Personal Injury Law

Top 20 secrets your waiter will never tell you, condensed version

By Dr. Doug Powell

Or the 7 I thought most relevant. This, from msnbc.com. Who knows if it's true.

1. We're not allowed to tell our customers we don't like a dish. So if you ask your server how something is and she says, 'It's one of our most popular dishes,' chances are she doesn't like it.
—Waitress at a well-known pizza chain

2. On Christmas Day, when people ask why I'm there, I might say, 'My sister's been in the hospital,' or, 'My brother's off to war, so we're celebrating when he gets back.' Then I rake in the tips.
—Chris, a New York City waiter and the founder of bitterwaitress.com

5. When I was at one bakery restaurant, they used to make this really yummy peach cobbler in a big tray. A lot of times, servers don't have time to eat. So we all kept a fork in our aprons, and as we cruised through the kitchen, we'd stick our fork in the cobbler and take a bite. We'd use the same fork each time.
—Kathy Kniss

9. I knew one guy — he was a real jerk — he'd go to Costco and buy this gigantic carrot cake for $10 and tell us to say it's homemade. Then he sold it for $10 a slice.
—Steve Dublanica, veteran New York waiter and author of "Waiter Rant: Thanks for the Tip — Confessions of a Cynical Waiter"

10. Oh, you needed more water so badly, you had to snap or tap or whistle? I'll be right back … in ten minutes.
—Charity Ohlund

18. Use your waiter's name. When I say, 'Hi, my name is JR, and I'll be taking care of you,' it's great when you say, 'Hi, JR. How are you doing tonight?' Then, the next time you go in, ask for that waiter. He may not remember you, but if you requested him, he's going to give you really special service.
—JR, waiter at a fine-dining restaurant and author of the blog servernotslave.wordpress.com

20. If you walk out with the slip you wrote the tip on and leave behind the blank one, the server gets nothing. It happens all the time, especially with people who've had a few bottles of wine.
—Judi Santana
 

Full post as published by BarfBlog on December 01, 2009 (boomark / email).