01-07-2016, 01:48 PM | #127 |
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Please explain how sauces on the side would or COULD EVER be a kitchen error? I have had MANY servers bring out my condiments ahead of time BEFORE the food comes out? Also, let's say you don't bring it out ahead of time, if you are the server that brings out the food, you aren't blind or illiterate are you? If another server brings out the food, if you put in the order right, it's the person's fault that brought it out that left the kitchen without the sauce and yours as well that could have brought the sauce out ahead of time.
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01-07-2016, 01:55 PM | #128 | |
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And about the sauce on the side, there are establishments that bring out condiments in a small ceramic or metal bowl that servers should not have access to, so that can technically be placed in the cooks' error. |
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01-07-2016, 01:57 PM | #129 | |
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You must not work hard for your money to act like others shouldn't work hard too for their tip. |
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01-07-2016, 01:59 PM | #130 | |
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01-07-2016, 02:04 PM | #131 | |
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2. The written order is left with the cook. It's not like they keep your order to look at for later. That wastes time that could be better spent helping you and/or other customers. 3. You really need to calm down. This is a car forum, and if your first post is to berate servers and not about your car, then you might need to reassess the reason you're on here to begin with. |
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01-07-2016, 02:08 PM | #132 |
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Anyone else suddenly hungry for a burger?
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01-07-2016, 02:14 PM | #133 |
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Servers are quality control, they either have the facilities to do their job ensuring the customer gets what they ordered or not. Sometimes they're lazy or bad at their job, it happens, but an establishment that doesn't allow servers to veto what the kitchen puts out will loose customers.
Yay capitalism. |
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01-07-2016, 02:53 PM | #134 | |
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Inflammatory comment is not necessary just because someone disagrees with part of your opinion. |
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01-07-2016, 05:21 PM | #135 | |
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01-07-2016, 05:41 PM | #136 |
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whoah, i didnt know what i was missing over in this corner of the site.
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01-07-2016, 05:45 PM | #137 |
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01-07-2016, 06:42 PM | #138 | ||||||
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If it's old style 1950's kind of written ticket system, I had carbon copy paper to write orders down on at a donut shop even. So I had a copy and the back had a copy. Most restaurants don't have written tickets. Go to any chain like Chili's or Applebee's or Outback, etc. The server writes the order down. The server then puts the order into the computer. They STILL have their written order. If another server happens to run the food, as long as the order was put in correctly, there's a kitchen ticket order or computer screen order to check it with. Quote:
Read once again my PROOF: http://slickdeals.net/e/600104-thoug...11#commentsBox Demosthenes9 said: "Absolutely right. As a waiter, it was ultimately my responsibility to ensure that EVERYTHING was correct with your food. Cooks would plate up entrees and the expediter would "build tickets" by collecting the correct entrees, adding the side items, and placing the plates on a tray to complete the order. (at least that's how it worked just about everywhere I have been). At that point, the waiter SHOULD check each plate to see that the order is correct to include having the correct side items. Waiter should also make sure that the food is still hot and didn't "die in the window" while waiting for the order to be filled. Lastly, a waiter who actually knows what he is doing can simply look at your steak and tell with some accuracy whether it is cooked correctly or not. (There are of course exceptions where steaks are "borderline", like right between medium rare and medium, or between medium and mid well.) I have had any number of cooks yell at me because I told them to recook a steak before I even took it to the table. It doesn't take a genius to see a somewhat burnt steak sitting on a plate and to figure out that it ISN'T medium rare as ordered.) The funny thing is, if waiters took the time to pay attention to the little details like the one's Spring mentioned, they would actually have MORE time on their hands to take care of customers. Afterall, it takes maybe 30 seconds to check over an order and make sure it's correct. Failure to do so means that you now have to go all the way back to the kitchen, argue with a cook, get a replacement side item, then carry it back out to the table. That time could have been better spent taking care of other tables instead." Quote:
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01-07-2016, 06:44 PM | #139 | ||
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[quote=TheVoiceOfReason;2501490]
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01-07-2016, 06:46 PM | #140 |
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If cook messed up my meal, id kindly ask for them to cook me a new plate. I also would keep the messed up plate until they brought me a new one...
I learned that lesson.
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don't skimp on the pate, just the tip, oh man, tag b4 lock |
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