Well, less tips than instructions: "100 Things Restaurant Staffers Should Never Do (Part 1)." And not our instruction's but Bruce Buschel's -- he's opening a seafood restaurant and blogging about it for the New York Times. The list is for the staff he's hiring. Among the 100 (which include don'ts and also dos):
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”
23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.
Love that last one. Thoughts from St. Louis diners -- and owners, GMs, and, of course, restaurant staffers? -- Stephen Schenkenberg
that last one is great! A lot of times I discovery bottles at restaurants that I would love to have at home. I'll scribble it down on a receipt and never see it again. If a server did that for me I would most definitely remember that and remember that server!
Posted by: Jason | 10/30/2009 at 10:12 AM
If I have put one of my knives or forks on the plate during an earlier course - please just take it when you remove that plate and bring me another one for the next course - don't put it back on the table.
This happens FAR too often.
Posted by: Ellen | 10/30/2009 at 11:15 AM