Sunday, August 22, 2010
Saturday, August 21, 2010
Wednesday night 8/19
Wednesday night, I went out with a couple of friends, Mandy and Laurie, for dinner and drinks. Expectations were high, as the restaurant is popular, busy and fairly expensive ($12-15 for basic entrees).
The good:
We were seated pretty quickly, and the server was quick to greet us.
The food was well prepared and delicious.
The bad:
There was some confusion as to what tables were available. Ended up following the hostess all over the restaurant only to be seated outside. Which was not a problem. Just seems there should be more communication with the host stand.
The appetizer we ordered never came.
Our drinks sat empty often.
The wrong entrée was brought out to one of my friends.
The server never checked to see how the food was.
We were sitting on a patio and asked for an ashtray which also didn't come until he noticed the empty pastic cup with several cigarette butts in it.
I was watching for our server. He had three tables, none with more than four people seated at it.
I can forgive inattentiveness if there is a valid reason. I didn't see one.
Forgivable reasons a server may be inattentive:
Entire section filled at once (double/ triple/ quadruple seated)
Sat with a large party (8+)
Has a very large section (5 or more tables)
Has an incredibly demanding table that keeps them occupied
The only other forgivable reason: They're new.
In this case I gave the guy the benefit of the doubt on this one, and still tipped a bit over 20%.
After dinner, we all went to a bar where we knew a lot of people, including the bartenders. We were quickly served strong drinks, and tipped very well on them. (Like 90%)
The good:
We were seated pretty quickly, and the server was quick to greet us.
The food was well prepared and delicious.
The bad:
There was some confusion as to what tables were available. Ended up following the hostess all over the restaurant only to be seated outside. Which was not a problem. Just seems there should be more communication with the host stand.
The appetizer we ordered never came.
Our drinks sat empty often.
The wrong entrée was brought out to one of my friends.
The server never checked to see how the food was.
We were sitting on a patio and asked for an ashtray which also didn't come until he noticed the empty pastic cup with several cigarette butts in it.
I was watching for our server. He had three tables, none with more than four people seated at it.
I can forgive inattentiveness if there is a valid reason. I didn't see one.
Forgivable reasons a server may be inattentive:
Entire section filled at once (double/ triple/ quadruple seated)
Sat with a large party (8+)
Has a very large section (5 or more tables)
Has an incredibly demanding table that keeps them occupied
The only other forgivable reason: They're new.
In this case I gave the guy the benefit of the doubt on this one, and still tipped a bit over 20%.
After dinner, we all went to a bar where we knew a lot of people, including the bartenders. We were quickly served strong drinks, and tipped very well on them. (Like 90%)
Wednesday, August 18, 2010
I have this odd feeling...
my posts are going to have no rhyme or reason to the order. I may categorize them later. For now, it's just as I think of them.
The Drive-Thru
The 'drive-thru' originally served two primary purposes: speed and convenience. It has grown to serve a third: "I'm a lazy, inconsiderate bastard who can't be bothered to get out of my car."
I am not a fan of fast food, but still find myself eating it about once a week. I almost invariably use the drive-through, which is the most convenient option for me as I'm often in a rush, driving alone, and want something simple.
Using the drive through is a crap shoot. Every once in a while you'll get behind four high school students in one car, each paying separately with piles of change, a harried mother with eight kids in her giant SUV, or the picky eater with such a customized order that it takes as long to check the order as to actually eat it. In two out of three of these situations, walking inside to order would have saved anyone behind them a substantial amount of time and wondering "What the hell did they order?". The third situation? Wouldn't making mac n' cheese for those eight kids been easier, healthier, less stressful and cheaper? I'm just sayin...
The primary difference between walking in to get food to go, and using the drive through is that people can go around you if you walk in. Granted, this really doesn't make the restaurant employee's life easier, but it makes every other customer a bit less stressed.
I am not a fan of fast food, but still find myself eating it about once a week. I almost invariably use the drive-through, which is the most convenient option for me as I'm often in a rush, driving alone, and want something simple.
