Resto Pet Peeves

[Alice Levitt]

Though not food related, the one that has always raised my hackles the most is when dining with another female, a server addresses us as "guys." This never happened to me before moving to Vermont. Not sure why.

Another is diners who don't dress respectfully at nice restaurants. Maybe I'm old-fashioned, but I don't want to see shorts at Café Shelburne!

Foodwise, it has got to be limp fries and Vermont restaurants that don't automatically serve real maple syrup with breakfast. I've also been lied to a fair amount about dishes being made in-house.

What are yours?

[Morganna]

Limp fries, and what passes for home fries in these parts (though a wonderful exception to this "rule" is Juniper's Fare in Waterbury WONDERFUL home fries there ) coupled with the utter lack of anything I would call hash browns (what is so hard about shredding raw potato, rinsing it, draining it throughly, then frying it at a decent heat with a good flavoured grease like bacon grease or butter and getting a crisp on it? I'm not even talking about adding onion to it at this point...). I really -want- sweet potato fries to be good (I never saw them anywhere until I moved to Vermont in 1993, but that's probably due to the other regions I lived in (not the south) before moving here), why aren't they?  They're along with those limp soggy things they serve at Al's I think.  What is with that?

I never minded being referred to as "guys", in some parts of the country it's just a catchall phrase like "y'all" and has nothing to do with gender in the mind of the person saying it.   In Long Island it's "yous guys".  Or just "yous".   I think I prefer "guys".

I'm also shocked at how hard it is to find a really good hushpuppy anywhere I've eaten.  Frankly, *I* make the best hushpuppies in Vermont, and I'm not even from the south.

Servers who don't pay attention at all drive me up the wall.  I don't like over attentive ones either, but when I'm flapping my arms like a chicken to get the check, SOMEone should come over, even if it's not MY server.

Oh oh, and those things they call gyros in some mediocre pizza joints.  They buy these... well, I suppose "meat cakes" that they bake, if even THAT. Some of them buy already sliced/chopped/formed errr "tongues" of "gyro meat" that they might pass under a salamander or toss on the grill to crisp a bit if you're lucky.  I keep thinking "don't get my hopes up by putting 'gyros' on your menu, THAT is -not- a gyro".  The utter lack of decent Greek food anywhere in the area is painful to me.

I better stop, I might be digressing.

[Alice Levitt]

I totally agree with your gyro quibble. Have you tried Cafe Mediterano in Essex? That is the real, succulent beef and lamb deal. The Amir's Kebab cart on Church Street also has a spit, though I don't find the meat as tasty as that at Café Mediterano. Who would have guessed that the only real gyros around would be Bosnian?

[Morganna]

I did try that place once, but the gyro wasn't very good. Maybe they've made a change? It's been years since we tried there.  We'll stop next we're in the area.

[tonyo]

1.  Crappy wine glasses in places that actually have a decent wine list
2.  Red wine served too warm , white wine served too cold (very common here with a few exceptions)
3.  Aloof service.  WOW is this common here in Vermont.
4.  Being asked what type of water I would prefer.  If I want a $6.00 bottle of Evian, I'll order it.
5.  Suggestive selling
6.  Being asked "Is this your first time at _________"?  A suggestion, always say "yes" to avoid the corporate spewing of useless rhetoric
7.  Servers kneeling down or sitting at the table (are you listening OUTBACK )
8.  Red sauce entrees priced at $15 plus.  Are you really serious
9.  Waiting and waiting for the check.  Why do servers just not get the fact that when we are done, we want to leave?
10.  Bad music and lighting (too loud/dark/bright)
11.  Paper napkins in places with entrees priced over $20
12.  Communal dishes of condiments (grated cheese for example)
13.  Prepacked dressing and disposable ramekins in any restaurant other than fast food
14.  Colored pollock being called crab
15.  Unwillingness to cook a burger less than medium well
16.  Dirty anything (accept martini)
17.  Stupid garnishes and plating habits (coleslaw with chicken parm, packing carrots/celery in same takeout container as wings, "thanks for the rubber vegetables")
18.  Tortilla chips served in unlined baskets (Mexicali, that one is for you)
19.  Automatic gratuity being added especially if service is substandard

[Alice Levitt]

tonyo, I have to ask: Where did they serve you coleslaw with chicken parm?

[tonyo]

Sweetwaters...............

