 December 29th, 2011
05:00 PM ET
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Editor's Note: Ron Eyester is the owner and chef of Rosebud restaurant and Family Dog bar in Atlanta. He doesn't like when people come to his restaurant and move around the chairs or pretend it's their birthday. You can also find him on Twitter as the Angry Chef. As a chef and restaurateur, although the nature of food is undoubtedly the primary source of my passion, I am very intrigued by human behavior and how our relationships with people truly impact the dynamic of our business. As the owner of a neighborhood restaurant, I feel it is absolutely essential to have a vested interest in my immediate community and allow our neighborhood’s character help shape the culture of our restaurant. I am very proud of the relationships that my staff and I have developed with many of our regular guests, but there is also another “special demographic of folks” that are worth mentioning. The "Amateur Diner" is truly a unique and splendid being that has a priceless impact on any meal in which they make their presence known. Because this particular demographic of the dining public doesn’t make many appearances throughout the calendar year, it’s very crucial that they make a lasting impression on us until the next set of special occasions gives them yet another opportunity to entertain us with their outlandish remarks and downright ludicrous requests. While the Amateur Diner comes in all different shapes and sizes, they all certainly share a common thread of ignorance that makes them easily identifiable by both restaurant employees and the everyday diner alike. The holiday season is by the far the single time of the year in which we observe the largest migration of these diners; overwhelming our once tranquil and inviting eateries with their gaucheness and sometimes downright rude behavior as they parade around our dining rooms in their obnoxious holiday sweaters, requesting more bread and demanding yet another cocktail that obviously won’t be going on their tab. Ah, the holidays, they truly are a spectacle. And while this common thread of ignorance can’t be contained to a mere word or phrase, here are five distinct patterns or mannerisms that will help you identify the Amateur Diner if you quickly find yourself overcome with confusion or, perhaps, awkwardness by what you’re witnessing while simply trying to enjoy your shrimp and grits. 1. "We'll squeeze..." This particular amateur diner is especially interesting because they tend to dine out in groups and therefore, their vulgarity is amplified by sheer numbers. You can easily spot these folks blocking the front door, huddled in a mass around the host stand waiting to unleash their rude fury and repeatedly letting us know that they’re with “the party.” Once this herd of frustrated-with-life middle management folks is sat, it’s an onslaught of demands and inquiries. “Is that included? Do you have more bread? Oh, no liquor drinks just beer and wine?” Then, because you generally eat lunch in a place where you pay a cashier for your food, wait briefly for your number 4 and then bring it to your table on a plastic tray, you’re just completely shocked that it actually takes some time to prepare your food to order and bring it to you on china. “Is our food almost ready? What’s taking so long?” Yet, despite the urgency necessary to feed you, you and your thirty friends have plenty of time to stay and open gifts. Oh, and don’t worry about the wrapping paper, just throw it on the floor; the indentured servant that you won’t be personally tipping will be happy to clean up after you. And also, don’t even consider the fact that we may have your table booked for another luncheon in a couple of hours; it’s your time of the year. 2. "I'm kind of a big deal." You are easily identifiable because every time you order a drink, you order something different - and you probably started off the night with a top-shelf Long Island Iced Tea. Plus, you’re wearing a herringbone necklace. You know it’s going to be about six months until your cousin graduates from college and then you’ll have another opportunity to enjoy the “high life” of dining out; so you’ve got to make tonight worthwhile. We also know you’re going to order the filet mignon, even if it’s not on the menu. 3. Does this come with a side of confusion? Although you are generally the tamest species of the Amateur Diner, sometimes your humorous naïveness can quickly sour and your sheer lack of dining knowledge can grow frustrating for both you and your server; especially if the restaurant is busy. While any server should be expected to answer most any food-related question a diner may pose, sometimes a barrage of questions can really occupy a server’s attention to the detrimental point that they are ignoring the other guests that are under their care. I’ve often contemplated that perhaps we should administer a common sense test of very basic food questions to guests that we do not recognize. If the results clearly reflect that these folks do not dine out very often, we can monitor their dining experience under closer supervision than that of the average diner. 4. If you are those folks who declare “I only eat this" or "I only eat that,” what are you doing here? There’s always a few of these tables that visit us during the course of the holiday season, reminding us all how indeed miserable life can be. They treat coming to the restaurant as merely an annual obligation to don their mothball-infested dining attire and ruin everybody’s evening within a earshot of their table - plus any employee who must interact with them. The joyous pinnacle of their holiday season is when I have to go to the table and apologize for not meeting their standards yet again this year and because the dining room is just too loud. Yes, you're right - I really need to do something about all these other folks sucking down wine, talking to one another generally having a great time! 5. Keep calm and drink on Take a minute to reflect on the fact that it is the holidays, the air is full of bad perfume and feigned optimism and who knows, you may even get laid tonight. Your wife is really excited to be out on the town tonight and after convincing her to try a glass of Pinot Grigio (because no one sells White Zinfandel anymore), she’s getting a little giddy and she may have a little something extra in store for you tonight. So quit being such a jerk and enjoy your dinner. We’ll see you next year! Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down. |
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I'm guessing we are not talking about an Applebee's here. I am not rich enough to enjoy the finer establishments and I will admit to being just a tad confused when more than two forks are placed in front of me. I, however, have common sense and try to keep my requests to a minimum. I have found most of the finer establishments to be very courteous and attentive when visiting on holidays and special occasions, like an anniversary, and the extra wait is a great time to spend time with those who cared enough to join you in a fine meal.
My peeves are that I will not tolerate inattentive staff. If I am paying $35 for one meal, I expect to see the waiter more than once an hour, and they better not have purple and green hair, nose rings, or had a previous job as the tatoo'd lady from Borneo.
I hate that a waiter is paid less than minimum wage and is expected to make it up on tips. I want to pay what the price is, not a delivery fee. However, I understand that the waiter is trying to earn a living and its not his or her fault that the industry has a screwed up pay scale. I will leave a tip; it will be more than a dollar, it won't be more than $15 unless I brought a huge crowd. If I particularly liked the service, it will be 15% or even more. But if I am sucking ice cubes waiting for a glass to be refilled, you can bet it will be reflected in the tip.
Again, my dining experiences tend towards the chain restaurants and has likely clouded my perceptions. Crowding 6 people into a booth made for 4 tends to do that to me.
Ron is once again spot on! The worst part about the amateur diner is that they are pros at being ignorant. Everything in this article is true, lets face it people, if you don't like the article its because you are one of the people he has mentioned in the previous 2 articles he has written. Take a step back and look at it from our angle, we set aside tables at a set time and for a set number of people, don't bring in your 6 other friends and assume there won't be a problem cause there will be one. if you like to get sauced then tell your server straight up i'm ordering accross the board, they even might suggest the best drinks for you to ease the process. If you have a special diet or don't eat certain things then do yourself a favor and STAY HOME!! You will save everybody including yourself the heartache of having to sit there while you destroy the Chef's menu just so u can have come bland chicken breast and a side of steamed broccoli.
We cater to everyone in the industry but your not the only one that comes into the restaurant. If you want to see what it feels like get a job in the business for 1 day, then you can see how these people are to those who brake our backs everyday in this industry.
I get a kick out of people who cover their plate with their napkin as if I'm going to give them hell for not eating all their food. When you are done eating would you please put your knife and fork together so I know to take your plate away, although when I do see a knife and fork together and I go to take the plate away I have been told off because the customer is not done! Also, when I'm trying to put your plate down would you mind moving your beverage out of the way, otherwise you'll be wearing your dinner in your lap! I don't work in a fine dining restaurant so getting a 15% tip is wonderful!
This post completely missed what it was probably going for- the humor is completely drowned out by loads of negativity. I mean, "reminding us all how indeed miserable life can be"- was that line supposed to be funny? Maybe take a trip to NY and study up on your sarcasm. It's supposed to be funny not a downer...
If you missed his humor and sarcasm, well.....I won't spell it out for you. He simply wrote a humorous and lighthearted take on people who normally don't eat out that often. If you feel embarrassed because behavior you've exhibited in the past, well......
of all of the obnoxious things people do in a restaurant I am surprised that he was able to narrow it down to just 5
I would like to add a few more signs of amateur diners
1- ask for bread before even placing an order
2-tell your server that you're not that hungry and order an appetizer as your meal and then ask for more bread
3-choose a nice restaurant and then order a $7 cheeseburger that only has meat and cheese from the kid's menu
4-order zinfandel and then return the glass of red wine because you expected it to be pink
5- require more than 3 refills of diet coke
6- tip 15% on great service
oh the list could go on and on..
Haha. I agree. And an addendum to your #1, it's when people ask for "rolls" that really bothers me! It actually makes me feel kind of sad for them, but still... doesn't cure the annoyance. "Um, miss, can we have some ROLLS?" Don't worry, you'll be having quite a few rolls to reckon with after your full rack of ribs, with frizzled onions and buttered up mashed potatoes. Heaven forbid you ate a green vegetable.
all of you that are offended by this article have obviously never worked in a restaurant
That is only "obvious" to you, who is oblivious. I worked in food service, in many capacities, for a number of years. I realized that for some customers the opportunity to enjoy fine dining was a rare and special occasion. When they didn't understand the nuances, I believed that as their server, in a service profession, it was my responsibility to make them feel welcomed, to inform and to gently guide them, so the experience was as pleasing and stress-free as possible. With that outlook, I only occasionally encountered people who could not be encouraged to participate appropriately.
It seems you "obviously" missed the message. The chef wrote this blog from an operational standpoint with a twist of humor. His message is that you and your party are not the only guests in his restaurant and he is simply highlighting the type of behavior that causes operational headaches and causes a disservice to his other customers. There is nothing wrong with the points he makes.
1. showing up to a reservation with unannounced guests is rude and is likely to cause tables to not be ready on time for other reservations since extra tables will now be needed for your party.
2. the demanding and critical guest is completely obnoxious, they ask for things one at a time so that the server has to make several trips back and forth to the table causing her to neglect her other tables that may need refills etc. and then the demanding guest is critical and complains about something ridiculous such as sending their martini back because they didn't know that a martini is mostly just vodka or gin.
3. there is nothing wrong with asking questions at a restaurant, if you are spending the money, I am sure you want to enjoy what you are getting. however, asking a server more than a few questions on a busy Saturday night can cause a lot of grief. your server probably has food that needs to be taken to one of her other tables, drinks to refill at another, salads to take to another, another table staring him/her down trying to get his/her attention so they can get their check and the hostess telling him/her that the next reservation is waiting on one of his/her occupied tables. the point is to be mindful that your server is serving many people at once not just you and your party.
4. A picky eater usually isn't that big of a deal, the chef can leave off this or add that. but if you sat down at a seafood restaurant and you don't eat seafood does that make a whole lot of sense? because I believe that those types of customers are the ones he is referring to. On a slow night, chefs that I have worked with actually enjoyed coming up with a special dish for a picky eater they use it as a chance to tap into their creativity but on a friday or saturday night...forget it! the kitchen staff does not have time to make you your own special dish without holding up the list of orders behind yours.
5. Restaurants try to have reserved tables ready on time. If the table is not ready on time there is a good chance that one of the offenders listed above had something to do with it. The kitchen got backed up, the reservation before brought extra guests or took 30 minutes to order because they were asking so many questions or trying to come up with their own special dish since they don't eat anything on the menu. or is one he doesn't mention, the table before finished their meal 45 minutes ago and have been squatting at that table without ever realizing that the crowd standing at the doorway just might be waiting on them to leave. so if your table isn't ready right on time relax, the staff is happy to make you comfortable while you wait. after all, the restaurant would not cancel your reservation if you were the one running 5 or 10 minutes late.
While the writer's take at humor has clearly distracted you from his message, please try to find the takeaway. Why don't you ask yourself, Would I want to be one of the other guests in the this restaurant with this type of crowd? Would I be willing to wait 10 extra minutes to sit down, 5 extra minutes to order, sit with a empty glass, and wait longer for my food and my check all because another guest in the restaurant doesn't realize that their server is my server too?
What I missed was the humor, because there was none. There was only pettiness and spite. I've no doubt the annoyances are real, the important thing is how they are addressed. This chef is as ill-mannered as those patrons he seeks to expose.
The problem with this piece is not that the writer points out socially unacceptable behavior with an attempt at humor. No, the problem is that this writer is under the impression that people who do not frequently dine out are all rude, unpleasant people and he proceeds to pick both infrequent diners and boors apart as if they were one and the same. There is a delicious bit of irony in the entire piece that goes right over his poor noggin. After all, a well mannered person never points out the etiquette mishaps of another in a derogatory or embarrassing way and Mr Eyester is convinced that only dining amateurs would behave in a discourteous fashion.
I enjoy great food. I severely dislike being in the presence of distasteful people. (I can assure you this blog was in no way humorous) Would it be to complicated a thought to raise your prices during the holidays to scare those people away so you can earn your holiday bonus without ruining our meals?
If some of you folks really don't like this guy I would organize several large parties, make reservations, order ice tea only, the least expensive thing on the menu, order no dessert, way overstay your welcome while making others with reservations wait very long, bring presents to open and leave all the paper on the floor, and then tip lousy (maybe leave a note with the tip explaining). Make sure you do this on a weekend night so it will cost him maximum dollars. Or just don't go to the prick's establishment.
that sounds like a great idea...make the poor server who is human and has bills to pay like everybody else and who also had nothing to do with the writing of this blog miss out on other tables, clean up your mess, and then not even receive a decent tip...you are probably one of those people who tip 15% no matter how good the service was. I suggest you go with your second idea.
How curious.
I feel the same way about amateur writers as Chef Eyester does regarding amateur diners. My distaste is compounded when they are both petty and unkind under the guise of humor. I 'm left wondering how his accountant feels when they have a meeting... or his lawyer... or his electrician... Or when he visits the doctor.
It's unfortunate that he isn't grateful for his expertise and generous enough to craft opportunities to educate others from these now-annoying occurrences.
I like hot dogs.
Please, please forgive me for not being raised as a pretentious social and culinary snob.
So basic manners and dining experience is pretentious?
Yes, demanding a certain level of "dining experience" (presumably defined as knowing everything I do, but no more) is pretentious.
The key word being moderate of course. Have fun but be responsible.
Ladies. A moderate consumption of alcohol tonight has a benefit (provided you do not operate automobiles or heavy equipment). http://evilbloggerlady.blogspot.com/2011/12/well-well-welland-just-in-time-for-new.html
Mr. Eyester –
My parents were a union construction worker who married a secretary. My sister and I never lacked for anything while we were growing up, When we had the chance to go out, or if my parents took themselves out for a special event like their anniversary, it was always a big deal. Given that they were relatively low on the scale of sophistication, I am sure you would have branded them as "amateur" according to your standards. So much the more tragic.
My parents raised me to be empathetic to the situations of others. I was the first in my family to attend (let alone graduate) college, and on my graduation day, my father told me that before I judge another, I should consider if they have had all of the same opportunities that I have had. That advice served me well in the past 26 years since I first got it.
You will meet thousands of people in your life. Some will annoy you, some befriend you and some will make you want to tear your hair out. ALL provide lessons. I rather feel badly for you since your own parents failed in teaching you the values of compassion and empathy. They would serve you well. Life is short, sir. Try to focus on the good in your neighbor, rather than their perceived flaws. Trust me, you will live longer.
nice post, phillip.
Well said, Phillip™. While I was not raised by the empathetic, well-meaning type of parents you were, I did learn the value of the Golden Rule at an early age. I can only hope that Chef Ron learns of it's benefits before he has an aneurism.
Unbelievable how sensitive so many people were to the chef's supposed "affronts." Perhaps it would serve them better to sit back and consider if they have ever contributed to the sort of behavior the chef finds so annoying. Sometimes we don't realize that what we do is a problem until sometone points it out. When customers behave badly, establishments shoudn't have to bow down to them and suck it up to stay in business. There was an item on the Ridiculist today about a young woman thrown out of a theatre for texting during a movie. Her numerous excuses for her bad behavior and her entitled attitude just confirmed what this article points out. People who behave badly need to be excluded more often from venues. If a venue succeeds in consistently pleasing its regulars, it doesn't NEED to cater to the rude and ignorant behaviors of the occasionals.
Better an amateur diner than a professional creep.
I think the chef was trying his hand as a professional writer, but didn't take into consideration that not everyone writes well or can be funny. It's so annoying to readers when we're forced to read the rantings of someone who writes infrequently and never quite learns do it as well as those who make a living out of it.
