Tag Hostess

Real Restaurant Rules

Michael 3 Comments

It’s not often that we invoke actual rules for Real Reality Show Blog readers.  After all, real reality is what you make of it.  But last year was not a banner year for eating out.  We saw poor behavior by almost every facet of the restaurant industry from cooks to coat check attendants.  It was on New Year’s Eve that we finally had to say, “Somebody has got to take control here.”  And those somebodies are us! 

Last summer we found out that if we walk up to a hostess stand and there are three or more workers there, we should turn around and walk away.  We’re not certain but we think that two of the three may have been on their cell phones with each other.  Whatever they were doing they weren’t working on seating the next party.  Since there was then a lack of available seating there seemed little else for the hostesses to do.  Folding linen, polishing flatware, bussing tables, doing anything would have been preferred over just standing around in front of potential patrons waiting for a place to sit.  A tip for the front of the house.

Just a few weeks ago we found out that if you can smell the garlic as you are walked to your table, don’t order the scampi.  We did but She of We did anyway.  It wasn’t all that bad.  Sometimes it’s good to sleep on the couch.  And more and more we need to ask if al dente when applied to vegetables is a code word for raw.  It confuses our mouths when the broccoli is hard and crunchy and the pasta is slightly over done in that not quite mushy manner that happens when you over re-heat what you prepped earlier in the day.  A couple tips for the back of the house.

But by and large, our most disappointment came at the hands of those into whose hands we put our dining experience, the servers.  We’ve tried hinting.  We’ve left a tip here and there.  We’ve held tips back here and there!  We think it’s time for rules.  Real rules for restaurant servers.

                    Rule Number 1.  Tell us the specials when you greet us.  We hate when we are seated, given menus, asked for drink orders, finally decided what we want to eat and then have our server say, “Let me tell you about this evening’s specials.”  You can tell us but either we’re going to not listen because we want to remember what it is we decided on from the menu or you’re going to have to go away again while we reconsider our choices. 
                    Rule Number Next.  When you take our order would be a good time to tell us the chef’s favorite, your favorite, or if there is something everybody has raved about that evening.  It was at our New Year’s Eve dinner at a very fine restaurant with normally very fine food and service that our waitress insisted on telling us what she likes to eat for each course AFTER each course was served.  By the time the dessert menu came out we thought about just having her order for us.   
                    Rule Number Next and a Half.  Please taste what you serve.  Although we appreciate the honesty of “I don’t know, I never had it here,” we don’t appreciate the lack of attention to detail that you wouldn’t want to know everything there is to know about the food you serve.   We watch all the cooking shows but we still don’t know all the jargon or even all the food.  Is broccolini a pasta or a vegetable.  Or is that boccone?  Bocconcini is the pasta?  You can help us.  Robert Irvine would be proud of you.
                    Rule Number the One After That.  Pay attention to the table’s flow.  If we are still working on our appetizers, do not bring out the soup.  It was around Thanksgiving when the last thing we wanted was more turkey.  So we ambled over to a nearby Italian restaurant where we had the ultimate plan.  A smokey fonduta, a classic Caesar, some decadently cheesey pastas, topped off with a course of zeppole.  Heaven.  What we got was our salad first, the appetizer and entrée together, and we left without ordering dessert.  There is a rule (and not ours) that never should new plates be served until old plates are cleared.  Unfortunately like most speed limit laws that seems to have turned into a suggestion.  We were even willing to ignore the fact that the waitress reminded us at each table visit that it was her first night.  We’re actually the perfect couple to break in new staff.  We’re very low maintenance, rarely order off the menu, and generally tip well.  Then there are those times when even we can’t turn the lifelong served one into a number one server.  
                    Rule Next to the Last.  Know why you stopped by.  We are convinced that most wait persons have no idea why they stop back after serving a course to ask if everything is ok.  Well, that’s the reason.  It’s not to see if we’re enjoying ourselves.  It’s an opportunity to confirm that what we were served is prepared properly and as we ordered it.  The question should be, “Is everything as you expected?”  If you get the urge to tell us that you thought we’d enjoy it even though you always have it with chicken, please see one of the rules above. Something up there covers that.
                    Rule Last.  When you bring us our check and we decide to pay in cash don’t ask us if we want change.  If you were working at the mega mart and someone handed over a wad of bills for their groceries would you ask if the shopper wanted change?  Assume we want what is ours.  If you feel you have to say something, say, “I’ll be right back with your change.”  If we decide to share some of that with you, we’ll let you know.