Using the drive through is a crap shoot. Every once in a while you'll get behind four high school students in one car, each paying separately with piles of change, a harried mother with eight kids in her giant SUV, or the picky eater with such a customized order that it takes as long to check the order as to actually eat it. In two out of three of these situations, walking inside to order would have saved anyone behind them a substantial amount of time and wondering "What the hell did they order?". The third situation? Wouldn't making mac n' cheese for those eight kids been easier, healthier, less stressful and cheaper? I'm just sayin...
The primary difference between walking in to get food to go, and using the drive through is that people can go around you if you walk in. Granted, this really doesn't make the restaurant employee's life easier, but it makes every other customer a bit less stressed.
Tuesday, August 17, 2010
Ordering a drink at a bar
Believe it or not, some people have no idea how to do this.
There is a simple and logical flow.
1. Approach the bar
2. Make eye contact with a bartender
3. Order your drink
4. Recieve your drink
5. Produce payment
6. Tip
Now to break down each step.
1. Approach the bar
Easy enough. You walk to the bar. If there's enough space to be at the bar, do so. If the bar is full of people that are not moving, e.g at bar stools, and there's an obvious line, wait in it. If it's a wall of chaotically milling people around the bar, do your best to approach it without spilling any drinks. Keep in mind the bartenders will likely be at the location where it's easiest to make drinks. If possible, go to the bartender to get your drink faster.
2. Make eye contact with the bartender
Do not snap, whistle, yell, or just order. Bartenders do pay attention to when you arrived, and will try to take care of you in that order in most cases. They will point, ask what you'd like, or call you by name when they are able to get your order.
Things that will bump you down in priority:
You failed to tip previously
You order horribly complicated drinks
You are rude
Bartenders recognize you by two things first, what you drink, and how you tip.
If you have had a regular bartender that you're regularly ordering from, are approached by another bartender, and want your regular bartender? Take care of your regular bartender.
3. Order your drink
Don't know what you want? Don't go to the bar.
Have multiple drinks, shots, beers? Order them all at once. Don't make the bartender make a horribly complicated shot, then order the same one again. And one more for your friend.
Want the bartender to be creative? Give them something to work with. For example "I want something fruity with rum". Easy enough. I'm a fan of "I want something pink/ green/ blue", but not everyone is.
If it's busy enough, and you don't know, expect to have the bartender walk away.
If you're chummy with your bartender, feel free to make small talk, but realize they are working, and can be interrupted at any time.
4. Recieve your drink
Let the bartender set the drink on the bar if possible. The hand-off of a drink can get very messy and cause spills. At this time if something is off, mention it. If you're missing a drink, garnish, straw, etc.
5. Produce payment
Hand the bartender cash, a credit card, the name on your tab, your room number, etc. You do this after you recieve your drinks, so that all drinks are counted. If you use a credit card, indicate whether you'd like to keep your tab open or close it. If you intend to drink all night, don't close it after each round. That's a massive pain in the ass. And remember to pick up your card and close your tab at the end of the night.
Regarding cash, too big or too small is bad. Handing a $100 bill for a beer is as bad as a handful of dimes and nickels for a beer. If you do either, apologize
6. Tip
This bit makes a big difference in your experience at a bar. Trust me. A smile and a thank you is nice, but not what we're working for. Bartenders often make $3-5 an hour.
The reasons behind tipping well:
You'll be remembered, not just during the night, but the next time you come in.
You be taken care of quicker.
Your drinks will get stronger.
Your bartender will actually like you better.
What happens when you don't tip:
Your drinks become weaker
You will be ignored
The bartender will tell the other bartenders to make your drinks weaker
You will be generally regarded poorly
A last thing; If you don't have the money to tip, you don't have the money to drink.
There is really only one exception to this rule. You are a regular, know the bartender well, and promise to 'get them the next time', and do.
Well, two exceptions. You could also be sleeping with the bartender.
There is a simple and logical flow.
1. Approach the bar
2. Make eye contact with a bartender
3. Order your drink
4. Recieve your drink
5. Produce payment
6. Tip
Now to break down each step.
1. Approach the bar
Easy enough. You walk to the bar. If there's enough space to be at the bar, do so. If the bar is full of people that are not moving, e.g at bar stools, and there's an obvious line, wait in it. If it's a wall of chaotically milling people around the bar, do your best to approach it without spilling any drinks. Keep in mind the bartenders will likely be at the location where it's easiest to make drinks. If possible, go to the bartender to get your drink faster.
