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Thread: 129 Cardinal Sins For A Restaurant

  1. #1
    Lou Decruss Guest

    Default 129 Cardinal Sins For A Restaurant

    The restro rating thread made me think of an article I read in the
    print version of Food Arts. Luckily it's online now. I found it very
    amusing.

    Lou

    From here:

    http://www.foodarts.com/Foodarts/FA_...41,472,00.html

    129 Cardinal Sins
    Prose for Pros: A step-by-step guide to restaurant perdition

    Eric Ripert's new book, On the Line, co-authored with Christine
    Muhlke, places much less emphasis on recipes than it does on the
    behind the scenes workings at New York City's Le Bernardin, the iconic
    fish restaurant the star emblazoned chef co-owns with Maguy LeCoze,
    who, with her brother Gilbert, transported it from Paris to Manhattan
    in 1986. Co-author Muhlke itemizes the contents of the walk-ins and
    pantry, tallies weekly orders from 800 tablecloths and 4,500 napkins
    to 60 pounds of garlic and six pounds of black truffles. (Not to
    mention the 500 pounds of black bass.) She decodes the language of the
    kitchen down to the slang and explains each and every job, both in the
    kitchen and in the front of the house. She details the painstaking
    process of creating new dishes. But some of the most riveting reading
    details the subtle nuances of seamless service. To maintain a stellar
    image, vigilance is all, as the chapter headed "Cardinal Sins," an
    unforgiving litany of no-nos handed to every new employee and
    reprinted below, makes abundantly clear. Forget that they're also
    dubbed "Monumentally Magnificent Trivialities," this is a list worth
    posting on any ambitious restaurant's kitchen wall.

