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i'm not street but i do what i gotta do
Aug. 6th, 2009 10:39 pmfirstly, a huge THANK YOU to everyone who gave recs at my podfic request posts (first link goes to dw and the second goes to lj). any other suggestions are still WAY SUPER WELCOME, keep it coming! you all rock a lot :D
IN OTHER NEWS, 13 things your waiter won't tell you, a post on yahoo.com excerpted from waiter rant: thanks for the tip -- confessions of a cynical waiter (amazon).
a few of my favorites (emphasis, formatting, and some commentary added):
1. Avoid eating out on holidays and Saturday nights. The sheer volume of customers guarantees that most kitchens will be pushed beyond their ability to produce a high-quality dish.
...
5. Treat others as you want to be treated. (Yes, people need to be reminded of this.)
6. Don't snap your fingers to get our attention. Remember, we have shears that cut through bone in the kitchen.
...
8. Splitting entrées is okay, but don't ask for water, lemon, and sugar so you can make your own lemonade. What's next, grapes so you can press your own wine? [i have SERIOUSLY gotten this, and i work at a pretty basic sit-down retaurant. WHERE WE SERVE LEMONADE.]
9. If you find a waiter you like, always ask to be seated in his or her section. Tell all your friends so they'll start asking for that server as well. You've just made that waiter look indispensable to the owner. The server will be grateful and take good care of you.
10. If you can't afford to leave a tip, you can't afford to eat in the restaurant. Servers could be giving 20 to 40 percent to the busboys, bartenders, maître d', or hostess. [i, personally, at this restaurant, tip out about 4 percent of my sales on the average night. if ALL my tips are 20 percent or above, this still leaves me tipping out at least a fifth (20 percent) of what i've made. if people tip 10 percent or less this number skyrockets; i tip out about half of what i made that night. this means if i walk into the office with $100 in tips, i walk out with $50-60. and it has happened.]
and last but not least ...
12. If you want to hang out, that's fine. But increase the tip to make up for money the server would have made if he or she had had another seating at that table. [FOR SERIOUS. this is kind of counterintuitive, because for the last two hours that you were sitting there i bet the server didn't do much more than refill your drinks every once in a while. but think of it as "renting" the table -- your server could have turned another table or two while you were sitting there chatting. we DON'T want to chase you out (okay, sometimes maybe we do), and god knows i tend to chat and linger when i go out to eat ... but just be mindful.]
aaaaaaand now it's time to get back to crazypants cleaning and packing for LOLLAPALOOZA! WOO!
IN OTHER NEWS, 13 things your waiter won't tell you, a post on yahoo.com excerpted from waiter rant: thanks for the tip -- confessions of a cynical waiter (amazon).
a few of my favorites (emphasis, formatting, and some commentary added):
1. Avoid eating out on holidays and Saturday nights. The sheer volume of customers guarantees that most kitchens will be pushed beyond their ability to produce a high-quality dish.
...
5. Treat others as you want to be treated. (Yes, people need to be reminded of this.)
6. Don't snap your fingers to get our attention. Remember, we have shears that cut through bone in the kitchen.
...
8. Splitting entrées is okay, but don't ask for water, lemon, and sugar so you can make your own lemonade. What's next, grapes so you can press your own wine? [i have SERIOUSLY gotten this, and i work at a pretty basic sit-down retaurant. WHERE WE SERVE LEMONADE.]
9. If you find a waiter you like, always ask to be seated in his or her section. Tell all your friends so they'll start asking for that server as well. You've just made that waiter look indispensable to the owner. The server will be grateful and take good care of you.
10. If you can't afford to leave a tip, you can't afford to eat in the restaurant. Servers could be giving 20 to 40 percent to the busboys, bartenders, maître d', or hostess. [i, personally, at this restaurant, tip out about 4 percent of my sales on the average night. if ALL my tips are 20 percent or above, this still leaves me tipping out at least a fifth (20 percent) of what i've made. if people tip 10 percent or less this number skyrockets; i tip out about half of what i made that night. this means if i walk into the office with $100 in tips, i walk out with $50-60. and it has happened.]
and last but not least ...
12. If you want to hang out, that's fine. But increase the tip to make up for money the server would have made if he or she had had another seating at that table. [FOR SERIOUS. this is kind of counterintuitive, because for the last two hours that you were sitting there i bet the server didn't do much more than refill your drinks every once in a while. but think of it as "renting" the table -- your server could have turned another table or two while you were sitting there chatting. we DON'T want to chase you out (okay, sometimes maybe we do), and god knows i tend to chat and linger when i go out to eat ... but just be mindful.]
aaaaaaand now it's time to get back to crazypants cleaning and packing for LOLLAPALOOZA! WOO!
