How many tries do you give a restaurant ?

[Brompton]

I'm with the twice crowd. Maybe try again in six months.

 

[Pattorashu]

I come from a culinary background, and I'll be the first to tell you if the food and service is bad I will not make a second trip. If one or the other is bad, I'll go again just in case, but twice in a row is my limit.

 

[Doc4]

I'm just a layman, best listen to an expert:

I remembered that, but had forgotten just what a manifesto it was. Yowza.

 

[MntnMan62]

I also worked in restaurants for 10 years as a teenager and through college. Hard work but good pay for those who really cared about their job. And we took pride in it and loved the results every night when we sat down and counted the tips. I agree that if you go once and both the food and service are bad, no reason to go back. I'd consider a second visit if only one of the two were bad. After that, I move on. Living within a 30 minute drive from Manhattan means there are tons and tons of restaurants clamoring for my business.

 

[TexLaw]

I'm just a layman, best listen to an expert:

How to be a Good Server OR How to Convince an Entire Shaving Forum You're a Jerk

These are the steps on how to be a good server in a restaurant: 1. Try to greet your table within 3-5 minutes. Try not to end up taking 8-10 minutes to greet a table, because that's when customers start to get irritated. If you do take longer than 5 minutes, do apologize. 2. Make sure...

www.badgerandblade.com

Wow. It's been a good while since I've read that one. It never gets old.

Whether I return to a restaurant after a bad time has a lot to do with what was the cause of the bad experience, what they did to remedy it, and what sort of vibe I got. There's no formula.

I do try to talk to someone if something went wrong. The manner of the response means a lot.

 

[Rhody]

Depends.

If it's my favourite regular, I'll be more forgiving of an off night. If it's a new one I'm trying for the first time, a bad experience will probably sour me on coming back at all.

It depends, too, on what the problem is. Something service-related (grumpy, overworked waiter had a bad night sort of thing) I can probably overlook unless egregious ... but if it's management-related or some sort of food-quality issue that hints at a dirty kitchen ready for a Gordon Ramsey Kitchen Nightmare expose ... I'm going to err on the side of caution and my own health.

this is well said. X2

 

[razorboi]

These are the steps on how to be a good server in a restaurant:

1. Try to greet your table within 3-5 minutes. Try not to end up taking 8-10 minutes to greet a table, because that's when customers start to get irritated. If you do take longer than 5 minutes, do apologize.

2. Make sure customers have utensils. I can't count the times I've either had to get up to get my own utensils or had to asks my server for some. I've also have seen other customers and even my husband was brought food(which I didn't order any food that time) without any utensils.

3. Bring extra napkins always. MOST people, especially kids or if a person orders messy foods such as ribs, will more than likely need extra napkins.

4. Do ANY up selling BEFORE the customer orders, NOT AFTER the customer just placed their order. A couple of times I ordered a specific margarita they had on the menus at 2 different restaurants and those servers decided to try to sell me a different margarita AFTER I told them already what I actually wanted. That not only wasted their time, but irritated me.

5. Never bring ANY FOOD OR DRINKS to the table without knowing if the customer wants it, even if it's just water. Also, the server should ask if the customer wants lemon with their water. Some people may not want a slice of lemon. The server should ask or let the customer ask if they want a refill or anything for that matter. Some people like automatic refills, but I feel that a server can waste time at times getting things that the server isn't 100% sure that the customer actually wants a refill. I've declined refills before at times as well as changed the soft drinks I have ordered even. I am glad when servers ASK me instead of bringing something to the table that I didnt order. I don't care if it's free bread or chips & salsa, NOTHING should be ordered for the customer and that even includes a glass of water. The customer is the person that is ordering, NOT the server.

6. Bring drinks that aren't from the bar out first if there are any. For instance, if a customer at the table orders a drink from the bar and everyone else at the table orders soft drinks or tea or water, don't make everyone at the table suffer by waiting until the drink from the bar is ready.