    1. Not acknowledging guests with eye contact and a smile within 30
    seconds. First impressions count!
    2. Not thanking the guests as they leave. Last impression!
    3. Not remembering the guests' likes and dislikes!
    4. Not opening the front door for guests.
    5. Silverware set askew on the tables.
    6. Tabletop that isn't picture perfect.
    7. Forks with bent tines.
    8. Unevenly folded napkins.
    9. Chipped glassware.
    10. Tables not completely set when guests are being seated.
    11. Dead or wilted flowers on the tables.
    12. Tables that are not leveled.
    13. Salt and pepper shakers that are half empty.
    14. Salt or sugar crusted inside the shakers.
    15. Carelessly placed items on the tables.
    16.Table linen with small holes, rips, or burns.
    17. Clutter or junk. Watch the trays, gueridons, etc.
    18. Pictures on walls not leveled.
    19. Tables not properly cleared.
    20. Burned-out lightbulbs.
    21. Clattering dishes. Be quiet!
    22. Dropping china, silverware, or glassware.
    23. Murky or smelly water in flower vases.
    24. Wobbly tables or chairs.
    25. Broken chairs.
    26. Needing to be center of attention. Give the ego a break!
    27. An "I'm doing you a favor" attitude.
    28. Socializing with certain guests while ignoring
    others!!!!!!!!!!!!!!!!!!!!
    29. Being too familiar or excessively chatty.
    30. Having a visible reaction to the amount of the tip.
    31. Ignoring obvious attempts to get attention.
    32. Making light of a guest's complaint.
    33. No sense of humor.
    34. Orders that arrive incomplete.
    35. Not acknowledging guests as soon as they're seated.
    36. Not providing service to tables in order of their arrival.
    37. Wrong pacing: meal service too fast or too slow.
    38. Not providing a place for meal debris-e.g., shells!
    39. Food sitting visible on gueridon.
    40. Necessary condiments that don't arrive with food.
    41. Lack of eye contact.
    42. Talking to the order pad.
    43. Not repeating each item as the guest orders.
    44. Not naming each item as you serve.
    45. Addressing the woman as "the lady." (Times are changing!)
    46. Thumbs on the plate during service.
    47. Stacking or scraping dishes in front of guests.
    48. Approaching a table with another table's dirty dishes.
    49. Entering the guests' conversation without invitation.
    50. Interrupting or asking questions while a guest's mouth is full.
    51. Handling silverware by the eating surfaces.
    52. Holding glasses by the bowl or rim.
    53. Language that is too formal or casual.
    54. Asking men for their orders before asking women.
    55. Not having total focus when at the table.
    56. Giving guests the feeling of being "processed."
    57. Not really listening when spoken to.
    58. Being too hurried to be attentive.
    59. Not establishing rapport with the guests.
    60. Appearing stressed or out of control.
    61. Not bringing something the guest requests.
    62. Providing inconsistent service. (Dig down, you can do it.)
    63. Not bringing a replacement (sugar, butter, etc.) before taking the
    empty one away.
    64. Not removing extra place settings.
    65. Inability to answer basic menu questions.
    66. Not knowing what brands are carried at the bar.
    67. Placing a cocktail napkin askew or upside down.
    68. Not warning about hot plates or beverages.
    69. Dropping plates instead of presenting them.
    70. Not bringing all the serviceware needed for the menu item.
    71. Serving with an elbow in the guest's face.
    72. Inconsistent service methods.
    73. Not refilling water or coffee.
    74. Not moving with the "speed of the room."
    75. Not checking back within a few minutes of serving the course.
    76. Not visually checking on each table regularly.
    77. Not clearing one course completely before serving the next (e.g.,
    toast, finger bowls).
    78. Removing plates before all guests are finished.
    79. Clearing plates without permission.
    80. Not clearing plates promptly.
    81. Vanishing waiters.
    82. Not continuing to service the table once you have presented the
    check.
    83. Watching while the guest completes the credit card slip.
    84. Dribbling wine on the table while pouring.
    85. Resting the wine bottle on the rim of the glass.
    86. Spilling food or beverage.
    87. Wet, stained, or incorrectly added checks.
    88. Poor personal sanitation practices (touching, scratching, etc.).
    89. Standing around doing nothing.
    90.Using poor grammar when addressing a guest.
    91. Pointing in the dining room.
    92. Rattling pocket change.
    93. Walking past items dropped on the floor!!!!!!!!!!!!!!!
    94. Answering a question with a question.
    95. Soiled or ill-fitting uniforms.
    96. Filthy footwear.
    97. Slouching or poor posture.
    98. Distracting accessories.
    99. Obvious hangovers.
    100. Bandages on hand.
    101. Smelling like cigarettes.
    102. Excuses for anything-anytime.
    103. Personal conversations loud enough for guests to hear.
    104. Whining or complaining.
    105. Arguments or displayed anger.
    106. Flirting with guests.
    107. Speaking in incomplete sentences.
    108. Not serving hot food hot.
    109. Cold bread or rolls stale around the edges.
    110. Incomplete orders.
    111. Improperly chilled wine or beer.
    112. Drinks without a stirrer or straw.
    113. Improper glassware.
    114. Dried-out or slimy fruit garnish.
    115. Lukewarm coffee.
    116. Overly strong or weak iced tea.
    117. No fresh glass with a fresh drink.
    118. Water, iced tea, or coffee not promptly refilled.
    119. Coffee in the saucer!!!!!!!!!!!!!!!!!!!
    120. Pouring anything from a stained container.
    121. Awkward, improper, or inept wine service.
    122. Popping a Champagne cork.
    123. Pouring regular coffee into a cup instead of decaf.
    124. Not getting the order right the ?rst time.
    125. Serving the wrong drink.
    126. Not serving wine promptly.
    127. Dirty or spotted flatware.
    128. Crumbs on chairs.
    129. To be continued . . ."

  2. #2
    Andy Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Lou Decruss said...

    > 81. Vanishing waiters.



    It's common knowledge that ghosts work as waiters in restaurants! They take
    your order and then disappear!
    --Bill Murray

    Andy
    --
    Eat first, talk later.

  3. #3
    ChattyCathy Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Lou Decruss wrote:

    > The restro rating thread made me think of an article I read in the
    > print version of Food Arts. Luckily it's online now. I found it very
    > amusing.
    >
    > Lou
    >
    > From here:
    >
    > http://www.foodarts.com/Foodarts/FA_...41,472,00.html
    >
    > 129 Cardinal Sins


    <snipped>

    Great list. But #50 is the one that irritates me the most. Happens here
    all the time...

    > 50. Interrupting or asking questions while a guest's mouth is full.

    --
    Cheers
    Chatty Cathy

  4. #4
    Andy Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    ChattyCathy said...

    > Lou Decruss wrote:
    >
    >> The restro rating thread made me think of an article I read in the
    >> print version of Food Arts. Luckily it's online now. I found it very
    >> amusing.
    >>
    >> Lou
    >>
    >> From here:
    >>
    >> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
    >>
    >> 129 Cardinal Sins

    >
    > <snipped>
    >
    > Great list. But #50 is the one that irritates me the most. Happens here
    > all the time...
    >
    >> 50. Interrupting or asking questions while a guest's mouth is full.


