Written by Michelle Crouch
Two dozen servers reveal the truth about what goes on behind the kitchen doors.
What would two dozen servers from across the country tell you if they could get away with it? Well, for starters, when to go out, what not to order, what really happens behind the kitchenâs swinging doors, and what they think of you and your tips. Here, from a group that clears a median $8.01 an hour in wages and tips, a few revelations that arenât on any menu.
What We Lie About
1. Weâre not allowed to tell our customers we donât like a dish. So if you ask your server how something is and she says, âItâs one of our most popular dishes,â chances are she doesnât like it.
âWaitress at a well-known pizza chain
2. On Christmas Day, when people ask why Iâm there, I might say, âMy sisterâs been in the hospital,â or, âMy brotherâs off to war, so weâre celebrating when he gets back.â Then I rake in the tips.
âChris, a New York City waiter and the founder of bitterwaitress.com
3. If youâre looking for your waiter and another waiter tells you heâs getting something out of the stockroom, you can bet heâs out back having a quick smoke.
âCharlie Kondek, former waiter at a Dennyâs in Central Michigan
4. If someone orders a frozen drink thatâs annoying to make, Iâll say, âOh, weâre out. Sorry!â when really I just donât want to make it. But if you order water instead of another drink, suddenly we do have what you originally wanted because I donât want to lose your drink on the bill.
âWaitress at a casual Mexican restaurant in Manhattan
What You Donât Want to Know
5. When I was at one bakery restaurant, they used to make this really yummy peach cobbler in a big tray. A lot of times, servers donât have time to eat. So we all kept a fork in our aprons, and as we cruised through the kitchen, weâd stick our fork in the cobbler and take a bite. Weâd use the same fork each time.
âKathy Kniss
6. If you make a big fuss about sending your soup back because itâs not hot enough, we like to take your spoon and run it under really hot water, so when you put the hot spoon in your mouth, youâre going to get the impressionâoften the very painful impressionâthat your soup is indeed hot.
âChris
7. Iâve seen some horrible things done to peopleâs food: steaks dropped on the floor, butter dipped in the dishwater.
âWaiter at a casual restaurant in the Chicago area
What Youâre Really Swallowing
8. If your dessert says âhomemade,â it probably is. But it might be homemade at a bakery three miles away.
âCharity Ohlund
9. I knew one guyâhe was a real jerkâheâd go to Costco and buy this gigantic carrot cake for $10 and tell us to say itâs homemade. Then he sold it for $10 a slice.
Steve Dublanica, veteran New York waiter and author of Waiter Rant: Thanks for the TipâConfessions of a Cynical Waiter
What Drives Us Crazy
10. Oh, you needed more water so badly, you had to snap or tap or whistle? Iâll be right back ⌠in ten minutes.
âCharity Ohlund
11. We want you to enjoy yourself while youâre there eating, but when itâs over, you should go. Do you stay in the movie theater after the credits? No.
âWaiter at a casual restaurant in the Chicago area
12. My biggest pet peeve? When I walk up to a table of six or seven people and one person decides everyone needs water. Iâm making a trip to deliver seven waters, and four or five of them never get touched.
âJudi Santana, a server for ten years
What We Want You to Know
13. Sometimes, if youâve been especially nice to me, Iâll tell the bartender, âGive me a frozen margarita, and donât put it in.â That totally gyps the company, but it helps me because youâll give it back to me in tips, and the management wonât know the difference.
âWaitress at a casual Mexican restaurant in Manhattan
14. If youâre having a disagreement over dinner and all of a sudden other servers come by to refill your water or clear your plates, or you notice a server slowly refilling the salt and pepper shakers at the table next to yours, assume that weâre listening.
âCharity Ohlund
What Tells Us Youâre Trouble
15. I get this call all the time: âIs the chef there? This is so-and-so. Iâm a good friend of his.â If youâre his good friend, youâd have his cell.
âChris
16. The strangest thing Iâve seen lately? A man with a prosthetic arm asked me to coat check it because the table was a little bit crowded. He just removed his arm and handed it to me: âCan you take this?â
âChristopher Fehlinger
17. We always check the reservation book, scan the names, and hope for someone recognizable. Iâm happy if the notes say something like âPrevious number of reservations: 92.â If they say something like âFirst-time guest, celebrating Grandmaâs 80th birthday, need two high chairs, split checks, gluten allergy,â then I start rummaging through my pockets for a crisp bill for the hostess and I make sure to tell her how much I love her hair fixed like that.
âCharity Ohlund
How to Be a Good Customer
18. Use your waiterâs name. When I say, âHi, my name is JR, and Iâll be taking care of you,â itâs great when you say, âHi, JR. How are you doing tonight?â Then, the next time you go in, ask for that waiter. He may not remember you, but if you requested him, heâs going to give you really special service.
