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 ]
Tuesday, July 30, 2013
Exciting news!
To the few of you who care,
I have launched a Confessions of a Degreed Waitress Tumblr account.
Y'all should totally check it out.... or better yet, follow me!
Here's my first post:
When people find out I've been waiting tables with a college degree for two years
[ degreed waitress ]
I have launched a Confessions of a Degreed Waitress Tumblr account.
Y'all should totally check it out.... or better yet, follow me!
Here's my first post:
When people find out I've been waiting tables with a college degree for two years
[ degreed waitress ]
Monday, July 8, 2013
No, honey, that's not what I mean.
That awkward moment when you tell your GM that you haven't applied to that corporate job you were interested in just quite yet,
because you should be hearing back any day now from the graduate school program you applied to,
and it would require moving 300 miles away in less than two months,
...and she somehow still believes you'll be coming back to work for her after you're done with school.
[ degreed waitress ]
because you should be hearing back any day now from the graduate school program you applied to,
and it would require moving 300 miles away in less than two months,
...and she somehow still believes you'll be coming back to work for her after you're done with school.
 |
| [ photo credit ] |
[ degreed waitress ]
To-Go Tips Galore! -- Tip #5
Again with the [ not so ] common sense.
To-Go Tips Galore! Tip #5: Pick up the menu. Before you pick up the phone.
Oh, and read it, too.
I've given this example before, but asking me for a side of macaroni and cheese when that side is listed absolutely nowhere on our menu is just plain stupid.
[ There is a rare exception to this statement: If you know -- and you know for absolute certain -- that there is a "secret menu item" -- an item regularly served yet not listed on the menu -- then you may, of course, order this item. ]
Telling me you want "that baked fish plate" is not only as far from helpful as you could possibly be, it is also a guaranteed way to make me hate you. I do not want to play "20 Questions" over the phone, but I swear people MUST think that I do because I have this exact conversation almost word-for-word at least three times a week:
Me -- How may I help you?
Caller -- I wanna get that baked fish plate.
Me -- We actually don't bake our fish. We have grilled and fried, though.
Caller -- Grilled, then.
Me -- Okay, well we have salmon, catfish, tilapia, and shrimp. Which would you like?
Caller -- I don't 'member which one it was, but it was grilled and on, like, a bed of rice.
Me -- Well, we actually serve each of them that way, but--
Caller -- Oh, hmm, well I guess, hmm, yeah, you can get me the grilled catfish.
Me -- Would you like the lunch or dinner portion?
Caller -- Dinner.
Me -- And would you like that with lemon pepper seasoning or blackened with Cajun spices? [ awkward silence of decision making ] Or perhaps one fillet of each?
Caller -- Blackened.
Me -- Okay, and what will your sides be?
Caller -- How many ya'get?
Me -- Two.
Caller -- Umm, I guess, hmm, I guess you can get me some fries. And what other sides y'all got?
Me -- [ lists over 15 side dish options ]
Caller -- I guess, get me some macaroni and cheese.
99% of the time, I am far too busy to spend two full minutes going back and forth on one entrée. Just do me a favor, pretty please? [ It's super easy, I promise ]
READ. THE. MENU.
Guess what?! It's even online!
That way, you can tell me very succinctly that you'd like the "Dinner portion of the Blackened Catfish with sides of x and y."
And guess what?! Now I don't hate you!
See how much easier that was?!?
[ degreed waitress ]
To-Go Tips Galore! Tip #5: Pick up the menu. Before you pick up the phone.
Oh, and read it, too.
I've given this example before, but asking me for a side of macaroni and cheese when that side is listed absolutely nowhere on our menu is just plain stupid.
[ There is a rare exception to this statement: If you know -- and you know for absolute certain -- that there is a "secret menu item" -- an item regularly served yet not listed on the menu -- then you may, of course, order this item. ]
Telling me you want "that baked fish plate" is not only as far from helpful as you could possibly be, it is also a guaranteed way to make me hate you. I do not want to play "20 Questions" over the phone, but I swear people MUST think that I do because I have this exact conversation almost word-for-word at least three times a week:
Me -- How may I help you?
Caller -- I wanna get that baked fish plate.
Me -- We actually don't bake our fish. We have grilled and fried, though.
Caller -- Grilled, then.
Me -- Okay, well we have salmon, catfish, tilapia, and shrimp. Which would you like?
Caller -- I don't 'member which one it was, but it was grilled and on, like, a bed of rice.
Me -- Well, we actually serve each of them that way, but--
Caller -- Oh, hmm, well I guess, hmm, yeah, you can get me the grilled catfish.
Me -- Would you like the lunch or dinner portion?
Caller -- Dinner.
Me -- And would you like that with lemon pepper seasoning or blackened with Cajun spices? [ awkward silence of decision making ] Or perhaps one fillet of each?
Caller -- Blackened.
Me -- Okay, and what will your sides be?
Caller -- How many ya'get?
Me -- Two.
Caller -- Umm, I guess, hmm, I guess you can get me some fries. And what other sides y'all got?
Me -- [ lists over 15 side dish options ]
Caller -- I guess, get me some macaroni and cheese.
 |
| I die a little inside with each occurrence of this conversation. [ photo credit ] |
99% of the time, I am far too busy to spend two full minutes going back and forth on one entrée. Just do me a favor, pretty please? [ It's super easy, I promise ]
READ. THE. MENU.
Guess what?! It's even online!
That way, you can tell me very succinctly that you'd like the "Dinner portion of the Blackened Catfish with sides of x and y."
And guess what?! Now I don't hate you!
See how much easier that was?!?
[ degreed waitress ]
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