    YES!!!

    Next time, if ever it should happen, I'd be tempted to spit out my food on
    the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
    reaction.

    Andy
    --
    Eat first, talk later.

  5. #5
    Dave Smith Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Andy wrote:
    >
    >>>
    >>> 129 Cardinal Sins

    >> <snipped>
    >>
    >> Great list. But #50 is the one that irritates me the most. Happens here
    >> all the time...
    >>
    >>> 50. Interrupting or asking questions while a guest's mouth is full.

    >
    > YES!!!
    >
    > Next time, if ever it should happen, I'd be tempted to spit out my food on
    > the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
    > reaction.
    >


    Maybe we should all get in the habit of raising a finger to signify that
    the server should wait until we finish chewing and swallowing our food,
    and then chew very slowly and carefully.

    I know that we have all had it happen, but let's face it..... they
    brought us a meal, of course we are eating it, and we are going to have
    our mouths full and be chewing for a good portion of the time. Odds are
    that they are going to get us with a mouthful.

  6. #6
    Andy Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Dave Smith said...

    > Andy wrote:
    >>
    >>>>
    >>>> 129 Cardinal Sins
    >>> <snipped>
    >>>
    >>> Great list. But #50 is the one that irritates me the most. Happens
    >>> here all the time...
    >>>
    >>>> 50. Interrupting or asking questions while a guest's mouth is full.

    >>
    >> YES!!!
    >>
    >> Next time, if ever it should happen, I'd be tempted to spit out my food
    >> on the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their
    >> stunned reaction.
    >>

    >
    > Maybe we should all get in the habit of raising a finger to signify that
    > the server should wait until we finish chewing and swallowing our food,
    > and then chew very slowly and carefully.



    Dave,

    That WOULD be the diplomatic way to go about it but... but...

    OK... you win. I'll try that next time!

    Best,

    Andy
    --
    Eat first, talk later.

  7. #7
    ChattyCathy Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Dave Smith wrote:
    >
    > Maybe we should all get in the habit of raising a finger to signify
    > that the server should wait until we finish chewing and swallowing our
    > food, and then chew very slowly and carefully.


    That's a thought. We would have a whole restaurant full of people
    raising fingers <laugh>
    >
    > I know that we have all had it happen, but let's face it..... they
    > brought us a meal, of course we are eating it, and we are going to
    > have our mouths full and be chewing for a good portion of the time.
    > Odds are that they are going to get us with a mouthful.


    And they know that. That's why they always come and ask "Is everything
    OK/How's your meal?" when I'm busy chewing. Bit hard for me to
    say, "No, it's awful." when I've got a mouth full of food...

    However, a couple of restaurants have a good practice here - well, I
    like it. They have a 'service indicator' on the table. Quite simple
    really. It's a block of wood shaped rather like an old fashioned hour
    glass. It's painted green on the one half and red on the other. As long
    as you have the green half pointing upwards, the wait staff leave you
    alone. If you turn it over and have the red part facing upward, they
    know you want their attention... When they come over to see what you
    want, that's when they're free to ask questions, clear away empty
    plates, glasses, etc.

    --
    Cheers
    Chatty Cathy

  8. #8
    Mr. Bill Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    On Sun, 26 Apr 2009 15:28:59 -0400, Dave Smith
    <[email protected]> wrote:

    129 Cardinal Sins

    Last night as at VERY well known high end steak house, our waiter came
    back to the table an asked....do you have any questions?. I looked
    him in the eye and said.....how much is your electric bill each month?

  9. #9
    Nancy Young Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Dave Smith wrote:

    > Maybe we should all get in the habit of raising a finger to signify
    > that the server should wait until we finish chewing and swallowing
    > our food, and then chew very slowly and carefully.


    (laugh) My ex did that once. He had good manners, don't talk
    with your mouth full. So, we were eating a a nice place once and
    the waitress came over, how is everything. He put up his finger
    and continued to chew. Time seemed to stop as we both watched
    in suspense, what was he going to say?

    Fine. We all bust out laughing. What a kook.

    > I know that we have all had it happen, but let's face it..... they
    > brought us a meal, of course we are eating it, and we are going to
    > have our mouths full and be chewing for a good portion of the time.
    > Odds are that they are going to get us with a mouthful.