It's not that hard to decipher English, woman.
I agree – whatever makes this creep feel he is better than anyone else is most probably false. This kind of mean person exists only to make others feel bad, and his food, prepared only with self-love, is most likely as toxic as his personality. I'd rather eat out of a bus station garbage can than give the author any kind of ego-stroke or money for goods & services.
You pitiful people who resort to name-calling ("creep" – really? You have no idea what this guy is like) and snooty condescending assumptions that HE thinks he's better than others, clearly are not capable of reading and comprehension. The things he points out are perfectly legitimate. If you actually think that boorish behavior he describes is acceptable, then you must be one of the prime offenders. It comes down to not assuming that the entire world always revolves around YOU – thus engaging what passes for a brain when reading the menu and determining when it's appropriate to shanghai your busy server for some question (that you ought already have known, or gleaned, the answer to). People are so selfish and childish. Just stay home. The restaurant will thank you. The chef will thank you. The other diners who are trying to have a nice evening will thank you.
@charlotte-
asking questions of a server about the menu is "boorish"? silly me, I assumed that was part of their job.
if a server is too busy to answer a simple question from a customer then isn't it they who are behaving "snootily"?
you and chef all star should really take the sticks out of your asses and come back down to earth. Perhaps he should spend less time critizing his customers and more time cleaning up his restaurant. if he did then perhaps it wouldn't garner such a less than stellar grade from the georgia department of health.
Great article! If you are offended by this article then you are surely an amateur diner. Lighten up and try to cultivate some class.
Dining out is a luxury. Without willing customers (of any variety), you do not exist. Suck it up and get me a drink and cook my steak rare. No, I said RARE! No one needs to dine out. Out on business? Go to the g.d. grocery store two blocks from your hotel and mic a burrito. Luxuries people, luxuries.
Bruce, you're cordially invited to eat a wino's ass. Bet you think people who wear Rolex watches also have taste or style.
One doesn't need to be an amateur diner to be offended by an amateur restauranteur.
Wow, doesn't sound like this guy wants to stay in business for long. If his place(s) lost all the "amateur diners" (especially with the way our economy is) he may have bigger issues. What an arrogant d-bag.
Is this guy kidding? I'm certainly adding his restaurants to my "don't eat there" list. In this economy (really, in any economy) isn't the customer king? Who cares if customers show up and do silly things–customers are like every other part of society–nothing we can do about them (nor should we have a feeling that we need to do something with them)_. They are our customers and we should do everything we can to make them feel welcome and want to come back (even if it is only once in the next year).
Learn to appreciate those who pay the bills.
No, Sir, the customer is not "king". Yes the customers do pay our bills and without them we would not be in business, but it is the customers who believe themselves to be kings that this Chef is talking about. The customer is always valued but sometimes he is dead wrong. We smile and say "thank you, please come again" anyway.
I just left Atlanta after 6 years,and in some pretty extensive (3 or more nights a week) dining out, I never heard of either of this man's restaurants. As for "special diets," there are still way too many restaurants in Atlanta where everything but the wedge salad is drenched in gravy and some of the most frequent and lucrative diners are business people like me who don't always get to choose the restaurant. If they don't have something reasonably healthy on the menu, I don't expect to be treated to a tantrum when I ask for minor adjustments like having my entree broiled or my salad prepared without cheese. Someone who doesn't want to accommodate me doesn't get to take my money and then indulge in a huff.
Those who live in glass houses should not throw stones...
"No bare hand contact with ready-to-eat foods or approved alternate method properly followed"
-Georgia Department of Health Inspection 6/13/11
Seems YOU'RE not perfect either, Rosebud.
This guys sounds like an arrogant, elitist, impish pr*ck. What's next? Gonna complain that water is wet? You have absolutely no business in the service industry. You've stooped so low as to mock the MAJORITY of your clientele in a very public forum.
Perhaps you take missplaced pride in being the angry chef? Think it's super duper cool to your Twitter twits that you've elicited such responses? Grow up, close your restaurant, shut the f*ck up and bugger off.
Trash, Tank your career please, this is the wwebsite internets.
Mr. Eyester –
I was raised by a father who was a union construction worker and a mother who was a secretary. Both worked very hard and took pride in raising two kids who turned out pretty well. They were not weatlhy people and times were often tight. When we would go out as a family, or if they went out as a couple to celebrate something like their anniversary, it was special. They were spending their hard earned money for a special night out.
The reason I say all this, is that they were not necessarily the most sophisticated people, but this is by no means to say they were rude. You however, would likely cast them into your "amateur" category that you seem to enjoy classifying people into. More is the pity.
You would do well to focus instead on providing quality food and drink, while keeping the snark to yourself. ALL jobs have some degree of frustration. We manage for the most part to find a way to live with it. I am by profession a CPA. While I likely could spend time and effort to complain about all the ways in which people are careless about documenting income or expenses, it would be a waste of my time. Life is short sir. Strive to be happy instead. Appreciate the good in your fellow man, instead of his perceived flaws. You will live longer.
my inlaws are the "big deal" some how nothing is ever right and are complete arses to the staff. guess what they never pay. a few times i had to palm the server in my fav place a 20 because i was so embaressed. last time we took them out my wife said " we are going to the olive garden" she couldn't even stand them anymore! it turned out my inlaws loved the olive garden (rolls eyes)
LOL! Well, better to take them to Olive Garden than to a real restaurant. I think that place is used to trailer trash behavior (not saying they're trailer trash, just that the behavior is)
This reminds me of the movie Sideways when Paul Giamatti character says, “I am not drinking any F****** Merlot!” Wine, food, art, I’m an amateur in all, sure I hit these types of places a couple of times a year, got to please the wife, but defiantly out of my element, but I suppose those sophisticated, cultured people have to eat somewhere. I noticed the chef drinks Pabst Blue Ribbon so he can’t be all bad.
Perhaps its those sophisticated, cultured elitists who should eat home in order not to be badly offended by common people's boorish inquiries about menu selections and wines.
you might be an amateur diner if you find this article in bad taste or offensive!
I don't understand what is wrong with being an amateur?! Aren't we all amateurs in one field or another?! Why is this article being written at all! I have eaten in thousands of places around the world, and i still think this article is offensive! I think whoever thinks that this article is "OK" is a big snob!
ITYM "average customer."
And you might be an arrogant snob if you didn't find it offensive
Mr. Ron Eyester, you are about to learn one of the toughest lessons in your lifetime, from both a business/professional and personal standpoint, but you look relatively young, and you are pretty good at what you do, so I expect you to turn out better for it. Coming across as arrogant, however, regardless of how well-intended our comments may be, is quite costly in the free market setting we operate under. Personally, I am staying clear from your restaurant (by the way, I have taken clients over for lunch three times in the last five weeks), until the waters come down, so to speak. I put business before personal commentaries, and yours may come across as offensive – a chance I, personally, cannot take when it comes to my clients. Happy New Year!!!
I'm sure he'll manage without your three visits per month.
Anyone remember someone calling this guy Ron "Eyesore" last year? LOL, forgot about that. I have no opinion of this person, BTW.
lol,he sounds like he's #2!
This is the sort of rant that should be left private, while I understand your frustration, you need to be glad to have a restaurant that has remained open during this terrible economic time. In fact, on your website, one of your goals is to keep your restaurant open. This type of rant will not be helpful to achieve that goal. In fact, I have a bridal shower booked at your restaurant in January and am considering canceling it, just because of this rant. I do not consider myself an amateur diner, but resent your public reproach of behavior that everyone exhibits at one time or another, amateur or not. If you don't want my business, then I will take it elsewhere!
You take issue with him having an opinion (rather strong I agree) with rude, obnoxious, stupid people? Unbelievable.
No, I only take issue with him airing it so publicly.
"resent your public reproach of behavior that everyone exhibits at one time or another." No, not everyone does this at one time or another. If you want to justify being a rude and obnoxious person by cancelling your bridal shower, knock yourself out. I swear, some folks....
You are an excellent example of his "rant".
It's perfectly reasonable to not want to do business with a rude and obnoxious person – after all, that's the privilege Mr. Eyester is asserting, isn't it?
This article is hilarious if you have ever worked in the restaurant industry (for a significant length of time). Yes it can be perceived as a rant but if you have ever worked in the industry, you are aware that the holidays attract a greater percentage of difficult guests. Lighten up a bit.....this is not a personal attack :D
If you're pissed about the article, you're an "amateur diner."
- Signed Shut Up, Stop "Writing" Articles and Make Me Food, Whiny Arse "Chef"
YOU, THE CHEF AND THE SERVER, SHOULD BE GLAD TO HAVE PATRONS/DINERS NO MATTER WHAT COME TO YOUR ESTABLISHMENT, WE COULD DECIDE TO EAT AT HOME.
Good, stay at home your loud mouthed yeller.
Those of you who are so disturbed by this article are not just annoying to the hospitality industry. Your rude behavior transcends all situations outside of your home. Get a life and treat people with the respect you "demand" from everyone you come into contact with.
Hear, hear! Preach on my friend!
Wow. What a narrow-minded, shallow, Hall Mark'ian statement. The holes in your logic are so massive that I'm convinced any explanation will go from one ear out the other without a hint of resistance. You come off as a blonde trying to act smart. My condolences.
ITA. You are batting 1000. Rude is as Rude does.
Please do
I will put this in the context of any other real world profession, and tell me how you sympathize with me.
1) Here in the ER, don't keep demanding to see a doctor right now. While your sore throat hurts, it is not as important as other patients ahead of you, and if you weren't a complete idiot, would know to go to urgent care.
2) I could tell you are a lazy welfare person based on your medi-caid insurance. How dare you demand, with your unemployed stature, that my tax dollars pay for your life? Get a job. I have one. Why should I respect you?
3) Don't bring your family with you. The ER waiting room should only be filled to capacity with patients, not talkative, worried relatives. Can't they just wait at home and call your cell so they know when to pick your a@@ up? Them sitting there isn't doing anything but make the waiting room more of a fire hazard, and contributing to noise pollution.
4) Why should I get you water when you're dehydrated? That's what the IV is for. Just be patient, wait an hour....your thirst will likely go away. I'm not a waiter, just shut up and let the IV do its job
And, with his attotude, I should tell you the name of my hospital, because we are so awesome that even though I come off as an arrogant idiot, you'll come back. Well, at least the TRUE emergencies will.
Oh wait....you mean, in every freaking field of employment that deals with the public, there will be aspects we don't like or agree with? What a breakthrough. I am glad this guy was given a blog to basically vent his personal issues with certain types of people.
I feel your pain, VladT, but the water part was just plain mean.
Congratulations you compaired to totally different professions. And in doing so posted what you bitch about all the time, but don't make public. How do i know you bitch about it? Because you have clearly thought about those things multiple times prior to writing or else it wouldn't have been so easy to come up with such a "great" analogy. Hospitals are public establishments. Restaurants are not . They are privately owned and if this guy wants to shed light on a humerous topic that anyone in the food industry can relate to....then let him do it! The point is.....HE IS NOT MAKING THIS UP AND IS NOT ALONE CONCERNING HIS THOUGHTS.....some people just can't handle the truth and we are too sensitive as a society.....
Right on VladT and I agree with you about the water. You're not a servant.
Riiiight – because a hospital and a restaurant are completely comparable.
Amen chef, amen.... it is an industry phrase "amateur diners," and I've been in the industry over 20 years. On the other hand, we also call all you wonderful diners who know what you are doing, "professional diners." There is a distinct difference.
What is so comical to me is that every person who commented so angrily has had to deal with difficult/frustrating customers in their own jobs. It matters not what job you have, you have customers one way or another and there are a few that drive you bonkers. Restaurants and this Chef do not want them to go away, they keep people in business. The problem is that it hits too close to home and the people who are so upset saw themselves described.
Look at it from the restaurants point of view.... Should we get frustrated that a table of 6 used up three tables for 2 hours to eat salads and share entrees, while three tables of 2 waited so long to get a table to enjoy a bottle of wine with their appetizer, main course, and dessert that they decide to try somewhere else next time. From a business point of view, amateur diners can drive away more profitable customers.
To reiterate, amateur diners money is just as valuable as anyone elses... but you drive us crazy.
How much did this chef pay you to post this comment?! Still this article is very rude. Of course you, as a chef or server, you will encounter an incident or two like the ones mentioned by this stupid chef above. After all, we all start as "amateurs" then we learn along the way. Did this chef start off his first day as a chef? I'm sure he made many stupid mistakes before he became what he is today...
I still think this article is too rude and insensitive!
It appears that this article struck a little close to home for you. Rather like looking in the mirror, isn't it?
Overly sensitive much?
I thought it was pretty satirical myself...
I promise you that he has run into more than just an incident or two in his/her years in the industry. Gosh you make it through one holiday season in a restaurant and see an incident or two every night (if you are lucky, more if you aren't)! That is why this article is hilarious to anyone in the industry! These situations and people exist with greater frequency during the holidays. The chef is not making a personal attack, just sharing schemas that all industry people experience. Those who feel attacked have not experienced these frustrations. Relax and laugh a little. Life is too short. :D
this has nothing to do with amateur vs. professional. all of the problems cited in the article relate to simple common sense and decency. you do not have to be a food snob or restaurant whore (i.e. a "professional diner") to properly handle any of the scenarios mentioned in the article.
Let me start by saying I'm a server at a steakhouse and I enjoy my job. That being said, while stated somewhat badly, every single point this Chef talks about is true.
1. Any restaurant that takes reservation does so at their own risk. I cannot tell you how many times a week people are either late for their reservations or simply don't show up at all. This hurts not only the restaurant, but the server who's section has sat empty for a hour and has made no money. We take reservations so that we can plan ahead and try to ensure that every diner who comes to eat with us enjoys their experience. When you try to "squeeze in" more people, that plan goes straight down the drain. We have to take chairs from other tables which restricts the size of the party we can seat at them to accommodate you. If not, people absolutely do complain that they are cramped. Why not have the common courtesy to call ahead and tell us you're bringing a few more people. We will work with you. After all, you don't walk into an airport and demand another seat on a full airplane because your friend decided he wanted to come on the trip too, do you?
2. As a server, I don't mind if people order several different drinks in an evening. What I do mind is customers who snap their fingers at me while I am taking another tables order because they want another drink. Or customers who expect a free refill of a drink their child spilled because they were allowing him to climb all over the table. Or people who get rude with me when we have run out of "the only light beer they ever drink".
3. I have absolutely no problem answering any food-related question you have for me. I have been training extensively by my bosses and am very rarely stumped. That being said, there are certain questions that I either cannot answer or are a waste of my time. Such as: Will I like this? (How should I know?) How big is 7 ounces? (Hmmm...7 ounces?) If I get the 10 dollar steak is it going to be as good or better than the 25 dollar steak? (Nope.) I would like a well done sirloin, but I still what it to be juicy and tender, can you do that? (Well sure, let me bend the laws of physics just for you.) I'm a vegetarian. I don't eat meat or fish and I hate pasta, is there anything I can eat besides a salad? (First of all, what are you doing in a steakhouse? And secondly, no.) Do you have a bathroom? (Is that a serious question?)
4. I do my very best to accommodate dietary restrictions. I will gladly face the ire of the chefs by explaining your needs several times until your food comes out the way you like it. However, I am not a mind reader. Most salads have tomatoes. Didn't ask? Don't like them? Please just push them to the side of your plate. Had you told me, I could have fixed that for you. Allergic to nuts? Please let me know that before you order the salad with walnuts in it (which was listed on the menu). I will bend over backwards to make things right when they come out wrong, but I'm not a magician. Help me out a little.
5. I want you to enjoy your experience for start to finish. Even when finish means dessert and coffee and chatting with your friends for a while after you have finished eating. However please keep in mind that you waited 10 minutes to get to your table because the party before you did the same thing. Now the table after you has likely waited twice as long as you did. Your fault? No. But sitting around and chatting at a table for a hour after anyone has last ordered anything to eat or drink is rude to your fellow diners and financially devastating to your server.
Every example in this comment has actually happened to me. We know times are tough and we appreciate every person and every dollar that walks through our doors. However, people are tipping less and demanding more from servers because they are not eating out as often. Please try to remember that most of us are truly doing the best we can. We don't mess with your food, we don't pad your bill and we don't expect you to be perfect. Please don't expect us to be either.