7. When customers are placing their order, WRITE their order down. Write down EVERY detail and repeat the order to the customer. Make sure you understand every detail like if they said "no tomatoes" and you may have thought they said "only tomatoes." I've had 2 times that 2 different servers at 2 different restaurants assumed I wanted bbq sauce "ON THE SIDE" meaning that I didn't want bbq sauce on my ribs I ordered, when I actually wanted "2 SIDES" of extra bbq sauce. So when taking a customer's order, MAKE DARN SURE that you get EXACTLY what they said. I NEVER said "on the side", but they ASSUMED that, even though one of those times I remember I said "2 sides of "EXTRA" bbq sauce." I also NEVER said I wanted the ribs dry either. They just ASSUMED that. When in doubt, ASK or ASK them to repeat their order.

8. Don't EVER come back to the table after you have left to ask the customer to repeat their order! That's an interruption that's truly not necessary. Now if they are out of something or there's a problem with what someone ordered, that's completely different. I am talking about servers who don't write down orders or servers who didn't fully write down the order or get the entire order written correctly the FIRST TIME AROUND as they should have. For instance, I ordered a margarita with salt one time and the waiter came back to my table to ask if I wanted salt. He should have gotten it correct the FIRST time around. I also had a waitress one time ask "Did you say mudslide or a white russian?" I ordered a white russian, not a mudslide. My point is, points off the tip when I have to be interrupted for a server not getting all the details right the FIRST TIME AROUND. I understand if I have to repeat my order while they are initially taking my order, but to come to ask me AFTER they have already left the table is just not good service. As I said before, if they are out of something or there's no way to make a certain thing the way the customer wants it, that's understandable to have to come back to the table, but don't just come back to the table because you didn't get the ALL the details the first time around.

9. Know the menu. If I ask what comes in a side salad because of the fact that usually for some reason, a lot of menus don't list what comes in, don't tell me you don't know or need to ask someone UNLESS it is like your first day or something.

10. NEVER "ASSUME" ANYTHING, EVER! For example: My husband and I ordered 2 appetizers as well as 2 entrees at a restaurant. I didn't want what he wanted and he didn't want what I wanted, so that's why we ordered 2. We figured we could take the food home if we had too much. The waiter ASSUMED I wanted the appetizer with my meal. For starters, I NEVER ONCE said that. Also, I should assume that since the menu states it's an appetizer, that I would get it as an appetizer unless I state otherwise. We were waiting quite a while when the waiter came around and we asked where my chili cheese fries were. Our waiter replied "I thought you wanted it with your meal." I told him "I never said that." I was SOME PISSED that he "ASSUMED" we were going to "share" the first appetizer. Anyway, I received it 2 minutes literally before our entrees came out.

11. If someone wants a 2 for 1 drink "ONE at a time" respect that and only bring out one at a time. Also, ASK if the customer would like the drinks one at a time, which you might be surpised they MIGHT just want it one at a time due to ice making the drink watered down or maybe they might not want the second one.

12. Immediately put the order into the computer RIGHT AFTER you take the order unless there are food or drink orders that were ordered before the customers that you just got the order from that are ready, then obviously, bring those customers their food and/or drinks they ordered first, then put the order into the computer.

13. Servers should bring ALL condiments BEFORE the food is arrived. There is NEVER a reason to trust another server that ends up bringing out the food. If you want a good tip, make sure what that the things that are truly IN YOUR CONTROL will be correct at the very least. I have had 5 servers VOLUNTEER(meaning I didn't ask them to do that) to bring my condiments BEFORE my meal arrived whether or not they actually took my food to me. If someone orders a side of ranch, there's NO REAL REASON to wait all the way until the food is ready to bring it out which is usually around 25mins or so, when ranch doesn't need ANY cooking. Same thing with other condiments like mayo or mustard.