    If I'm not looking around for them, and I'm happily chewing my food,
    don't worry, everything is fine, no need to ask.

    nancy

  10. #10
    sf Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    On Sun, 26 Apr 2009 21:06:35 +0200, ChattyCathy
    <[email protected]> wrote:

    >Lou Decruss wrote:
    >
    >> From here:
    >>
    >> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
    >>
    >> 129 Cardinal Sins

    >
    ><snipped>
    >
    >Great list. But #50 is the one that irritates me the most. Happens here
    >all the time...
    >
    >> 50. Interrupting or asking questions while a guest's mouth is full.


    I bet they're dental students working their way through college.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  11. #11
    James Silverton Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    ChattyCathy wrote on Sun, 26 Apr 2009 21:06:35 +0200:

    >> The restro rating thread made me think of an article I read
    >> in the print version of Food Arts. Luckily it's online now.
    >> I found it very amusing.
    >>
    >> Lou
    >>
    >> From here:
    >>
    >> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
    >>
    >> 129 Cardinal Sins


    > <snipped>


    > Great list. But #50 is the one that irritates me the most.
    > Happens here all the time...


    >> 50. Interrupting or asking questions while a guest's mouth is
    >> full.

    > --


    I agree with a lot of them but the author is big on eye contact and
    mentions it twice. A lot of the "sins" are indicative of "greasy spoons"
    and would take very good food to have me return. One that does not seem
    mentioned is the characteristic "waiter scan" where your server performs
    a 270 degree eye-scan that does not include you when you require her
    attention.

    I'm afraid that there are not too many restaurants where I am known to
    the manager or waiters so I don't expect them to know my preferences.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  12. #12
    bob Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    On Sun, 26 Apr 2009 13:51:48 -0500, Lou Decruss
    <[email protected]> shouted from the highest rooftop:

    >The restro rating thread made me think of an article I read in the
    >print version of Food Arts. Luckily it's online now. I found it very
    >amusing.
    >
    >Lou


    I have a dear friend to whom I'd love to send this, because I
    associate so many of those sins with her restaurant. Then again, she'd
    probably think they didn't apply to her any more than all the dreadful
    online & print reviews the restaurant gets. Yet, at the same time, she
    complains about how badly the business is doing. Go figure ...


    --

    una cerveza mas por favor ...

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
    Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

