AllenOK
New member
<insert disgruntled tone>
I am slowly trying to train the waitstaff to COME TALK TO ME WHEN THEY GET BIG SPECIAL REQUESTS.
Take last night, for example. We have a dish on the menu, Clams Linguini. Sauteed clams in a white wine butter garlic sauce, with lots of linguini and some garlic bread. Well, I get a ticket in, and there's an order of "Clams Linguini, 86 sauce, sub marinara".
Ok, no biggie. I've read a couple references to this on this forum and DC. I'm flexible enough to figure out a quickie way to do this. The Chef sees the ticket, and starts muttering about people messing around with a perfectly good dish.
After we closed, I did my usual and started asking all the waitstaff how their people liked the food. I was especially curious about the "Clams Marinara".
The waiter that had that table is one of our newer waiters. He's young, and this is his first restaurant job. I've been very patient with him, showing him the ropes on how we do things, etc. I have to admit that normally, he has his head screwed on straight.
I asked him how the person liked the dish. He said the "chunky little kid" scarfed it down. Then, the waiter said the kid wanted a bowl of spaghetti (we do a spaghetti buffett every Sunday nights, and it's turned into a weekly family deal). I told the waiter, please, PLEASE, come talk to me before you punch an order like this in. I could have turned out a bowl of spaghetti in half the time the clams took. We could also have figured out a way to ring it in properly.
I am more than willing to accomdate special requests from the members, as long as I have an item in stock. But, I prefer to have a head's-up before the order is even rang in, so that I can get started prepping it before the ticket comes in, and get the order out in a timely manner. Unfortunately, I only have one or two waitstaff that do this.
</disgruntled tone>
I am slowly trying to train the waitstaff to COME TALK TO ME WHEN THEY GET BIG SPECIAL REQUESTS.
Take last night, for example. We have a dish on the menu, Clams Linguini. Sauteed clams in a white wine butter garlic sauce, with lots of linguini and some garlic bread. Well, I get a ticket in, and there's an order of "Clams Linguini, 86 sauce, sub marinara".
Ok, no biggie. I've read a couple references to this on this forum and DC. I'm flexible enough to figure out a quickie way to do this. The Chef sees the ticket, and starts muttering about people messing around with a perfectly good dish.
After we closed, I did my usual and started asking all the waitstaff how their people liked the food. I was especially curious about the "Clams Marinara".
The waiter that had that table is one of our newer waiters. He's young, and this is his first restaurant job. I've been very patient with him, showing him the ropes on how we do things, etc. I have to admit that normally, he has his head screwed on straight.
I asked him how the person liked the dish. He said the "chunky little kid" scarfed it down. Then, the waiter said the kid wanted a bowl of spaghetti (we do a spaghetti buffett every Sunday nights, and it's turned into a weekly family deal). I told the waiter, please, PLEASE, come talk to me before you punch an order like this in. I could have turned out a bowl of spaghetti in half the time the clams took. We could also have figured out a way to ring it in properly.
I am more than willing to accomdate special requests from the members, as long as I have an item in stock. But, I prefer to have a head's-up before the order is even rang in, so that I can get started prepping it before the ticket comes in, and get the order out in a timely manner. Unfortunately, I only have one or two waitstaff that do this.
</disgruntled tone>