted he didn’t compare the WRITTEN ORDER with the entrées he was bringing out, but also we saw he had other entrées for another table that he didn’t ONCE get his pad of paper out to see WHICH ENTRÉE WENT WITH WHICH TABLE!! So 2 times he could have caught his mistake, but didn’t *****TRY HIS BEST AS HE SHOULD HAVE, because that’s HIS JOB**!!
He admitted that he grabbed the wrong entrée from the kitchen. He brought my husband fried shrimp w/fries when he ordered crawfish au gratin w/baked potato. Those items look NOTHING A LIKE, but yet THAT WAITER WAS TOO LAZY AND UNCARING TO VERIFY *WHAT* HE WAS BRINGING US!! We still left him 17% BTW, just to let you know since he profusely apologized TWICE and FIXED THE SITUATION IMMEDIATELY just about. We honestly shouldn’t have though, because that really didn’t make him LEARN anything. If I had to do it all over again, I would have tipped 13%. It’s because since that happened(a number of years ago, maybe like 4), me and my husband have had some terrible experiences. We have had good ones too of course, but the servers need to LEARN that they can’t just hand you ANYTHING like McDonald’s cashiers do. They are there to EARN a tip, NOT to just hand you anything.
It’s very rare that it’s not the server’s fault. Things like if I order no pickles if you took my order and brought out my food, which there are some pickles under a bun that you’d have to lift it to see it, unless you admitted putting in the order wrong, I will assume it’s the kitchen staff that is at fault and probably is.
Things like raw chicken tenders aren’t the fault of the server unless they are pink or something.
A slightly over or undercooked steak if the order was put in correctly is not the server’s fault.
Also, some people assume things as well, that end up being wrong.
If another server brings out a wrong side dish or if they are missing items other than condiments, no it’s not the server’s fault if they put in the order correctly, but it still counts against the tip. It’s part of the service.
Why also is it when you say “no pickles” or “ONLY lettuce and onions”, they still have a pickle on the plate? WHY you servers can’t understand that if the customer states they don’t want pickles, that means on the plate, because otherwise, they’d specifically state they would have wanted it “ON THE SIDE.” Think about it. WHY do I keep having servers bring me some pickles on the plate when I ordered no pickles? NO SERVERS ARE BLIND OR ILLITERATE that they cannot determine any of the obvious errors that don’t have to be touched to notice the mistakes or mistake.