I don't think anybody is arguing whether or not his complaints are legitimate. It was in his delivery. Instead of lightly/playfully/skillfully outlining what difficulties restaurants deal with everyday, he took the condescending road. I knew something was wrong when I read the heading - "You might be an amateur diner if..." Amateur diner? What the HELL?! Is there a demographic of elitist restaurant-hopping pricks that you'd sooner cater to? Not gonna happen, fella. Pull your head out of your ass and join the human race.
How much did this chef pay you to post this comment?! Still this article is very rude. Of course you, as a chef or server, you will encounter an incident or two like the ones mentioned by this stupid chef above. After all, we all start as "amateurs" then we learn along the way. Did this chef start off his first day as a chef? I'm sure he made many stupid mistakes before he became what he is today...
I still think this article is too rude and insensitive!!
My comment comes from experience and many hours a week interacting with both "amateur" and "professional" diners alike. I live in New York and have never even been to Atlanta, let alone know this Chef and author. I just understand where his frustration comes from. He could have been a little more tactful about his choice of words but what he describes is true. Many people do not treat servers the same as they would other service-oriented people. Ask someone who has yelled at a server if they would ever speak the same way to a nurse, a mechanic or an accountant, all of which are considered in the same category of "service industry" jobs. I bet the answer is no.
You my friend get it unlike many other idiots commenting on here. I don't expect anyone who hasn't worked in the food industry to understand this article, but the outrage some folks have is so laughable.. To be honest , I thought the article could have been funnier given the content. Needless to say you both bring up great points that I agree with completely. What these jack asses don't realize is that amateur diners don't keep restaurants open and honestly they don't need your business. It is the veterans who know what to expect that contribute to the success of a business. My best friend owns a small restaurant north of Cincinnati called the Wildflower and is very successful at a young age. He thrives on his veteran diners and ironically he doesn't have to explain to them why he doesn't carry bud light. So for those of you who are bothered by this article...keep eating at corporate giants like Applebee's who love to cater to your ignorance and quit wasting everyone else's time.....oh and for the person who "has dined all over the world" but doesn't know what a mimosa is??? Gimme a break.....you are as clueless as these other jokers.
@ LMAO: You said, "I don't expect anyone who hasn't worked in the food industry to understand this article..." Let me remind you that this article was NOT written for those who work in the food industry. There's something called audience analysis. He should have done his homework and chosen his words a little more appropriately!
GoodServer, I would gladly eat your restaurant, as you seem like a reasonable person. The chef in the article seems like a complete jerk, especially with point #4. I HATE going out to eat usually because I have celiac disease (no-gluten) and many servers/chefs act like I have this genetic disorder just to make their life a complete pain in the ass.
While I try to eat at home as much as possible because of my "high maintenance" restrictions, I travel for work 4 days a week and have to eat out. Thanks for being one of the shining few servers who are actually reasonable about dietary needs. You are the type of server I usually tip double :)
Thanks for being one of the shining few
Thank you. Celiac is a tough restriction but our restaurant has gone so far as to print up a separate menu specifically for gluten intolerant customers. It's very helpful as it takes the guess work out for you and for us.
Well said! I applaud you!
could not have said it better myself! anyone who doesnt see these comments as logical and courteous, plz stay home or book your next reservation at the golden corral.
GoodServer, you said it much better than the author of the article did. I know I'm considered an "amateur" because I'm working-class and get to a real restaurant once in a blue moon. But I also know that you guys know your job well enough that, if I follow your cues, you will be sure I completely enjoy my experience there. I also understand that, if you're busy and have guests waiting, I don't need to sit there and chit-chat when I'm done, you need to fill those chairs! I've seen other diners who are obnoxious and demanding as though their presence in your establishment is a godsend so they should be treated like a god. Those type of people are even more rude than any of the perceived rudeness of the article, I get that, even in my "amateur" status (grin). I wish I knew which restaurant you worked in, because I would dine there and would even request your table! Cheers.
Some of you other commenters anger me. Take some goddamn criticism. He runs a business. Have you ever worked in retail or the food industry? People are SO RUDE. And if you're saying, "He shouldn't have gone into food if he doesn't know how to greet every guest, no matter how idiotic, with courtesy", he DOES. This article is just him venting his frustrations from all the times he's shut his pothole for some ill-mannered jerks and stayed professional.
Dude ... it's like the blood from a turnip thing.
Look at all of the comments this post has generated! If you don't like this chef, ignore his articles and his restaurants. Ron Eyester has a great angle that I encourage other bloggers to take. Be opinionated and go against the grain. It evokes public outcry which is what news sites want because it attracts attention which increases value. Great post Ron!
His "Rosebud" restaurant was sited on 06/02/2011 by the Georgia State Health Department for a violation related to the risk of food borne illness. Enough said.
*cited that is.
"Food borne illness" risk could be as trivial as a (clean but) over-used cutting board, a missing "employees must wash hands" sign, improperly labelled food supplies, or an empty paper towel dispenser. *Most* restaurants are cited once or twice a year by random health inspections, less-classy restaurants suffer from several violations a year: check your local paper for pages' worth. Closures are issued for significant or (for minor infractions on follow-up inspections) unresolved violations. If his restaurant did not close, you're blowing smoke.
Anybody in the restaurant business goes through frustrations like this chef mentions. Only boors complain about it to the general public.
He needs to find a line of work that he can enjoy. Those that hate people as much as this pompous "rosebud" shouldn't be in the service industry.
You're insane if you think the service industry employs people who enjoy the job.
What an ass! I hope he has less customers because of this article.
I want to take back one thing I said earlier - I enjoy much more going to restaurants where the owners and staff are first-generation immigrants, because they work their butts off. Again, that DOES NOT mean I want to treat them like dirt. Courtesy begets courtesy, and I'd like everyone to have a good time.
That's just a generalization. I'm sure there are more "American" restaurants out there who also have the same ethic. But the author seems to have a "You're in MY house now!" vibe that's less common with people who are still struggling to make it.
Nice of this "chef" to bend over and show the world his sloppy "Rosebud". I don't think he will be cooking for me.
Wow, what a blanket to cover 'amateurs' alongside the rude. I wonder if Mr. Eyester knows that probably many of his diners are in fact amateurs who create none such drama whatsoever. These are likely ones, who if they like his food, will become regular customers. Maybe not anymore though. I think Eyester also assumes that 'expert' diners are the ones he should always be serving. Well, methinks that many an 'expert' diner create many of these same problems - because of the sense of entitlement. The same kind of entitlement that the author seems to have.
Is this article for real? My family has owned restaurants for over 30 years and yea we don't like some of the requests but its your duty as a restaurant to comply with those. Don't forget who pays your bill and keeps your door open. If you were paying me to eat at your restaurant, then I would understand but come on, you overcharge me for pasta and expect me to take it? Dining out isn't about just the food Mr. Chef, cause honestly you must not be that great of a chef if you are writing articles on the side.
The author has no business what so ever being in the service industry. Yes the world is full of clowns and morons, but having chosen to be in the service industry means you have accepted that and will deal with them in a courteous manner no matter how disagreeable they may be. And frankly, a lot of your complaints are petty.
What a hateful condescending article. This chef is a pompous grandiose low life. Amazing he has any customers left.. And BTW. I do not know what a Mimosa is either, so what and have dined in many places all over the world.
Get a dictionary....look up the word mimosa! If I was an international traveler and diner, I would never admit the ignorance of not knowing this very BASIC cocktail.
Chef Eyester can have his table all to himself. I'm certain the waitstaff picks up on the mgmt vibe as well ...what a great dining experience! In this day and age amazed that some business folks have that attitude. The whole beauty of the situation is that we are the diners and can spend our dining dollars as we please, where we please and trust me the Family Dog and Rosebud are not on that list in the event we find ourselves visiting Atlanta. I hope that the New Year brings you joy with your neighborhood customers and pray that they don't reduce their dining expenditures from the "down" economy....you don't deserve new customers with your attitude.
Looks like the ol' Rosebud just tarnished its name a bit. Nice work, tubby,
Next time your 18 top wants to come in and you insist on separate checks please do one of the following: (1) do the math you've already been on your iphone all night- use your icalculator..think about it you probably didn't even make eye contact with your server prior to asking for separate checks at the end of your meal...to busy updating your facebook or trying to look important. (2) put a gun in your mouth.
Health Inspector record speaks volumes http://ga.state.gegov.com/georgia/inspectionPick.cfm?id=888976&county=Fulton
Nice Catch! So worried about the louts up front the the back of the house gets ignored!
The question is, why would anyone eat at the restaurant of someone who so clearly disrespects - even resents - his customers? I remember seeing another misanthropic rant of his here. Why does CNN give him a platform? With someone this vile running an eatery, I'd be afraid he or his staff might be spitting in the food.
That splotch on his head must be the mark of the beast. No other explanation fits this strange, little man.
I think CNN gives him a forum as a public service announcement so people know to avoid his restaurant.
Ron Eyester does not resent his customers. He resents you. His staff is a group of servers. They don't spit in food which I feel like you should really know. "Waiting" was a movie. And since we're five again and calling names is the only retaliation we have...the splotch on his head is a birthmark. Its not a mark of the beast nor is anything he said indicative of resentment unless he hit a particular chord in your own weak mind about the propriety of your own behavior which brings me back to my original point: Ron Eyester does not resent his customers. He resents you.
What the...? Is this rubbish supposed to be funny? It's hateful and childish.
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Ron, you sound like a fireman complaining that fires are hot. Stop your whining! I know your food is perfect and that you've never served anyone the wrong dish and that you've never been late with a meal and that you've never over charged anyone and that you've never had a dirty fork or a dirty table or an empty salt shaker or a poorly mixed drink... Oh, am I whining about you on CNN? That's exactly what your article sounds like.
Wow, you should take a valium or smoke a dube man. Go back to digging ditches cause a friendly neighborhood chef you are not!
Ron, you sound like a fireman complaining that fires are hot. Stop your whining! I know your food is perfect and that you've never served anyone the wrong dish and that you've never been late with a meal and that you've never over charged anyone and that you've never had a dirty fork or a dirty table or an empty salt shaker or a poorly mixed cocktail... Oh, am I whining about you on CNN? That's exactly what your article sounds like.
While the holidays always are a little frenetic I would think that this chef/owner would allow for that. Also, allow for people who, perhaps aren't as fortunate as others who dine regularly. This could have been a funny article but as Jung said (and I am paraphrasing here) "That what you hate the most in others is what is within you". To me you sounded haughty and shrill, rather like your amateur diner.
Seriously! He just comes off as such a smug, smiling tool. Amateur diners pay with the same money as others. I really don't get this. My dad made his living in retail for years and would never be so brash as to disparage the people who gave him his living.
Dear Fat A$$,
How about this, the diners you HATE never darken your door again, and you go back to being a freaking wannabe sous chef someplace where the proprietor understands, values and appreciates that ANYONE who spends money in this financial climate deserves to be treated as a valued customer.
This "chef" is an ass. Any restauranteur who complains about having a party of 30 in their doors (no matter how obnoxious) is clearly disillusioned and needs to find a new job.
Amen!
Why does CNN insist on publishing these rubbish pieces?
Stick a fork in it and call it done. This pig roasted himself.
Just went to the website and checked out the menus... The food looks pretty awesome. Definitely will remember this place next time I'm in Atlanta.
HA! I loved this article and also I think this is why Dick's Last Resort was invented. :)
I always liked the Beat my meat special at lunch.
What about a restaurant that takes a reservation for 18 but will only ring up one bill? Inevitably, the person handling the money will come up short. This happened the last time our group dined out. We wised up and as everyone threw in the pot we checked off what was ordered and we came up with an extra entree no one had ordered or received. The $20 we were short was their padding the bill. We won't go back and you can believe all 18 of us will pass that information on. How hard is it to ring up separate bills. This sure reeks of greediness.
Wasn't I cuttin a run, down at a place called The Jug with you?
Next time you're cutting the runs, remember to wipe extra.
Really fine dining with seperate checks? If you re worried about $20 stay at home or go to Jack in the Box!
$20 may not be much for fine dining, but if they are stealing it, then we should get upset.
Ask your host/ess beforehand if a gratuity is added to the bill for large parties. This is done because large parties take a lot of resources to handle such as re-arranging tables and cordoning off a part of the floor. You'd be surprised how many parties will stiff the servers, runners, and bar staff if that is not added.
Yes, that is a very common practice for parties over 8 in many places. It is usually stated on the menu. There's a big difference between adding a gratuity and adding an extra meal. The latter can be an accident but it isn't always.
As a server myself, it seems that people coming to the restaurant, especially in big groups, don't ever understand how difficult it can be to 1. get the attention of everyone in the group to relay information, 2. ring up separate tabs for people (especially when they neglect to tell you until the end of the meal that they're going to want separate tabs) and 3. keep track of how many beers, drinks, glasses of wine, etc each person in a large group has ordered, whether they ordered them during happy hour or perhaps added them after happy hour, etc. Many groups seem to get indignant when you ask for their assistance in making sure their bill's correct and while there are crappy servers out there, most of us are just trying to do our jobs and get it right.
I highly doubt that the extra meal on there was them trying to pad the bill. Some places have policies about not having separate checks, simply because of the extra time it takes us to separate them at the end when we haven't been told up front. It can take up to fifteen minutes sometimes to sort out the mess, and meanwhile, our other paying customers are waiting for a refill, or to order another drink, or for their food to be delivered.
Give your server the benefit of the doubt, and don't immediately assume that everyone is trying to rip you off. But also, be kind, be patient (especially if you ask for separate tabs at the end...it's going to take a bit of time), and next time, remember to ask up front if we're able to do separate checks. Most of us are happy to oblige if it will keep us from making $1.40 on a $100 tab because EVERYONE at the table forgot to figure in tax with their meal. I have had to pay in before because my customers couldn't do math on a large tab (and I've seen my friends make the same mistake).
I am always learning something new after being in the service industry for over 10 years! When I have a large group of people the first thing I ask is, "do you need separate bills?" I let people know up front if beverages are none refillable. We serve pop by the can. If a person has an allergy I ask out how severe it is and explain that there are limits in the kitchen where we may not be able to accommodate them, ie. no the cooks will not clean an area on the grill because you are vegetarian, our food area is contaminated if you are a celiac. The cooks will ask me to ask the customer about their allergy if there's something I may not think of.
There are a few things I find annoying. Parents, please do let let your toddler order when I'm busy. I know you're trying to teach your child or you think it's cute, but there are other customers who need my attention, the bell is ringing for me to pick up an order and my boss is calling me because another table is ready to order, and please keep your child seated. There are hot plates coming out of the kitchen and sometimes we can't see a little one dash out in front of us.
Some people piss me off while others are really enjoyable. There are times when I've told people that it was a pleasure serving them. There are times when I wish I could have handled something differently. Nine tables think you're the best thing since sliced bread and that tenth is wondering how you could possibly be a server. And no, you cannot order off the children's menu. All the restaurants I've worked in has this policy.
I did find this article humourous, and I can understand where this guy is coming from. The delivery wasn't so good. He should have had someone not in the industry read this first. We are not all perfect and for some of you to say he should be in another business isn't right. Reread the first two paragraphs. Don't any of you have customers who drive you nuts? Are you so perfect in your job? Don't you make mistakes? I'm sure I've asked some real doozy questions that have people shaking their heads.
your situation may be unique but all i all seperate checks are a big pain in the ass.
Lindalou, what a gross attitude of suspicion you have! Has it occurred to you that servers are people too, and that with EIGHTEEN separate diners on their hands, they might have made a mistake? Many restaurants use POS systems these days, and computers make mistakes, as well. And unless you've been told otherwise, in the future it would probably do you well to assume that with a party that large, separate checks either won't be permitted by the houses' rules, or at the very least, will be unwelcome by your server.
I'ze cain't believe the Hate and Discontent on this web site concerning this cook. How about a Fried chicken wing and a Baseball bat to go along with that raspberry on this guys head..just like I gotz.
I'll give you the rude ones – rude people suck no matter the setting. However, the rest just makes you sound like a giant douchebag. Imagine if other professions did what you did. "OMG George, some idiot came in today for an ablation and had no idea about the latest cardioversion technique just published." or "That moron didn't know about the newest tort reform that totally changes his case."
The only other profession that seems to bash the need for its very existence as much as the restaurant industry is the IT industry.