14. Make sure you are bringing enough of what the customer has asked for. My husband asked for ketchup and the waitress brought out an almost empty bottle, not enough for him to even get much out. Also, if someone asks for a "SIDE" of something, bring a "FULL" side, NOT "a HALF side." It's ridiculous that now I am having to tell my server, "Fill it all the way." I think that's just ridiculous. If I ask for a "side", I want a FULL SIDE. Especially if I asks for 2 sides of mayo, don't bring me 2 "half-sides" of mayo, because then it's like only having ONE side of mayo, so then you have to make another trip to get another side of mayo as I specifically ordered it. It's not like the server can't SEE that it's not full. Bring customers enough condiments so you WON'T have to make extra trips. Do you honestly care about the pennies it cost the restaurant to maybe give too much or do you care about your tips? I think a customer would rather have more than enough, than not enough, wouldn't you?

15. When the food is ready, if the same server takes the food to the customer that took the order, that server should be comparing the plate of food with the written order to see obvious mistakes such as a wrong side dish, a wrong entree, missing things, or anything that's obvious like a grilled chicken dish that's supposed to have swiss cheese(yellow) has bright orange cheddar cheese.

16. Make sure when you bring out someone's food that the item has the condiments that are listed on the menu unless told by the customer that they didn't want the condiments that come with the meal. I have had servers assume just because I ordered a side of ranch, I didn't want the marinara as well with cheese sticks. I don't get that, because they didn't even consider that since usually appetizers are shared, that just maybe the other person at the table might like the sauce that COMES with the item and the other person wants the other sauce. We both happen to like both sauces and dip them in both.

Also, I've had times when the condiments that were supposed to come with the food according to the MENU, weren't on the plate, meaning the server didn't verify the food they were taking to me with the menu. Like at Denny's, my husband ordered cheese fries as his appetizer and the ranch that was listed it came with and even had a picture of it, wasn't on the plate from our server when it arrived. I feel, how STUPID is it not to even realize something is MISSING and still take it to the customer like that considering they have it in a PICTURE as well as listed in the menu description. I feel if you don't know the menu, at least take a menu and verify the food BEFORE taking it to the customer.

17. If you run someone else's food and get a request for something such as a refill, please tell their server or even go get the refill. I have had some good and bad luck when I've done this. If my server is not around and if I want a refill, I will ask whomever comes to the table, considering they ARE a "SOME PART" of MY service. Sometimes those other servers worked as a TEAM by actually getting the refill for me, one time a server lied to me, and another one said something about that my server will get it, which she DIDN'T relay the message. The point of this one, WORK AS A TEAM, because it will come back to you. If you help out this other customer's table you don't have, but then another server helps you out with a customer's table you DO have, it truly all works out. No one seems to want to work as a team anymore these days. The people that do, are hard to find.

Also if there is a mistake that can be caught by this other server such as a missing item or wrong food, this other server should be the one to fix the situation to make it right, NOT make the customer wait longer to get our server to fix it. I don't get why MY server usually is the one that gets the forgotten condiments when another server brings out my food without the condiments I ordered. I feel WHY have another server run the food if they aren't going to verify the ticket with the plate of food? It's useless to have a food runner system if the other server doesn't verify what they are taking to the table is correct even. I am ONLY talking about things that are obvious that are wrong. Sure my server could be at fault for not putting in the order correctly to begin with, but I am willing to bet more than likely, it's the other server that's too lazy to read the ticket.

18. Check back with your customers once ANY food has arrived if someone else ran your food, because they may have a mistake that was not noticed at the time the food was ran, so no one was told about the mistake. It's important to check back with your customers to make sure the customers are happy with their food. It's not just mistakes that could be a problem, it could also be the food is cold or some type of other problem. If you don't check back with your customers, you won't know if something is wrong or not. Also, ask if they need anything. They might need something they didn't think of such as A-1 steak sauce or a refill.