[Alice Levitt]

Ouch. They're really feeling the heat on this board. I thought you were going to say Angelina's or somewhere else where your food is prepared in a microwave in front of you.

[siliconghost]

1.  Crappy wine glasses in places that actually have a decent wine list
2.  Red wine served too warm , white wine served too cold (very common here with a few exceptions)
3.  Aloof service.  WOW is this common here in Vermont.
4.  Being asked what type of water I would prefer.  If I want a $6.00 bottle of Evian, I'll order it.
5.  Suggestive selling


^
stop going to applebees.

6.  Being asked "Is this your first time at _________"?  A suggestion, always say "yes" to avoid the corporate spewing of useless rhetoric
7.  Servers kneeling down or sitting at the table (are you listening OUTBACK )
8.  Red sauce entrees priced at $15 plus.  Are you really serious
9.  Waiting and waiting for the check.  Why do servers just not get the fact that when we are done, we want to leave?
^^
Stop going to places with shitty waitstaff.

10.  Bad music and lighting (too loud/dark/bright)
11.  Paper napkins in places with entrees priced over $20
12.  Communal dishes of condiments (grated cheese for example)
13.  Prepacked dressing and disposable ramekins in any restaurant other than fast food
14.  Colored pollock being called crab
15.  Unwillingness to cook a burger less than medium well
16.  Dirty anything (accept martini)
17.  Stupid garnishes and plating habits (coleslaw with chicken parm, packing carrots/celery in same takeout container as wings, "thanks for the rubber vegetables")
18.  Tortilla chips served in unlined baskets (Mexicali, that one is for you)
19.  Automatic gratuity being added especially if service is substandard
^^^
If you come across like a cheap asshole, I'd autograt your table even if there were two of you.

With a post like this one, I can't imagine why you'd have problems at ANY restaurant.

[tonyo]

To siliconghost:

Thanks for your constructive feedback.  I imagine that if you do/did/will work in the restaurant industry that you would be just the type of server I would complain about thinking that by dropping a few plates you are "entitled" to a 20% tip.  I can GUARANTEE that if i had some arrogant server add 20% to my bill I would refuse to pay it.  Maybe you think it's ok to wait 20 minutes for a check after being served 80 degree red wine with an $18 plate of ziti marinara by some rude jackass that would rather text their friend about the Moby concert than actually "earn" thier gratuity.  I on the other hand expect more for my dollar.  And for what it's worth, I wouldn't eat at Applebee's at gunpoint so don't worry about me showing up during AYCE Riblet night....

[siliconghost]

To siliconghost:

Thanks for your constructive feedback.  I imagine that if you do/did/will work in the restaurant industry that you would be just the type of server I would complain about thinking that by dropping a few plates you are "entitled" to a 20% tip.  I can GUARANTEE that if i had some arrogant server add 20% to my bill I would refuse to pay it.  Maybe you think it's ok to wait 20 minutes for a check after being served 80 degree red wine with an $18 plate of ziti marinara by some rude jackass that would rather text their friend about the Moby concert than actually "earn" thier gratuity.  I on the other hand expect more for my dollar.  And for what it's worth, I wouldn't eat at Applebee's at gunpoint so don't worry about me showing up during AYCE Riblet night....

ACTUALLY...


I was a top-earning server @ two restaurants on Church Street.

I currently bartend at a restaurant on Church Street.

I don't care if I'm working @ Kong Chow, or wherever I work.

I don't care if all you order is water, and look at the menu. I am a DAMN good server, and you would never receive service like that from me, or anywhere I work.

Second, I don't care if someone came in whining from the get-go, I still treat them all like they are tipping me 100$.

Third, I NEVER bring my cell phone to work. I don't hang out with people I work with, I bust my ass, 60+ hours a week, and I love my job. I could be at MCDONALDS, and giving you the same service. That is why I have the reputation I do among restaurant owners in the Burlington area.

Fourth, Burlington has a shitty waitstaff experience, in general. As a manager, I would never hire anybody who fits the criteria you spoke of. If I were at a restaurant and had the experience you speak of, I'd be tempted to leave without paying.

Fifth, I don't feel entitled to ANYTHING, other than my 3.72/hour. I have held table sections, 10+ deep. And I average 20% on a bad night- @ Kong Chow, or bartending on Church Street.

I wish you weren't so sour, I pride myself on taking the 'difficult' guests and turning their nights around.