I am from New York Eyester. Do NOT think you are going to tell me anything about fine dining. Where do you operate, between Stuckey's the Piggly Wiggly?
Azz!
Sorry, but he says he grew up in New York. That's part of his credentials.
Then why not STAY in NY? My guess is that his food is sub optimal, and he could not fill a restaurant in Manhattan. Hence, he goes to the unsophisticated environs of Georgia (Home to Deliverance) But pursuant to that, I wonder if he'll squeal just like a pig...
Can I get a Hell Yea?
The idiot that responded that only NYC has fining dining is Clearly an arrogant ass and Not very intelligent. I live in NYC but Have lived most of my life in Atlanta. Atlanta has many great restaurants And the Family Dog and Rosebud happen to be at the top of my list of favorites. I am both a diner and prior server and yes amateur diners can be a pain. All of the people hating on Ron's opinion should not be soooo serious. Are you really that offended that you would be a disgusting person to make fun of someone's birth mark. Really? Your opinion holds No weight if that is the type of person you are.
Ha! – That's insulting to Stuckey'/s and Piggly Wiggly!
Have you ever been to Atlanta? NY is not the only place in the US with fine dining.
To Atlanta Girl: oh really? It's not okay to make fun of someones birthmark but perfectly fine to ridicule one's relations, middle management status, holiday wear and foodie knowledge? Honey....
Just as Mr. Eyester doesn't appreciate amateur diners with bad attitudes, diners don't appreciate amateur restauranteurs with bad attitudes.
If you're offended by this article, you're probably who he's talking about.
Et tu ... they call comments like yours "narcissistic blaming." Narcissists never take responsibilityfor their own actions. They blame everyone around them but themselves. I didn't say anything "mean" or I didn't do anything wrong. Blame the victim is the MO.
No, I iz a prefeshinol eater like you, i duz wat i iz told at them there fansee places like da Rosebud.
you thought too hard about the misspellings. obvious troll.
I know that those types of customers exist. I have experience serving them, I personally don't like them, and I have no doubt that restaurant staff find them tedious and annoying. Mr. Eyester and restaurant workers everywhere are free to gripe amongst themselves to their heart's content in the back of the house or wherever. But I surely don't understand what this hostile screed is doing on CNN. The mean-spirited language and over-the-top, nasty jabs are unnecessary and could very well backfire, because the customers who will take it personally are exactly the customers who don't need to - the customers you never meant to accuse. The real louts never think you mean them. The author himself said these "amateur diners" only come out once or twice a year. So maybe he should just suck it up, then!
Well said!
Precisely Correct!!!
To Chef Ron:
I'm guessing that your article was meant to educate the ignorant folks your refer to and to entertain the rest of us with some humorous writing. Unfortunately, you will likely not succeed in either of those endeavors. Perhaps you should find a way to welcome those inexperienced diners to your restaurant and find a way to educate them with kindness and a smile. Clueless, rude people can be frustrating, but I can promise you that they will NEVER stop walking through your door. From the comments I read, it sounds like most people think you're a pompous ass and that is unfortunate because I don't think that's the case. In any case, I guess you're not worried about the potential negative impact on your business, so cheers and good luck!
To the general public:
If you are truly offended by the comments of the chef in this article, it is likely you are one of the people being described. The chef/owner has a right to create any kind of atmosphere he/she likes in their restaurant. If you don't like it, don't go. If enough people agree with you, the business won't survive. If the business thrives, you may may have to wake up to he fact that your opinion isn't necessarily the prevailing attitude. Asking for ketchup for your steak doesn't make you a jerk, unless you get upset and become rude when you are politely told that none is available. Cheers!
What ever happened to the customers always right? I am always polite to people who wait on me, and I tip them well - but frankly, after a long day of putting up with corporate bull shit, I don't need someone I am paying well to cast judgement on me. I want to show up with my family at a nice restaurant and have things go well - no drama over who is watching the kids, who is cooking, who is doing the dishes. I am happy to pay my waiters a lot, just make it an enjoying evening. Whoever wrote this piece clearly has no idea what service means.
To be fair, he probably has more than his share of "amateur" diners. The experienced ones have moved on.
Hehehe
Words to live by: Just. Be. Nice. My guess is most of the bitter comments to this guy's observations are from the very people he's complaining about. The fact is, some of the more pathetic examples of the human race enjoy picking on those that can't defend themselves. The hundred bucks a year you spend in my restaurant doesn't give you the right to treat my staff like Cambodian hookers. Everyone's an expert, and the little things that restaurants would do as amenities are now viewed as entitlements. It's your birthday. Great. Happy Birthday. Don't get uppity because I didn't comp desserts for your whole table. You're vegan and only eat hand-strangled kale? Good for you! Don't expect me to bring the entire operation to a screaming halt because you made a life choice. Demanding separate checks for a party of 15, dropping the f-bomb on my server because she wont serve your underage daughter a maitai, bringing your Yapshire terrier in your handbag, stealing my pepper grinder, and flipping out because I won't allow you to order from the kids menu will get you shown the door. And no, I don't need the business that bad. Not bad enough to put up with you.
I don't enjoy eating out. I almost never do it. I always feel like the wait staff is shooting daggers at me with their eyes. So, I never complain about waiting or messed-up food, I am polite with them to the point of groveling, and pay 15% tip in the worst case.
It's slightly more relaxing than a job interview.
I'm glad he wrote this article, because it turns out they hate customers more than I thought.
You are right. I always am afraid they will do something like spit in my food, so I kiss their butts and tip well even when they treat me like dirt. I'm not going to restaurants anymore...
He just doesn't like the bad apples which,by the way,sounds like YOU!!!
If I'm a bad apple, then how much better do you have to be to be a good one? Seriously, I wipe my own table after I'm done. What else do you want?
Again, I do not need to pay 3x for food I can make myself for the privilege of made to feel like a ruined someone's day.
As a restaurant owner, I would like to request that you treat restaurant staff like you would like to be treated: As a human being (and one without special powers at that). Thus, if something is not correct, or to your satisfaction, please DO say something. If you come at it from the angle of "I think you would want to know this" or "I would like to tell you this [issue] so that it may be effectively addressed" you should be good to go the majority of the time. Unlike some folks mistakenly and unfortunately believe, it is NOT necessary to become upset. Sure, due to the human factor, we can get diners with poor attitudes and restaurant folk with poor attitudes. However, the vast majority of both are there to have a great, positive experience with each other.
It's really really easy to fix a problem when it's approached from a positive attitude (ie. "If I say something, that's a good thing, because then it can be addressed and fixed, and I'm going to give the restaurant credit for wanting to fix it...so all I need to do is let them know!"), than from a negative attitude ("These jerks are trying to pass one over me and clearly I'm going to have to raise a fuss or they'll discount / ignore me!").
We're all people. We all screw up regularly. Most of us...the vast majority I believe...want to do things right and appreciate the opportunity to fix mistakes, rather than trying to pretend they don't exist.
Cheers to 2012...a new opportunity to do an even better job!
I can only hope you're aggravated by such people on a daily basis because seriously, you're a twunt. Also, your restaurant belongs on Kitchen Nightmares; btdt and your food is foul.
Please tell me, What is a Twunt? This is a new word for which I am not familiar.
Think about two words that describe femal genitalia.
What's a femal? What year is this?
The chef has a right to his opinion but he is wrong. He is supposed to be in the business to provide excellent service as well as to be the ultimate consummate host. I am not going to go over his list but the unwritten rule is not to bash the consumer but deal with the situation, provide excellent service and never say no to to pertinent and reasonable consumer requests. I do not hear such public complaints from Princess Cruises food departments. Good or bad consumers have priority otherwise in capitalism the business is out.
You are right that the chef is in the business of providing excellent service. But there is such a thing as common decency, respect for others and being considerate of others. His examples are all about customers that have none of these qualities.
Of course there are idiot diners!, that's not the point. Every job deals with idiots. Ron is arrogant to think he is special enough to post a CNN rant about something that is routine in the food business. It's like a fireman complaining that fires are hot. He's just a whiny a ss.
This is ridiculous. I worked in restaurants for over a decade, and yes, you do get many annoying, obnoxious customers, but that's what you are there for. It is your job to share your menu knowledge of them and meet their needs. Insulting people's clothing choices seems petty, too, and I think you should just be grateful that people still have money to go out to eat for the holidays. Learn to write and take your own advice– chill out and try to remember it's the holidays.
By the way, since the patrons' tips pay the servers' salaries almost exclusively in many cases (which doesn't seem right), and the restaurant basically gets free labor for their waitstaff, paying customers have the right to be demanding.
The guy has some legitimate gripes, but the whiners among us can't handle it. Why? Because if you spend money, you expect the service provider to kiss your arse. It's the whiners who are the "elitists"!!
Can't we all just get along?
I worked in a fast fast establishment for 10 years before I called it quits. And I wholeheartedly agree that some customers can be a pain in the a$$. I've had guns pulled on me, burgers thrown at me, soft drinks thrown at me, I've been called every name in the book by a stumbling drunk who had a 6 pack in his duffle bag as he was yelling at me. But I never once complained to the extent that this S.O.B. is taking it. Absolutely customers could be nicer or even have a little more common courtesy when it comes to the people making/serving their food.
HOWEVER...It takes all kinds of people to make this world go 'round. And last time I checked if 5 or 6 patrons a week that cause a bit of ruckus (or heaven forbid ask their server too many questions) then I would still count myself lucky to have a job in this economy. Maybe this guys place does have good food. I, for one, would never set foot in this slop house either way just because of the contempt he conveyed for his patrons in this article.
I wish him all the luck in what seems like his dream career. Serving people he obviously loathes.
What does this man own, a McDonald's? From his appearance, I would not trust him to walk a dog correctly. You Americans are so lacking in dignity, that I really pity you. But you don't realize how buffoonish you come off as, which is so amusing.
Please don't lump all Americans in with this imbecile. I definitely don't want to be categorized with him.
I would never dream of treating my server or my customers in this manner. He is a disgrace to humans, not just to Americans.
Perfect example of why we can't stand the French.
Lorelai, Let's Live Together!
Paragraph five says it all. Eyester is obviously a seckshual predator since he seems to think that getting your SO drunk is the only way to get affection. Typical of those who are predators, have low self-esteem or who are latent hom0seckuals. My thought is that a life spent in therapy will not even scratch the surface of his many issues.
An amateur may not be aware, but a professional diner will tell you that disgusting, dirty, untrimmed facial hair in anyone handling food is unsanitary. And what is up with the facial Herpes? Just sayin.
Let me guess Eyesore, but you are a liberal, right?
Typical of the Party of Hate..."Pay my salary, but I will complain if you do not act like I want"...
Your sense of arrogance is astounding for someone who expects others to frequent his establishment.
Way to go off topic. Is this all you talk about? When you see clouds, do you see illegals, welfare moms, Jeremiah Wright, and Bill Ayers?
Why would you think he's a liberal? Because you disagree with what he says? He owns two successful restaurants, my guess would be he's probably pretty conservative.
WHAT AN ASSHOLE!
Amateur diners? You are in the service industry. Hello?> Go be a monk and take your jjudgements to a higher power and let us mere mortals be humans.
Rest easy: I won't be making any "amateur" demands on your holiness. I will NEVER eat in your precious restaurant.
not sure what you guys are complaining about, i avoid large group lunches with my coworkers like the plague for these same reasons...call em like you see em!
I've eaten here. Nothing to brag about, but Eyester makes sure you know it is HIS establishment. Not sure what he is so proud of. Trust me sir, in a restaurant, the food will speak WAY louder that any boas from ownerhip.
I'll make this really simple for everyone.
DON'T F*K WITH PEOPLE WHO SERVE YOUR FOOD!
I would never mess with anyone's food no matter how rude or ignorant they were, but I am not everyone and not everyone is so honorable, so remember that the next time your acting a fool in front of you dinner companions and pi s sing off the staff. People can and do unthinkable things to food.
So by your admission, Eyester's place has been known to mess with customer food?
Wow, that is good to know. Perhaps the Atlata PD and Department of Health should take note.
Enquiring Minds Want To Know: Did "j" ever once say they were talking about Eyester or Rosebud? No, they didn't. I took it as a general warning, one that both I, who's been in food service, and my wife, who's been in food service, can attest to.
So both you and your wife have tainted food before? Wow, brave of you to admit. How passive-agressive of you to take out your "vengeance" on those who anger you rather than confront them and likely lose some teeth. Coward!
@Enquiring: Still have that reading comprehension problem, eh?
Great post. Thanks!
What happened to customer service? He has the right to be annoyed by some of these things (treating waitstaff as sub-human is NEVER okay) but the article comes off as extremely rude and intolerant. I've worked in the food industry too, and there are many worse kinds of customers than the "amateur diner" out there!
I know, right? I had some horrible experiences when working in restaurants, and none of them involved people wanting to move chairs or ordering different drinks all night. This is seriously ridiculous and pedantic. There is something wrong with this guy. If he hates restaurant patrons so much, it's time to get a new job. There are plenty of other vocations out there.
"If you ask your server what a Mimosa is or you try to order the number 11 and then wonder why it doesn’t come with a choice of soup or salad, then perhaps you traveled here by time machine today and you do not dine out quite as much in comparison to the average person."
Gosh, how much does the "average person" dine out anyway? My husband and I go on a Fancy Dinner Date once a year because I believe that it's okay for even us common poor folk to occasionally enjoy a Nice Thing. Perhaps in my apparent "ignorance" I may ask questions about menu items I can't always pronounce correctly, but if I'm polite and the waitstaff is polite in return, what is there to complain about? After all, I'm the one who saved up money especially to enjoy a meal at a Fine Establishment... leave all y'all$ sense of entitlement at home.
I don't understand why everyone is upset with him for these statements. In any industry where you work with people you can come up with a similar list. It is incredibly easy to stereotype people/customers. They usually have the stereotype for a reason. I work with money. I can tell you the guy that shouldn't be in the market and watches his balance every single day...the lady that says "my husband takes care of the finances", the person who is up to no good, the person that has no clue...on and on...You shouldn't judge a book by it's cover, but we all do.
For those who think this gentleman is being unreasonable, forgive me, but these complaints boil down to simple lack of courtesy on the part of patrons. I am not in the restaurant business. I have no vested interest in agreeing with this man. I am, however, an observer of the world around me, and people can be quite inconsiderate as patrons. There IS only so much space in a restaurant so to bring extra folks unannounced, "squeeze" them in and, yes, complain about being cramped is simply rude. If you don't eat out much, ask others at the table questions while you're waiting for the server to come. They get to feel useful and you will likely not have to ask a whole army of things of an already overworked and undertipped server. If you need to tell people you're a big deal..you're NOT. If you're on a strict vegetarian diet, don't go along to a steakhouse, and if you're a dyed in the wool carnivore, don't go to a vegan place. And lastly, sometimes, you just have to wait a bit longer than you thought. Guess what, kitten, there are other people in the world. Get used to it.
Well said
YES!
What if you have a food allergy? This article made me so sad to realize that restaurant owners and staff actually hate people like me with food allergies who can only eat certain things. The other day I agreed to go along with my husband and a bunch of old friends (professional diners) to a little Italian restaurant in Manhattan that some of them had their hearts set on. We hadn't been together in over a year so I decided that the choice of food (i.e. risk of contamination) was less important to me that getting together with old friends. I did my best to avoid anything with gluten (the thing I'm allergic to) and to be discreet/not demanding about what I ordered. Italian restaurants are obviously not the ideal choice for gluten intolerant people like me. I had my husband ask the waitress a couple of questions because I was sitting on the other side of the table and not able to ask any questions in a private manner. He tried to make sure there was no gluten in the entree I chose and to ask if they had a gluten-free pasta that was not listed on the menu. Well, the waitress showed no cooperation on the subject so I took my chances -not wanting to make a scene- and being a good sport, placed my order, hoping that my selection would not make me sick. Well, as luck would have it, there was gluten somewhere in my food because my stomach started to hurt about 30 minutes into the meal. That was yesterday. My stomach still hurts today. The worst part is that it wasn't even worth it. One could say that if the food was so extraordinary and the company so divine then it would be worth the risk of a stomach ache. Well, the company was divine. The food, however, was just average. Too salty. Dry. Unoriginal . Ironic that I played along with the restaurant's slightly above average food but they were not able to play along with me. Next time I'll just go to Risotteria where the staff is friendly, the food is great, the atmosphere comfortable, the attitudes nonexistent and food intolerances are respected. Thank you, Risotteria!