19. If a mistake is made of any kind, apologize. I can't count HOW MANY TIMES I NEVER get an apology. I am not mean, I just tell them "I ordered such-n-such." At the VERY LEAST, say you are sorry. It's the RIGHT THING to do. It may even boost your tip such as when I have had apologies, that I tipped higher all because they were NICE about it.

20. If a mistake is made that's major such as a wrong entree or an overcharge, have the decency to TELL YOUR MANAGER! I can't count the times I didn't get a visit from a manager when MAJOR mess ups have happened. Also, if it's YOU who made the mess up, YOU try to make-up for it by asking the manager if he or she could comp something. Also, a major mess up should come with a PROFUSE apology such as "I am SO sorry." Not just a lousy "sorry" when the mistake is huge.

21. If you are server running someone else's food and there's a mistake of some sort, APOLOGIZE, even if it's might not be "YOUR" fault. Customers do usually want to hear an apology when something goes wrong. It IS the NICE thing to do.

22. If you ask the customer if they want something and they say "NO", DO NOT try to change their mind. I can't tell you how aggravating it is to have to almost argue with the server to get them to understand I don't want a dessert this time or whatever it is. If they say "NO", they MEAN IT!

23. Make sure there are NO overcharges or undercharges on the check and that it is indeed THAT customer's check. I have had prices that didn't match the menu. I have also had a server charge me for a salad without an entree, even though I got an entree. So make sure you press the correct button. My husband and I have had our credit cards rung up on the wrong table. We have been given the wrong check before. We have had extra items as well as missing items on the check. I also had substituted a cheddar cheese on a sandwich that came with swiss cheese, but was charged extra as if I was adding cheese to the sandwich. That time I also didn't get charged for a margarita that was almost $7. So not only did I have an overcharge, but also an undercharge in the same check. That just shows how some servers don't look over their work.

24. NEVER, EVER, bring the check without either being asked or asking. I have ordered a mixed drink AFTER a dessert at times. I truly HATE when servers bring the check along with the dessert as if they can read my mind or something. It's NOT their call to make if I am ready for the check or not, it's MINE. You NEVER KNOW, maybe the customer wants to order something else. I just had a waitress last night bring us the check just because we asked for boxes. She didn't even offer us dessert, which I actually wanted to order another mixed drink, but at the time I asked for the boxes, I still was drinking my margarita I had ordered beforehand, so I wasn't quite ready for the next drink yet, nor did I even decide what drink I wanted.

25. Do things in the order of it being requested. If I just asked for the check, get the check unless someone's food or drink is ready that had ordered BEFORE I did. Don't go to 2 other customer's tables to find out if they need anything. That's just RUDE! People usually want to leave when they ask for the check, so be CONSIDERATE not to WASTE ANY of their time by getting the check as soon as possible unless someone's food or drink is ready that had asked for their stuff BEFORE I did.

26. Ring up the check within a 3 minute range at the MOST. Don't make the customers wait 5 minutes or more to be able to leave.

27. Give ALL change back, even if it's just a penny unless the customer TELLS you to keep the change. NEVER just not return someone's change or ask if they want change. Always give back change unless the customer tells you to keep the change, because they haven't tipped you yet. One waiter one time kept 31 cents change and only gave me back a 5 dollar bill from a check that was $34.69 that I paid with (2) 20 dollar gift certificates . I found that to be presumptuous of him. It WASN'T "HIS" money YET, it was my money. Instead of $4.50 we were going to leave, because his service wasn't so great, he got stiffed all because he STOLE from us. He had NO RIGHTS to that money yet.
Springs1

While I must agree with much of what was stated here...the title "How to be a Good Server OR How to Convince an Entire Shaving Forum You're a Jerk" seems to sum up the original-poster in a nut-shell!

 

[kelbro]

I have a three-strikes rule, as long as there are one or two good experiences mixed in.

Once or twice can be either waitstaff or kitchen. Third time is definitely due to poor management.

