zoid wrote:if I specifically ask for a glass of wine with my dinner when ordering that means I want to drink it with my dinner. Please coordinate the delivery of the two to be at least close in timing. When you bring my dinner and then disappear I can wait for a bit and hope you'll return with the wine, but if you don't I'm not faced with 2 bad options, eat dinner without the wine I wanted to accompany it or let my dinner get cold while I wait for my wine. If you must, then bring the wine a few minutes early please and let me know the meal will be out shortly.

Amen to that.

Notice to hipster restos..cute boys and girls don't equate to good service or succesful bottle service (big star, nellcote, (tubetop dresses) three aces, big jones) first of all most of the hotties don't have the cash to eat at your restos or any others for that matter and don't know about wine pairings, bourbons, marrow, foie, or a whole slew of food, and they didn't grow up working super hard either. Bavettes and Maude's on the other hand have some of the most keen, tuned in servers and clearly know how to pick a great-foodie friendly- not too cool -for school staff, worst so far Big Star, I know its a joint but man our waitress was maybe 21, if that and didn't know jack about tequila or how to sell us more food had to split that and go to Longman and Eagle, who by the way does has a really good staff too.

Amata wrote:And in addition to your address and hours, for god's sake list the prices of items on the menu!

I agree! it completely annoys me when prices aren't listed. I REALIZE prices can change from time to time,
but how can I know if a resto is someplace within my budget of the day without prices????

BAH! HUMBUG!

merkay wrote:I have a request for this thread: Stop it with the high-top tables already. Please.

Agreed!!! I think the reason behind hightops is to encourage patrons not to linger. Drink up and get out. They are no place to serve a meal.

I have my usual request: If your website and your front door say you're open till 11, don't close at 10:30. And don't start washing the floor around me if I'm still there eating at 11:15.

David Hammond wrote:1. If you don’t have a website, you’re just being ridiculous: get one. Many, perhaps most, people do a little research on purchases before they put down their money. Me, I like to get a little background on a place before I eat there. The very least restaurant patrons can expect is that you have a website with your contact information and a menu. You don’t need fancy videos, links to reviews or any other extravagant through perfectly acceptable additions. But, you can’t really be in business without a website. They’re not expensive. Register a domain and get one up. Like now, capisce?

Not to derail, but I do a good amount of freelance web design on the side. Any glaring Chicago examples here? Would be fun to pick up a restaurant gig.

David - I was at Heartland in downtown St. Paul over the holidays. It's very much like Vie, if Vie also took over most of a vintage warehouse and staffed a four-seasons farm market just off the restaurant, with other dedicated rooms for pickling, curing, meat smoking, etc. Craft cocktail program, encyclopedic wine list, sharp servers, managers walking the floor in suits, quiet music, nice atmosphere.

Every chair in the place was dripping with coats. Overcoats, North Face jackets, puffy winter coats, scarves trailing on the floor, silly knit hats with ear flaps. If they had a coat room, it was not on the main path in, and they certainly didn't care who was using it; nor did the patrons. It seemed perfectly in place in Minnesota (it was 3 degrees that night), but I did do a double take thanks to your post.

I eat at restaurant to enjoy myself and the company I am with, granting the food and the service is okay, I am okay, the rest is my hangups as a customer and I try not to get that the better of me. It works.

What makes me grumpy more than anything else:

Okay, as background, I have an unconscious internal clock about how long is too long when it comes to a waitperson stopping by for the first time to introduce himself, take a drink order, and then bring those drinks. I do not need this to happen instantly. I do not need this to happen in the first three minutes. But there does come a time (I'm not sure how many minutes it is, but when it happens, my where-the-hell-is-he alarm goes off) when "how long" has become too long.

At that point, I become grumpy.

So you restaurants that fail me in this regard, fair warning.

I don't want to have to nag. I don't want to have to raise my hand to get a refill on water. I don't want to have to start getting my coat on to get the check. This does not apply to swamped restaurants, but ones that are having casual business.