So, it's a lack of courtesy to specify, say, an ingredient you can't have because you're allergic? That's garbage. It's a lack of courtesy not to accommodate customers with special dietary needs.
I've been to several of the best restaurants in the world, and the chefs there wouldn't think twice about adjusting menu items to accommodate diners or answer questions te diners might have. This chef has merely shown his complete lack of courtesy and professionalism.
Usually there are list of ingredients detailed out in the menu. So wouldn't it be a little more efficient if you would just spend that 7 seconds reading instead of wasting the server's time? Unless of course, you are blind or don't know how to read.
Yeah, your right Ron, you deserve only professional eaters. Who has time for amateurs? Especially with all of the eating classes available these days. Thank you for teaching us Ignorant eaters a thing or two.
Hahaha! Love it!!!
buddy... you're in the business of accommodating people. I think this article should be titled "You might be an amateur chef if you..... [write articles like this about your guests]"
Also... I live in Atlanta and I eat out at least 3-4 nights per week. I ask a lot of questions about the menu and if I have guests in town I might try to squeeze them in. I guess my kind is not welcome in your restaurant. Don't worry, I will make sure to avoid Family Dog and Rosebud.
What a snotty a-ho!
Well, look who just found trouble on the internets. It's Ron Eyester if you were wondering.
....anyway....Chef Ron, thanks for saying honestly what some folks might do well to hear. Many responses below imply that so many of us don't understand what it's like to love our professions. Like you, I've been fortunate enough to. Dining is different from buying new pants or auto parts; it's very personal. Many establishments stopped taking reservations as it brings with it another host (sorry) of potential issues (no-shows, late-shows, smaller or larger parties)
Your restaurants look very inviting.
"any establishments stopped taking reservations"
Oh, yeah mean like McDonalds? Look if you dont like serving the customer then there is no help for you. capitalism is, better or worse, the system we live by. That means, if you dont meant my demands you wont be getting my business. Therefore, chase away all the bad customers to your hearts desire. But dont be mad when we complain that you are getting an unemployment check.
One of your TOP 5 complaints is that people ask the server to explain an item on the menu? Seriously? You are made about that? You are a fvcking idiot.
The server wouldn't mind 2-3 questions, but the one that asks excessively will not only make the server irritated, but other customers that requires the same server's attention as well. This is what the man was trying to explain.
Fvcking idiot is right! But you forgot to say SNOTTY fvcking idiot!
Amen. Amen, amen, amen.
Wow! Such bitter and arrogant whining! Maybe you should require all of your patrons to take a written test so you can weed-out all of the "ignorant amateurs" that are an annoyance to you and your staff. Thank you for warning me about your elitist disposition so that I can avoid dining at your restaurant and having to worry about whether I'm bothering you or not. If you are going to classify diners into groups and come up with disrespectful names for them, and then write a big whine article about them, then truly you lack the humility necessary for the food business.
Trust me – he's glad that you won't be going to his restaurant, and so are the other people who aren't amateur diners.
Pretentious a ss.
"former server" now I know why you are a "former" server.
I wouldn't call you an amateur diner so much as just a tool. A few questions are never a problem. But if I have to spoon feed you information about every dish on the menu you belong at a place with a giant menu and pictures behind the counter.
From a restaurant owner perspective, this man is my hero.
You should be making pet food.
While I can appreciate some of what the chef is talking about, I find his whole attitude to be condescending and elitist. Yes, some people can be boors, yes some people can be jerks, yes, some of these "Amateur Diners" can be tiresome...but no more so than a chef who feels his (or her) palate is so much better than anyone elses. No more so than a sneer from a waiter when someone orders a white wine with his (or her) steak. Get over yourself. You depend on the paying public and I will tell you, if I lived anywhere close to where your restaurant is...I would never grace it's door...oh, and I am NOT an amateur diner, not by a long shot.
Awesome. I too am in the restaurant business, and its always amateur night at my restaurant. I'm just glad someone brought it up. Good on ya!
Always amateur night, you say? Good. If that's your attitude it warms my heart immensely to know someone like you is tortured nightly by *gasp* having to do their job.
I imagine celebraties are pretty demanding and they aren't amateur diners. But since they generally tip well,
you don't hear complaints. So is this the issue? You behave badly if you tip well?
If these very unappealing behaviors for which this author and others agree, why be in the restaurant business
where this is such common behavior? You should have done your research before you got in to it. But now
that you know, go find another occupation.
Read much? The whole point of the article is that these are NOT common behaviors for people who dine at nice restaurants and are fairly educated. That's why he calls them "amateur diners" and stresses that they only come out for special occasions.
Wow! Such bitter and arrogant whining! Maybe you should require all of your patron to take a written test so you can weed-out all of the "ignorant amateurs" that are an annoyance to you and your staff. Thank you for warning me about your elitist disposition so that I can avoid dining at your restaurant and having to worry about whether I'm bothering you or not. If you are going to classify diners into groups and come up with disrespectful names for them, and then write a big bitch article about them, then truly you lack the humility necessary for the food business.
What an arrogant, elitist slob. I wouldn't grace your greasy kitchen with my "ignorance". I can cook a much more "gourmet" meal in my home than you can any day, and the people I invite over to share that meal don't get bill at the end of the meal nor are the expected to tip nor do I push them out the door so that I can clear the table to usher in the next round of fools willing to part company with their hard earned money.
Thank you! I thought this was going to be an amusing account of dining faux pas from an inside expert, but the tone was incredibly hostile and downright mean. He spent more time criticizing the diners' clothes and demeaning their ordinary lives than capturing any true transgressions. And as Jerry Seinfeld would say, anyone can take a reservation, but do you know how to keep it?
You just keep telling yourself that honey.
This article makes me never want to go out and eat at a restaurant again...one of my favorite things to do.
I'll think twice before having a celebration at a restaurant too. I always thought they wanted large groups
so they would receive big tips and more profits per night. What a rude awaking.
Big groups are notorious for being horrible tippers and difficult to serve unfortunately.
Exactly. People always forget to figure in their tax, or they think someone else is leaving the tip. It takes a LONG time to get anyone's attention because everyone's talking to each other instead of realizing that you're waiting for them to make up their mind so that you can take care of other people who also need your attention.
I love being a server, but asking for common courtesy and drawing people's attention to elements of being courteous in a social situation where some people don't go often is not "elitist" or "liberal." I wouldn't balk at a bank teller or other customer service person writing a humorous but pointed blog about the behaviors that ruin their day. I might actually learn something from it.
Anyone who's worked in any sort of customer service knows what appropriate behavior is. It's impolite to show up five minutes before close at Target and try on 20 outfits and leave the dressing room a mess. It may be their job to clean up after you, but if you do that, you're still being a jerk. There's no arguing that. I don't complain about wiping down anyone's tables or picking up trash they leave and clearing dishes...that's my job. But if someone sticks gum on the underside of the table, or leaves it stuck to their plate, where it's going to go unnoticed and be permanently affixed there by the heat of the dishwasher, or if they leave heaps of wrapping paper on the floor, or if they let their children sit or run in the aisles where it is UNSAFE for them to be (I seriously stepped on someone's baby once, because she was sitting on the restaurant floor in the walkway and I was carrying a tray of hot plates...WTF???) or any of these sorts of things...well, those are the types of people whose business, even in this economy, would not be missed. If you're going to act like you were raised by wolves, stay home and give us more time to pay attention to people who learned common decency.
Oh so true. The members of a large group leave it to the generosity of a few classier members of the group to pay gratuity and taxes for them. IF the server's lucky. And while I'm at it, don't forget to tip the people who pack up your "to-go" orders: these take as long to wrap, pack and include all the special requests as any order from those dining in. Also, if you're receiving a discount or using a coupon, tip on the TOTAL amount of the check before the discount was applied. The truth is, a small percentage of classy diners make up for the majority who want something for free, steal things off the table and tip 10%.
Big groups are one of the worst. Nothing against you personally, just saying it as it is.
One main reason is because if you came in a big group, chances are that the restaurant is already busy. That means it will be MUCH harder to bring the food out for the table at the same time... and let's face it, some people who dine out are complete scums who live to make lives miserable. Another thing, a large group means more demands with less time. A person in the group will ask if the waiter can get them more napkins... After giving that person the napkin, 1 minute later, another ignorant idiot will yell at the waiter just to order another glass of water because not having a full glass of water for few minutes will dehydrate you and kill you. Big groups also mean more interference when serving tables next to it.
In your defense though, whoever wrote this article is an idiot. I only agree with the first one. For instance, I never even HEARD of filet mignon until I was 19. I've never eaten it, nor do I even know how to pronounce it. I'm an amateur diner? Please. I tip decently, I'm courteous to the waiting staff and treat them with more respect than my own friends, I try to make it easy as possible for the waiters and only call them when I REALLY need something. I don't ask for ketchup to go on my nicely seasoned steak. I NEVER go in with a large crowd for the specific fact that paying is difficult and also it's annoying. I like to eat my food, not hear your life story and how miserable your middle-class suburban life is when I'm grateful about my food and grateful I'm not locked up in North Korea, which ruins my appetite. I may be "amateur" but I guarantee you that every waiting staff would prefer someone like me than a wine-sipping dik suck wasting the waiting staff's time demanding a cleaner glass or complaining their food is too hot.
Also, when has tipping 15% become cheap? I'm sorry I'm not as wealthy as those snobby excuse of a life that dine out every day. Have you seen the economy? Have you not seen college tuitions on the rise, while financial aid depreciate/dies? Who in their right mind dines out that often? Besides, I guarantee you the food I cook for myself is far fresher and far more creative. Cooking a steak with some sauteed veggies and some sauce doesn't make you creative. This restaurant owner has ego-stroking problems, whoever wrote this. Sorry my life isn't fancy or meet YOUR standards. I've got far more important things to do than dine out every week.
Not a restaurateur, but have managed food service for 27 years. Also dine out frequently. I feel the chef has made some excellent observations. The hundreds of staff I've worked with have rarely been treated poorly; my biggest fear is as a restaurant guest along with others I don't know well. I've been embarrassed occasionally by colleagues and friends who seem to think wait-staff and cooks are sub-human. Usually it has to do with tipping.
Just my opinion, but I think one ought to behave in a restaurant as one would as a guest in a home; only difference is you are paying for the experience. If the food is truly poorly prepared, then don't punish the server. Simply don't return to the establishment. When appropriate, I've sent comments, good and bad, to different types of commercial and non-commercial restaurants. Yes, I've been mortified by servers!(taking my parents to dinner for their 30th anniversary, the server's first words to us: "I hate my job.") but for every one of those incidents, I've had 10 where fellow guests behaved like boors.(arguments about "the check"; interminable after-dinner accounting; staying waaay after the meal as if we owned the table).
Restaurants are a bit unique, it's true, but there is an unspoken agreement between customer and server that the former will receive courteous and sensitive service, and that the server will be compensated at the customary rate. It's what most folks learn while growing up. If that's too much to handle, then please find a supermarket.
This guy was rude, obtuse, and in all honesty, doesn't seem to like his job (I suggest he quits).
Paying for a meal - yes, they should wait on you hand-and-foot.
I not rude, myself, but yes, I ask questions because every restraunt is different.
Yes, I like to specify how I like my coffee (cream and sugar), or my meat (well done).
Yes, they work to satisfy my existence, hence "service industry": bad service 10% tip - and great service 25% tip.
This article has it all wrong.
Juan
The "well done" and "waited on hand and foot" says it all. Of course you are offended by this article.
@former server: Pretentious a ss.
I will respectfully disagree with you. If you want someone to wait on you hand and foot, hire a servant. Servers, on the other hand, are there for all of the customers who come into the restaurant. Which means that sometimes we have other things to do than wait on you hand and foot. Like get that woman a refill, or that guy a new napkin. I try to treat everyone equally...except when I don't, because if you are rude to me, then I will still be courteous but probably avoid you like the plague. I am nice to everyone, I do my best at my job, and I and my fellow servers deserve respect.
Everyone has the right to want things a certain way, but the only place you can have everything your way is at home. A restaurant is a business. And businesses can't please everyone, or they wouldn't still be in business. We need the tables to turn over so that we can accommodate other patrons who also would like to eat in a timely manner. (If we're slow, by all means, I don't care if you sit there all day...but when there's a line out the door, maybe take the conversation elsewhere after an hour and a half) We need the kitchen to run smoothly, which doesn't happen when someone wants their sandwich on wheat, when it usually comes on sour dough, and can you add mustard, pickles, take off the onion, can you substitute a salad for the fries, etc. These might seem like small things to patrons, but they add up to HUGE inefficiencies in the kitchen, which means more mistakes and longer wait times. These are facts. If you want efficient service, by a friendly, smiley server, be kind to us. Give us a smile first. Tell us if you're in a hurry, but realize that certain items take a while. Take our advice when we say that there's no way that meal will come out in less than 30 minutes because that's how long it takes to cook. Be understanding if the restaurant has a no substitutions policy or won't let us give you things for free. Sometimes we are being watched and could lose our jobs for giving away things. Trust me, we would love it if we didn't have to charge you for that side of ranch. It would make my life a whole lot easier. But that doesn't change the fact that a restaurant is a business...and to stay in business they need to make money. And most of them don't. Food costs more than you think. Overhead costs more than you think. The reason chains are so cheap is that they buy in bulk and everything comes out of a bag and most stuff is frozen and they just heat it up.
Oh, and one more thing: If there's a problem with your meal, tell us IMMEDIATELY so we can do something about it. I have no patience for people who suffer through something that is either not cooked properly or that they simply don't like. I'm happy to get them something else. But if you wait, that just makes the wait for something else that much longer. Don't tell me at the end of the meal and expect me to feel bad for you. If there is ANY problem at all, tell your server immediately! I have no patience for restaurant martyrs.
Bottom line: Be courteous. Treat us like human beings. And you will get good service.
And if you still don't, talk to the manager. Some servers just shouldn't be servers.
Waited on hand and foot? They aren't a slave
Note: I frequent two local taverns and I am a member of a private club - for the past 14 years - and the servers agree, those who tip the best get more attention, get served first (drink or food), which are usually regulars, who are respectful, and personable. They say literally half of all patrons that visit, per se, do not tip (hence, while their might be a line of 20 people, they have no problem pausing, and asking me, on the side, "Hey, Juan, where you sitting," and they 'service' me and party, first.... It doesn't hurt to tip 40% under these circumstances, and they remember it).
it is sad to think with so many people out of work and really wondering how they will pay the rent etc. this jerk can complain about the customers he gets who no doubt pay him a pretty penny for a meal. sad.
I couldn't agree more
I'm confrused.
I dine out all the time, and am quite aware of the 'amateur' diners. But this article is the very essence of prickery (yes, I know that's not a real word). Taking shots at diners with dietary restraints? Really? You think someone who could, you know, DIE from eating a certain ingredient should be barred from dining out? Get over yourself.
You run a restaurant that failed a health inspection this summer. Maybe you should worry more about sanitation and less about customer behavior.
And I visit Atlanta periodically and love to dine out. You will never see me coming through your doors.
Hullo?
I think you're in the wrong business. How very pretentous. A pretentous restaurant proprietor is much worse than an amature diner.
Truly classy people don't think like either the restaurant owner OR the diners about which he complains. Boring Podsnaps.
For. Reals.
A side of good humor wouldn't go amiss with this stodge. Makes me hanker the heyday of waiterrant.
I bet you are more than happy to take the "bad customer's" dollars though, arent you?
Mike, I doubt the chef is struggling for customers. Any customer, whatever his or her behavior, is expected to pay for a meal. Diners have some idea what they can expect when they select a restaurant, but management and staff, front-of-the-house or heart-of-the-house, generally have no idea who is being seated. A substantial number of waitstaff really, really enjoy giving service and it shows quickly, especially when they get a sense of what each table is hoping for. They're not magicians, but the good ones (and there are great ones at every level, from corner diner to resort to Paris hotel) will make you come back, wait in line, schedule months in advance if necessary.
Right, but it gives the guy who wrote this no right to complain when a diner chooses his establishment over the 999k other options available. If he doesnt like paying customers, then find another field of work.
