"I agree with you that each restaurant should have a code for what constitutes good service. The rules for such a code would have to be painted in very broad strokes to be "universal", such as Servers should frame everything they do from…"
I think that all restaurants should be held to the same standards as the next. People go to a restaurant to eat and be served in a kind and welcoming manner. While having an attractive waiter makes for a better experience at a…"
"I have to admit as a server that I do "profile" guests and have different expectations of what their gratuity will be according to years of experience. Any server that says they don't do this I think is being dishonest. What I…"
"I agree completely. The price paid has very little to do with the level of service encountered. I've said it many times and many ways on my own blog. Essentially what makes for great service is the ability to see a situation from the viewpoint…"
"I laughed my ass off! I don't think a server could get away with this, but should! I've waited on many grumpy/a****** customers in my day. If I could have gotten away with something like this, I would have."
"I think you make an excellent point, Emerald, about servers venting their frustrations out of sight and earshot of guests. Norm also reiterates the point in his comment and I agree that sometimes it is absolutely necessary though it can be…"
"Hahaha! I think her chewing the gum so obnoxiously is throwing me off. I also agree with Emerald, that you always keep your opinions to yourself until you get to the waiter station haha, then you and the other waiters/waitresses can make fun of…"
"That's too funny! I think we all know the reality though. As much as everyone who has ever worked in a restaurant would LOVE to try and pull that off, we know we can't.
I guess we can just all live vicariously through that scene. :)
Career Advancement, Consulting, Discovering New Wines, Making Friends, Networking
There is nothing wrong with making consumer choices based on the emotional reactions of the mob if, more often than not, you identify your perceptions as average.
I am a published writer of numerous articles, essays, restaurants reviews and short fiction in magazines and books both online and in print. My background includes years of fine dining service experience working with celebrated chefs, sommeliers and winemakers.
I created, designed and write the blog which focuses on service in all of its manifestations. If we can better understand why service fails us when it disappoints or exalts us when it exceeds our expectations, we can move toward improving it all around and discover why most believe it is on a downward spiral in our culture.
Years in the Industry
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We're Anchor Poppers and we're looking for all-star servers to engage with! It looks like you have some experience with waitstaff training and consulting and could be a great resource. Become a friend of Anchor Poppers and join waitstaff members in an idea-sharing forum all about having more fun and making more money at work.
We have started a discussion to learn "works every time" appetizer pitches; please join in!
Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings. Chef Marcus Guiliano
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Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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