Waitstaff: I am already embarrassed to ask for a straw for the water glass, but if I ask, could you please just bring it? I shouldn't have to repeat myself every time you return, finally having to wave down a busperson. I know it's trivial, but I'm thirsty and the ice makes my teef hurt.

I am really, really creeped out by crumbs in the seams of seats, especially in that divot where the back meets the butt. But I'd give all these luxuries up for a &@#%&*^ coat rack.

riddlemay wrote:Okay, as background, I have an unconscious internal clock about how long is too long when it comes to a waitperson stopping by for the first time to introduce himself, take a drink order, and then bring those drinks. I do not need this to happen instantly. I do not need this to happen in the first three minutes. But there does come a time (I'm not sure how many minutes it is, but when it happens, my where-the-hell-is-he alarm goes off) when "how long" has become too long.

At that point, I become grumpy.

So you restaurants that fail me in this regard, fair warning.

I'm with you, but a I also think there's a disconnect between the time that has actually elapsed and my perception of the time that has elapsed (particuarly if I'm really thirsty and it seems to be taking so long to bring my water). So, what I do, when it seems maybe five minutes have passed, is start the stopwatch on my iPhone. That gives me a somewhat accurate estimate of the actual time it did take, and I can say, with some accuracy, "WTF, it took fifteen minutes to get a glass of water here!?"

At the Little Goat today:


Seriously, especially at the counter where things are already packed. I stuffed my puffy monstrosity between my legs uncomfortably. It ended up on the floor.

Reading this post has made me less grumpy because I'm smiling at all of your accurate descriptions.
Merka's complaint of high-top tables was perfect. I've got four inches on Merka, and I too feel like a kid trying to jump from the seat in heels.
Riddlemay, I agree that once you start looking at watch (or phone, since many no longer wear watches!), it's been too long.
Laz, you hit on one of my pet peeves -cleaning while guests are eating. About 20 years ago, I was eating at Red Lobster (I know, that is what I get for dining there) and the person cleaning the booth behind mine tossed a wet cloth which landed next to my head.
After I complained, they comped my meal, but I've never been back.
I've had floors cleaned next to me too (swept, scrubbed and vacuumed!) I have waited tables in my younger days, and I know staff is eager to close the restaurant, but if the restaurant is still open and the guests didn't walk in 15 minutes before you close, please wait for the heavy cleaning. The smell of cleansers detracts from any kind of meal.

My last item is guaranteed to end any kind of dining experience on a bad note.
Please just bring my change. If you need to look to see if I gave you a charge card or cash, that's fine. However, if you take cash (even if it's covered in some sort of holder) don't ask "Do you need change?" I know you might want to save a trip, but it detracts from the whole experience -even at a casual joint. (I always feel like responding, "No, I would like you to have a $20 tip for my $5 burger" but I use restraint)
I think it is much better to bring me the change.

Pie Lady wrote:I don't want to have to nag. I don't want to have to raise my hand to get a refill on water. I don't want to have to start getting my coat on to get the check. This does not apply to swamped restaurants, but ones that are having casual business.

YES YES YES YES YES

janeyb wrote:Reading this post has made me less grumpy because I'm smiling at all of your accurate descriptions.
Merka's complaint of high-top tables was perfect. I've got four inches on Merka, and I too feel like a kid trying to jump from the seat in heels.
Riddlemay, I agree that once you start looking at watch (or phone, since many no longer wear watches!), it's been too long.
Laz, you hit on one of my pet peeves -cleaning while guests are eating. About 20 years ago, I was eating at Red Lobster (I know, that is what I get for dining there) and the person cleaning the booth behind mine tossed a wet cloth which landed next to my head.
After I complained, they comped my meal, but I've never been back.
I've had floors cleaned next to me too (swept, scrubbed and vacuumed!) I have waited tables in my younger days, and I know staff is eager to close the restaurant, but if the restaurant is still open and the guests didn't walk in 15 minutes before you close, please wait for the heavy cleaning. The smell of cleansers detracts from any kind of meal.