This article is pretty spot on with a few exceptions (I'd also include ice tea drinkers and anyone who asks for a chocolate martini). Working in a fine dining environment, an amateur diner can be spotted from a mile away. Yes, self proclaimed FOODIES are incredibly annoying as well, can't be pleased, and believe the entire restaurant should shut down to serve them, but anyone who calls themselves a foodie, is probably more of an amateur than you'd think. If you're a true "foodie" everyone knows it, because you have experience, you know what you're talking about, you know how a restaurant works, you have patience, and you appreciate your food and service. If you call yourself a foodie when you sit down with your friends, or inform the server (as if it makes any difference to them whatsoever), you are clearly a blowhard looking to impress people, as if making a hobby of eating at fine restaurants is anything to be proud of...
Excellent article. As a regular at a couple of my favorite restaurants, it's a whole lot easier to watch the bumpkins make fools of themselves than for me to beat up the waitstaff for anything going on at my table. However, there are limits: when the bumpkins start to infringe on the service at my table, then we need to talk, albeit quite politely. We are all working hard at making a living, but give food service folks a break.
Fix this typo:
Under item 4:
"You do realize that you’re in a restaurant and that they’re other people around you who are also paying us with American currency and require attention as well?"
should be:
.......................in a restaurant that there are other people..............
ok grammar nazi.
Knowledge is Power.
Gotta love Skitt's law.
What an amateur article.
Did id how I larn English in Ameika....CNN> Fuddy! Ya?
Easy solution for you genius chef/owner. From now on, only allow patrons who have been to Rosebud before, have ordered what you deem appropriate, have only stayed the length of time at the table that you deem appropriate, have controlled their laughter/conversation to the decible level that you feel is correct, who only wore what you feel is trendy,
who ordered cocktails that you approved of, and god forbid who did not ask for more bread. Hopefully the three people that fit this criteria can pay your bills jerk.
He wrote this condescending article for publicity...as an advertisement for his restaurant. resit the urge to go to his website AND his restaurant. Dont patronize people who think you are dirt.
Yeah, I think he missed one more point – when you walk into his restaurant, be sure to bow down and kiss the floor, ever so grateful that you were allowed in. How insulting. Yes, some customers are boorish. As are owners and staff. Aren't you suppose to be in the business of HELPING PEOPLE ENJOY THEMSELVES?
How about a little gratitude? Surely your attitude rubs off on your staff, which maybe rubs off on your customers.
Here's hoping your mood improves and you don't continue to spill so much bile.
He's a huge jerk. I couldn't even finish the article because it made me uncomfortable. I don't want to worry about the staff judging me and hating me when I go to a restaurant. I just want to relax and enjoy time with friends and family. Anybody who goes to his restaurant now will automatically feel uneasy and unwelcome after reading this article.
Seriously, who does this guy think he is? Uber douche extraordinnaire apparently.
Only if you act like a jerk. I worked in a restaurant and he nailed most of the people that make life difficult. I particularly liked the party of 8 that became 14 by the end and all squeezed around a circular 10 top. Throwing a breadstick at their server to get his attention was especially classy. And they stopped all of us just about every time we passed by to get them anything they needed regardless of the load in our arms. The only one I disagree with is "asking what's in a mimosa?" Not everyone knows every dish, especially drinks. I was a bartender years ago and I had to think about what's in a mimosa because I didn't make them often and I don't like them. No one should be ridiculed for asking what's in something, especially considering food allergies.
Don't get me started on food allergies! People tell me all the time "Is there X in that dish?" and I go back and ask, and I tell them, "Yes, there is X in that dish, but here are the dishes on the menu that DON'T have X in that dish" Then they say "Well, what about B, does B have X in it?" "Yes, B does have X in it. You probably should try C or D" And then they order B. With an ingredient in it that they said they were allergic to or couldn't have. They really must not be too allergic if they're willing to risk their health and order it anyway. You don't know how many times the chef has said to me "I thought they were allergic to that" I'm convinced that many times, people aren't really allergic, they just want special treatment. I once had a guy come to a catered event that was catered by an Italian catering company, and even though other people had requested special diet restrictions, this particular man had not put down any. At the time, we were in the middle of renovations, so all the food was being made off-site...meaning NO way to make anything that wasn't already requested. This man told us that he was allergic to: garlic, onions, mushrooms and at least one more thing that I can't remember. That meant he couldn't have anything that was on the menu, and he freaked out at us because we didn't have anything without those things in it. If you have a severe allergy, either eat at home, or make sure people know ahead of time so they can accommodate your special needs when we are serving 500 people!
Another example: a week ago someone came in who had severe food restrictions...in a large party of people...and they called ahead (thank you for that at least) to ask if we had a microwave to heat up this person's special diet food. I understand that, but they don't realize that if we handle their food (which we did, to be accommodating) the restaurant takes on any risk if there is a food-borne pathogen of any kind that was present in their food. Even if it came from their preparation at home. It's like how it's illegal to bring your own alcohol to the bar or to a catered event. The restaurant/bar/establishment becomes liable for any injuries or illnesses that result from people doing this, and it really isn't fair to put that on us. MN state law allows servers and restaurants to get fined or sued if someone gets overserved alcohol, so if you bring in your own, and you're drinking it in the bathroom where we can't see you, or spiking your drink under the table, and say you kill someone driving home, or you pass out in a snowbank, WE can be held responsible! To me, that is the ultimate in rude behavior. If you want to ruin your own life, fine....but don't ruin mine while I'm trying to be a responsible server. But, I digress from the side-rant about alcohol...
If you have a SEVERE allergy that is life-threatening, you simply shouldn't eat out. Period. Or bring your epi pen.
Wow I'm glad I never encountered that. I have an allergy to seafood, and I just let the server know (in case it's in the stock or just because things happen in the kitchen) and order something without seafood. I guess there are other weird allergies that are different. And some people say "allergy" when they mean sensitivity. People with allergies usually know better than to act like that. Or they've got a routine down. And yeah, the microwave thing is weird, that's a total health violation. (people also bring in food for their kids and think that's okay too. No, it will get us a nice big fine.) A lot of people go somewhere "to treat someone" and then make it all about them. There are very few people with an allergy severe enough to keep them out of restaurants. There are plenty of people picky enough to. And the time you come matters a lot. If you have a gluten allergy (and yes I've had a couple) and you come on friday night, I can't sit there and brain storm with you at an italian restaurant. If you come on a weekday afternoon, I could (and would) sit there, go through the menu, and even go back and discuss with the cooks.
OMG. The world is on the verge of implosion, and all the foodies can think about it what they stuff in their mouths. Get over it, cheffies. You cook food. People pay for it and eat it. Period. Get over yourselves.
Funny enough, this behavior is seen more commonly in overly pretentious "foodies". Having eaten out with many "foodies" I have found them to be the most demanding, annoying embarrassing people to dine out with. They make outrageous request. Ask for a vegetable to be prepared the way they like it, mix menu items, this meat with that sauce, etc.. They tend to be condescending to others, particularly wait staff. On the other hand my I have dined out with others who rarely dine out at all and the most embarrassing thing they have done was to refuse to try anything other than the per-requisite hamburger on the menu. As a frequent diner, I can appreciate the humor and timeliness of the article, but think that perhaps the chef has confused the average annoying person, high on their self importance, with infrequent diners.
How about assssss ho es that show up to a cold sandwhich stlye deli and ask if you have toasted cheeses steak subs.
Pardon me. Do you have a toasted cheesesteak sub?
People working in the "service" industry are complaining about commenters who seem not to understand their plight. They need to understand that it is their job to be courteous to the customers who are ultimately paying their salaries, no matter how rude, uncultured, or uncouth they may seem. If they do not want to "serve," they can find another job. Frankly, I see the behavior described here very rarely. Mr. Eyester clearly has no business being in this industry, no matter how technically skilled he may be in the kitchen.
Customers are expected to show some decorum and respect to the services provided and the other consumers of those services around them. You cannot simply act like a buffoon simply because you are paying sir.
j, buffoons are few and far between. If one cannot handle the occasional "difficult" customer, he or she should find other employment. Cleaning offices at night when no one is around might fit the biill.
People who try to draw out the responsibilities of those in the food service industry are completely pathetic. You are paying for food to be cooked and served, that doesn't make you God. People who are sad in their daily lives take it out on wait staff. It is obvious, and if I ever dine with a person who trys to pull that attitude, I am completely embarassed.
It really isn't as rare as you think, it's almost daily. Just because you haven't seen it doesn't mean that it doesn't exist. The thing that you are missing is there are difficult customers to deal with, and there are ones that decide that people in the service industry are beneath them and feel the need to let them know that they are beneath them. There's no need for that behavior
Let me preface this by saying that I work in the food service industry, at a restaurant that does more business per year than most, and I am not only good at my job, but I actually enjoy it. Most of the time.
That said, for anyone to say that it is "my job" to take rudeness and insults from someone because I happen to be in the service industry is ludicrous. My job is to make your dining experience wonderful, even if that means serving you thousands of packets of sugar and lemon wedges so you can make home-made lemonade, or bringing you more of "...that good, nice, free bread." I'll do all of that with a smile on my face, even though I know, at the end of the day, your Christmas Tip will amount to something between five and ten percent... because it's Christmas, and it's my job to make your holiday better.
My job is not, and never has been, to take abuse from angry, rude, hurtful people. If you're seriously a diner that goes out to restaurants with the attitude that the waitstaff, bartenders, bussers, and management exist solely for the pleasure you take in insulting, ordering, and abusing them... I feel bad for you, and anyone who has to wait on you. We all endure it, as I'm sure everyone has had to endure a terrible, rude server... but it's not my job to be abused by you; that's just some condescending rot that someone invented to excuse being an @$$hole to the help.
Servers are not required to serve guests regardless of their rudeness. The servers are expected to behave a certain way and so are the guests. And you would be amazed what some people do when they think they have someone at their beck and call. I've already mentioned some of them here, but I don't think it's acceptable to throw things at servers. Or to hit on them or pat them on the behind. Or ask them to violate health regulations and then try to get you fired because you won't. Or ridicule a server because you're at a casual chain italian restaurant and your server isn't a sommelier. There are rules of courtesy. Just because you're paying doesn't give you carte blanche.
Eloquently put.
True that.
Wow! Perhaps part of the reason you dont see some of theses customers more than once a year is because of your attitude!!!!
I know whose restaurant I wont be patronizing on my next visit to the Atlanta area.
Snobbery and arrogance from a chef is definitely a new schtick.
I am very proud of the relationships that I have with the people with which I dine, but there is another "special demographic of folks" that are worth mentioning.
The "Snobbish Diner" is truly a unique and splendid being that has a priceless impact on any meal in which they make their presence known. In fact, "to see and be seen" is the main reason they go out to these places.
They dine with little hint of enjoyment beyond their feigned appreciation for the most expensive of wines because that's what is expected of them. They happily spend more on one meal than most American's monthly grocery budget in order to have "status" among their friends. They cannot wait to brag to everyone they meet the next day about their brilliant meal.
When my friends and I have occasion to dine in the natural habitat of the Snobbish Diner, we revel in the free entertainment provided by this less than self-aware species. For all the entertainment they provide, I hope the Snobbish Diner does not quit being a jerk.
Can I get fries with that?
I have waited tables all over the world, and I quite agree with this article. Sundays in the South were always the worst for 'amateur diners'. My favorite is when they would tip you with a prayer card.
You could also.....ya know......stop working in restaurants.
I worked in museums all through college. Same pay, generally, as my friends in food service but I didnt have to deal with the issues you complain about. There are other options. This isnt the feudal age where you are born into a job category.
Blaming the wait staff doesn't change the fact that rude and obnoxious diners are becoming the norm in the United States. People have no dignity anymore.
Some of us need the flexibility afforded by certain jobs. Quitting is not the answer. Trying to educate the public on proper behavior seems like a not-so-bad thing...some people just don't realize that they are doing something inappropriate. And others should just stay home. No one who works in customer service should have to take outright abuse or rude behavior, paying customer or no. And no customer should have an outright rude customer service person. It works both ways.
If you hate your clientele so much, maybe it would be better if no one patronized your business and you closed down. Then the mean-old customers wouldnt ask questions like, "what is this item on the menu"
azzhole.
Restaurant Rosebud sounds like the kind of place where they spit in your food. I'm glad he wrote this article. I'll be sure not to darken his door.
Funny story. Ive been to the Rosebud in Atlanta. The food was sub-par...way overpriced for the quality I received. And the server was rude. After seeing this article, I guess I shouldn't have been so surprised. I dont recommend going there. Atlanta has lots of other options that excel in quality of both food and service.
Chef's and Fashion Designers are among the most pretentious people in the world. You COOK! And generally food that most people don't eat. I know how to behave in a restaurant no matter it's place on the class ladder. But come off pompous and arrogant while I'm there? I'm gone. Oh and if you're in Atlanta server sweat tea. NOTHING irks me more because when you don't it tells me 2 things: 1) you're pretentious and want your Northern patrons to feel like their eating above the masses and 2) you're know nothing about your demographic. I don't always order it but I typically use it as a gauge for whether a restaurant in Atlanta is truly an "Atlanta restaurant." FWIW, Houston's fails this test miserably.
"sweat tea"? Uh ... no, I'll pass on that, thanks,
If you think the measure of a true Atlanta restaurant is sweet tea, you obviously haven't noticed the changes Atlanta has undergone in the last 10 years or so, particularly the restaurant scene. I'm a native Atlantan, so don't even try that "implant" BS with me, either. Atlanta is actually pretty close to being a world class city these days, with some actual world class dining, and trust, sweet tea is not on the menu in world class establishments. Amateur.
Still a pretentious a ss.
World class? You mean 3rd world class? Georgia is a hole.
Wow. Could I have an extra helping of bitter with that?
Waiter! I'd like to see the lousy chef who, with galling feigned optimism, wrote this appalling Dim Sum Spicy Tripe.
Ron, I have never had a less-than-excellent experience at your restaurant, and I've missed it dearly since I moved away last year. However, articles like these make me glad I've never interacted with you (more than briefly, anyway.) I guess this is supposed to be funny and informative, but it comes off as over-the-top snotty and aggressive.
The "we'll squeeze" complaint seems especially shrill for the proprietor of a neighborhood haunt. One of the best things about living in Morningside/VH is that friends passing through might unexpectedly want to join you wherever you are, because you know the neighborhood and wherever you are is probably worth a visit. Yes, it's a bad idea to place unrealistic demands on servers and leave nutball negative reviews about self-inflicted conditions, but I don't think spontaneity is a mortal sin, especially in your setting.
You nailed it. Period. End of press conference, thanks for coming.
Amen.
Waiter! I'd like to see the lousy chef who, with galling feigned optimism, wrote this appalling Dim Sum Spicy Tripe.
(That's awaiting moderation? Why?)
I don't think he's talking about spontaneous joiners. It sounds more like he's talking about people who make reservations for a certain number, know that that number has increased, don't bother to inform the restaurant, then come in and complain that the table was cramped and service was bad. So many people don't understand that they are not the only ones in a restaurant. A table of 8 takes more room than a table of 4. If there is unavailable space, or unavailable tables, what is the restauranteur supposed to do? Take a table from someone who did make their reservation properly? Restaurants are the only business people demand the impossible of, then get angry when it can't be made to happen. Unbelievable.
"Restaurants are the only business people demand the impossible of, then get angry when it can't be made to happen."
Actually, no. That description fits pretty much every customer service job.
Are you sleeping with this Eyester Dude?
Looks like Ron mouthed off to the wrong customer, perhaps a visiting Chicago mobster put his head in the veal marsala as it was cooking. Maybe he was related to Gorbachev?
Your remark about what appears to me to be a portwine stain birthmark is totally uncalled for. I have these birthmarks myself, so I feel you're way out of line.
Golly Gee Mr Azzwipe, June 02,2011 Health Inspection and everything noted is for novices in the food business except for your special AZZ... Didn't think so... 48/ 100 and a U. Pretty Bad Salad Tosser.
Wow! Babble much?
This man serves up a large portion of arrogance and pompous attitude; he needs to put the cork back into orifice that should be used to breath and eat (preferably at home from his private kitchen).
This is not funny in the least. It could have been but its not. What a dim wit, I'd never eat there the chef is an arrogant dim wit, his food must suck.
I'm sorry you hate your life, Ron. I hope you realize this bitter article will not engender goodwill.
Get the therapy you need. BTW.... yes, I have worked in a restaurant.
