Restaurant "Don'ts" for 2016

[MattBerto]

I can’t muster too much rage over servers memorizing my order - this is what good servers are taught to do. Do people really find mistakes in what they ordered common enough to warrant this complaint?

[Andrew_Gold]

@brianmcbrearty

I want to be offered fresh ground on dishes that call for it.
And I want to complain throughout the evening if things are over or under salted and swear off the joint forever.

Also, generally I’m eating crappy fish, so I’m probably mostly in it for the soy soaked rice and the beer. I wouldn’t dream of it at the counter of a decent place. But in the local sushi dump? Leave me and my wasabi slurry alone.

I agree, I think one of the trends should be letting people eat the food the way they want. If that’s more salt on your food, good for you. If it’s swimming in soy/wasabi, go for it!

I own a design based business, I think I have great taste mixed with real experience in my field- but my job is to still build what my clients want… not what I think is best. I’m fine with a chef refusing substitutions etc., but once it’s on my table, I can monkey with it as I see fit!

[Jay_Miller]

@MBerto

I can’t muster too much rage over servers memorizing my order - this is what good servers are taught to do. Do people really find mistakes in what they ordered common enough to warrant this complaint?

I don’t understand this either. However there is a diner near where I work where half the fun is guessing what will show up at my table after I place the order. And they write the orders down.

[Bruce_Leiser_owitz]

@johngonzales

Of course the noise thing is a real biggie for me. I just hate the noise level experienced in many
middle-tier restaurants that I guess younger people get-off on as vibrant. I don’t mind music, but if you’re going to do it, you have to assume then that conversation volume is going to go up and you need at least some sound attenuation. But I think most proprietors know it. I was told by someone in mgmnt at a really loud and packed L.A. restaurant that they know that all the hustle, bustle, and noise actually keeps people from lingering too long so it helps achieve the goal of turning more tables.

The other week I saw a film with friends, and then we stopped at a nearby restaurant for a post-film bite. Rather than wait for a table, we went to the bar to order some dishes and beers there. The music was blaring in the bar area (which was mostly deserted), so I asked if they could turn it down a bit so we could talk. The guy who appeared to run the bar area seemed flummoxed, as if he didn’t know how to turn down the music or whether he needed “permission” from some other manager to turn down the music in the bar area.

Bruce

[Brian_Tuite]

@Nolan E

An excuse of ‘proper etiquette’ should only be used by someone who chooses to follow the rules of ‘proper etiquette’ wholly.

This is not aimed at anyone, everyone picks and chooses the rules of etiquette they want to follow and those they choose to ignore or remain ignorant of (my excuse).

So the point of my post would be to inform restaurants to stop ignoring proper etiquette. A restaurant “Don’t” for 2016.

What next, forks on the right?

[Tom_G_l_a_s_g_o_w]

@Jay Miller

@johngonzales

Of course the noise thing is a real biggie for me. I just hate the noise level experienced in many
middle-tier restaurants that I guess younger people get-off on as vibrant. I don’t mind music, but if you’re going to do it, you have to assume then that conversation volume is going to go up and you need at least some sound attenuation. But I think most proprietors know it. I was told by someone in mgmnt at a really loud and packed L.A. restaurant that they know that all the hustle, bustle, and noise actually keeps people from lingering too long so it helps achieve the goal of turning more tables.

And in my case they turn it permanently since I’d never go back.

loudness is a primary design feature of a Stephen Starr restaurant, more of a Philadelphia problem