  13. #13
    [email protected] Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    On Apr 26, 2:51*pm, Lou Decruss <LouDecr...@biteme.com> wrote:
    > The restro rating thread made me think of an article I read in the
    > print version of Food Arts. *Luckily it's online now. *I found it very
    > amusing.
    >
    > Lou
    >
    > From here:
    >
    > http://www.foodarts.com/Foodarts/FA_...41,472,00.html
    >
    > 129 Cardinal Sins
    > Prose for Pros: A step-by-step guide to restaurant perdition
    >
    > Eric Ripert's new book, On the Line, co-authored with Christine
    > Muhlke, places much less emphasis on recipes than it does on the
    > behind the scenes workings at New York City's Le Bernardin, the iconic
    > fish restaurant the star emblazoned chef co-owns with Maguy LeCoze,
    > who, with her brother Gilbert, transported it from Paris to Manhattan
    > in 1986. Co-author Muhlke itemizes the contents of the walk-ins and
    > pantry, tallies weekly orders from 800 tablecloths and 4,500 napkins
    > to 60 pounds of garlic and six pounds of black truffles. (Not to
    > mention the 500 pounds of black bass.) She decodes the language of the
    > kitchen down to the slang and explains each and every job, both in the
    > kitchen and in the front of the house. She details the painstaking
    > process of creating new dishes. But some of the most riveting reading
    > details the subtle nuances of seamless service. To maintain a stellar
    > image, vigilance is all, as the chapter headed "Cardinal Sins," an
    > unforgiving litany of no-nos handed to every new employee and
    > reprinted below, makes abundantly clear. Forget that they're also
    > dubbed "Monumentally Magnificent Trivialities," this is a list worth
    > posting on any ambitious restaurant's kitchen wall.
    >
    > 1. Not acknowledging guests with eye contact and a smile within 30
    > seconds. First impressions count!
    > 2. Not thanking the guests as they leave. Last impression!
    > 3. Not remembering the guests' likes and dislikes!
    > 4. Not opening the front door for guests.
    > 5. Silverware set askew on the tables.
    > 6. Tabletop that isn't picture perfect.
    > 7. Forks with bent tines.
    > 8. Unevenly folded napkins.
    > 9. Chipped glassware.
    > 10. Tables not completely set when guests are being seated.
    > 11. Dead or wilted flowers on the tables.
    > 12. Tables that are not leveled.
    > 13. Salt and pepper shakers that are half empty.
    > 14. Salt or sugar crusted inside the shakers.
    > 15. Carelessly placed items on the tables.
    > 16.Table linen with small holes, rips, or burns.
    > 17. Clutter or junk. Watch the trays, gueridons, etc.
    > 18. Pictures on walls not leveled.
    > 19. Tables not properly cleared.
    > 20. Burned-out lightbulbs.
    > 21. Clattering dishes. Be quiet!
    > 22. Dropping china, silverware, or glassware.
    > 23. Murky or smelly water in flower vases.
    > 24. Wobbly tables or chairs.
    > 25. Broken chairs.
    > 26. Needing to be center of attention. Give the ego a break!
    > 27. An "I'm doing you a favor" attitude.
    > 28. Socializing with certain guests while ignoring
    > others!!!!!!!!!!!!!!!!!!!!
    > 29. Being too familiar or excessively chatty.
    > 30. Having a visible reaction to the amount of the tip.
    > 31. Ignoring obvious attempts to get attention.
    > 32. Making light of a guest's complaint.
    > 33. No sense of humor.
    > 34. Orders that arrive incomplete.
    > 35. Not acknowledging guests as soon as they're seated.
    > 36. Not providing service to tables in order of their arrival.
    > 37. Wrong pacing: meal service too fast or too slow.
    > 38. Not providing a place for meal debris-e.g., shells!
    > 39. Food sitting visible on gueridon.
    > 40. Necessary condiments that don't arrive with food.
    > 41. Lack of eye contact.
    > 42. Talking to the order pad.
    > 43. Not repeating each item as the guest orders.
    > 44. Not naming each item as you serve.
    > 45. Addressing the woman as "the lady." (Times are changing!)
    > 46. Thumbs on the plate during service.
    > 47. Stacking or scraping dishes in front of guests.
    > 48. Approaching a table with another table's dirty dishes.
    > 49. Entering the guests' conversation without invitation.
    > 50. Interrupting or asking questions while a guest's mouth is full.
    > 51. Handling silverware by the eating surfaces.
    > 52. Holding glasses by the bowl or rim.
    > 53. Language that is too formal or casual.
    > 54. Asking men for their orders before asking women.
    > 55. Not having total focus when at the table.
    > 56. Giving guests the feeling of being "processed."
    > 57. Not really listening when spoken to.
    > 58. Being too hurried to be attentive.
    > 59. Not establishing rapport with the guests.
    > 60. Appearing stressed or out of control.
    > 61. Not bringing something the guest requests.
    > 62. Providing inconsistent service. (Dig down, you can do it.)
    > 63. Not bringing a replacement (sugar, butter, etc.) before taking the
    > empty one away.
    > 64. Not removing extra place settings.
    > 65. Inability to answer basic menu questions.
    > 66. Not knowing what brands are carried at the bar.
    > 67. Placing a cocktail napkin askew or upside down.
    > 68. Not warning about hot plates or beverages.
    > 69. Dropping plates instead of presenting them.
    > 70. Not bringing all the serviceware needed for the menu item.
    > 71. Serving with an elbow in the guest's face.
    > 72. Inconsistent service methods.
    > 73. Not refilling water or coffee.
    > 74. Not moving with the "speed of the room."
    > 75. Not checking back within a few minutes of serving the course.
    > 76. Not visually checking on each table regularly.
    > 77. Not clearing one course completely before serving the next (e.g.,
    > toast, finger bowls).
    > 78. Removing plates before all guests are finished.
    > 79. Clearing plates without permission.
    > 80. Not clearing plates promptly.
    > 81. Vanishing waiters.
    > 82. Not continuing to service the table once you have presented the
    > check.
    > 83. Watching while the guest completes the credit card slip.
    > 84. Dribbling wine on the table while pouring.
    > 85. Resting the wine bottle on the rim of the glass.
    > 86. Spilling food or beverage.
    > 87. Wet, stained, or incorrectly added checks.
    > 88. Poor personal sanitation practices (touching, scratching, etc.).
    > 89. Standing around doing nothing.
    > 90.Using poor grammar when addressing a guest.
    > 91. Pointing in the dining room.
    > 92. Rattling pocket change.
    > 93. Walking past items dropped on the floor!!!!!!!!!!!!!!!
    > 94. Answering a question with a question.
    > 95. Soiled or ill-fitting uniforms.
    > 96. Filthy footwear.
    > 97. Slouching or poor posture.
    > 98. Distracting accessories.
    > 99. Obvious hangovers.
    > 100. Bandages on hand.
    > 101. Smelling like cigarettes.
    > 102. Excuses for anything-anytime.
    > 103. Personal conversations loud enough for guests to hear.
    > 104. Whining or complaining.
    > 105. Arguments or displayed anger.
    > 106. Flirting with guests.
    > 107. Speaking in incomplete sentences.
    > 108. Not serving hot food hot.
    > 109. Cold bread or rolls stale around the edges.
    > 110. Incomplete orders.
    > 111. Improperly chilled wine or beer.
    > 112. Drinks without a stirrer or straw.
    > 113. Improper glassware.
    > 114. Dried-out or slimy fruit garnish.
    > 115. Lukewarm coffee.
    > 116. Overly strong or weak iced tea.
    > 117. No fresh glass with a fresh drink.
    > 118. Water, iced tea, or coffee not promptly refilled.
    > 119. Coffee in the saucer!!!!!!!!!!!!!!!!!!!
    > 120. Pouring anything from a stained container.
    > 121. Awkward, improper, or inept wine service.
    > 122. Popping a Champagne cork.
    > 123. Pouring regular coffee into a cup instead of decaf.
    > 124. Not getting the order right the ?rst time.
    > 125. Serving the wrong drink.
    > 126. Not serving wine promptly.
    > 127. Dirty or spotted flatware.
    > 128. Crumbs on chairs.
    > 129. To be continued . . ." *