^This.
how can this guy still be in business? seems to hate his job..hate customers unless they come into his establishment with complete knowledge and an attitude that they've come to make his and his staff's job as easy as possible. sure he points out some ridiculous behaviors we've all seen and abhor...but many of these complaints are petty customer service issues that happen in every industry...the employee will always be more knowledgeable than the customer–and they should be there to help graciously, not complain. Get a new job! All you people in ATL, stop eating at his place so he can "retire!" maybe "angry chef" should be the one to have a cocktail and calm down
I quite enjoyed this! First, I completely admire anyone who is happy to use his real name and business to express REAL thoughts on his/her industry. May we all be blessed with the courage to express thoughts with confidence. Second, anyone who doesn't read this and laugh a bit needs to lighten up. You have clearly never worked in F&B as if you have, an immediate "giggle" would emerge as these are very real situations. For out of town readers, as an Atlanta native and a regular guest of Rosebud I would like to let you know that it is a delicious restaurant. And though I don't know the owner well, I do know that he has always had a genuine presence in his restaurants. Maybe I'm just not am "amateur diner"! Take a deep breath people, it's just an article. Enjoy your NYE.
I suspect that this article is aimed at the people who frequent the Red Robin where that sort of thing is de rigeur. Showing up at a nicer place and expecting to behave as though you're at a chain restaurant is pretty stupid.
Well said.
This is not funny in the least. It could have been but its not. What a dim wit, I'd never eat there the chef is an arrogant dim wit.
I would compare this with looking for a brain surgeon with bedside manners. If you find a brain surgeon that is a people person, he is likely not a good brain surgeon. Same can be said for Chefs, there is a reason they are in the kitchen and do not interact with the public. I like the article.
Well, looks like I will never be eating at your establishment and will be instructing my friends to do the same....you know, since you an @sshole and resent your customers so much.
I've read other articles of this genre from chefs, critics and waiters. And they can be really funny when they point out the foibles of customers with a sense of humor or empathy or even equate it to a time in their own lives (perhaps their parents.) So I get what he was trying to do – but unfortunately with the quality of his writing he just comes across as a bitter jerk who doesn't deserve customers. Ironically he is a third-rate writer complaining about how he dislikes third-rate customers.
If you check out his place's website and click on the blog, it appears that he expected negative reactions, so I don't know if it is satire or not. But he is open and up front about his place so I give him kudos for that. He doesn't appear to pander for people's money. It's his business and he can let the chips fall where they may. The CNN snobs should be able to look down their noses at people when they patronize his establishment.
I like the article and agree, people watching is fun though so please do not alert people to any of the 9,456 other funny things they do at restaurants. People think they are so cavalier when they are simple bufoons. My wife and I love it, especially watching obviously unintelligent people play "power games" with their servers, waitstaff, management or restaurant owners. It is true sport and we often joke with the owner and staff about people at the table next to ours. My favorite is when people become so embarassed by their own ignorant behavior and other patrons admonishing looks that they get up and leave before their meal is complete.
They have restaurants in Atlanta?
What an unpleasant, unprofessional entry, glad I have no intention of heading to Atlanta to dine anywhere. "If you ask your server what a Mimosa is" - he's still serving Mimosas? (And with an uppercase M - for aMateur I guess.)
I don't know if he is a failure at satire or really a jerk, but the commonality for him is failure. I think Paul Christoforo from the gaming marketing world and he should get together to do marketing. I will admit that if I lived in Atlanta I would drop by his place to see what it is like. Every industry has difficult customers. He should really require all of his potential customers to fill out a psych profile to see if they are his type of people before they come in. That way the "lesser diners" won't get their feelings hurt during their dinner and he won't have to deal with the troglodytes that dare to enter his eatery.
My parents raised me very well as a child on how to dine at fancy restaurants. I've dined at hole in the wall places and in five star East Coast "snobberies," and its easy to tell when sharing the pleasure of a good meal is the primary concern. No restaurant should have to put up with idiots – on either side of the kitchen.
Ron, great article. Our family eats out, probably, too much. Hmmm, is there really such a thing as too much? This is the good ol US of A, right. LOL
When we go out, we get our entertainment by watching the "annual" crowd. They can get annoying for us, so I can only imagine what you guys must think, and talk about in the kitchen.
I guess the only up side to the holiday "annuals" is they don't expect you to baby sit as well, uh.
Mike I eat out a lot. But I am not an elitist d1 ck
Are you just bitter because you didn't have the brains to get a real job so you became a chef? When I dine at your restaurant, YOU work for ME. So shut up.
Jake Belk,
With a name like that you are propably a nuclear scientist right? Who do you think you are????
Right on. This is so true. Soon, his restaurant will be one of the 62% that fail every year so he won't have to put up with costumers very long.
'When I dine at your restaurant, *you work for me', so shut up.'
That there is precisely the kind of arse referred to by the chef–the one who is invariably an annoyance to any restaurant's kitchen staff, to its serving staff and to its other patrons (including other arses in another party).
You have just illustrated–and proven–the man's point.
This they work for me attitude is despicable. And being a chef is a real profession. And no I'm not a chef but an intelligent individual who isn't ignorant like you
You may not be ignorant, but you could certainly use a few lessons in sentence structure and English grammar.
Service industry worker gripes about customers, news at 11.
You're trying to go out of business right? Otherwise, why would any sane restaurant owner have such a condescending attitude about his patrons? I did not find this article funny in any way. If that was your mission, you miserably failed. I dine out often and am making a note to never step foot in your restaurant. What a rude, arrogant, idiot. You definitely need to invest in therapy and/or find another profession.
What an arrogant display of bad manners. You have no business working with people. You are there to SERVE the people that provide you with the income to afford food, and a place to live in. Don't like it? Find a different way to make a living.
Sounds like you are the one the story was written for....read it again.
Wow, you should wait tables for a few months, and trust me, your view will drastically change. Not only will your opinion change of how you view servers, but people as a whole.
There is a difference between providing service and being a servant. While I don't agree with the pomposity of the writer's delivery, I do agree with many of his points. It really just comes down to respect. Respect the person who is serving you and respect the person you are serving. Also, tip. I ain't hard. If you can't figure that out, don't go out.
have worked as a server for over 25 years....many have closed and a few are still opened...the ones that are still opened have put boundries on customers....which means: if your reservations is at 8 that doesn't mean 10 or 7; in means 8 o'clock. and no you can't add 6 more people to your party on a busy saturday niight....and if you made a reservation for 8 people and only 3 show; you still pay for 8..although the customer is always right as we say; that doesn't mean they can do whatever they want.. I could go on about the lunacy i have seen over the years in regards to customers, but the bottom line is if you don't like a restaurants policies go somewhere else....
This
I think that you've missed the point! I LAUGHED out LOUD at this article, because I, too, am a current resident of the great state of GA (and formerly of SC for some time), and at Christmastime this is the EXACT description of so many people who show up to eat in public places without a grain of common sense. He's NOT exaggerating one bit. I am not high-minded or hoity-toity, but, yes, sometimes these folks just become so loud, obnoxious, demanding and just plain manner-less that they ruin dinner for everyone around them – who ALSO PAID for dinner and probably – no more than likely – TIPPED the poor server properly, meaning much better than the loud, obnoxious party.
Besides, in GA, this has become a dining out "joke" of sorts – as in, "Oh-oh, here comes another bunch down from mountains for Christmas!" (Please, no offense to those in the Mountain regions, it's just an expression!) It's as if they've never set foot inside of a building wherein manners were expected. And they certainly don't seem to care if anyone else in the place is properly served or enjoys their meal.
Okay, maybe the author came on a bit strong, but I have personally seen (and, sadly, dined WITH) all five of these categories of folks. And I don't have to lose good servers over the lack of tips and the ruined furniture and disgusting language and filth left behind. He just might. My daugher is also a long-time server and she has to put up with these folks and their $5 tip for 8 people and 2 hours of work!
It's not so much that they are "Amateur" diners – I personally know 2 people, closely related, who act just like some of these who dine out regularly – it's just that they lack basic social manners and concern for others. That is something that no amount of dining out can help. Sad, but, especially in GA, very, very true!!
Great state? GA? Great? Full of fail. GA only serves as an area to drive through while going to or from FL.
A more appropriate title would have been "You might be a rude diner if...". By using the word amateur, the author sounds elitist. And although some patrons can be rude and a bit self absorbed, the author sounds contemptious and should probably find another line of business (not blogs b/c this one hardly got as much as a snicker...)
I think that although it is important for people to learn proper manners, I believe it is just as important for the management to understand the logic behind service. This logic is that the customer is always right and always first. That is the nature of business. You cannot pick and choose the people you want to come to your business establishment. Not in America at least. Therefore you must realize that you will have to deal with people that obviously are not well mannered and treat them all equally for the money they are paying for service. Writing an article about people that make you upset is not the way to grow your business. Because if it wasn't for people paying for service, you would be out of that job. Be glad you have customers that are paying for what you provide.
Have you ever worked in a restaurant.....do you not get what this guy is saying. The general public are inconsiderate slobs, it is just a shame more people do not keep their overinflated egos in check. Who cares what you think anyhow?
I've worked as a server for about 6 years now, and I have run accross each of these types of customers. Are they annoying? Yes. Do I complain about them? Sure, sometimes to my co-workers. But, it's part of my JOB. I'm GETTING PAID to deal with all types of customers, and they're not all bad. I certainly don't let difficult customers get to me, so this guy needs to get over it.
When you walk into a bookstore, do you tell the clerk it's your birthday and feel entitled to a free magazine? Do you expect the guy pumping your gas to start singing you a hearty birthday song?
You guys don't get it. Not only does he not NEED your business...he doesn't WANT it. Go back to Red Lobster Jethro.
I was all set to tear apart this article. Whats wrong with making a few substitutions? Most Amearicans it seems will eat just about anything you put in front of them but not me. But the behaviors he outlined are unnaceptable. Asside from number 3 that is. If your eating a new resturant or in the mood to try somthing new whats wrong with asking questions? Theres nothing worse than ordering a $60 plate of food that wouldnt feed to your dog.
This Chef is obviously an Amateur Writer, with his poor grammar and over use of adjectives. Not interesting or funny in the least...
I was about to submit a counterargument to yours, but then I realized that you are probably the expert's expert on dull and uninteresting opinions phrased with poor grammar.
He may be an amateur writer but he seems like a grade A d!*# head
Annie,
Annie should be capitalized, amateur writer should not. I wish some people would think before they type.
Mike, you're really offended by the people who criticize this article. What's your beef? You seem like a real idiot.
its a post on CNN.com, not a graduate thesis. Did you get the point? well then capitalization doesnt matter (see what I did there)
This guy is such a DB. I have seen the same boring rant from him in the AJC. I live in Atlanta, have eaten at his establishment and it is nothing special. What he does not understand is that the when he takes his MAC to the Genius Bar, they say the same thing about him... or when he walks into Best Buy wanting a TV the day before the Super Bowl, they have something to say also. Same story in every line of work... I am far from an amateur diner but, also far from being a complete DB like this guy.
Chef –
All the negative comments above come from - as you well know - the baffoons you've already written about in your well done article. BRAVO !
Sounds like you work for him.
Or want to work for him.
You know, Pooka, when you are attempting to mock someone by calling them a name you might want to spell it correctly, you Buffoon.
Maybe they meant that rare baboon/buffoon hybrid?
OH SICK! that would be awesome. i'm sure there are some rowdy baboons in some zoos that warrant the name.
I thought i'd find this funny and informative, but instead got cynicism and snobbery. It sounds like the author has little or no sense of humor left in him, burned out from years of tough profession, and is now lashing out against the world. Get a new job dude.
Those were my sentiments exactly.
I agree.
Yea, well put. I totally agree.
Yep.
My brother-in-law fits nearly all of the blogger's descriptions. He's rude, arrogant, and feels that every dinner out should involve "steak" of some sort. Thankfully, he tips decently, but that's his only redeeming value. We were at an Asian restaurant recently and he wanted to know if he could have mashed potatoes instead of rice. He didn't like the vegetables and he was opposed to his steak being "cut-up" as many meats are in Asian cooking. Bless his heart. I hope I never have to eat in public with him again. We were there to support our nephew (not b-i-l's son, obviously) as he is the chef at this wonderful place. I can't wait to return without brother-in-law and the rest of the cretins who accompanied us that night.
I dine out often and do not engage in any of these activities. However, I find it thankless and rude that this restaurant owner would insult and deride his paying customers this way. I would never patronize his establishment after reading this. What a bufus.
I dine out all the time (more often than I eat at home), and while I avoid the behavior chef is complaining about I certainly see it all the time. More often than not, if a meal out is ruined, it is by other guests at the restaurant- not the staff. I wish restaurants would/could be quicker to simply ask people to leave!
Really? I dine out quite frequently as well – several times a week – but I can't recall a single experience ruined by other diners. I do have many memories of mediocre food and service. And in my younger years, I also worked several years as a server. Encountered my share of rude customers, but considered it just par for the course when dealing with a variety of people.
Maybe some of us can't afford to go out as often as you all do and when they do we want it to be as nice as possible...give them a break! There is a recession going on! You should write a comment on how incredibly rude and snotty the servers can be! We're supposed to be giving you guys a tip right, not the other way around?? You should be happy we're there giving you business with the economy how it is! Don't like this article at all!!!
I'm going to guess by your comment that you aren't a great tipper.
What recession, didn't you get a bailout to keep going to restaurants? We in the financial services industry did, no mac and cheese here! We needed our bailout so we can go out several nights a week.
Ron, you are one lively and courteous turd.
You know who has it worse than restaurant workers? Pharmacists. Walk-in pharmacies are like lunch-hour McDonalds in lab coats. Poor guys.
I've eaten at Rosebud and the "food" there was so questionable that I would not even serve it to my neighbor's dog. Whom I loathe.
The ‘Angry Chef‘ scores 48/100 on random health inspection.
You might be a phyoc if......
I thought you were joking until I looked up the link...
I don't find this essay funny. It's made worse because it isn't the only one of its kind – the author cranks these diatribes out on a regular basis. There are ways to satirize human behavior that makes it funny; telling me how much you hate it, though, isn't it. Here's my advice to him: if you hate your customers so much, perhaps you should find another line of work. One that doesn't involve either cooking or a word processor.
i so agree. i've been a server in a wonderful restaurant and there are certainly loathsome guest profiles that i enjoy having a good laugh/angry word at their expense behind their back but the way this piece was written just leaves a bad taste in my mouth!
Every hear of the phrase "the customer is always right"...it's clowns like this guy that are ruining American...no one can have fun eating out with their friends anymore...it has to be exclusive to be good...most of the best food I've ever had came out of a mom and pop kitchen...and it's never one these high dollar top chef wannabees...I prefer someone who can actually cook something good then make up something crazy that is just a "curosity for the palete"
Where did it say you can't have fun eating out? Just be normal and don't act like an idiot. Pretty simple
"Every hear of the phrase "the customer is always right"...it's clowns like this guy that are ruining American"
1) They arn't
2) Yesssss....this CNN blog is ruining America.
The customer is not always right – bravo to the business owner who defends his staff against abusive customers.
That said, this chef is a five-star jerk. Some of his complaints are legit, at least in part, bit instead of educating, he insults.
I think it's supposed to be a little humorous...maybe he should have taken shots at easier targets. This is his first article I've read...maybe he's run out of easy targets.
Where have you been? "The customer is always right" hasn't been a thing in American industry since 1990 – and it's because when an unreasonable customer thinks he's always right, he's not worth it anymore. The entitled generation has ruined cutsomer service for everyone.
I've worked in service industries for decades, and this transition came, not because businesses dodn't care about customers, but because certain customers have become exploitative. Businesses still want to make reasonable accommodations, but what some customers want has become ludicrous. The last thing you want to do is get MORE business from THOSE people – they'll just pitch another tantrum with every visit in an effort to get a discount or free stuff. To survive, businesses have to recognize those types and cut them loose to minimize the damage.
Wow. What an a$$hole. I eat out in NYC regularly and I also dislike certain patrons – but I don't own or work in a restaurant. If you hate people get the hell out of the restaurant business – or if you have the talent (which I doubt you do) open an exclusive high-end restaurant the likes of a Thomas Keller, Eric Rupert, or Daniel Boulud. Then people will need to call your little establishment 30 days prior to the evening they want to eat at 9 am to get a reservation. That should weed out the folks you're whining about.
