In a follow-up to one of the most e-mailed articles in the New York Times, Bruce Buschel offers Part 2, 51 – 100, of dos and don’ts for servers. Once again, he reminds readers that this is a list for his own restaurant, which is currently being constructed in Bridgehampton, NY. And, also once again, I would add that these dos and don’ts are certainly relevant for restaurants in general.
Among those that ring a bell with me…
64. Specials, spoken and printed, should always have prices.
74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish.
77. Do not disappear.
81. Know what the bar has in stock before each meal. (I would also add… know what is and is not available on the wine list. Nothing is more frustrating that settling on a bottle of wine only to find that it is out of stock.)
83. Ask if your guest wants his/her coffee with dessert or after. Same with an after-dinner drink. (This is an excellent suggestion. What usually happens is that the server brings the coffee/espresso at the speed of light, so that the guest is usually finished – especially espresso – by the time dessert arrives.)
88. Do not ask if a guest needs change. Just bring the change.
Any comments or additions!?
Bon Appétit!
TAD
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