    Some of these sound like pickin' the nits. e.g. half full salt
    shakers.

    My pet peeves include loud music, having dishes swiped while yer stil
    chewin, waiting forever for the check, food not piping hot.


  14. #14
    [email protected] Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    On Apr 26, 3:28*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
    > Andy wrote:
    >
    > >>> 129 Cardinal Sins
    > >> <snipped>

    >
    > >> Great list. But #50 is the one that irritates me the most. Happens here
    > >> all the time...

    >
    > >>> 50. Interrupting or asking questions while a guest's mouth is full.

    >
    > > YES!!!

    >
    > > Next time, if ever it should happen, I'd be tempted to spit out my foodon
    > > the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
    > > reaction.

    >
    > Maybe we should all get in the habit of raising a finger to signify that
    > the server should wait until we finish chewing and swallowing our food,
    > and then chew very slowly and carefully.
    >
    > I know that we have all had it happen, but let's face it..... they
    > brought us a meal, of course we are eating it, and we are going to have
    > our mouths full and be chewing for a good portion of the time. Odds are
    > that they are going to get us with a mouthful.


    I just give them the A-OK sign and that seems to send them on their
    way. I give em points for at least asking - some never return except
    when it's time to clear.

  15. #15
    Janet Wilder Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    ChattyCathy wrote:
    > Lou Decruss wrote:
    >
    >> The restro rating thread made me think of an article I read in the
    >> print version of Food Arts. Luckily it's online now. I found it very
    >> amusing.
    >>
    >> Lou
    >>
    >> From here:
    >>
    >> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
    >>
    >> 129 Cardinal Sins

    >
    > <snipped>
    >
    > Great list. But #50 is the one that irritates me the most. Happens here
    > all the time...
    >
    >> 50. Interrupting or asking questions while a guest's mouth is full.


    I sometimes think that they are trained to ask "how is everything" as
    soon as you have stuffed a big forkful of food into your mouth. They
    know it's impossible for you to answer. Sometimes I imagine them lurking
    in the background just waiting for me to put food into my mouth so they
    can ask me if everything is alright and smile when all I can do is wave
    my hand.