Problem is you have a mediocre restaurant and a bar (I know people in Atlanta who've been to both) – so you reap what you sow, moron. Oh and Mr. Eyster needs to eat more salad and hit the gym – he's a heart attack waiting to happen
You should probably make fun of his birthmark too
This blog is always a bit elitist, but this article takes the cake (or more likely, some fancy torte de who knows what). We're sorry that not all the world has enough expendable income to dine out at every opportunity. Heaven forbid we occasionally splurge.
Yeah...because that's what he said.
@Dale Sams: LOL
I feel your pain sir, I truly do. Maybe it's cause I was raised knowing how to behave myself or perhaps because I was lucky enough to get to go to something better than Applebees a few times a year. But whatever the case, I see these people at other tables and wonder "who raised you, a pack of cheapskate wolves?!" When the man and I go out, it's always to local restaurants and sometimes they're full of other neighborhood folks who don't go to chains because that means going out to the 'burbs, but usually there's at least one table of amateurs being total idiots. Oh, you don't know what absinthe is? Well I'm sure the bar has a Bud Light for you, why don't you just order that instead of flashing your idiocy. Another favorite is an amateur in a very nice italian place asking for a Caprese salad which wasn't on the menu. When the waiter informed him the chef had specifically banned Caprese salad from his establishment, the guy got all huffy. i wanted to lean ofer and be like, "Dude, go back to the Olive Garden where you belong."
I apologize your majesty for ordering my BudLight but of course your table of "dining veterans" would immediately shut up and look away when I say what the hell are you losers looking at. I love the high brow crowd.....you people make it easy to feel like the toughest guy in the place.
It was the bud light (only because they didn't have coors light) that gave away your tough guy persona.
This chef may be the biggest douche I have ever seen. Not because he has despises certain customers and their manners, but bedause he decided to publish his thoughts on them on a major news site. I think I now see the difference between a successful chef and a successful businessman. You have to balance both and I'm not sure he's capable. Why not just rename his restaurant "Pretentious" and be done with it?
Bingo, Stanley, for calling attention to the FAIL that separates successful chefs from successful businessmen. Spot on.
... a$$hats. Got it.
No matter what your job is, everyone has to deal with crappy customers, clients, patients, business associates, etc. It comes with the territory. Not everyone can be nice, easy-going, and helpful like you and me.
Wow, I expected an enjoyable, humorous article with a list of "Doh!" behavior courteous of clueless patrons, but the author just sounds bitter and rather unforgiving. To use his own words, "It's the holidays brother, relax and have a cocktail."
You took the words right & eloquently out of my mouth.
Road Trip calling...
I will never visit Rosebud restaurant; this guy's a snooty prick. He probably also believed it was an injustice back in the days when people tipped 10 percent, and then started to say the same about the days when people tipped 15 percent, and is hoping to make people feel guilty enough to start tipping 25 percent so he can say his patrons were jerks when they tipped only 20 percent.
I was waiting for the gripers who think this guy should be thankful for ANY business (and they got here fast!), but the people he describes actually hurt his regular business – irritating the wait staff and customers that keeping him going every month of the year. I am particularly in agreement with #4: if you have allergies that severe, I'm sorry for you, but you should stay home. I have less sympathy for #3 as a gripe, as at least these people are trying to educate themselves. He obviously does not think running a restaurant should be easy, but these people just make it miserable.
@KWDragon: Exactly. You can't ever guarantee food separation unless you're making the food. A kitchen during dinner rush is absolute chaos, and there is no way around that. For the safety of our patrons, if you have a severe food allergy, eat at home.
I don't know if it all comes from lack of dining experience or simply bad manners, I eat out quite often. I have dined in the best of places and the worst of places. I have to admit that more often than not I am taken back by some of the things I see and hear taking place at some of these places. I have thought to myself many times "haven't these people ever ate out before?" And I have seen them at the fast food joints as well as the fine dining restaurants. It never ceases to amaze me. But, how do I know? Perhaps they haven't ever been out for a meal or maybe they do only treat themselves once or twice a year??? Just kinda hard to fathom in todays society that this could be the case. At any rate, there are just some people who are going to behave certain ways whether they are experienced diners or not.
another arrogant food guru tries to convince us that it's not just a meal...it's an "experience" LOL!. stop the madness and cook the food. i'm paying so please just shut up and do what you're there to do. you can pass judgement quietly in the back if you must.
If you don't want your meal to be an "experience" stick to fast food joints and truck stop diners. I grew up in a home where even the family meal was treated as an experience. Too bad not everyone did.
Thats super stupendous for you Mary........It's unfortunate that you wern't allowed the ability to grow up with family meals being simply utilitarian but I really could careless about how another person was raised maybe you should try that sometime (a.k.a. MYOB)
After that childish rant – why would I want to eat in your restaurant? Never sure why people who loath the fact that they work in the service industry, stay in the service industry. Way to make friends with the many hard working folks in middle-management who are spending their hard earned money for your service.
I agree that rude/clueless diners (as well as restaurant staff) can be annoying, but why assume they are "amateur diners"?
Prior to being married with young children (and living in Manhattan) I dined out regularly, however now we rarely, if ever have a chance to dine out. When we do, we are as pleasant and considerate of others as possible. While some of my single colleagues who do dine out regularly mirror some of those traits mentioned in the article. My point – so much for the stereotype.
I think equal points can be made about obnoxiously pretentious restauranteurs who fail to remember that they are in the business of serving people...good, bad or indifferent.
I second that.
As a former waiter I can say that if someone has a food allergy they are just as entitled to eat out as any one else. I used to make sure they were taken care of and most of the time the tip was good. This cook apparently is not a chef since he has no consideration for those situations. Regarding the rest, they can be handled quite well by a good waiter or waitress and generally tip OK. People go out for good food and good service as part of the dining experience. This guy sounds like he would piece together a loaf of bread from slices left over by other diners as revenge for someone asking for more bread.
I agree partially, but if your allergies are severe? No one in the restaurant can ever guarantee complete separation. A Kosher Jew would not go to a restaurant that wasn't Kosher and expect them to use a separate grill to cook things...nor should someone with food allergies expect that there might not be some...how shall we put it...cross-pollination? The best we can do, as servers, is to make sure the ingredient is not in what they order and to make sure the chef/line cooks know that this is an allergy and not a preference. But if it's a serious, life-threatening allergy? It's really not fair to put that risk on a restaurant that is trying to serve many people, not just you. And no, we can't always just "take that ingredient out." Even in nicer restaurants where things are made from scratch and don't come out of bags like at the chain restaurants, many things are pre-prepared (sauces, especially) and can't be made on the fly in the middle of dinner rush. The best way to be accommodated is to be courteous...if you really really have special needs, then give us the courtesy of calling ahead to make arrangements so we can accommodate you without inconveniencing anyone else.
Your arrogance is showing! Sounds like it was written by a spoiled brat who has no patience with particulars he doesn't like. I'm sure you like their money
Pride comes before a fall. You need good dose of humble pie!
Yup! Served my way!
It's a light article guys. Lighten up. As someone who has been in the restaurant business for years I can think of about 20 more type of annoying as h*ll diners. If you can't behave like a sane, rational being, then stay home and make some hamburger helper. As for the "he should be lucky to be in business" remarks. No he's not. He serves great food. He doesn't need the asshat diners.
Completely agree....some of these commenters need to work in a restaurant to understand.
I did work in restaurants for several years, starting out at a cheap diner and worked up to a high-end foodie place before moving out of the food industry. This guy needs to get a clue, he comes off as bitter and elitist. If he doesn't like people he shouldn't have a restaurant.
Well said
Before getting one's knickers knotted maybe one should consider that this is somewhat tongue in cheek????
If it had been written in a tongue-in-cheek style, I'd agree. But the tone is angry and arrogant. If he intended the former, he missed his mark widely.
angry and arrogant , no, just spot on.
GREAT! this is going to be so awesome! CNN can from now on just post articles about all the things that annoy us! I can't wait to hear about all the doctors that have annoying patients and all the mechanics with annoying customers! This will be an enlightening and useful venture I assure you!
While I understand that no one enjoys having to deal with customers who are less than perfect, restaurant employees should remember that they work in a service environment, and you have to take the good with the bad. I thought this article was horrifically picky in its complaints. If a reservation is for 8 and you expect your patrons to wait after that, then why call it a reservation. The double standard bothers me, because if the customer is late to the restaurant, you'll give the reservation away and possibly charge a fee for the delay.
Additionally, every job has things that make it not prefect, get over the complaining, and serve the jerks!
It's awesome to see all these people that are offended by the article. Guess what....if you're offended then you're probably the amateur customer. Get over the 10 minutes Bob of waiting for a table. You can't control how long customers will sit at a table and when one or two stay an extra long time its going to affect reservations for the rest of the evening. Use your head people and have some patience. Servers are there to give you a great dining experience and while they "serve" you it doesn't give you the right to demean them. Why people mess with people serving their food is beyond me?
Your reservation might be running late because of those sweater-clad Christmas party "ladies" to whom the blogger referred. I think being seating within 15-20 minutes of a reservation is perfectly acceptable, particularly in a fine dining establishment. Lighten up.
Exactly. People who show up for dinner at 7pm during the holidays and get upset about waiting for an hour for a table (without a reservation) are deluded. When they leave to "go elsewhere" I just laugh because the wait will be the same everywhere except for fast food. And you are both so right about the reservation thing...if people are going to insist on holding court at a table for 2 or 3 hours during a busy Saturday night right before Christmas, well, we can't be rude and kick them out, right? According to many on this forum, those are paying customers who deserve to sit there as long as they'd like and drink more free coffee refills...nevermind that someone else had a reservation. To expect your table to be ready and waiting, even with a reservation, is sort of naive, actually. We can't hold tables open indefinitely (I work in a VERY small place that only seats about fifty people max, so we only have 12 tables...and that's if they're separate and not pushed together for bigger parties). You can't just tell customers at 6pm "I'm sorry, even though you are here right now, and ready to eat, in the off-chance that you might stay longer than an hour, we can't seat you there right now because we have another group that has reserved that table for 7:15" If everyone were courteous, and didn't treat going out to dinner like having friends over for the evening, then people wouldn't be put out like this. We can only do our best to estimate and to try to accommodate everyone who comes in, reservation or no.
Oh, and if you make a reservation...and it changes...for GODS SAKE CALL!! There is nothing worse than having someone reserve a whole party room for a party of 25, having your whole section be taken away because you have to be ready to serve the big party, and then only ten people show up! Some of you out there might say "Get a different job," "Be grateful and give those people your best service," or "Stop complaining" but you don't realize that this is not a choice for some people. Some people like serving, really don't have the education to do anything else, or need the flexibility to go to school or take care of their kids or whatever. Be courteous, and try to think about how your actions might affect others for once.
This is to Pandora11
"When they leave to "go elsewhere" I just laugh because the wait will be the same everywhere except for fast food."
Actually, that's just not true always. I have been to little as one would say Hole in the wall" type restaurant that doesn't have a whole lot of business like the chain restaurants do. Every single time I go there, NO WAIT, NO MATTER WHAT TIME I GO!!
Is this Azzwipe still in Business? If so , Please tell me How?
It's always amusing how restaurant articles bring out the azzhats.
"How is he still in business?????"
Well, let me explain how supply and demand work...how is BP still in business?
BP is still in buisness because that had a profit last year of 374 biliion dollars paying 1.68 per share in dividends to their shareholders
I'm sure you are the type he would kick out of his restaurant.
Jerk.
lulu, a real tasteless dud.
wow. what a negative and meaningless article. could be shortened to "people without manners annoy me"
Sounds like people annoy him.
Apparently most of the people commenting on this article haven't worked in a restaurant before. The vast majority of people that go out to eat are pleasant and friendly. This article is entirely meaningful for someone like me who works in the service industry. Just because you come into a restaurant waving money around doesn't mean you deserve respect and star treatment. You have chosen to come to our establishment and will be treated as we see fit to treat paying customers. If you aren't satisfied...don't come back. Depending on the dining experience this could mean a wide variety of things. If you want the same ruthless efficiency take your ass to a McDonalds. Bravo on a good article!
I appreciate all of that. I've worked in the restaurant industry too. But this guy really only wrote that he doesn't like it when people act like jerks. i just feel that he should be writing about substantive things. there are assh*les, will always be assh*les, so why tell us that some of them come to his restaurant? Just seems a bit boring
I was in a very nice steakhouse and I watched the spode sitting at the next table douse a chateaubriand with catsup. If my old man, a retired cattleman, would have been there he would've smacked him upside the head
How about to each his own?
If you want to eat food doused with ketchup, stick to McDonald's or other chains of that ilk. Chateubriand stands on its own.
He obviously had no taste, but seriously? Mind your own business. Why are you spying on him eating his lunch?
Some people have finesse others use a lot of catsup on their food.
He paid for it, right? He can douse it in gasoline for all I care.
Wow. Seriously.
The chef at the place I used to work (one of the best restaurants in Minneapolis) educated me about the fine dining industry. Fine dining is different than just a "slightly nicer place"...they will seriously bend over backward to satisfy people's requests, not just because they're paying more for it, but because that is why it is "fine dining." You pay for what you get. However, just because it's fine dining, doesn't mean there aren't expectations. You could always tell which people didn't know them, and it wasn't always who you'd expect.
The main expectation of the restaurant for the clientele is something that might sound elitist to many of the more negative people on this forum. That expectation: The chef in a fine-dining establishment is not a "cook." The chef is an artist who creates amazing food. When the chef spends countless hours creating a menu, or perfecting that recipe so it has the perfect balance of flavors, it is insulting when someone asks to substitute everything or tears apart the recipe to basically re-create what they would make at home. You are not eating at home. You put your night in the hands of someone who will cook better than you ever could (or maybe you are a great cook, but you could never come up with the combinations that made that tasting menu so f*n amazing). The place I worked didn't even HAVE ketchup. We didn't have a kids menu. Some places don't even have salt and pepper shakers. The theory is that everything comes out of the kitchen looking beautiful and tasting exactly as it should to be enjoyed to the most.
If your tastes do not run in this vein, just don't go to those types of restaurants! It's that simple. And if you get dragged there by someone else, at least be polite when you ask for something more in line with your taste.
Ugh. Ketchup never belongs on Chateaubriand! That's just blasphemous. I also sort of cringe when people ask for their steak well-done, but to each his own...unless of course they get pissed off that their two-inch thick 22 oz rib eye took 50+ minutes to cook because they ordered it well-done...steak takes a while people! Order a damn appetizer. Or don't order a 22oz steak.
Good to see that this azzhat is still as arrogant as ever. Here's a hint Eyesore: The economy stinks, and you are lucky to be in business. Especially with your att!tude.
...not even with a 10 foot pole. Just sayin'
You speak as if he's a cashier at Walmart, with 5 kids to feed and 6 months behind on his mortgage. Not everyone is faring poorly in this economy. As a business owner, he can be as picky and opinionated as he likes. If people didn't like the service he and his staff provide, or didn't like the food, they wouldn't be paying good money to eat there, now would they?
So Truth, you eat out just once a year, eh?
The article was right, you can ID the once a year diner.
LOL I know, right?! haha ><
I can relate to the ones that do not dine out all year, then at the holidays they get treated to a meal out. Yep, they order the most expensive item on the menu, then box up what's left to take home. Order a salad with no tomato, no avocado, no croutons, etc. Oh wait, that's me. I eat out most of the year for lunches, so holidays is no big deal for me and I just try to get there a few minutes early and be patient with the wait staff when they are so busy. Happy Holidays!
first!
How about those stupid patrons who after you have cooked their meal and the server takes it out.. tells you that he/she is allergic to the butter you lovingly put on his ciabatta and toasted. so now when you are lovingly preparing other patrons food orders you have to go back and re-toast something for someone who "forgot" he was allergic.. F*&^% irritating! (I tend to make sure their bread is Xtra crispy in this situation)
...and then at the end of the night you probably whine about how few tips you got right?
Boo hoo.
Screwing up someones food because they forgot to mention something is so clever. Rude, mean-spirited waitstaff is something I NEVER forget. What you're hurting besides your tips is the future of the restaurant. These days your cleverness can easily be posted on review websites. Ever thought of that?
chloe, you must be an annual (or is it anal) diner.
Time to find another line of work. Maybe in the back of some smelly dark factory where you won't have to interact with other human beings.
what i going on with this guy's head?