âJR, waiter at a fine-dining restaurant and author of the blogservernotslave.wordpress.com
19. Trust your waitress. Say something like âHey, itâs our first time in. We want you to create an experience for us. Hereâs our budget.â Your server will go crazy for you.
â Charity OhlundÂ
What You Need to Know About Tipping
20. If you walk out with the slip you wrote the tip on and leave behind the blank one, the server gets nothing. It happens all the time, especially with people whoâve had a few bottles of wine.
âJudi Santana
21. If you say, âDonât worryâIâm a really good tipper,â that always means you arenât.
âChris
What Else Weâd Like You to Know
22. When you say, âIâll have the pasta Alfredo,â it tells me two things: You arenât interested in trying new things, and you donât eat out much. Restaurants put this dish on their menus because itâs âsafe,â it sells, and itâs cheap to make.
âJR
23. At one restaurant where I worked, the salads were made up to three days earlier. They were sitting on a tray with a thousand other salads in the refrigerator. The waiters went back, grabbed a plate and some dressing, and handed it to the customer.
âJake Blanton
24. If you donât like something, donât muddle your way through it like a martyr and then complain afterward. If you donât like it, donât eat it. Send it back and get something else.
âChristopher FehlingerÂ
25. Ask whatâs in your smoothie. A lot of restaurants use half-and-half. So you think youâre ordering a healthy strawberry-banana smoothie, but itâs really full of fat.
âWaitress at a well-known pizza chain
26. Watch out for what I call the touchdown. Thatâs when the waiter comes around to refill your water and the pitcher actually touches your glass. If heâs touching all the other glasses with the same pitcher, think about all those germs.
âJake Blanton
27. If youâre having a problem, speak to the owner if you can. Managers may have very little power. Theyâre less likely to comp a meal, and most arenât authorized to give away free alcohol. Theyâll also take it out on the server if you have problems.
âKathy Kniss
28. If youâre worried about cleanliness, check out the bathroom. If the bathroom is gross, you can be sure the kitchen is much worse.
âWaitress at a well-known pizza chain
29. When Iâm hiring, I always look for someone whoâs spent some time as a waiter. What I learned waiting tables was far more valuable than anything I learned in college as far as how to interact with the human race.
âJim Sheehan, former stockbroker and waiter who now owns a successful IT consulting firm
30. Once on Motherâs Day, this older lady came in alone and told me that her kids werenât able to be with her that year, but they had mailed her a gift card. So I told my manager that we had to make this an exceptional experience for her. I told her to come back with a friend some time and use her gift card because tonight, her meal was on us. We comped her dinner, and I sat with her through dessert while she told me about her kids. My coworkers were happy to cover my other tables for 15 minutes. The woman told me she would remember that dinner forever.
âMelissa McCracken, longtime waitress in HawaiiÂ
RESTAURANT LINGO
Drive-by: Finding an excuse, such as refilling the water glasses or clearing plates, to stop by a particular table. âYouâve got to do a drive-by on the woman at table 22. Sheâs hot.âÂ
Upsell: Swaying diners to order more than they normally would or to order a higher-priced item, driving up the bill and hence the tip. Customer: âIâd like a gin and tonic, please.â Waiter: âBombay Sapphire?â
Camper: A diner who hangs around too long after heâs eaten. Restaurants typically allot about 50 minutes for lunch and up to 90 minutes for dinner, depending on the type of restaurant. You can make up for camping by leaving a bigger tip.Â
THINK TWICE ABOUT BEING RUDE TO YOUR WAITER
Many CEOs say the way a potential employee treats a waiter offers insight into that personâs character and ability to lead, according to an article in USA Today. And a 2005 survey of 2,500 members of Itâs Just Lunch, a dating service for professionals, found that being rude to waiters ranked No. 1 as the worst in dining etiquette, at 52 percent, way ahead of blowing your nose at the table, at 35.
CHECK, PLEASE
Studies indicate that waiters can boost their tips by:
⢠lightly touching the customer
⢠crouching next to the table
⢠introducing themselves by name
⢠andâbelieve it or notâdrawing a smiley face on the check
âSource: Cornell University tipping expert Michael LynnÂ
SUREFIRE STEREOTYPES
In a weekly blog called âIn the Weedsâ for frothygirlz.com, Kansas City waitress Charity Ohlund describes her favorite customer stereotypes:
1. If you are a pack of females, you want separate checks. And I donât mean split evenly by the number of people. I mean split down to the exact number of Diet Cokes with lime each person consumed. And if eight gals order a $14 appetizer to share, that needs to be split into $1.75 each. If you are a pack of females over age 55, Iâm near tears. You want all of the above, plus youâre going to complain about every ⌠single ⌠thing.