2. Make eye contact with the bartender
Do not snap, whistle, yell, or just order. Bartenders do pay attention to when you arrived, and will try to take care of you in that order in most cases. They will point, ask what you'd like, or call you by name when they are able to get your order.
Things that will bump you down in priority:
You failed to tip previously
You order horribly complicated drinks
You are rude
Bartenders recognize you by two things first, what you drink, and how you tip.
If you have had a regular bartender that you're regularly ordering from, are approached by another bartender, and want your regular bartender? Take care of your regular bartender.
3. Order your drink
Don't know what you want? Don't go to the bar.
Have multiple drinks, shots, beers? Order them all at once. Don't make the bartender make a horribly complicated shot, then order the same one again. And one more for your friend.
Want the bartender to be creative? Give them something to work with. For example "I want something fruity with rum". Easy enough. I'm a fan of "I want something pink/ green/ blue", but not everyone is.
If it's busy enough, and you don't know, expect to have the bartender walk away.
If you're chummy with your bartender, feel free to make small talk, but realize they are working, and can be interrupted at any time.
4. Recieve your drink
Let the bartender set the drink on the bar if possible. The hand-off of a drink can get very messy and cause spills. At this time if something is off, mention it. If you're missing a drink, garnish, straw, etc.
5. Produce payment
Hand the bartender cash, a credit card, the name on your tab, your room number, etc. You do this after you recieve your drinks, so that all drinks are counted. If you use a credit card, indicate whether you'd like to keep your tab open or close it. If you intend to drink all night, don't close it after each round. That's a massive pain in the ass. And remember to pick up your card and close your tab at the end of the night.
Regarding cash, too big or too small is bad. Handing a $100 bill for a beer is as bad as a handful of dimes and nickels for a beer. If you do either, apologize
6. Tip
This bit makes a big difference in your experience at a bar. Trust me. A smile and a thank you is nice, but not what we're working for. Bartenders often make $3-5 an hour.
The reasons behind tipping well:
You'll be remembered, not just during the night, but the next time you come in.
You be taken care of quicker.
Your drinks will get stronger.
Your bartender will actually like you better.
What happens when you don't tip:
Your drinks become weaker
You will be ignored
The bartender will tell the other bartenders to make your drinks weaker
You will be generally regarded poorly
A last thing; If you don't have the money to tip, you don't have the money to drink.
There is really only one exception to this rule. You are a regular, know the bartender well, and promise to 'get them the next time', and do.
Well, two exceptions. You could also be sleeping with the bartender.
Monday, August 16, 2010
A little background
I've worked in the customer service/ restaurant/ bar industry for most of my life. I also dine out and go out drinking fairly often. As such, I have have had good and bad experiences from both sides. Some leave me with advice to give, others with stories to tell, some with ranting.
So that's what I'm going to do.
I originally thought about writing a "Dining out for Dummies" kind of book. This format may be better, as I still bartend, I still go out, and I still get more stories on a regular basis. That, and I needed to get off my ass and finally do this.
A little about me:
I currently work two jobs: support for a small software company during the day and bartending at a night club on the weekends. In the past, I have worked at chain restaurants, fine dining restaurants, a private country club, a hip-hop night club, and a suburban neighborhood bar. I also travel about 1-2 times a year to various cities, and generally go out to eat or drink 3-4 times a week.
I will only mention specific locations in this blog if I absolutely love the place, or had a great experience there. Any poor experiences get to remain anonymous.
So that's what I'm going to do.
I originally thought about writing a "Dining out for Dummies" kind of book. This format may be better, as I still bartend, I still go out, and I still get more stories on a regular basis. That, and I needed to get off my ass and finally do this.
A little about me:
I currently work two jobs: support for a small software company during the day and bartending at a night club on the weekends. In the past, I have worked at chain restaurants, fine dining restaurants, a private country club, a hip-hop night club, and a suburban neighborhood bar. I also travel about 1-2 times a year to various cities, and generally go out to eat or drink 3-4 times a week.
I will only mention specific locations in this blog if I absolutely love the place, or had a great experience there. Any poor experiences get to remain anonymous.
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