I'm a little too skilled at tying my tie while driving.
[ degreed waitress ]
Thursday, August 29, 2013
Tuesday, August 6, 2013
Sunday, August 4, 2013
To-Go Tips Galore! -- Tip #6
I'm sure we've all looked at a restaurant's menu and found that *one* entrée that you would just love to get...... if it didn't have mushrooms.... or pineapples... or peanuts... whatever the case may be.
Perhaps you're allergic to the item. Perhaps you just plain don't like it.
Perhaps you're vegetarian and need to find a dish without any meat. Perhaps you're super vegetarian and need to find a dish without any chicken broth, bacon grease, or meat-related bases or flavors.
Some dishes you would need to avoid completely because they can't be modified in the way you would want. Some dishes can be modified easily, simply by clearly communicating your wants and needs to your server.
Whatever the case may be, it is your right and privilege to ask these questions of your server. It is the server's responsibility to know the answer. Or, if he doesn't know it immediately and with complete certainty, it is his responsibility to get the answer to you as soon as possible.
But here's the catch... ask informed questions. Asking vague questions gets you nowhere. Asking informed questions gets you answers.
There is a key difference between asking your server something completely vague, "What's good here?" and asking something slightly more specific, "What's your favorite dish?" The more specific, the better: "What's your favorite dish with grilled chicken?" Bingo. Get ready for a good conversation on the dinners available with grilled chicken, as well as a personalized recommendation.
The more information your server has about your food interests, the better he can tailor his suggestions to you. That is a key part of the service he provides in being a waiter. He can't help a customer pick a meal nearly as adequately without some cooperation from the customer herself. Otherwise, he's just going to resort to promoting the special of that day or week regardless of how much it would interest you, simply 'cause management told him to promote it -- or bribed him to, by means of competitions and prizes.
The question-asking scenarios get a little rougher when there's a pair of telephones in between the customer and the server, though. Usually that's 'cause the customer hasn't looked at a menu anytime recently [ but I've discussed this before ]...
To-Go Tips Galore! #6: Ask informed questions.
Regardless of the situation, I once again implore customers, especially those who place to-go orders via phone, to please take a few minutes to prepare your order -- including your questions -- before picking up the phone.
Want some [ unfortunately ] real examples from my daily experiences?
** "Uhh, yeah, hey, can I get a chicken salad?" is NOT acceptable.
[ All entrée salads have chicken on them. Unless specifically ordered otherwise. ]
** "What kind of chicken salads y'all got?" is NOT acceptable.
[ Same reason applies. Plus, If you just waited nearly five minutes on hold to talk to me, you can safely assume that I am busy helping other people. So why the hell would you think it's okay to ask me to explain the menu to you? ]
** "What sides y'all have?" is NOT acceptable.
[ With our recent new menu rollout, I now have nearly two dozen side dish options, including the price upgrade options. And the number of sides you get -- not to mention the prices -- varies depending on the category of entrées and sides selected. You're just going to order Fries and Broccoli Cheese Casserole anyway, so quit wasting my time asking me to list them all. ]
** "What is the size difference between the lunch and dinner portions of catfish?" IS acceptable.
[ One fillet versus two fillets. ]
** "Is the bourbon glaze spicy?" IS acceptable.
[ And no, it is not. It is, however, totally awesome. ]
** "Is it possible to add an extra breast of grilled chicken to that Alfredo pasta?" IS acceptable.
[ And yes, it is possible. Only $1.99 more. ]
** "What does the 'loaded' for your 'loaded baked potato' mean?" IS acceptable.
[ Butter, cheese, and sour cream. "No ma'am, no chives... No, we don't even have chives, ma'am... There won't be any chives on your baked potato whatsoever... No chives, I got it." ]
** "What do you mean 'loaded' don' come wit' bacon bits?! You serious I gotta pay 79 sint fo' bacon? Das crazy. Everywhurr else put bacon on dey potatoes! Nu-uh, I ain't payin' no extra fo' bacon bits!" IS NOT ACCEPTABLE.
