Tip for bad service?
#31
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Originally Posted by Bass,May 27 2008, 10:41 AM
i know what you're saying buddy BUT i think it happens more in hollywood than in real life..
chefs don't get too made like those crazy ones you see in movies
chefs don't get too made like those crazy ones you see in movies
#32
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i ate in the house of correction for two weeks
isn't the food service at these places outsourced these days
as a side note - my digestive system worked great for those two weeks
#33
If the food sux or is not prepared even close to my liking, I'll take my chances and send it back.
On another note, after watching that video on how hotels sometimes clean the drinking glasses in the rooms, I couldn't bring myself to use a glass at the hotel last weekend. Bottled water, FTW.
Wonder if the glasses in the restaurant were properly washed.
On another note, after watching that video on how hotels sometimes clean the drinking glasses in the rooms, I couldn't bring myself to use a glass at the hotel last weekend. Bottled water, FTW.
Wonder if the glasses in the restaurant were properly washed.
#34
Originally Posted by Bass,May 27 2008, 10:43 AM
ever see Gordon Ramsay's Kitchen Nightmares
I never heard any horror stories about the nice joints but it was those times when my father was between jobs working smaller establishments that he'd tell me the horrors of prep staff not doing their job, like washing veggies, dropping things, or keeping the kitchen clean that make me cringe. I just try not to think about it
#35
Me too! If I think too much about restaurants, or the creepy things that might lurk in hotel rooms, we'd never travel.
#36
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Originally Posted by Bass,May 27 2008, 10:48 AM
isn't the food service at these places outsourced these days
#37
you know how staff likes to come by all bubbly and cheerful and ask "how was everything?"
on two occasions I've responded "pretty bad actually". once when the angel hair pasta had been reheated two many times and was mush.
the other when the Caesar salad was just so limp as to be considered flaccid.
In both cases they have a offered a replacement but I have declined and they have voluntarily removed them from the bill.
In the case of really bad service I will ask to see the manager and express my disappointment that they do not value me as a customer.
sometimes subtlety don't get the job done.
on two occasions I've responded "pretty bad actually". once when the angel hair pasta had been reheated two many times and was mush.
the other when the Caesar salad was just so limp as to be considered flaccid.
In both cases they have a offered a replacement but I have declined and they have voluntarily removed them from the bill.
In the case of really bad service I will ask to see the manager and express my disappointment that they do not value me as a customer.
sometimes subtlety don't get the job done.
#39
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Originally Posted by daktruckie99,May 27 2008, 09:23 AM
At GMT 07 during the lunch stop I was the first to order and last to receive my food. My order was as simple if not more simple than the rest of them.
My total was $xx.98. I simply rounded up to the next dollar and told her to keep the change.
My total was $xx.98. I simply rounded up to the next dollar and told her to keep the change.
#40
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As far as im concerned EVERY restaurant has sent out unsavory food at one time or another. I personally send my food back and do not want a replacement if it is bad. I ask for them to adjust the check down to what was sent back. As far as tips im in that first digit range if the check is $40 to $49 than the tip is $8. I dont sweat over percentages. Some people we dine with have to be spot on with a tip and they sit there with calculators figuring percentages. I mean if it comes out to $8.17 at 20% than whats the diff if you leave $8 does the .17 really matter? For the record I think 18% is sufficient for tipping. A bad waitress gets .02 if I have 2 pennies if i dont they get nothing. Although they have to be pretty bad to meet this criteria.