My last item is guaranteed to end any kind of dining experience on a bad note.
Please just bring my change. If you need to look to see if I gave you a charge card or cash, that's fine. However, if you take cash (even if it's covered in some sort of holder) don't ask "Do you need change?" I know you might want to save a trip, but it detracts from the whole experience -even at a casual joint. (I always feel like responding, "No, I would like you to have a $20 tip for my $5 burger" but I use restraint)
I think it is much better to bring me the change.

I don't understand why servers do this. All you need to do is say "I'll be back in a moment with your change," or "I'll get you your change" and if the guests intends for you to keep the change, they can say so, and if they don't, then they don't.

I routinely run into the "we've been closed for over an hour, your drinks have been empty for an hour, you've paid, the kitchen is gone, the bartender is gone, the door has been locked, the dishwasher is even clocked out, yet your server and I are stuck here in this supremely awkward situation until you finish talking about whatever it is you're talking about so that we can leave."

At least twice a week, a 2:00 AM taxi ride home for me becomes a 3:00 AM taxi ride home because of this strange phenomenon amongst you diners. And it's not like we can stroll right out after you decide to vacate the premises. Usually the closing manager is looking at at least an hour's worth of paperwork after the last table leaves. And I don't even let the night cleaners SET FOOT in the dining room until that last table is gone. Over the course of half an hour or so, I slowly turn down the music, and turn up the dimmer switches. Sometimes nothing works.

Last week I had a table sit for an hour and a half after we were officially "closed," but since we're not a bar, we can't really last call them and throw them out. We don't want to be rude and start scrubbing the floors while you're still there, but if you're abusing the relationship, don't be surprised if it starts to happen around you in a not-as-nice restaurant . . . we do have to go home too

EDIT: to say please, for the love of all that's holy, stop ripping up your sugar packets/bev naps/straw wrappers/beer labels/credit card slips into tiny shreds and leaving them all over the table. Please.

I agree with you NeroW. The dining relationship is a two-way one that deserves respect from both sides. (The stories I recalled took place in restaurants during typical dinner times with many other diners present - yes, even floor mopping!)

NeroW wrote:EDIT: to say please, for the love of all that's holy, stop ripping up your sugar packets/bev naps/straw wrappers/beer labels/credit card slips into tiny shreds and leaving them all over the table. Please.

This is an interesting issue. I've never seen a receptacle provided to dispose of empty wrappers and packets. I don't tear them into little shreds but I still feel kind of awkward just leaving them on the table.

riddlemay wrote:Okay, as background, I have an unconscious internal clock about how long is too long when it comes to a waitperson stopping by for the first time to introduce himself, take a drink order, and then bring those drinks. I do not need this to happen instantly. I do not need this to happen in the first three minutes. But there does come a time (I'm not sure how many minutes it is, but when it happens, my where-the-hell-is-he alarm goes off) when "how long" has become too long.

Was at The Junction Diner yesterday. It's a new and quaint train-themed, family friendly place that just opened in Forest Park. Owner Brad Wahl told me he was thinking of installing flat screens. I was shocked, mentioning it would change the atmosphere. He said that studies he'd read indicate that customers get less antsy when flat screens are going; with flat screens, the perceived wait time is less. Even if there's nothing good on the screen, just having the screen to look at reduces perceived wait time.

Hammond, that's the most depressing news (and trend) of the week. Freakin' screens EVERYwhere.



Geo

Does it necessarily have to be set to live television? Can they pop in DVDs of various train-themed programming instead?

Independent George wrote:Does it necessarily have to be set to live television? Can they pop in DVDs of various train-themed programming instead?

That is maybe part of the plan. Wahl mentioned maybe having Thomas the Train videos, which honestly would not be horrible, but it was kind of cool to see kids playing together with others in the restaurant. With screens of any sort, my fear would be that kids would become mesmerized and less likely to play and interact with other kids and family members.

David Hammond wrote:Wahl mentioned maybe having Thomas the Train videos, which honestly would not be horrible, but it was kind of cool to see kids playing together with others in the restaurant. With screens of any sort, my fear would be that kids would become mesmerized and less likely to play and interact with other kids and family members.