2. If you look like you have an eating disorder, you do. Beautifully skinny model types move their food around the plate for two hours, or they devour the whole porterhouse and head to the ladiesâ room immediately.
3. If you have a European accent, you are a horrible tipper. Accent = 10 percent. Always.
4. If you are a young couple out on a date, you are going to pretend to be torn about what to order when you know and I know itâs going to be the filet (medium well) and mashed potatoes. Split.
5. If you order a Zinfandel and I ask, âRed or white?â and you look at me with an annoyed face and say, âPink,â I go tell the other servers and we laugh.
6. If you have a food allergy, you will talk about it in great detail and then each time I set a new plate in front of you, you will ask me if I remembered your food allergy.
7. If you are a woman who has climbed your way into the higher levels of corporate success and you are hosting a business dinner, you will not tip as well as a corporate man hosting the same style dinner. I donât know why. Please enlighten me.
I am surprized no waiter/waitress mentioned the old “if you’re rude to me I’ll spit on your food” thing. Come on guys, you know you do it.
This was very enlightening, I enjoyed the “check please” section because I agree with them all.
No. 30 made my night
> 3. If you have a European accent, you are a horrible tipper. Accent = 10 percent. Always.
We don’t know better: At least in Germany in regular Restaurants and bars it’s highly unusual to work “on tips”, so the tip does not amount a high percentage of the wage. 10% is an average tip for average service, Ă service that will make you come again but not put down the phonenumber in your mobile.
Great article but I don’t agree with most of it.
So You Want To Be a Banquet Manager
I have something to add to this after working as a waiter for a couple years in a 24-hour diner type restaurant in a college town.
Young black people usually don’t tip. I’m not being racist. I’m not being stereotypical. I’m not prejudiced or even angry about this. It is merely a fact that I am stating. OK, so Europeans are bad tippers. African-Americans are non-tippers. Of course not all black people refuse to tip, some do and some tip quite well. But for the most part, if I got a table of (in particular) young black males, then I was typically not getting any tip at all.
Granted almost all of my customers were in college. Older African-Americans, particularly professors or members of the community, tipped with the same frequency as everyone else.
As I learned this though, I would treat my African-American customers extra attentively. I was polite, made sure that drinks were refilled and that orders were satisfactory, even at our busiest times. It never mattered, I was not getting a tip.
Also I found that young black women were more likely to tip than young black men.
The striking difference is that even though I had a lot of white customers who tipped poorly, rarely would I ever have a white customer not tip at all regardless of age.
I apologize if I’m offending anyone, however my comments are based on observations made as a waiter over several years of work. This was clearly a trend and obviously something that servers don’t typically talk about.
Man this post is SO good. I love bspcn for posts like this. I always thought restaruants were trying to kill me…
After working as a waitress for sometime, at O G, in some places you might want to look closely at your pasta dish:
I have seen chefs spit in food, and then stir it up, and add more cheese, so that the customer won’t notice, and they would be getting their back. I, of course, refuse to take those plates out, but not all waitresses/waiters and I have seen a few do it, just to keep their jobs.
Also, it is well known that, sometimes, the Chinese and Asian tip better. It seems that they do not know what they are doing, so they leave larger tips. I have even had one leave me $50, and when I tried to explain that it was a bit much, she insisted.
Also, beware the Going. The Going:
Touching, flirting, laughing, and just talking loudly. A lot of young waitresses will do this, with a hot young male. The loudly talking is just to get her friends jealous.
And please, I have learned, that if you are a nice looking male, do not walk into a Pizzeria, where they don’t have your food pre-made, wearing a tight shirt. I have seen people that are preparing the Pizza get sidetracked, and do some pretty whacked up things to the pizza, because they are too busy staring at you, or gossiping about the last one that walked in. And it’s not just your food that they do it to… It’s everyone’s. It’s even happened to me! I just saw it happen.
Be careful when ordering beans… Lately, people have been very cheap, and have been replacing the beans with dog food.
Plagarism! Give Reader’s Digest credit if you’re going to post their article verbatim.
@MB; the Reader’s Digest article is linked from the author’s name at the beginning of the article. While not cited correctly, at least it is acknowledged in some way.
I waitressed for a while and loved it and alot of these things do happen.. I have actually seen the owner kick people out for being rude to the wait staff…
One time I had a group of guys come in that were way beyond rude and I would never actually do anything to anyones food but I looked at them and was like ” Do you really want to be speaking that way to a person that is going to be handleing and serving your food” I wasn’t rude about it or anything I said it in a very polite manor but needless to say they left me a big tip.
Lots of people who are rude are looking to see if you are confident enough to stand up for yourself but stay professional..
Honestly I have worked in so many restaurants and at the age of 33 I am completely turned against the public. I would honestly starve in the street first before ever working another minute in a restaurant! Go to school and ditch these dead end jobs, they are all a road to nowhere…