[ If you want free bacon on your baked potato, go to a restaurant with bacon as part of their 'loaded.' *cough*Chili's*cough* Have fun making up for it by paying more for any of their entrées than you would have for any of ours. ]
[ degreed waitress ]
Perhaps you're allergic to the item. Perhaps you just plain don't like it.
Perhaps you're vegetarian and need to find a dish without any meat. Perhaps you're super vegetarian and need to find a dish without any chicken broth, bacon grease, or meat-related bases or flavors.
Some dishes you would need to avoid completely because they can't be modified in the way you would want. Some dishes can be modified easily, simply by clearly communicating your wants and needs to your server.
Whatever the case may be, it is your right and privilege to ask these questions of your server. It is the server's responsibility to know the answer. Or, if he doesn't know it immediately and with complete certainty, it is his responsibility to get the answer to you as soon as possible.
But here's the catch... ask informed questions. Asking vague questions gets you nowhere. Asking informed questions gets you answers.
There is a key difference between asking your server something completely vague, "What's good here?" and asking something slightly more specific, "What's your favorite dish?" The more specific, the better: "What's your favorite dish with grilled chicken?" Bingo. Get ready for a good conversation on the dinners available with grilled chicken, as well as a personalized recommendation.
The more information your server has about your food interests, the better he can tailor his suggestions to you. That is a key part of the service he provides in being a waiter. He can't help a customer pick a meal nearly as adequately without some cooperation from the customer herself. Otherwise, he's just going to resort to promoting the special of that day or week regardless of how much it would interest you, simply 'cause management told him to promote it -- or bribed him to, by means of competitions and prizes.
The question-asking scenarios get a little rougher when there's a pair of telephones in between the customer and the server, though. Usually that's 'cause the customer hasn't looked at a menu anytime recently [ but I've discussed this before ]...
To-Go Tips Galore! #6: Ask informed questions.
 |
| Here's a bright idea..... THINK!!! [ photo credit ] |
Regardless of the situation, I once again implore customers, especially those who place to-go orders via phone, to please take a few minutes to prepare your order -- including your questions -- before picking up the phone.
Want some [ unfortunately ] real examples from my daily experiences?
** "Uhh, yeah, hey, can I get a chicken salad?" is NOT acceptable.
[ All entrée salads have chicken on them. Unless specifically ordered otherwise. ]
** "What kind of chicken salads y'all got?" is NOT acceptable.
[ Same reason applies. Plus, If you just waited nearly five minutes on hold to talk to me, you can safely assume that I am busy helping other people. So why the hell would you think it's okay to ask me to explain the menu to you? ]
** "What sides y'all have?" is NOT acceptable.
[ With our recent new menu rollout, I now have nearly two dozen side dish options, including the price upgrade options. And the number of sides you get -- not to mention the prices -- varies depending on the category of entrées and sides selected. You're just going to order Fries and Broccoli Cheese Casserole anyway, so quit wasting my time asking me to list them all. ]
** "What is the size difference between the lunch and dinner portions of catfish?" IS acceptable.
[ One fillet versus two fillets. ]
** "Is the bourbon glaze spicy?" IS acceptable.
[ And no, it is not. It is, however, totally awesome. ]
** "Is it possible to add an extra breast of grilled chicken to that Alfredo pasta?" IS acceptable.
[ And yes, it is possible. Only $1.99 more. ]
** "What does the 'loaded' for your 'loaded baked potato' mean?" IS acceptable.
[ Butter, cheese, and sour cream. "No ma'am, no chives... No, we don't even have chives, ma'am... There won't be any chives on your baked potato whatsoever... No chives, I got it." ]
** "What do you mean 'loaded' don' come wit' bacon bits?! You serious I gotta pay 79 sint fo' bacon? Das crazy. Everywhurr else put bacon on dey potatoes! Nu-uh, I ain't payin' no extra fo' bacon bits!" IS NOT ACCEPTABLE.
[ If you want free bacon on your baked potato, go to a restaurant with bacon as part of their 'loaded.' *cough*Chili's*cough* Have fun making up for it by paying more for any of their entrées than you would have for any of ours. ]
[ degreed waitress ]
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