KRLD Restaurant Week: Good Servers and Bad Customers

Yesterday I asked RW diners to send in the names of servers who performed above the call of duty. Now I’m getting emails from servers who would like a forum to discuss their customers. So, here is your own mini-Bitterwaitress space, dear server. Go. The audience is listening.  If you’re really good, I’ll start a weekly post for you. Oh, and name your restaurant or I will delete you.

9 comments on “KRLD Restaurant Week: Good Servers and Bad Customers

  1. Sorry, Nancy. My restaurant has a specific clause in our blogging and social networking policy prohibiting employees from divulging unflattering information about guests or saying anything which may be construed to reflect negatively on the restaurant. The web is monitored for such comments, and even an anonymous post can be traced back to the writer by piecing together clues from the post. I’m afraid this is becoming more common. Good luck, because I love ridiculous RW stories as much as the next guy. I would really hate for someone to lose a job over a post, though.

  2. Without divulging to much information because I love my job, as well. I will say that it is extremely annoying how the restaurant week guests seem to think that it is their god-given right to sit at your table for 2 1/2 hours, have you box your food for them, and then leave you 15% after telling you this was one of the best dining experiences they have ever had.

    While I know there are certain “waiters” out there that are worthy of 15%, I do not consider myself one of them. You need to realize that if you are going to one of the nicer restaurants in Dallas for restaurant week that these people are not 18 year old kids, and they are trying to make a livving just like you.

    rant over. only 10 more days(?) of the amateur diner, er, i mean restaurant week.

  3. side note, my funny story is that I had a guest argue with me the other night when i brought her a red zin. she insisted that the “pink” drink her friend was drinking was indeed a red zin, and that is what she ordered. after informing her in the nicest way possible she was to embarrassed to change. I of course brought her what she wanted, on me, but I still got a kick out of it.

  4. I’m going to wait till the end of my restaurant’s second week before posting, because three days in, and I already have about fifty evil guests to post about

  5. @jon — do you think that any of those servers who do, in fact, deserve just 15% know who they are? I’m sure every crappy server thinks he/she is the best in the business, just like every annoying diner probably thinks he/she is a perfect guest.

  6. Likewise, do the bad tippers really know who they are? Perhaps there is a correlation between how much of a dbag you are to your server and how well you are treated?

  7. peanut gallery comment:@Sparky. You hit the nail on the head. Bravo. Service is completely relative to both the person serving AND the person sitting at the table. As a seasoned server I’ve witnessed many colleages play the victim after giving less than stellar service. The flip side is the common “verbal” tip…”Great job man, best service I’ve ever had”, followed by the firm handshake…it’s like the kiss of death for your monetary tip. That said after so many years I don’t fret the verbals. They’re almost nicer than being treated as a servant and getting overtipped. It’s all a wash in the end and so long as I give everybody the professional attentive serviced I’ve been trained to provide, I’m laughing all the way to the bank. It’s an incredible business and for those who hate what they do, find a new profession. Spare us all. Let’s dine and break bread together!