Tips from Day of the Dud

By Danielle Lattuga, 11-08-07

It was the Day of the Dead.  In this particular restaurant, it was Day of the Dud.  They were busy, I’ll give them that.  We really weren’t bothered that our food took a while and that the waitresses seemed a bit hurried.  Until . . .

His calzone was described on the menu as having roasted red peppers, among other things.  It arrived with raw green and red bells.  Even though the two are the same vegetable, they provide vastly different flavor. 

Our waitress didn’t check back right away, and when she did, she looked at my salad, with barely a dent in it, and said, “I am assuming you don’t want a box for that?”

I said, “No, thank you,” and waited for her to ask me if something was wrong with it. 

She glanced at him and he said, “The menu said there were roasted red bells in here and it came with raw green and red bells.”

“Oh, really?  I’ll tell the kitchen, they’ve gotten a couple complaints about it.”

She came back, and said, “So, I am assuming you don’t want a box, either?”

“No, I am not being a jerk, I just didn’t get what I ordered.”

She smiles, “I know you know I didn’t make the food.”

That was it.  No offer for something else or discount for unsatisfactory food.  Not much of a tip left on the table. 

• When you run out of an ingredient that is listed on your menu, tell the customer and offer a substitute.

• When a customer does not finish their meal, find out and make an effort to compensate, in some way, for whatever may be unsatisfactory.

• When a customer opens and holds the door for you, thank them, don’t ignore them.

• Don’t tell a customer that you’ve gotten other complaints.  Tell them that you will fix it, and work with the kitchen to fix it.

• When you can’t get back to a table right away, make sure you take enough time with them when you do get there.

• Don’t tell your customer that you are assuming anything about them.

• Busy isn’t an excuse for not doing the best that you can.

• If you are having an unsatisfactory experience, don’t use it as an excuse to be rude. Give your server the opportunity to redeem themselves, and if they don’t, let their tip reflect it and/or tell them calmly and politely why you did not enjoy your visit.

• When you are a presidential candidate dining in a restaurant on your campaign tour, make sure that whoever is responsible for paying the tab provides your server with a tip, and a sufficient one, especially since you have turned their establishment upside down, and then used it as an anecdote, for winning over hard-working Americans.