I’d better be careful here. I have mentioned on more than one occasion that I am a front of the house guy. Yes, I’ve worked in kitchens, but the bulk of my experience has been out in the front. I still believe all of the things that I did during my waiter days. Every customer should order lots of food and drink, and tip 20-25% on it. At least.
Take a number
This is the part where I lose all of my friends. I had breakfast out today with my family. It is the kind of place that you see a lot in town now. You go up and order, they give you a number, and then you sit down and hopefully they bring you your food. I understand why people open these kinds of places. It is a good way to save on labor. Okay. We walk in and of course there is no one at the counter to help us. The one line cook at this open-kitchen establishment is sitting down at a table, eating with friends (is it appropriate to use emoticons or emojis in blog posts?). We wait for the counter person to appear from the back–I did stop short of going back there and getting them, aren’t you proud of me? My family was.
We put in our order, the cook eventually gets up to cook our food, and we find a spot to sit. Oh, that’s right, we have to get our own water. Oh, I forgot, we have to get our own coffee. Oh, I remember eating here, we have to get our own silverware and napkins. And butter. And jam for our toast. And salt and pepper. (I guess I should feel lucky that they even offer salt and pepper).
Someone remind me, why am I expected to tip 20% here? Oh yeah, it’s because they give us the pleasure of bussing our own tables when we are finished. I would have liked to thank them on our way out, as is our custom, but they were hiding in the back room again. I like to offer solutions for restaurant owners on this blog, but once again I am at a loss. I have no idea where to go with this one. One thing is for sure, though. I am going to be saving a lot of money in the future.