[Springs1]

Originally Posted by WhiteTiger

but I have never actually seen someone agree with your extremist stance. That should tell you something.

NO, here's 2 people:

http://archive.slickdeals.net/f/6001...s1#post7915572


Demosthenes9 said:

Absolutely right. As a waiter, it was ultimately my responsibility to ensure that EVERYTHING was correct with your food. Cooks would plate up entrees and the expediter would "build tickets" by collecting the correct entrees, adding the side items, and placing the plates on a tray to complete the order. (at least that's how it worked just about everywhere I have been).At that point, the waiter SHOULD check each plate to see that the order is correct to include having the correct side items. Waiter should also make sure that the food is still hot and didn't "die in the window" while waiting for the order to be filled.Lastly, a waiter who actually knows what he is doing can simply look at your steak and tell with some accuracy whether it is cooked correctly or not. (There are of course exceptions where steaks are "borderline", like right between medium rare and medium, or between medium and mid well.)I have had any number of cooks yell at me because I told them to recook a steak before I even took it to the table. It doesn't take a genius to see a somewhat burnt steak sitting on a plate and to figure out that it ISN'T medium rare as ordered.) The funny thing is, if waiters took the time to pay attention to the little details like the one's Spring mentioned, they would actually have MORE time on their hands to take care of customers. Afterall, it takes maybe 30 seconds to check over an order and make sure it's correct. Failure to do so means that you now have to go all the way back to the kitchen, argue with a cook, get a replacement side item, then carry it back out to the table. That time could have been better spent taking care of other tables instead.

http://stef319.hubpages.com/hub/Conf...-A-Food-Server

Read all of that towards the end of the page how she started to agree with me.

This is a little from her comments on her blog:

I will agree that 90% of our servers ARE lazy. They drive me crazy; as lazy as they are with their tables (who are providing their tips), imagine how lazy they are when it's time to do sidework and help clean the restaurant. They're always on their cell phones, outside smoking cigarettes, flirting with the cooks, when they should be paying attention to their guests. And I bet they get your orders wrong all the time because you're right-they are lazy. They expect a 20% tip always. They wonder why they get "stiffed" on a tip sometimes. It's because they didn't deserve a tip!

She also came to my blog and agreed with me there too, here is it:

http://www.blogger.com/comment.g?pos...p=false&page=4

She's writing back to what MT said:

Stef319 said:

"MT
Your system of never taking another tables drink order before turning in a ticket would back you up terribly, not to mention the humongous quantity of time you'd waste checking plates and menu prices. It would take you forever to get anything done."

In my opinion, MT, once an order is taken, it should be put into the computer IMMEDIATELY. Once my guests place their order with me, the clock begins to tick. They should be getting their apps 5-10 minutes after they PLACE their order, and their entrees should take between 20-30 minutes (where I work). You really should not start off a new table with an appetizer or dinner order on hold. The guests who just placed their order (who are hungry) are watching you approach another table. You then have to build your rapport, go over the specials, and possibly answer questions. This can potentially be very time consuming and your guests are not going to appreciate the delay in your service.There are other times when it is acceptable to work all your tables together, but when you have a food order you shouldn't be doing this.
The correct way to handle this is to approach the table (with the other tables' menus in hand) and acknowledge their presence, and tell them YOU WILL BE RIGHT BACK. Then you ring in the order, go back to the table, and then you can do your greeting, go over specials, answer questions, etc. Now you can take your time with the new table cause you know that your other tables' food is getting worked on by the kitchen.I know that this can be time-consuming but it really is worth it. Waste no time getting food orders in.

See, it's *RARE* to see someone NOT ********LAZY ON THE JOB TODAY******! THAT IS WHY PEOPLE DON'T AGREE. YOU DON'T SEE THAT, HUH? WHY YOU THINK MOST PEOPLE DISAGREE? Because THEY ARE JUST AS LAZY AS THE SERVERS IF THEY AREN'T SERVERS OR IF THEY ARE SERVERS, THEY ARE LAZY SERVERS You don't see that, huh?

WHY do I have people agreeing with me? Obviously you see I do. Most servers are TOO LAZY to TRY not to mess up. They don't want to write down orders even at times. I don't understand the laziness and being UNCARING about WHAT you are doing?