Sorry, some guests come in to relax over a good meal and escape from the greasy spoon syndrome that has the industry by the balls. They have had microbiology and know there are things growing underneath nails that have dirt between the nail and the finger, and a smile does not negate personal filth that is transferred by handler to person trying to relax.I said I agreed with most of them, it's the way she presents herself with it. She leaves no room for a server who's possibly just having a bad day. People aren't robots.
You never know what kind of day someone is having. For all you know, the person just lost a loved one but can't afford to miss a day of work over it.
God forbid you don't have every single one of your expectations met 100% of the time you dine out. And god forbid you throw someone $20 on an $80 meal. I'd feel like a cheap fucking asshole if I gave a $100 bill on $80 and asked for change back out of it.
I'm not a waiter. I've never worked in that line of business. I am a business owner myself though and I understand that sometimes your help isn't always going to be 100%.
Life's rough. Get a fucking helmet. I don't know what else to tell you.
How about this.... i present it in terms of a restauranteur and restaurant management. What i said is simple...at a very basic level of waitstaff service. That is the ..... job.
I know full well people have bad days, and if that is the problem they are off the floor if they cant reign that crap in. It is not a customers issues or problem what the server may or may not be "going thorough". A customer is there to enjoy themselves...I am paying for them to be served...and a customer should be given a basic level service.
That is what I pay them to do. Any tips they receive is based on how well they preform... not something squeeze out of patrons.
Life is very rough...if you want a great tip.... then do something to deserve a great tip. Don't try and have a mandatory tip planted onto a check...and just do average or sub standard work.
Thank you!
My guests come in to relax over a great meal and escape from their daily grind.
The do not need to see a frump that will just cause them to ponder what their deal is.
Servers are "checked in" by a manager and a Smile is part of our uniform standards.
If I see that dirt, my back goes up faster than a cat eyeing a dog that is 12 times its size. The last bite goes on the spoon, the spoon is rested in "finished" position emily post style, the napkin is folded, I pay my bill and the tip and I leave, no hassle for me.
I quite frankly don't care whether they "figure out the frump". I just get the hell out and never go back for any reason. I'd starve before I put myself through that kind of a non-professional experience again. Good consumers deserve what they pay for.
An excerpt from a page at the cdc linking to statistical deaths caused by food-borne illnesses:
Food-Related Illness and Death in the United StatesMore than 200 known diseases are transmitted through food (1). The causes of foodborne illness include viruses, bacteria, parasites, toxins, metals, and prions, and the symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes. In the United States, foodborne diseases have been estimated to cause 6 million to 81 million illnesses and up to 9,000 deaths each year (2-5). However, ongoing changes in the food supply, the identification of new foodborne diseases, and the availability of new surveillance data have made these figures obsolete. New, more accurate estimates are needed to guide prevention efforts and assess the effectiveness of food safety regulations.
Surveillance of foodborne illness is complicated by several factors. The first is underreporting. Although foodborne illnesses can be severe or even fatal, milder cases are often not detected through routine surveillance. Second, many pathogens transmitted through food are also spread through water or from person to person, thus obscuring the role of foodborne transmission. Finally, some proportion of foodborne illness is caused by pathogens or agents that have not yet been identified and thus cannot be diagnosed. The importance of this final factor cannot be overstated. Many of the pathogens of greatest concern today (e.g., Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Cyclospora cayetanensis) were not recognized as causes of foodborne illness just 20 years ago.
In this article, we report new estimates of illnesses, hospitalizations, and deaths due to foodborne diseases in the United States. To ensure their validity, these estimates have been derived by using data from multiple sources, including the newly established Foodborne Diseases Active Surveillance Network (FoodNet). The figures presented include estimates for specific known pathogens, as well as overall estimates for all causes of foodborne illness, known, unknown, infectious, and noninfectious
The trouble with people educated in human health is that you cannot shame nor beat out of them the facts of nutritional health, not to mention egregious issues of food-borne illnesses caused by food handlers who never were taught the largest cause of foodborne illness is handling food with a cut or open wound. Salmonellosis is transferred in that way, and people under 5 and over 60 are susceptible to death or lifelong illnesses from a bout with the disease at either end of the age spectrum. An education in vector routes of foodborne illness is paramount to minding people's very dependence on food servers to pay attention and do things that maintain human health, not dismantle it.