Sure, it looked like a glamorous position when you attended your friend's wedding last month. Watching the banquet manager, or maitre d’, escorting the bride & groom into the room, then directing his waiters in serving the food, then later even taking center stage during the cake cutting ceremony, seemed like a cool job. You even thought, hey, I would like to do that. Now it's time to tell you the truth!
Nope. I don't care how good the food is if the service is poor. I don't want to be ignored - go without a drink for 30 minutes, wait forever between courses [even tho' my filet mignon is cooked perfectly] or have someone snotty or indifferent serving us.
I love to tip well [20 percent plus] but if the kitchen gets it right and the rest of the evening sucks - the onus is on the server and it pains me to drop below that.
There are two exceptions: New servers and an extremely busy restaurant - otherwise - I wouldn't go back.
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Nope. I don't care how good the food is if the service is poor. I don't want to be ignored - go without a drink for 30 minutes, wait forever between courses [even tho' my filet mignon is cooked perfectly] or have someone snotty or indifferent serving us.
I love to tip well [20 percent plus] but if the kitchen gets it right and the rest of the evening sucks - the onus is on the server and it pains me to drop below that.
There are two exceptions: New servers and an extremely busy restaurant - otherwise - I wouldn't go back.
What's the point.
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