If the service is good, it deserves tip and none of these excuses justifies not leaving one.
The weather across most of our country has been hot enough to not just fry an egg, but to fry a thick-cut pork chop. Seattle and Portland are expected to break heat records this week and the northeast isn’t much better. While most people are clamoring for coolness, there are
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Anyone who has waited tables for more than a hot minute has pretty much developed a sixth sense that can sniff out good tippers from bad ones. And after waiting tables for many years, some servers think they can predict the tip based simply on the type of person that
Having been a restaurant server for almost two score, I’ve seen it all.* I know the things that customers can say or do that will automatically make me want to give them better service. Shockingly, telling me they’re a big tipper isn’t one of them because the people who say
They may pretend to care as they half-heartedly sing a birthday song to you along with their co-workers who care even less, but it’s all a charade
Every restaurant has a cardboard box stashed away somewhere that serves as a lost and found department. Customers are notoriously forgetful when it comes to their belongings and leave things behind that makes you wonder how on earth they would ever forget that?
Most restaurants are going to allow some type of grace period for a reservation, say 15-20 minutes. That’s to allow for unexpected circumstances that might come up on your way to the restaurant, like traffic or forgetting something at home and having to go back to get it.
How does everyone know what an opening and closing time is, yet so few people fully understand it? It’s a very simple concept, one that we have all lived with our entire lives and still, it’s as foreign for some as Greek or the Electoral College. Each and every day,