I have worked at (Mobil Rated) 5 star restaurants in vermont, along with Mary's @ Baldwin Creek, (founder of the Vermont Fresh Network), I have also had my hand in many restaurants which I'm sure you frequent.

Take it from me-- I am so sorry you had shitty experiences in so many restaurants, but if you were in my care, I could serve you dry bread and warm water, and you'd feel happy to have it. I take SO much care in every single one of my guests, at any workplace, INCLUDING APPLEBEE'S, (two years ago), that I'm sure you would have left with a smile- whether with a full stomach, or a pocketful of coupons.

If I ever see you, or get introduced, I'm immediately giving you a free meal...

just because anyone's business is important.

Thanks.

JWS

[tonyo]

JWS/siliconghost,

At risk of monopolizing this thread, a quick reply (oh let's no kid ourselves, people are loving this banter !).

I'm thrilled to read that there is at least one server out there that treats their "job" as a profession.  I spent many years in the biz doing everything from dishwashing, bartending, waiting tables, and managing upscale restaurants.  I FULLY agree that there is too much nonsense taking place.  My list may seem "nit picking" but I somehow think you agree with much of it.  I'm simply put off by restaurants that have a staff that couldn't care less, serve a subpar product, and have a cavalier attitude that I should feel "privleged" to dine in their establishment.  Yes, there are exceptions (we all know where they are so I won't be redundant in listing them here).  I agree, our paths probably have crossed and I will do my best to make sure they do again (I have eaten at Kong Chow actually and the lady that waited on us was extremely pleasant and had great frantic energy, kind of like an Asian Lucille Ball!). 

Hope to see you soon !

[siliconghost]

JWS/siliconghost,

At risk of monopolizing this thread, a quick reply (oh let's no kid ourselves, people are loving this banter !).

I'm thrilled to read that there is at least one server out there that treats their "job" as a profession.  I spent many years in the biz doing everything from dishwashing, bartending, waiting tables, and managing upscale restaurants.  I FULLY agree that there is too much nonsense taking place.  My list may seem "nit picking" but I somehow think you agree with much of it.  I'm simply put off by restaurants that have a staff that couldn't care less, serve a subpar product, and have a cavalier attitude that I should feel "privleged" to dine in their establishment.  Yes, there are exceptions (we all know where they are so I won't be redundant in listing them here).  I agree, our paths probably have crossed and I will do my best to make sure they do again (I have eaten at Kong Chow actually and the lady that waited on us was extremely pleasant and had great frantic energy, kind of like an Asian Lucille Ball!). 



Hope to see you soon !

Yeah, that's Linda, (my boss), and you really couldn't have made a better comparison. She's great, and laughs at everything, and I love her for it!

I totally agree with everything you just wrote, and that's all I can really say.

[mema802]

 ::)Okay ,
How about having a waiter who CONSTANTLY refers to you as "MISS"  There is a waiter in a certain mall restaurant who uses the "Miss" with ever thing he says.  Miss what can I get you? Miss how's your ???Miss is there anything else?  Miss this and Miss that.  After awhile you just want to shake him.  ENOUGH with the "Miss"
The other is when a waitress or waiter think because your over 40, you must be senile.  They speak to you as if you were a child who can't understand basic logic. VERY ANNOYING!
Thanks for letting me vent.

[mailgirl]

JWS/siliconghost,

At risk of monopolizing this thread, a quick reply (oh let's no kid ourselves, people are loving this banter !).

I'm thrilled to read that there is at least one server out there that treats their "job" as a profession.  I spent many years in the biz doing everything from dishwashing, bartending, waiting tables, and managing upscale restaurants.  I FULLY agree that there is too much nonsense taking place.  My list may seem "nit picking" but I somehow think you agree with much of it.  I'm simply put off by restaurants that have a staff that couldn't care less, serve a subpar product, and have a cavalier attitude that I should feel "privleged" to dine in their establishment.  Yes, there are exceptions (we all know where they are so I won't be redundant in listing them here).  I agree, our paths probably have crossed and I will do my best to make sure they do again (I have eaten at Kong Chow actually and the lady that waited on us was extremely pleasant and had great frantic energy, kind of like an Asian Lucille Ball!). 



Hope to see you soon !

Yeah, that's Linda, (my boss), and you really couldn't have made a better comparison. She's great, and laughs at everything, and I love her for it!

I totally agree with everything you just wrote, and that's all I can really say.

Maybe she will laugh when I tell her that your coworkers serve vegetarians meat and that you do not like waiting on them.