The Top 25 Things You Do Not Do In A Restaurant (Part 5)
Here is the final installment of this list that this writer has put together over the last twenty-four years of observations in the restaurant business. This is an accumulation of what the guests or patrons of restaurants do. This is not a reflection of every guest that goes out to eat but a microcosm of what happens. Why do these guests do this is beyond comprehension. The only reasoning that could be plausible is that they can. These guests philosophy is probably that they are entitled or whom is it going to hurt. As an operator it is more of an irritation than anything else. Many restaurants have a motto of “We Can’t Say No!” and a few will take advantage of it. This writers only intention is to share with the world those who take the motto to the limit yet they do not realize that it does effect somebody else- the rest of the diners that go out to eat and get away from the doldrums of home.
Here is the last for now though as this writer continues in his career there may be more to add. The old saying goes “You haven’t seen anything yet.”
21. Leaving your left overs at the table and expect the restaurant to save it. Now granted you did pay good money for this future midnight snack it is not the restaurants responsibility to save all food items in a togo box in a room waiting for you to come back to claim it. There has been instances were a guest would come back and expect this. At times the person who is clearing the table will be so quick that the food will hit the trash before you get to your car. Some patrons would get so irritated towards the efficient manner that the staff would clean a table that they would demand that the restaurant should prepare a new entrée for them. This writer has experienced a patron that has been gone for an hour and then shows up looking for their left overs and yes they wanted a new dish prepared togo.
22. Lost and Found: All restaurants have a box where property that is left behind. Unless it is a wallet, cell phone or something of perceived value it will be secured in the office. Over the years restaurants have accumulated a collection of glasses, id’s, kids cups, jackets, sweaters, etc., and many have been claimed by the owners. For the stuff that is left for a long period of time such as thirty days may be donated to a local charity. If you think that you may have lost something at a restaurant just call them up and ask if they found it. Be prepared to give a very detailed description of the item to the manager or whom ever you are talking to. There are people that will call up looking for an item with a vague description in getting the restaurant person to commit that they have the item and when this person shows up and it is not most likely the restaurant will be on the hook in replacing the item. Yes there are scammers like this out there.
23. Pictures sell the product: When you open up the menu and there is a picture of the entrée starring at you your mind will start racing and your stomach will start to growl with the anticipation of you getting that morsel in your mouth. This might be the most disgusting thing on the menu but the picture makes it the most tantalizing item on the menu. You order and it come to the table and your heart drops. This does not look like anything like the picture. Well it may not. It is a great marketing idea that restaurants do to get you to order items that they want you to order. Have you noticed the Big Mac at a drive thru? You get it home and then you open the box and then you are disappointed. It looks like it shrank. If a restaurant cannot prepare the item to look SIMILAR then do not picture it. Yet the patron should not expect that the entrée would be EXACTLY like the picture. There is a lot of work that goes into preparing the item to be pictured. A lot of paints, shinny liquids, and glue goes into these photo shoots. A lot of times these pictures are a once in a lifetime picture that will never be replicated ever. You cannot put the same slice of strawberry at the exact same place on a non-melting scoop of ice cream every time.
24. For those who think it is cool to place an order for pick up prior to it’s opening, you are silly. The restaurant is still setting up right up to opening. With the economy the way it is restaurants are not going to bring in more than they need to set up the kitchen. There is no money being generated while the doors are lock. Labor costs will just climb without revenue being generated. The use of delivery companies to pick up your order is crazy as well. Many of them will charge a fee that will just increase the price by maybe ten percent. Also they cannot guarantee that your order will arrive when you want it. One such delivery service will show up thirty minutes before the agreed pick up time wondering where the food is and just irritating the staff. You may already know this writer’s opinion of togo food from a sit down restaurant from previous articles.
25. Do not ever assume that you can purchase alcohol without an I.D. In the state of California in order for you to purchase alcohol you must have a VALID I.D. Do not put up a stink when you order an alcoholic drink that you are asked for an i.d. Your i.d. will be evaluated by the expiration date, birth date, the picture, and the condition of the i.d. itself. Many of you will try and get by with the statement of what your age is and assume that the server will say o.k. You can have a drink. If you do not have an i.d. how did you get to the restaurant? If you say you do not have an i.d. that means you either walked, rode a bus or a cab there to get a sip of libations. What do you think will happen if an undercover police was in observing this? The server who served you will be arrested and fine and will not ever get another job in a restaurant again. The manager will also get fined and the restaurant will probably lose its license for a period of time. If it is a chain then the whole chain may lose the ability to sell alcohol for a short period of time. This will cost the restaurant a lot of money in lost revenue and fines. In a recent case in my hometown a bartender unknowingly served drinks to an underage patron who spent over two hundred dollars in the bar. Later he was found dead from a solo car accident. The police found the receipt and his i.d which stated he was nineteen. They questioned the bartender and found that the bartender did not check his i.d. The bartender was arrested for serving alcohol to a minor that resulted in his death and the bar had to close down for thirty days plus pay fines. In some municipalities the restaurant or bar may be partially responsible if a patron of there’s is pulled over is involved in an alcohol related accident. The police may ask where the patrons got drunk at and then a fine or penalty may be issued to the restaurant or bar. In reality it may be better just to stay home to drink locked up in your own room watching Mary Tyler Moore and eating Cheetos the entire night. It is less of a hassle.
That is it! This writer hopes that you enjoy these little tidbits of observations and share them with your friend. People who work in the restaurant business have a harder job than most of you think. Every day interacting with different people with different expectations and attitudes. This is probably why that once you get into this business you want to get out but can’t because the money is decent and the hours are flexible. Different than working for a government agency.