[Springs1]

Originally Posted by flames_1987

The best part of this is her trying to play it off as people coming onto her blog to agree with her, when it's clearly her and the exact same writing style OF CAPS LOCK in random places.

NO, did you read Stef319 at first? I was DISAGREEING WITH HER BLOG:

This was her first response to me:

First of all Springs1, there's no need to use such profanity. Did I stress that I work in a FINE dining restaurant, with carefully assembled dishes?? I'm not lazy; in fact I am far from it. Yes, indeed I AM there to satisfy you, as a guest. I can guide you to the perfect wine pairing for your dinner; I can recommend the most popular local dishes. I will provide intelligent conversation, a friendly disposition, and I will do my best to make sure that you will have a pleasurable experience. And you probably will. And just so you know, it's not usually lazy servers who get your substitutions wrong; it's almost always the cooks who misread the tickets that come back to the kitchen. I cannot stress enough how busy a kitchen gets, and substitutions severely slow a kitchen down. I'm sorry, it's just the way it is.
I understand that you want to get the best possible experience when you go out to dinner; from what I gather you are very finicky. You stated that you make substitutions on a regular basis. I could understand a "no tomatoes", but it usually doesn't end with one request. It's usually followed with a "no onion, light cheese, sauce on the side, and mushrooms instead of peppers". Our menu is quite extensive; my point is that you should pick out an item that has everything you like. This way you're guaranteed the most flavorful dish possible, as our chef spends a lot of time building a flavor profile on his dishes. And our chef GETS PISSED when guests ask for omissions/substitutions. It is an INSULT to suggest that you can create a better dish than he. If you want the best dinner for your money, pick an item on our menu that requires no subs/omissions. That way you're getting a dish that has been designed by a very prominent chef.
As for the separate check issue. My time is more valuable in the dining room. Or the kitchen. Not on the computer. We have two computers and seven servers. There is no time for separate checks. I am insulted that you said I was lazy. When I have guests, I am all over them at all times, making sure that they are satisfied. Some of the longest times I have been apart from my guests are when I am separating and cashing out separate checks. It's selfish of you to demand so much of my time when I should be doing other things that are way more important to my other guests' dining experiences.
I doubt that you tip 25-30% on your bill because you realize that you are a pain in the ass. Most people like you put your server through hell and then leave a standard tip. You probably send items back as well, and I bet that you forewarn your server with a threat to send back anything that doesn't meet your "standards".
And by the way, I have been quite accredited with awards throughout my career in hospitality. I make very good money as a server; I am also a paralegal (and a part-time student), but the majority of my income comes from serving on the weekends. I have done very well for myself, and I continue to enjoy my job(s) most of the time. It's when I have to deal with people like you that my job becomes difficult.