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  16. #16
    Janet Wilder Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Andy wrote:
    > ChattyCathy said...
    >
    >> Lou Decruss wrote:
    >>
    >>> The restro rating thread made me think of an article I read in the
    >>> print version of Food Arts. Luckily it's online now. I found it very
    >>> amusing.
    >>>
    >>> Lou
    >>>
    >>> From here:
    >>>
    >>> http://www.foodarts.com/Foodarts/FA_...41,472,00.html
    >>>
    >>> 129 Cardinal Sins

    >> <snipped>
    >>
    >> Great list. But #50 is the one that irritates me the most. Happens here
    >> all the time...
    >>
    >>> 50. Interrupting or asking questions while a guest's mouth is full.

    >
    > YES!!!
    >
    > Next time, if ever it should happen, I'd be tempted to spit out my food on
    > the floor and yell "THIS TASTES LIKE SH**!!!" Just to see their stunned
    > reaction.
    >
    > Andy


    Andy, I might just borrow that some day!

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  17. #17
    Janet Wilder Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    ChattyCathy wrote:
    > Dave Smith wrote:
    >> Maybe we should all get in the habit of raising a finger to signify
    >> that the server should wait until we finish chewing and swallowing our
    >> food, and then chew very slowly and carefully.

    >
    > That's a thought. We would have a whole restaurant full of people
    > raising fingers <laugh>
    >> I know that we have all had it happen, but let's face it..... they
    >> brought us a meal, of course we are eating it, and we are going to
    >> have our mouths full and be chewing for a good portion of the time.
    >> Odds are that they are going to get us with a mouthful.

    >
    > And they know that. That's why they always come and ask "Is everything
    > OK/How's your meal?" when I'm busy chewing. Bit hard for me to
    > say, "No, it's awful." when I've got a mouth full of food...
    >
    > However, a couple of restaurants have a good practice here - well, I
    > like it. They have a 'service indicator' on the table. Quite simple
    > really. It's a block of wood shaped rather like an old fashioned hour
    > glass. It's painted green on the one half and red on the other. As long
    > as you have the green half pointing upwards, the wait staff leave you
    > alone. If you turn it over and have the red part facing upward, they
    > know you want their attention... When they come over to see what you
    > want, that's when they're free to ask questions, clear away empty
    > plates, glasses, etc.
    >


    I've only seen something like that in an Argentinian (maybe it was
    Brazilian?) restaurant where they come around with swords full of meat.
    If you turn the indicator upside down they won't keep piling meat onto
    your plate. Then again we turned the thing over and they still piled up
    the meat.

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  18. #18
    Andy Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Janet Wilder said...

    > I've only seen something like that in an Argentinian (maybe it was
    > Brazilian?) restaurant where they come around with swords full of meat.
    > If you turn the indicator upside down they won't keep piling meat onto
    > your plate. Then again we turned the thing over and they still piled up
    > the meat.



    Janet,

    I saw that done on a food TV show!!!

    I would be as round as an elephant after a day! Two, tops!! ))

    Best,

    Andy
    --
    Eat first, talk later.

  19. #19
    James Silverton Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    Andy wrote on Sun, 26 Apr 2009 17:10:24 -0500:

    >> I've only seen something like that in an Argentinian (maybe
    >> it was Brazilian?) restaurant where they come around with
    >> swords full of meat. If you turn the indicator upside down
    >> they won't keep piling meat onto your plate. Then again we
    >> turned the thing over and they still piled up the meat.


    > Janet,


    > I saw that done on a food TV show!!!


    > I would be as round as an elephant after a day! Two, tops!!


    Have you tried what someone did who got disgusted by a Russian
    restaurant where everything was served flaming on a sword? He ordered
    scrambled egg and said "Now let's see that on a sword!"

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  20. #20
    Andy Guest

    Default Re: 129 Cardinal Sins For A Restaurant

    James Silverton said...

    > Andy wrote on Sun, 26 Apr 2009 17:10:24 -0500:
    >
    >>> I've only seen something like that in an Argentinian (maybe
    >>> it was Brazilian?) restaurant where they come around with
    >>> swords full of meat. If you turn the indicator upside down
    >>> they won't keep piling meat onto your plate. Then again we
    >>> turned the thing over and they still piled up the meat.

    >
    >> Janet,

    >
    >> I saw that done on a food TV show!!!

    >
    >> I would be as round as an elephant after a day! Two, tops!!

    >
    > Have you tried what someone did who got disgusted by a Russian
    > restaurant where everything was served flaming on a sword? He ordered
    > scrambled egg and said "Now let's see that on a sword!"



    <grins!>

    Andy
    --
    Eat first, talk later.

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