Wahl sounds like a nice guy, and a conscientious restaurant owner, but the thing that bothers me is that the take-away from those studies puts the focus on "how to pacify customers when waiters don't attend to them" instead of "how to make sure waiters attend to customers so they don't need pacification."

riddlemay wrote:

David Hammond wrote:Wahl mentioned maybe having Thomas the Train videos, which honestly would not be horrible, but it was kind of cool to see kids playing together with others in the restaurant. With screens of any sort, my fear would be that kids would become mesmerized and less likely to play and interact with other kids and family members.

Wahl sounds like a nice guy, and a conscientious restaurant owner, but the thing that bothers me is that the take-away from those studies puts the focus on "how to pacify customers when waiters don't attend to them" instead of "how to make sure waiters attend to customers so they don't need pacification."

This place poses some serious challenges to servers. Imagine: maybe 100 kids and parents, with the former outnumbering the latter by a considerable margin; toys that kids can run play with; kids running around...and food delivered on a train. My guess is that waiting is part of the deal. I talked to a server who said it was a lot harder working there than at other places she'd worked -- in part because, as a server, she can't check the food as it comes out of the kitchen (it's coming by model train!), so there's some running back and forth to correct orders, too. Yeah, there's a lot of waiting, I'm sure. Thus, flat screens become an attractive option to keep customers calm.

Thanks for the warning. Couldn't imagine setting foot in there. Cute is so cliche to me. And flatscreens. Hate em.

Jazzfood wrote:Thanks for the warning. Couldn't imagine setting foot in there. Cute is so cliche to me. And flatscreens. Hate em.

Most adults wouldn't be happy at The Junction Diner...because it's not made for us. I've written about how adults can be bothered by kids at restaurants, but kids can also be bothered by adults. TJD is a child-space, it's for kids, who do not, incidentally, know a cliche when they enjoy one.

I enjoy the occasional cliche, my father had one for every instance so they're often even sentimental when I can hear his voice... just don't care for flat screens and eating in what sounds like a playschool. Oh, and cute. Just don't respond to it for the most part. Particularly on menu's (unless I think of/relate to it). It needs to strike me personally.

David Hammond wrote:

riddlemay wrote:

David Hammond wrote:Wahl mentioned maybe having Thomas the Train videos, which honestly would not be horrible, but it was kind of cool to see kids playing together with others in the restaurant. With screens of any sort, my fear would be that kids would become mesmerized and less likely to play and interact with other kids and family members.

Wahl sounds like a nice guy, and a conscientious restaurant owner, but the thing that bothers me is that the take-away from those studies puts the focus on "how to pacify customers when waiters don't attend to them" instead of "how to make sure waiters attend to customers so they don't need pacification."

This place poses some serious challenges to servers. Imagine: maybe 100 kids and parents, with the former outnumbering the latter by a considerable margin; toys that kids can run play with; kids running around...and food delivered on a train. My guess is that waiting is part of the deal. I talked to a server who said it was a lot harder working there than at other places she'd worked -- in part because, as a server, she can't check the food as it comes out of the kitchen (it's coming by model train!), so there's some running back and forth to correct orders, too. Yeah, there's a lot of waiting, I'm sure. Thus, flat screens become an attractive option to keep customers calm.

I kind of got that, which is why I cut Wahl all kinds of slack in my post (or at least, I tried to convey that). My (intended) point was to grouse about the studies that recommend flat-screen TVs as a palliative for slow service, because these studies will be used for evil.

Butter that is actually spreadable without tearing the bread.

zoid wrote:

NeroW wrote:EDIT: to say please, for the love of all that's holy, stop ripping up your sugar packets/bev naps/straw wrappers/beer labels/credit card slips into tiny shreds and leaving them all over the table. Please.

This is an interesting issue. I've never seen a receptacle provided to dispose of empty wrappers and packets. I don't tear them into little shreds but I still feel kind of awkward just leaving them on the table.

They go in the ashtray, of course!

As an addendum to restaurants needing websites: no, a Facebook page does not count.