 

[DocPapi]

If the food is bad, but the service is good, I'm probably not going back. If the food is good, but the service was meh, I'll probably give it another shot...once.

 

[xiletero]

TWO
First and LasT!!

 

[Rontu]

If a dish which I consider rather simple to make DECENTLY (I cook) tastes bad to me, that's the only chance I give it.

If I'm trying a new dish and I don't like it, I return to try something different. It's not their fault I don't like certain dishes.

If the service is bad in a family owned restaurant, I don't return. I find that these people have every vested interest to treat their customers right since it's their livelihood on the line and if they don't care, neither do I to return.

I don't complain either. I'm a firm believer in the cook/chef standing behind the dish they put out. I don't think I'm unfair in my critique either. I'll expect a quality of food that is proportional to the price I am paying for it. I won't expect perfection out of a $10 meal and I won't return to a restaurant that served me a subpar steak for $50. That means someone along the line wasn't doing their job correctly and I can't throw away my money like that. So that would be a one-time visit from me.

That's my long-winded answer.

 

[oc_in_fw]

I'm just a layman, best listen to an expert:

How to be a Good Server OR How to Convince an Entire Shaving Forum You're a Jerk

These are the steps on how to be a good server in a restaurant: 1. Try to greet your table within 3-5 minutes. Try not to end up taking 8-10 minutes to greet a table, because that's when customers start to get irritated. If you do take longer than 5 minutes, do apologize. 2. Make sure...

www.badgerandblade.com

There’s a blast from the past.

 

[preidy]

Bad food. Once
Bad Service. Twice.

 

[Barney14]

We have a local restaurant that is always busy no matter what evening it is. With that said we have tried it twice and found the meals and service are not that great. In fact, the last time we went the food was cold and the waiter was rude. We are not picky and I can count on one hand the times we have complained or sent a meal back in 40 years of marriage. My feeling is we should give it one more try as we may have just had a couple unfortunate experiences. So what do you say? Give it one more try or move on and spend our money some where else?

Go somewhere else, I have walked out when finding the tables to be dirty or sticky and service slow or not interested, it's a treat to go for a nice meal, it's their job to make sure you have a nice time, spend your money with people who care and do a good job.

 

[honeycutt]

Two times for me. If the foods is good I will try 1 more time.

 

[njpaddy]

If it's bad on my first visit, it's one and done. I'll never go back. If I've liked it before, but on a later visit have a bad experience, I might give it another chance as managers, cooks and/or waitresses change. 2 bad experiences and I never go back. Fool me once, shame on you. Fool me twice, shame on me.

 

[ackvil]

Usually twice. However, it really depends on the reason and any resolution. For example, we have been going to a particular Mexican restaurant for three years. The food and service were always good. This time the first thing that surprised us was the menu was severely reduced. Taken off the menu were two of our favorite dishes: Chili Rellenos and something they called Mexican Fish. I asked the waitress why the reduced menu and she did not know. Neither did the hostess have an explanation. The dishes that our party had were good - but not as good as in the past. So, we wrote this place off.

On the other hand, we went to a new restaurant that had been opened for about a month. The food was good but the service was terrible. We returned about two weeks later and the service was better but the food was worse. We decided not to return.

 

[Ramius]

I come from a culinary background, and I'll be the first to tell you if the food and service is bad I will not make a second trip. If one or the other is bad, I'll go again just in case, but twice in a row is my limit.

This is my approach as well. Minor errors on either part can happen, but if both are off there is a real problem.

 

[emwolf]

Oddly enough, reading this thread gave me a dream about bad service at a Mexican restaurant, not any specific one I have been to, just one of those dream places. The service was so bad it woke me up.

 

[Doc4]

Oddly enough, reading this thread gave me a dream about bad service at a Mexican restaurant, not any specific one I have been to, just one of those dream places. The service was so bad it woke me up.

When Mexicans visit Winnipeg in February, there's only one food they ever order.






A bur-r-r-r-r-rito.