I do not understand the mindset of the board members who speak of “retaliation” in response to some perceived slight. There should be no need to retaliate against anyone, especially a waiter. Simply don’t return to the restaurant. Or ask yourself if you are being too sensitive or too self-important.
If you really need to feel superior to someone, buy a hamster.
Phil Jones
People now retaliate against micro-aggressions. It’s ugly out there, and here apparently.
That’s because you don’t understand how to read the internet. Even with emoticons.
I still want to know what he tipped that night
I’m old and also don’t like my first interaction with staff to be “please be aware we have a charge for corkage”, or some variation of that.
It’s so easy to go with “Hello and good evening, we are pleased to have you dining here at xxx. I see you have brought wine, splendid. Let me have our sommelier get appropriate stems for this lovely bottle. Please be aware of our corkage policy, you will find it printed at the top/bottom (or page x) of our wine list” and off the night goes without a hitch.
OK. So you don’t like that to be the first interaction.
In your opinion, does it justify being rude to the staff?
Does it justify trying to impress them with how much you know?
Does it justify trying to “retaliate” against them?
Phil Jones
It can justify my immediate departure, and if I stay it’s a real negative towards ever returning.
FWIW I don’t think smart people ever need to impress anyone with their knowledge. It tends to shine thru.
My most recent experience: Called ahead to inquire about a corkage policy. Was told what it was and thought it to be quite reasonable, so my interpretation was that outside wine would not just be tolerated. As we were being seated, server(a) approaches table, sees wine, and announces that there would be a charge to serve the wine. I assured him that I was aware and requested the list so that I might order a bottle of Champagne. While perusing the list for all of a couple of minutes, server(b) comes to the table, tilts the wine to see the label, and says," you went to (names well known local retailer) to get this? It was one of Roy’s wines so it wasn’t like he recognized it. I interpreted it as him saying that I went and bought a bottle at retail so as not to have to buy one at the restaurant. Well, the mood turned sour from that point. I told him to bring the Champagne that I wanted and he departed. Moments later, two “suits” arrive at the table to present the amuses. I told one of them that I was sufficiently agitated that I was tempted to get up and leave. They removed the team and replaced them with one of their more experienced ones and the evening was salvaged.
Here’s one where it was our fault, not restaurant’s. Last night we went to dinner with 2 other couples (one from Tx) in Tribeca. I had offered to bring wine, and the person making arrangements said they checked and corkage was $15.50. What an odd amount (and low for NY). But ok. So I carried a '88 Aldo Conterno Colonnello and a '07 F. Cotat Monts Damnes. When we got there waiter said corkage is $40/bottle. Person who called said she was told $15.50. Manager comes over, says it’s $40, but as there was a misunderstanding he’ll try to do something. Hey, the Conterno was double-decanted so I’m in no matter what corkage. We went ahead and opened Sancerre as well. Looking at the menu I see several appetizers that are $15.50, and start with a c (canederli, crostini, etc). Did I mention our friend has good English but Japanese accent? Pretty sure I know what happened.
They charged us $30/bottle, thought fair.