So for the waitstaff workforce out there, there are our tips for you.  No, not tips, not advice, not veiled hints.  Those are our rules.  There aren’t hard to follow and those who do will be richly rewarded.  We have some favorite servers we don’t even wait for change from.  That’s a rule too.

Now, that’s what we think.  Really.  How ‘bout you?

 

Strike Three

Michael Leave a comment

Twinkie, Twinkie, little cake
No longer now will you bake.
The salaries were much too high.
The union said pay up or die.
Twinkie, Twinkie, little cake
How much did they think they’d make.

Unfortunately there are over 18,000 workers with nowhere to go on the next regularly scheduled business day and who knows how many investors (you remember investors, they are the ones who actually put up the money) have no next regularly scheduled business.

Nobody wins win you have to strike for money.  You can strike to prevent workers from entering dangerous conditions.  Back when mine workers had to send in birds then wait to see if they died from methane gas exposure there were dangerous conditions one should strike against.  Back when seamstresses were locked in textile mills and not permitted to leave until an arbitrary but always high number of garments were finished regardless of a workers physical condition there were dangerous conditions.  When delivery personnel had to handle unbroken horses pulling unarmored wagons across often violent territory, there were dangerous conditions.

Because a worker wants more money is not a reason to strike.  Everybody wants more money.  Even the President of the United States wants more money but he doesn’t go on strike, he gets another job.  For him it was part time author while he wasn’t busy dong presidential things.  If the bakers at Hostess wanted more money, they could have worked harder.  Instead, they were sold a bill of goods by a union (whose officers and employees still have jobs to go to) that if they paid their union dues the union would get them more money.  We don’t recall ever seeing a news article that a union has offered to reduce their dues for workers who have been asked to work for less than what the union demands.  

As a matter of economics, and recognizing that owners are just as greedy as workers, those who lose the most during union negotiations are, well, everybody.  Take this example.  Let’s say that it takes $100 to build a chair. The chair company has 10 workers and each builds 10 chairs a year.  The workers each get $50 a chair and the company spends $5,000 on salaries.  They also pay $3,000 on health insurance.  Electricity costs $1,000 and the wood, glue, and nails cost $1,000.  That’s $10,000 for that company to build those chairs this year.  The owner who puts up all the money sells each chair for $125.   And he makes $2,500 a year if he sells all 100 chairs.  In year 2, the chair makers go to the owner and ask for 10% more this year raising their salary from $50 per chair to $55 or $550 per worker or $5,500 in total salaries.  The owner asks how many more chairs the workers will make.  No more chairs, just the same 10.  So at the end of the year 2, if the owner sells all 100 chairs he will lose $500 from his previous salary.  Instead of risking that, he’s going to raise his chair prices to $130 to make up the $500 difference.  Across the street at the table factory the workers are demanding more money this year.  Why?  Because the cost of living is going up.  Have you seen how much chairs cost nowadays?

It’s a very simple example but it’s the core problem with unions.  Every time someone gets more, somebody else needs more just to keep up.  All for money.

Someday somebody will buy the trademark and rights to the Twinkie name and the world will be happy again.  Except for those workers who will now want more money because the price of milk just went up.

Now, that’s what we think. Really. How ‘bout you?

(For more of our thoughts on unions, See Union Made, June 18, 2012 in Humor.  Yep, in Humor.)