Tag Archives: service worker

In support of those who bring us food and drink

My mother raised me and my four brothers and sisters on a waiters salary and taught us not just respect for service workers, but also what good service is and is not.

Now I am not talking about Louis C.K. describes 20 year olds working at Starbucks service worker.  I am talking about those workers who are doing this for living for whatever their reason is to put them into a high end dining experience, a diner or a casual chain restaurant.

Out of the 300 billion people we have in the states, approximately 1.5% are serving you food or beverages on a daily basis.  They work anywhere from 4 to 10 hours per day exclusively standing and walking.  The expectation from each customer is courtesy and efficiency from the person regardless of the courtesy or respect given.

In your higher end dining, knowledge of food preparation details, accompanying beverage options to accent the meal choice and a timing of service that allows full enjoyment of the food prepared.

Customers have many options to voice their displeasure with poor service

– in person directly

– in person indirectly to management

– by not returning (the most painful option, but not helping)

– by complaining via yelp, facebook, twitter, google or other sites

Yet, if a customer is rude, dysfunctional, or belligerent outside of management banning a customer from returning the service staff have no voice.

We have all sat near that table of loud mouth people who cannot be pleased as their insecurity is so large that they perceive everything as a slight.  Returning food time and time again, complaining about each and everything loud enough so others hear them making it in someway that they are fighting for all of us.


There are places that have poor service and good places that have poor waiters.  I am not excusing them and please voice your displeasure.

There are poor customers who because of their insecurity or feeling of superiority or likely both will feel compelled to hurt a business with no desire to improve, only destroy.

Some simple rules I suggest –

  • Give respect to get respect
  • Be clear to your waiter or server on your dining experience wishes (relaxing meal or within a certain time)
  • Tip at minimum 15%, I start at 20% and go down for obvious poor service and up for exceptional
  • Tip in cash, even if you pay with a credit card