Mosca you are spot-on.
It is a cardinal sin for a server to buck the establishments policy that waitstaff will practice suggestive selling ... and doubly so if he airs that complaint to the clientele!!!
Originally posted by Mosca
He said that they were rated on how much extra they brought in, that it was tracked and they had to stay above a certain %."
Yup, that is how the manager was tracking whether the waiter was sticking to the requirement that he is actually selling at the table and saying what he is supposed to be saying. The manager can't be everywhere.
Originally posted by Jeza
One of the most important thing for professional staff is too maintain a pretense of enjoying work, even if they aren't. Fact is the issues with his boss ARE NOT YOUR PROBLEM.
Originally posted by Jeza
If I had been in your shoes, your very polite attitude might have been nice, but it didn't help any one least of all yourself. NICE stands for Not Interested to Care Enough. ... I would've been polite and said to the waiter " Thats not my problem, my problem is that I received bad service. I feel like you don't/do care, your apology seems genuine, but how does this make me feel better about the XXX amount plus tip I am expected to leave?"
Jeza I like your thinking. That is exactly how I tend to react as well. Pointing out that fact to this whiny, troubled server is actually doing him a tremendous service. He's on collision course with the help-wanted ads and has precious little time to figure that out.
Originally posted by V960
>>One of my pet peeves is the "Hi I'm Jennifer and I'll be your server tonight" I'm a customer and I'm not going to introduce my family. Where this came from , California?, is beyond me. I have NEVER had a professional in NYC introduce himself/herself as a server.
A left coast thing, eh? LOL
"Welcome friends, My name is Moonshadow and I'll be your server. I'm a saggitarious ... what's your sign?"
Yes, that is what name tags are for ... though it's also fine for a server to verbally give their name.
The very best servers do one thing very well ... they don't put the onus on the customer to, in effect, account for themselves by being obligated to any unnecessary responses. Especially
in fine dining, but in a majority of other restaurant settings as well. It is a delicate balance.
Customers are not there for witty (or otherwise) conversation. (though at the bar, conversation is *part* of the service provided - if the customer desires).
That more lengthy introduction begs the customer to acknowledge the servers presence with some sort of benediction in return ... that is NOT what a customer is there for ... they are there for service that is prompt, courteous, knowledgeable and **unobtrusive**.
While I'm sure many people are fine with extraneous conversation from the waitstaff ... it is an extremely bad habit for a server to develop.
There are limited number of restaurants where "conversation" might in fact be desired from a server ... this is when the restaurant's image is supported by the banter or "schtick" that the employees provide. For example, if you are a personable "mom and pop" type place where part of your image is that sort of folksy personable banter.
But for the vast majority of restaurants .. and particularly in the case of training any server ... it is not desirable.
The bottom line with Mosca's server who stated that he has problems with selling alcohol and was "politicking" with the manager is that, he was showing that he has personal issues of inadequacy and that he feels a need to be self-important thru his "high moral standards" .... it's kinda like "PC".
If it ever came to my attention that a server had made those comments at a table he would have been terminated
at the end of the night.
The ONLY circumstance where I would consider keeping that person is if I believed them to be otherwise an unusually good "people person" who was absolutely new to the business.
You can teach people to do lots of things, but if someone isn't already good with people, it's tough to teach them that. In that circumstance, particularly if it was an INexperienced server, I'd try to work on his training before throwing in the towel.