100 Things Restaurant Patrons Should Never Do – Part 2
Nearly two years ago, ESer LB responded to The New York Times’ 100 Things Restaurant Staffers Should Never Do with her own 100 Things Restaurant Patrons Should Never Do — basically a server’s wish list/bill of rights. While we only actually came up with 50 items for the original list, this continues to be one of Endless Simmer’s most popular posts, so we’re pleased to present part 2 of the list, as suggested by ES commenters.
51. Don’t walk back into my kitchen to tell me that you are allergic to something.
52. Don’t tell me how to do something. I don’t care, if you think you should pay AFTER you eat. If I’m telling you to pay BEFORE, just do it.
53. If you use a coupon or get a discount of some sort (use a gift card, etc) make sure you tip on the ORIGINAL bill…seems like another “duh” but you’d be amazed how often people don’t do this.
54. If you have kids, PLEASE keep them under control before/during//after being seated, especially when the restaurant is busy. I can’t tell you the number of times I have zoomed out of the kitchen, arms full of hot food, to almost trip over a 3 year old running around the dining room. THIS IS NOT OK people! and it is dangerous. THINK.
55. Don’t be the person that comes in at 9:50 at a place that closes at 10:00, then two hours later as someone vacuums under your feet, say, “Oh…you’re closed? When?”
56. I’m not picking the garlic out of the pasta sauce. Don’t be any dumber than your genetics already make you be.
57. If you would not want someone to enter your place of employment and act the way that you find yourself acting when you enter a dining establishment, I would suggest you examine your behavior and expectations. If I were to come into your place of employment, and insist that you assist me at the risk of alienating other customers/guests, I suspect that you would find it annoying.
58. Quit making special requests like: substitutions, different cooking methods, adding ingredients etc… We cook a hundred dishes every hour and it really backs us up when 5 people order the same thing but each want something different done for their order.
59. Quite asking for foods to be cooked WELL DONE!!! It’s going to take a lot longer for your food to be cooked, it will taste and feel like chewing meat flavored sawdust, it will have barley any of it’s nutrients left and several hours later your going to shit bricks.
60. MAKE RESERVATIONS!!! Especially when there are more than ten people in your party! Otherwise your going to have to stand there and wait for several tables to open and it throws everyone into a mad frenzy to prepare for you!
61. Don’t be the person who thinks that just because you’re paying some money, you’re a king/queen. You have no right to be a douche. If you’re the type of person who threatens to never come back, guaranteed you are a customer nobody ever wants to see again. You’re not that important, get over it.
62. No calculator needed. Give the server $1 for every $5 you spend, always round up. It’s that easy.
63. It is always appropriate to tip extra if someone has gone above and beyond. Thanks are great, but thanks and a little extra money are better.
64. If you’re returning to a restaurant known for sending a complimentary taste (amuse-bouche) before your meal, don’t presume that they are going to do it every time, and don’t specify what you want for that little free thing. (Yes, there are people who actually ‘order’ their amuse-bouche.)
65. If you are not dining in what is clearly a vegetarian restaurant, then the restaurant is NOT required to provide a vegetarian entree! My restaurant just got a bitchy yelp review because we’re a southern-american comfort-food restaurant and did not have a vegetarian entree. Um, hello?!
66. …And don’t get mad at your server when they politely point you in the direction of salads and veggie side dishes. Read the menu! If there is not a vegetarian entree listed, then there is not a vegetarian entree!! And no, the chef is not required to “just make you something.”
67. Please realize that the cooks only have a specific amount of grill space on which to prepare your food. Just because you ordered something you think is super easy to fix, doesn’t mean there is adequate room on the grill in the kitchen to fix every single item simultaneously.
68. Also, just because your food in rung in before another tables, that does not mean it will come out first. Certain items take more preparation than others. A well done steak will take longer than fried fish.
69. Servers are human, we make mistakes. Sure every once in a blue moon a server may forget to ring something in or ring it incorrectly. If this happens regularly, maybe you should consider trying different retaurant(s). For a good server, these mistakes are few and far between.
70. When a server brings the food, it always irks me when other people at my table leave their drinks, silverware, and napkins (or worse, cellphones and purses!) sitting right in front of them, where a plate should go. It just doesn’t make sense to me–where is our waiter supposed to put your food? In front of ME? Just move your stuff out of the way, guys.
71. Just because you are the customer does not make anything and everything you do OK. It’s your meal but it’s someone else’s business, office, well-being etc… If you do not behave with the respect patience and good nature you would in any other place of business you are rude.
72. Treat you server like a human being. Be polite and courteous whether you’re getting great service or terrible. No question, request, or complaint from a customer is inherently unacceptable so long as it’s delivered kindly.
73. Don’t dine out for the sole purpose of nit-picking and criticizing
74. Don’t yell at your server if you don’t like the rules. If s/he says extra sauce costs 45 cents, then it just does.
75. It seems like almost all of these can be summed up by: Don’t be a douchenozzle.
Mas complaints? Leave your own restaurant patron dos and don’ts in the comments.
Read part one of 100 Things Restaurant Patrons Should Never Do.
(Photo: Scilly Stuff)